Arugula Pear Salad
This vibrant and refreshing salad combines peppery arugula, sweet ripe pears, crunchy walnuts, and tangy goat cheese tossed in a light lemon-honey vinaigrette.
Ingredients
- •5 oz baby arugula (140g), washed and dried
- •2 ripe Bosc or Anjou pears, cored and thinly sliced
- •1/2 cup walnuts (60g), roughly chopped
- •4 oz goat cheese (115g), crumbled
- •1/3 cup dried cranberries (40g)
- •1/4 cup extra virgin olive oil (60ml)
- •2 tablespoons fresh lemon juice (30ml)
- •1 tablespoon honey (15ml)
- •1 teaspoon Dijon mustard
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Place the chopped walnuts in a small dry skillet over medium-low heat and toast them for 3 to 5 minutes, stirring frequently until fragrant, then remove from heat and let cool.
- 2
In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, a pinch of salt, and freshly ground black pepper until smooth and emulsified.
- 3
In a large salad bowl, combine the fresh baby arugula and sliced pears.
- 4
Drizzle half of the dressing over the arugula and pears, then toss gently to coat the greens evenly.
- 5
Top the salad with the toasted walnuts, crumbled goat cheese, and dried cranberries.
- 6
Drizzle the remaining dressing over the top just before serving and toss lightly if desired.
💡 Chef tips
- To prevent the pear slices from turning brown, toss them gently in a tablespoon of lemon juice right after cutting.
- If you want to make this salad ahead of time, prep all the components and keep the dressing separate until right before serving.
- You can easily substitute the walnuts with pecans and the goat cheese with feta depending on your preference.
✅ How it should turn out
The finished salad is a beautiful balance of peppery greens, sweet crisp pears, and creamy tangy cheese, all tied together with a bright, zesty vinaigrette.