Arugula, pear and goat cheese salad

Looking for a fancy yet simple salad for your next dinner? This arugula and pear salad recipe is the perfect side dish any time of year! It’s flavorful and tangy thanks to soft goat cheese and a simple vinaigrette. I highly recommend making this delicious side salad when pears are in season!

I don’t know about you, but for me, to eat a salad, it has to be FULL of flavor. In general, I like zesty salads with lots of acidic flavors. This arugula and pear salad would be a great accompaniment to Thanksgiving or holiday dinners for several reasons. Firstly, pears are in season! Plus, the slight spiciness will perfectly balance out any heavy dishes throughout the meal.

Contents:

🎥 Watch the video of this recipe

🥗 Why you will love this arugula and pear salad

  • It’s tangy and tangy. As has been said, the best salads are very tangy. This one definitely has all the strong flavors of vinegar, mustard seeds, shallots and goat cheese.
  • This salad is NOT boring. I eat boring salads, and we can’t stand them anymore!
  • Pears are in season! Salads in winter can still be light and refreshing as long as you use seasonal fruits, like pears! You can also add apples, pomegranates, cranberries, etc. !

🥘 What you need for this recipe

Ingredients and Substitutions

ingredients with labels.
  • Fresh arugula – Arugula or baby arugula is the best option! If necessary, substitute other mustard greens or spring mix. Baby spinach is kind of a last resort here.
  • Bosc pears – Bosc or Bartlett are the best pears for this recipe! Bartletts are a little sweeter, while Boscs have a crisper, “classic” pear flavor. Make sure they are slightly ripe pears.
  • Shallot – I don’t recommend replacing this. Use the smallest shallot you have, or half of a medium-sized shallot.
  • White wine vinegar – Champagne vinegar may also work, and perhaps apple cider vinegar, although that will have a greater impact on flavor.
  • Whole grain mustard – I LOVE whole grain mustard. It has such a delicious texture and doesn’t taste like yellow mustard at all. I highly recommend it. If necessary, replace it with a good quality Dijon.
  • Olive oil – This is the base of the dressing, so use a flavorful olive oil! Since it’s not cooked, extra virgin olive oil stands out here.
  • Agave – Use honey as a substitute or brown rice syrup.
  • Goat cheese – Crumbled goat cheese pairs wonderfully with sweet pears and peppery arugula. Use flavored if desired, but plain is suggested. Blue cheese or feta cheese can be substituted if preferred.
  • Optional: Chopped walnuts or toasted pine nuts complement the sweetness of the pear and add a lovely crunch to an already delicious salad.

Tools and Equipment

  • Sharp knife
  • Whip
  • Mixing bowl
  • Cutting board

📋 How to make arugula and pear salad

Step 1: prepare the ingredients

If necessary, rinse and dry your arugula.

Finely slice a shallot and at least half of a pear or a whole pear.

Step 2: Prepare the dressing

This light homemade vinaigrette is the perfect blend of tang and acidity to balance sweet and juicy pears. In a small bowl or measuring cup, add the white wine vinegar, agave, olive oil and whole grain mustard, with a pinch of salt and pepper.

vinaigrette in a measuring cup.

Whisk vigorously until the oil is completely emulsified with the other liquids.

Step 3: Assemble the salad

In a large mixing bowl (not the serving bowl), add the arugula and shallots with about half the dressing.

Stir to combine with hands or tongs.

Sprinkle with a little crumbled goat cheese and mix again gently.

Plate the salad in your serving container, then garnish with the remaining vinaigrette (or serve on the side), the remaining goat cheese and thinly sliced ​​pears.

If desired, arrange the pear slices in a cascade, as shown.

Serve at room temperature and enjoy!

arugula salad in a bowl.

💭 Expert tips and tricks

  • You can optionally replace the goat cheese with another tangy, crumbly cheese. Feta is a good alternative here.
  • Be sure to dry the arugula completely if you need to wash it first. If you have a salad spinner, use it. Otherwise, make sure it is completely dry before using it. Otherwise, you can have a velvety salad.
  • Feel free to add other fall/winter fruits like apples, cranberries, pomegranates, or even oranges!

Recipe FAQs

Can I save this salad for later?

I would ONLY recommend saving this for later if the dressing has not been added. Otherwise, it will become too soft and chewy. Store in an airtight container to maintain freshness.

What is the difference between Bosc and Bartlett pears?

Bosc pears are usually brown on the outside and have a crisper “pear” flavor. Bartlett pears are green on the outside and tend to be sweeter and a little softer. Either will work in this recipe!

Can I use feta as a substitute for goat cheese?

If necessary, crumbled feta can be a good substitute for goat cheese in this arugula and pear salad because feta is also tangy and chewy.

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

📖 Recipe

arugula salad with pears in a bowl.

Arugula, pear and goat cheese salad

This arugula and pear salad is perfect any time of year! It’s flavorful and tangy thanks to goat cheese and a simple vinaigrette, and it’s the perfect side salad when pears are in season.

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Course: Aperitif, Salad, Side dish

Kitchen: American

Diet: Gluten free, vegetarian

Preparation time: 15 minutes

Cooking time: 0 minutes

Total time: 15 minutes

Servings: 3 people

Calories: 189kilocalories

Instructions

  • If necessary, rinse and dry your arugula.

  • Finely slice a shallot and at least half of a pear or a whole pear.

  • In a small bowl or measuring cup, add the white wine vinegar, agave, olive oil, whole grain mustard, with a pinch of salt and pepper.

  • Whisk vigorously until the oil is completely emulsified with the other liquids.

  • In a large mixing bowl (not the serving bowl), add the arugula and shallots with about half the dressing.

  • Stir to combine with hands or tongs.

  • Sprinkle with a little crumbled goat cheese and mix again gently.

  • Plate the salad in your serving container, then garnish with the remaining vinaigrette (or serve on the side), the remaining goat cheese and thinly sliced ​​pears.

  • If desired, arrange the pear slices in a cascade, as shown.

  • Serve at room temperature and enjoy!

Video

Remarks

  • You can optionally replace the goat cheese with another tangy, crumbly cheese. Feta is a good alternative here.
  • Be sure to dry the arugula completely if you need to wash it first. If you have a salad spinner, use it. Otherwise, make sure it is completely dry before using it. Otherwise, you can have a velvety salad.
  • Feel free to add other fall/winter fruits like apples, cranberries, pomegranates, or even oranges!

Nutrition

Calories: 189kilocalories | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated fat: 4g | Polyunsaturated fats: 1g | Monounsaturated fat: 8g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 182mg | Fiber: 2g | Sugar: 9g | Vitamin A: 877UI | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg

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