With sweet pears, crunchy walnuts, creamy Manchego cheese, and a honey mustard vinaigrette, this arugula pear salad is an easy addition to both weeknight dinners and holiday meals.
Arugula Pear Salad
Need a salad that's a little different from the usual bowl of greens? Try this arugula pear salad with peppery arugula, sweet pears, crunchy walnuts and creamy Manchego cheese. If you enjoy pairing cheese with fruit and nuts, you'll love this combination.
Tossed with a homemade honey mustard vinaigrette, this pear and arugula salad makes a lovely addition to fall and winter meals. It's also a nice accompaniment to Thanksgiving or a holiday dinner, but it's easy enough to make any night of the week.
What Kind of Pears Are Best for Salad?
The best pears for salad are ripe but still slightly firm. Overripe pears can be mealy and turn mushy when tossed with the greens, so look for fruit that gives just a little when pressed but still holds its shape.
Any variety will work, but I prefer Bosc pears for this arugula pear salad. They have a firmer texture than Bartlett pears and hold up well when sliced and tossed with the arugula. Anjou pears are another good option.
Ingredients for Arugula Pear Salad
- Arugula: Peppery arugula provides the base for this salad. Baby arugula works particularly well, but regular arugula is fine too.
- Pears: Bosc pears are my preference because they hold their shape when sliced and tossed with the greens.
- Walnuts: Toasting the walnuts brings out their flavor and adds crunch. Let them cool before adding them to the salad.
- Manchego cheese: This Spanish sheep's milk cheese has a creamy texture and a nutty flavor that pairs well with the pears and walnuts. Shave it thinly with a vegetable peeler so it distributes easily throughout the salad.
- Dried cherries: These add a little tartness and chewiness. Dried cranberries, dates or raisins can be used instead.
- Honey mustard vinaigrette: Made with olive oil, white wine vinegar, Dijon mustard, honey and shallot, this homemade dressing complements the pears and cheese.
- Lemon juice: Tossing the sliced pears with a little lemon juice helps prevent browning while you prepare the rest of the salad.
How to Make Arugula Pear Salad
Step 1: Toast the walnuts
Spread the chopped walnuts on a parchment-lined baking sheet and toast at 350°F for 3–5 minutes, until lightly golden and fragrant. Watch them closely, as they can go from toasted to burnt quickly. Set aside to cool.
Step 2: Make the vinaigrette
Whisk together the olive oil, white wine vinegar, minced shallot, Dijon mustard, honey, salt and pepper in a large bowl.
Step 3: Prepare the pears
Core and slice the pears, then toss them with the lemon juice to prevent browning. Shave the Manchego and chop the dried cherries while the walnuts cool.
Step 4: Assemble the salad
Add the arugula and pears to the bowl with the vinaigrette and toss gently to coat. Divide among plates or transfer to a serving platter, then scatter the Manchego, dried cherries and toasted walnuts over the top. Serve immediately.
Tips for Making Arugula Pear Salad
- Choose firm pears. The pears should yield slightly when pressed but still feel firm enough to slice cleanly. Very ripe pears can become soft when tossed with the dressing.
- Toast the walnuts ahead. Let them cool completely before storing them in an airtight container. This can be done a day or two before serving.
- Keep the dressing separate until serving. Arugula wilts quickly once dressed, so assemble the salad just before serving.
- Prepare the components in advance. The vinaigrette can be made ahead and refrigerated. Slice the pears closer to serving time, or toss them with lemon juice to slow browning.
- Use a light hand with the dressing. Start with less than you think you need, toss, and add more only if the leaves need it. The salad should be lightly coated rather than sitting in a pool of vinaigrette.
Variations
- Change the pears: Try different varieties of pears for a slightly different taste and texture.
- Use different greens: Swap out half the arugula for spinach or mixed baby greens for a milder flavor.
- Change the nuts: Use toasted pecans, almonds or pine nuts instead of walnuts.
- Replace the dried cherries: Dried cranberries, chopped dates or raisins all work well in this salad.
- Try another cheese: Substitute Pecorino for the Manchego if you prefer a sharper, saltier cheese.
Frequently Asked Questions
Can you make arugula pear salad ahead of time?
You can prepare the vinaigrette and toast the walnuts ahead of time, but the salad is best assembled just before serving. Slice the pears and dress the arugula at the last minute to keep the greens from wilting and the pears from browning.
What cheese goes well with arugula and pears?
Manchego is used in this recipe for its creamy texture and nutty flavor. Pecorino is a good alternative if you prefer another firm, salty sheep's milk cheese.
How do you keep pears from turning brown in a salad?
Toss the sliced pears with a little fresh lemon juice. The acidity slows browning while you finish preparing the other ingredients.
How should leftover salad be stored?
Once dressed, the arugula will gradually wilt, so this salad is best assembled just before serving. If you expect leftovers, keep the dressing separate and store the undressed components individually.
Final Thoughts
This arugula pear salad is one to keep in mind this season, whether you're planning a holiday meal or simply want something a little different alongside dinner. Enjoy!
More Fall Salads:
Arugula Pear Salad
With a delicious mix of sweet pears, crunchy walnuts, creamy Manchego cheese, and a homemade honey mustard vinaigrette, this arugula pear salad is perfect for both weeknights and holiday meals!
Ingredients
- ¼ cup/30g walnuts, roughly chopped
- 2 Tablespoons/30ml extra virgin olive oil
- 1 Tablespoon/15ml white wine vinegar
- ½ a shallot, finely minced
- 1 teaspoon/5ml Dijon mustard
- 1 teaspoon/5ml honey
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 pears (preferably Bosc), sliced into wedges
- 1 teaspoon/5ml fresh lemon juice
- 6 ounces/170g arugula
- 2 ounces/56g Manchego cheese, thinly shaved
- ⅓ cup/40g dried cherries, chopped
Instructions
- Pre-heat oven to 350 degrees F. Place walnuts on a parchment lined baking sheet and toast for 3-5 minutes or until fragrant and golden. Set aside.
- In a large bowl whisk together oil, vinegar, shallot, mustard, honey, salt, and pepper.
- Toss pears with the lemon juice then combine the arugula and pears with dressing until well coated.
- Divide salad onto 4 plates with an even number of pear slices per plate and top each with Manchego cheese, dried cherries and toasted walnuts before serving.
Notes
Variations:
Use different varieties of pears.
Use half arugula and half spinach or half arugula and half mixed baby greens.
Use toasted pecans, almonds or pine nuts instead of walnuts.
Use cranberries, dates or raisins instead of cherries.
Use Pecorino instead of Manchego.
Storage:
Salad is best served immediatly. Dressing can be made ahead of time and stored in fridge until needed.
Dietary Info:
Gluten-Free, Grain-Free, Egg-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 10mgSodium: 160mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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