Why You’ll Love This Arugula Pear and Walnut Salad

• It’s a textural dream. You get the soft, yielding pear, the crisp arugula, the crunchy walnuts, and if you add the cheese, a lovely creamy element. Every single bite is interesting.
• The flavor balance is just perfect. The natural peppery spice of the arugula is tamed by the sweet pear, while the vinaigrette adds a necessary acidic punch that cuts through the richness of the nuts and cheese. It’s a symphony in a bowl.
• It’s incredibly versatile. Serve it as a light lunch, a elegant starter, or a vibrant side next to a roast chicken or a piece of fish. It adapts to the occasion beautifully.
• It comes together in under 15 minutes. Seriously, the most time-consuming part is toasting the walnuts. It’s the perfect solution for when you need something impressive, fast.

Ingredients & Tools

• 5 oz (about 140 g) fresh arugula (rocket)
• 2 ripe but firm pears (Anjou or Bosc work well)
• 3/4 cup (about 90 g) walnut halves or pieces
• 1/2 cup (about 60 g) crumbled blue cheese or shaved Parmesan (optional)
• 1/4 cup (60 ml) extra virgin olive oil
• 2 tbsp (30 ml) apple cider vinegar or white wine vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small shallot, finely minced (about 1 tbsp)
• Salt and freshly ground black pepper to taste

Tools: A large salad bowl, a small bowl or jar for the vinaigrette, a sharp knife, a dry skillet for toasting nuts.

The quality of your ingredients really shines here, so it’s worth seeking out the good stuff. A robust extra virgin olive oil and a nice, tangy vinegar make all the difference. And please, for the love of crisp salads, don’t skip toasting the walnuts—it’s a non-negotiable step for maximum flavor.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Picking the perfect pear. You want pears that are fragrant and yield slightly to gentle pressure at the neck, but are still firm. If they’re too soft, they’ll turn mushy when you toss the salad. Anjou pears are my favorite for their sweet, juicy texture that holds up well.
• Toasting walnuts is a game-changer. Raw walnuts can be a bit bitter and soft. Toasting them in a dry pan for a few minutes until fragrant wakes up their oils and gives them a deep, nutty flavor and fantastic crunch. Just watch them closely—they burn in a heartbeat!
• Wait to dress the salad! This is crucial. Arugula is delicate and wilts quickly, especially when dressed. Have everything prepped and ready to go, but only pour the vinaigrette over the greens right before you’re about to serve. This keeps everything bright and perky.
• Cheese choices. Blue cheese adds a bold, pungent kick that pairs wonderfully with the sweet pear. If you prefer something milder, shaved Parmesan or even a creamy goat cheese are fantastic alternatives. Going dairy-free? The salad is still delicious without it.

How to Make Arugula Pear and Walnut Salad

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The simplicity of a perfectly roasted bird lets the salad’s vibrant flavors shine. It’s a classic pairing for a reason.
• Creamy Pumpkin or Butternut Squash Soup — The sweet, earthy notes of the soup are a wonderful contrast to the salad’s peppery and tangy profile.
• Pan-Seared Salmon or Scallops — The rich, fatty fish stands up beautifully to the sharpness of the vinaigrette and the bitter greens.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy and grassy notes mirror the salad’s freshness and cut through the richness of the walnuts and cheese.
• Sparkling Water with a Twist — For a non-alcoholic option, nothing beats the clean, bubbly contrast of sparkling water with a slice of lemon or lime.
• A Light Pinot Noir — If you’re serving it with poultry or pork, a light-bodied red with red fruit notes can be a surprisingly good match.

Something Sweet

• Dark Chocolate Pots de Crème — The deep, bitter chocolate is a decadent and elegant way to end the meal after the bright salad.
• Pear and Almond Tart — Echoing the pear in the salad makes for a beautifully cohesive menu, and the almond frangipane is a dream.
• Simple Shortbread Cookies — Sometimes, you just need a buttery, not-too-sweet cookie to finish things off on a simple, satisfying note.

Top Mistakes to Avoid

• Mistake: Using soggy arugula. Any water clinging to the leaves will dilute your delicious vinaigrette, making the salad bland and watery. A salad spinner is your best friend here, or just pat the leaves thoroughly with a clean kitchen towel.
• Mistake: Dressing the salad too early. I’ve made this mistake myself, and you end up with a wilted, sad-looking salad. Arugula is particularly tender. Toss it at the very last second for that perfect, crisp texture.
• Mistake: Skipping the walnut toasting. Honestly, this step takes five minutes and elevates the entire dish from good to unforgettable. Raw walnuts just don’t have the same depth of flavor or satisfying crunch.
• Mistake: Cutting the pears way in advance. Pears oxidize and turn brown quickly. Slice them just before you’re ready to assemble the salad to keep them looking fresh and appealing.

Expert Tips

• Tip: Massage your dressing. If you’re making the vinaigrette in a bowl, rub the minced shallot with a pinch of salt using the back of a spoon before adding the other ingredients. This helps to soften the shallot’s sharp bite and release its juices.
• Tip: Chill your salad plates. For a truly restaurant-quality touch, pop your serving plates or bowls in the freezer for 10-15 minutes before assembling. A cold plate keeps the salad refreshingly crisp for longer.
• Tip: Add a fresh herb. A tablespoon of finely chopped fresh tarragon or chives tossed in with the arugula adds a lovely, subtle layer of complexity that’s just wonderful.
• Tip: Make the vinaigrette ahead. You can absolutely make the dressing a day or two in advance. Store it in a jar in the fridge, but let it come to room temperature and shake it well before using, as the oil will solidify when cold.

FAQs

Can I make this salad ahead of time?
You can prep all the components separately to make assembly lightning-fast. Toast the walnuts and store them at room temperature. Make the vinaigrette and keep it in the fridge. Wash and dry the arugula, then wrap it in a paper towel and store it in a container in the fridge. Slice the pears right before you toss everything together. This way, you get all the convenience without sacrificing texture.

My pears are turning brown. How can I prevent this?
The enemy is oxygen! After slicing, you can toss the pear slices very lightly with a teaspoon of lemon juice. The acid in the lemon juice slows down the oxidation process. Just be gentle—you don’t want to overpower the pear’s delicate flavor with lemon. Honestly, if you’re serving immediately, it’s usually not a big issue.

What can I use instead of arugula?
Absolutely! Baby spinach is a great, milder alternative. For a different peppery kick, try watercress or even a mix of bitter greens like frisée and radicchio. Just keep in mind that more delicate greens (like butter lettuce) will wilt much faster, so they’re not the best substitute here.

Is there a nut-free alternative to walnuts?
Of course! Toasted pumpkin seeds (pepitas) or sunflower seeds would provide a fantastic crunch and a lovely, toasty flavor. You could also use crispy roasted chickpeas for a protein boost and a different kind of texture.

How long do the leftovers keep?
This salad is definitely best enjoyed immediately. The arugula will wilt, and the pears will soften once dressed. If you do have leftovers, they’ll keep for a few hours in the fridge, but the texture won’t be the same. It’s not really a make-ahead meal, but more of a quick, fresh assembly job.