Dinner

Pear and Arugula Salad with Honey Vinaigrette Recipe

Byanna orden November 18, 2025November 18, 2025

Introduction

This Pear and Arugula Salad is a fresh, flavorful dish that’s perfect for fall. Crisp pears, creamy goat cheese, and crunchy walnuts come together with a zesty honey vinaigrette for a simple and healthy salad anyone can enjoy.

A white plate holds a fresh arugula salad base with dark green, leafy texture. On top, there are four thin, yellow-green pear slices arranged evenly, each showing smooth skin with tiny brown speckles. Scattered across are small, light brown pine nuts adding texture and color contrast. Thin, white shavings of cheese are placed on the salad, with a slightly translucent look and a few black pepper sprinkles on both cheese and pears. The salad glistens lightly with a drizzle of olive oil. The background is a white marbled texture, and a soft, beige cloth is visible behind the plate. 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
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 all ingredients evenly.
Step 4: Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.

Tips & Variations

Try substituting walnuts with pecans or almonds for a different nutty crunch.
Use feta cheese instead of goat cheese for a sharper, saltier flavor.
For extra freshness, add thinly sliced radishes or cucumber.
Toast the walnuts lightly in a dry pan to enhance their flavor before adding.

Storage

Store leftover salad components separately: keep the vinaigrette in a sealed container and the salad ingredients covered in the refrigerator for up to 2 days. Toss the salad with vinaigrette just before serving to prevent wilting. The salad is best enjoyed fresh.

How to Serve

A fresh salad is shown on a white plate, layered with bright green arugula leaves spread evenly as the base. On top, there are thin slices of light yellow pear with a slightly rough skin, positioned in a scattered way. Small golden pine nuts are sprinkled around, adding texture and color contrast. Thin, irregular white cheese shavings are placed across the salad. The salad looks lightly seasoned with cracked black pepper and some small grains of salt. The plate is set on a soft, light-colored cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to keep the vinaigrette and salad ingredients separate and combine them just before serving to maintain freshness and texture.

What can I use instead of Bartlett pears?

Other sweet, crisp pears like Bosc or Anjou work well as substitutes, or even apples if pears aren’t available.