Pear, Blue Cheese, and Arugula Salad
What makes this one of my favorite pear salad recipes is its versatility. You can serve it as a starter for a cozy dinner, enjoy it as a quick lunch, or dress it up for a holiday spread.
Equipment
- Large Salad Bowl
- Sharp chef’s knife
- Small Skillet or Pan
- Whisk + Small Bowl (or Mason Jar)
- Tongs or salad servers
Ingredients
- 5 cups fresh arugula
- 2 ripe pears thinly sliced
- ½ cup crumbled blue cheese
- ½ cup toasted walnuts or pecans
- ¼ small red onion thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
Instructions
Toast the Nuts
- Place a small dry skillet over medium heat.
- Add the walnuts and stir frequently until fragrant and lightly golden, about 3–4 minutes.
- Transfer to a plate to cool so they don’t keep cooking in the hot pan.
- Pro Tip: Nuts go from toasty to burnt fast—stay close and remove them a shade early; carryover heat finishes the job.
Whisk the Honey-Dijon Dressing
- In a small bowl (or a jar with a lid), add olive oil, apple cider vinegar, honey, Dijon, a pinch of salt, and a few grinds of black pepper.
- Whisk until the dressing looks glossy and slightly thickened, or shake the jar for 15–20 seconds.
- Taste and adjust—add a touch more honey for sweetness or a splash more vinegar for extra tang.
- Pro Tip: Whisk continuously to help the oil and vinegar emulsify so the dressing clings beautifully to the arugula.
Slice the Pears & Onion
- Rinse and dry the pears. Halve, core, and slice thinly (about ⅛–¼ inch).
- Thinly slice the red onion. If you prefer a milder bite, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
- Pro Tip: Toss pear slices with 1 teaspoon of lemon juice if you’re prepping a bit ahead—this prevents browning without stealing the spotlight.
Dress the Greens
- Add arugula to a large salad bowl.
- Season the greens with a tiny pinch of salt (game-changer for flavor).
- Drizzle on 2–3 tablespoons of the dressing and gently toss until the leaves are lightly coated—fluffy, not soggy.
- Pro Tip: Lightly dressing the greens first keeps this easy arugula salad bright and balanced; you can always add more later.
Assemble & Toss
- Scatter the pear slices and red onion over the dressed arugula.
- Add the cooled toasted walnuts and crumble the blue cheese over the top.
- Drizzle on a little more dressing (go slow—you can add, but you can’t take away).
- Toss gently with tongs just until everything is combined; keep the pears intact and the cheese in soft, creamy pockets.
- Pro Tip: Add the blue cheese last and fold it in—this preserves those creamy crumbles that make a pear and blue cheese salad irresistible.
Finish, Serve & Store
- Taste and fine-tune: a pinch more salt, extra pepper, or another splash of dressing if needed.
- Plate immediately for peak texture (arugula wilts if it sits too long).
- Optional finish: a light zigzag of balsamic glaze for a sweet-tangy lift—perfect for an autumn salad vibe.
- Make-ahead tips: keep components separate (greens, pears, nuts, cheese, dressing). Dress just before serving. The dressing keeps up to a week in the fridge; nuts stay crisp in an airtight jar.
Notes
Nutritional Value Per Serving:
- Calories: ~260
- Protein: 6g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Sugars: 10g