Pear and Arugula Salad with Honey Vinaigrette Recipe

Introduction

This Pear and Arugula Salad with Honey Vinaigrette is a fresh and vibrant dish that beautifully balances peppery greens with sweet fruit and creamy goat cheese. It’s perfect as a light lunch or a stunning side for any meal.

Ingredients

• 6 cups arugula
• 1 ½ cups Bartlett pears, chopped (about 2 pears)
• ⅓ cup goat cheese
• ¼ cup walnuts
• 1 tablespoon fresh thyme
• For the Honey Vinaigrette:
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons finely chopped shallots
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: In a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, chopped shallots, minced garlic, salt, and black pepper until the ingredients are well combined and emulsified.
2. Step 2: In a large bowl, combine arugula, chopped pears, goat cheese, walnuts, and fresh thyme.
3. Step 3: Drizzle the prepared vinaigrette over the salad and gently toss to coat everything evenly.
4. Step 4: Taste the salad and adjust the seasoning with extra salt and pepper if needed.
5. Step 5: Serve immediately and enjoy the fresh flavors.

Tips & Variations

• For extra crunch, toast the walnuts lightly before adding them to the salad.
• Swap goat cheese with feta or blue cheese for a different flavor profile.
• Add sliced avocado or cucumber for added creaminess and freshness.
• If Bartlett pears are not available, try Bosc or Anjou pears as alternatives.

Storage

Store leftover salad components separately: keep the vinaigrette in an airtight container in the refrigerator for up to one week, and the salad (without dressing) for one to two days. Toss the salad with vinaigrette just before serving to maintain freshness and prevent wilting. Leftover dressed salad is best eaten within a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vinaigrette in advance?

Yes, the honey vinaigrette can be made up to a week ahead and stored in the refrigerator. Just give it a good shake or whisk before using.

What can I substitute for arugula?

If you prefer a milder green, baby spinach or mixed salad greens make excellent substitutes while keeping the salad fresh and light.

Pear and Arugula Salad with Honey Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

A fresh and vibrant Pear and Arugula Salad with creamy goat cheese, crunchy walnuts, and a sweet-tangy honey vinaigrette. Perfect as a light lunch or elegant side dish, this easy-to-make salad balances peppery greens with juicy pears and aromatic thyme for an irresistible flavor combination.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 6 cups arugula
• 1½ cups Bartlett pears, chopped (about 2 pears)
• ⅓ cup goat cheese
• ¼ cup walnuts
• 1 tablespoon fresh thyme

Honey Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons finely chopped shallots
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, chopped shallots, minced garlic, salt, and black pepper until the ingredients are well combined and emulsified, forming a smooth dressing.
2. Prepare the Salad: In a large bowl, combine the arugula, chopped Bartlett pears, crumbled goat cheese, walnuts, and fresh thyme, mixing gently to distribute the ingredients evenly.
3. Toss and Adjust: Drizzle the honey vinaigrette over the salad and toss gently to coat all ingredients thoroughly. Taste and adjust with additional salt and pepper if desired for balanced seasoning.
4. Serve: Plate the salad immediately to enjoy the fresh flavors and crisp textures at their best.

Notes

• You can substitute walnuts with pecans or almonds if preferred.
• For a vegan version, replace goat cheese with a plant-based cheese alternative.
• Use freshly chopped thyme for the best flavor; dried thyme can be used but reduce the quantity to 1 teaspoon.
• This salad is best served fresh to maintain the crispness of arugula and pears.
• Store leftover vinaigrette separately in the refrigerator for up to 3 days.

Keywords: pear salad, arugula salad, honey vinaigrette, goat cheese salad, easy salad recipe, fresh salad