Arugula Pear Salad

Name: Arugula Pear Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cups baby arugula (loosely packed); 2 cups baby spinach (loosely packed); 2 ripe pears (diced); 1/2 lemon; 1/2 cup pecans; 1/2 cup crumbled blue cheese; 1/2 cup dried cranberries; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 1/2 teaspoon fine kosher salt; 1/4 teaspoon black pepper

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Jul 18, 2025

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This Arugula Pear Salad is fresh, a little fancy, and honestly so simple to throw together. Sweet ripe pears, crunchy pecans, dried cranberries, and creamy blue cheese get tossed with arugula and spinach, then drizzled with a tangy maple-Dijon vinaigrette. It’s light, flavorful, and easy to make vegetarian or vegan with a simple cheese swap.

Close-up of the finished arugula pear salad showing texture of greens, pears, and crumbled cheese.

This salad is super easy to make, especially since most of the ingredients are pantry staples you can prep ahead – just grab fresh pears and greens when you’re ready to serve. The combo of sweet fruit, creamy cheese, and crunchy nuts is always a welcome one, and the mix of arugula and spinach keeps it light and peppery. It’s great for summer lunches, fall dinners, or anytime you need a fresh, colorful side.

If you’re into fresh, fruit-forward salads with big flavor and great texture, you might also love my Strawberry Spinach Salad or this crisp and cozy Spinach Apple Pecan Salad.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

0 mins

Before You Get Started

A few helpful tips before you dive in:

Dry your greens well after washing them so the dressing sticks and the salad doesn’t get soggy.
Use ripe but firm pears so they hold their shape and don’t turn mushy.
Toss chopped pears with lemon juice right away to keep them from browning.
Use a block of blue cheese you can crumble yourself for the best texture and flavor.
Let the salad come to room temp before serving for the best taste.
Make the dressing ahead – it stores well and the flavor gets better with time.

Common Questions

What’s the best way to cut and prep the pears?

I usually cut them into thin slices, but cubes work well too. Slice them just before serving, and coat them in lemon juice to keep them fresh and avoid browning.

Should I dress the greens ahead of time?

It’s best to wait until just before serving the salad to add the dressing. Adding it too early can make everything soggy, and it’s best when the greens stay crisp and fresh.

Can I add protein to make this a full meal?

Yes, definitely! I love adding grilled chicken, salmon, or even shrimp to this salad to turn it into something more filling.

How to Make Arugula Pear Salad

Here’s how to get perfect results every time:

1️⃣ Prep Greens and Pears

Add the arugula and spinach to a large bowl. Slice the pears and toss them with lemon juice to keep them from browning.

✏️ Lemon juice keeps the greens fresh and the pears from browning.

2️⃣ Add the Crunch

Top the greens with sliced pears and chopped pecans.

✏️ Spread the toppings out evenly so every bite is full of flavor.

Process shot to add the salad topping and dressing.

3️⃣ Add Cheese and Cranberries

Sprinkle crumbled blue cheese and dried cranberries over the top.

4️⃣ Add the Dressing

Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Shake well and drizzle over the salad.

✏️ Shaking the dressing in a jar with a lid is a quick and mess-free way to mix it evenly.

5️⃣ Toss and Serve

Gently toss the salad until everything is coated. Serve right away.

Closer view of Arugula Pear salad, highlighting the balance of ingredients like blue cheese and dried fruit.

Variations & Tips

→ Toast the pecans in a dry skillet for a few minutes to bring out their flavor and add a little crunch.

→ Switch up the greens if you’re not into arugula or spinach. Mixed greens or chopped romaine work great too.

→ Swap the cheese with goat cheese, shaved parmesan, or feta if blue cheese isn’t your favorite.

→ Toss in seasonal extras like pomegranate seeds, roasted sweet potato, or apple slices for a twist.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container for up to 2 days. If possible, keep the dressing separate to help the greens stay crisp.
Make-Ahead: You can prep the dressing, toast the pecans, and wash the greens a day or two in advance. Chop the pears just before serving to keep them fresh and avoid browning.

What to serve with arugula pear salad

This fresh, flavorful Arugula Pear Salad can stand on its own as a light lunch or elegant starter, but it also pairs well with a variety of proteins for a well-rounded meal. Whether you’re making a weeknight dinner or prepping for dinner guests, here are some of my favorite mains to serve with:

Arugula Pear Salad

Before You Get Started

Common Questions