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Top view of arugula salad with pears, blue cheese, and pecan, in a round bowl.
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Arugula Pear Salad

This crisp, colorful salad combines sweet pears, peppery greens, creamy blue cheese, crunchy pecans, and a tangy maple-Dijon vinaigrette. Easy to prep ahead and perfect for holidays, gatherings, or a fresh side any night of the week.
Prep Time15 minutes
Cook Time0 minutes
0 minutes
Total Time15 minutes
Course: Appetizer, lunch, Salad
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

Ingredients

Salad:

  • 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

Dressing:

  • 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

Instructions

  • Place the 6 cups baby arugula and 2 cups baby spinach in a large bowl. Chop the 2 ripe pears and drizzle with some 1/2 lemon (juice) to prevent them from browning.
    Cutting board with whole pears, sliced pears, and a lemon next to a bowl of arugula.
  • Add the chopped pears to the bowl with the greens, then add the 1/2 cup pecans
    Salad assembly in progress, showing just arugula, spinach, pecans, and pear slices.
  • Add the 1/2 cup crumbled blue cheese and 1/2 cup dried cranberries on top, ready for the dressing.
    Bowl filled with greens, with pear, cheese and cranberries on top.
  • Place the dressing ingredients into a jar with a lid (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, and 1/4 teaspoon black pepper), shake to emulsify. Drizzle with dressing.
    Dressing being poured over the salad by hand, catching the stream mid-pour.
  • Gently toss the salad to ensure everything is coated with the dressing. Serve immediately.
    Close-up of the finished arugula pear salad showing texture of greens, pears, and crumbled cheese.

Notes

Tips:

  • Use ripe but firm pears for the best texture.
  • Toss pears with lemon juice to prevent browning.
  • Dry greens thoroughly so dressing coats evenly.
  • Crumble cheese from a block for max flavor.
  • Let salad sit at room temp for 10-15 minutes before serving.

Storage & Make Ahead

  • Store leftovers in the fridge for up to 2 days. Keep dressing separate if possible.
  • Prepping the dressing, chopped pecans, and washed greens up to 2 days early. Chop pears just before serving so they don't brown.

Nutrition

Calories: 368kcal | Carbohydrates: 35g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 549mg | Potassium: 442mg | Fiber: 6g | Sugar: 24g | Vitamin A: 2283IU | Vitamin C: 20mg | Calcium: 183mg | Iron: 2mg