Introduction

This Pear and Arugula Salad with Honey Vinaigrette is a fresh and vibrant dish perfect for any season. The peppery arugula pairs beautifully with sweet pears, creamy goat cheese, and crunchy walnuts, all brought together by a tangy honey dressing.

A white plate holds a fresh salad with a base layer of dark green arugula leaves spread evenly. On top, several light yellow-green pear slices with brown speckled skin are arranged in a scattered pattern. Small golden pine nuts are sprinkled across the salad, adding texture and contrast. Thin, off-white shavings of cheese rest gently over the pears, and a light sprinkling of black pepper dots the entire dish. The plate is set on a soft beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 well combined and emulsified.
Step 2: In a large bowl, combine arugula, chopped pears, goat cheese, walnuts, and fresh thyme.
Step 3: Drizzle the prepared vinaigrette over the salad and toss gently to coat everything evenly.
Step 4: Taste and adjust seasoning with extra salt and pepper if needed, then serve immediately.

Tips & Variations

Use toasted walnuts for extra crunch and deeper flavor.
Swap goat cheese for feta or blue cheese if you prefer a stronger flavor.
Add dried cranberries or pomegranate seeds for a touch of sweetness and color.
Replace arugula with baby spinach or mixed greens to vary the base.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. The vinaigrette can be kept for up to one week. Toss the salad just before serving to keep the greens fresh and crisp. Leftover salad is best eaten within a day.

How to Serve

A white plate holds a fresh arugula salad as the base layer, with bright green leaves spread evenly. On top, there are thin slices of pear with a yellow skin and juicy pale flesh, placed in a scattered pattern. Small pine nuts are sprinkled across the salad, adding light brown accents. Thin, irregular shavings of pale white cheese are spread over the salad. Everything is lightly coated with a drizzle of olive oil and sprinkled with cracked black pepper. The plate is set on a white marbled surface with a blurred light cloth in the background. photo taken with an iphone --ar 4:5 --v 7

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 one week ahead and stored in the refrigerator. Shake or whisk well before using.

What can I use if I don’t have fresh thyme?

Dried thyme can be substituted—use about one teaspoon. Alternatively, rosemary or oregano can provide a different herbaceous note.

Pear and Arugula Salad with Honey Vinaigrette Recipe

Print Recipe

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4.8 from 324 reviews

A fresh and vibrant Pear and Arugula Salad featuring sweet Bartlett pears, tangy goat cheese, crunchy walnuts, and fragrant thyme, all tossed in a luscious homemade honey vinaigrette. This easy-to-make salad is perfect as a light lunch or a refreshing side dish.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

6 cups arugula
1 ½ 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

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 mixture is well combined and emulsified, creating a smooth and flavorful dressing.
Prepare the Salad: In a large bowl, combine the fresh arugula, chopped Bartlett pears, crumbled goat cheese, walnuts, and fresh thyme. This combination balances peppery, sweet, creamy, and nutty flavors beautifully.
Toss and Adjust: Drizzle the prepared honey vinaigrette over the salad ingredients. Toss the salad gently to ensure every leaf and ingredient is nicely coated with the dressing. Taste and adjust the seasoning by adding extra salt and pepper if needed.
Serve: Transfer the tossed salad to serving bowls or a platter and enjoy immediately for the freshest taste and texture.

Notes

Use ripe Bartlett pears for the best sweetness and texture. Unripe pears may be too firm and lack flavor.
For added crunch, toast the walnuts lightly before adding to the salad.
This salad is best served fresh to keep the arugula crisp and the pears from browning.
You can substitute goat cheese with feta or blue cheese if preferred.
Store leftover dressing separately in the refrigerator for up to 3 days.

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