Arugula and Pear Bowl (Printable)

Peppery greens meet sweet pears, creamy cheese, and toasted walnuts in a light balsamic honey dressing.

# What Goes In:

→ Greens

01 - Fresh arugula, 4 cups

→ Fruit

02 - Ripe pears, 2 whole, cored and thinly sliced

→ Cheese

03 - Crumbled blue cheese or goat cheese, 2 ounces

→ Nuts

04 - Toasted walnuts or pecans, ½ cup, roughly chopped

→ Dressing

05 - Extra-virgin olive oil, 3 tablespoons
06 - Balsamic vinegar, 1 tablespoon
07 - Honey, 1 teaspoon
08 - Dijon mustard, ½ teaspoon
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
02 - Place fresh arugula in a large salad bowl. Add sliced pears, crumbled cheese, and toasted nuts.
03 - Drizzle the prepared vinaigrette over the salad components just before serving.
04 - Gently toss to combine all elements and serve immediately while greens are fresh and crisp.

# Expert Advice:

01 -
  • It comes together in the time it takes to pour a glass of wine, which means no stress when unexpected guests appear.
  • The contrast between peppery arugula and sweet pears feels unexpectedly elegant, like you've discovered something on purpose rather than stumbling into it.
  • Toasted nuts add a warmth and texture that makes this feel substantial enough for lunch, light enough for dinner.
02 -
  • Never dress this salad more than five minutes before serving—the arugula's delicate leaves will wilt, and the pears will release water that dilutes everything. I learned this the hard way at a dinner party where I got overly ambitious with timing.
  • The honey in the dressing is non-negotiable; it prevents the sharpness of the vinegar from overwhelming the subtle sweetness of the pears. I skipped it once thinking it didn't matter, and the whole balance fell apart.
03 -
  • Slice your pears last—literally right before you assemble the salad—and toss them gently with a squeeze of lemon juice to prevent browning and add a subtle brightness.
  • Toast your own nuts if you have even five minutes; the difference between pre-toasted and freshly toasted is the difference between okay and crave-worthy.
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