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Pear Walnut Arugula Salad

Ruth M. Moran
A quick and vibrant salad featuring arugula, juicy pears, creamy goat cheese, and crunchy nuts, tossed in a zesty honey-lemon vinaigrette.
High in fiber, plant-based protein, and healthy fats, this salad is light, nutritious, and perfect for everyday meals.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Vegetarian
Servings 6

Equipment

  • Large mixing bowl (1)
  • Small jar or bowl (1)
  • Whisk (1)
  • Knife (1)
  • Cutting board (1)

Ingredients
  

Salad

  • 6 cups arugula
  • 1 ½ cups chopped Bartlett pears about 2 medium pears
  • ⅓ cup goat cheese crumbled
  • ¼ cup walnuts chopped
  • 1 tablespoon fresh thyme

Honey-Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons shallots finely chopped
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Prepare the Vinaigrette:
    Mixing the Dressing: Begin by making the honey-lemon vinaigrette, which will give the salad its bright, tangy flavor.
    In a small jar or bowl, combine 3 tablespoons of olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of fresh lemon juice, and 1 tablespoon of honey.
    Add 2 tablespoons of finely chopped shallots and 1 minced garlic clove.
    Sprinkle in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    Using a whisk, stir vigorously until the ingredients are fully emulsified into a smooth, golden dressing.
    Taste and adjust seasoning if needed. Set aside.
  • Wash and Prep Arugula:
    Cleaning the Greens: Place 6 cups of fresh arugula in a large salad spinner or colander.
    Rinse thoroughly under cold running water to remove any dirt or grit.
    Gently shake off excess water or use the spinner to dry the leaves.
    Dry arugula ensures that the vinaigrette sticks well to the leaves, rather than sliding off.
  • Chop the Pears:
    Prepping the Fruit: Take 2 medium Bartlett pears and wash them thoroughly.
    Remove the core and seeds, then cut the pears into roughly 1/2-inch cubes.
    This size ensures each bite has a balance of sweet pear and peppery arugula.
    If the pears are very ripe, handle them gently to prevent bruising or mashing.
  • Prepare the Nuts:
    Toasting or Chopping Walnuts: For maximum crunch and flavor, lightly toast 1/4 cup of walnuts in a dry skillet over medium heat for 2–3 minutes, shaking occasionally, until they release a nutty aroma.
    Allow them to cool slightly before chopping into smaller pieces. Toasting is optional but adds a wonderful depth to the salad.
  • Crumble the Cheese:
    Preparing Goat Cheese: Take 1/3 cup of goat cheese and crumble it into small, delicate pieces using your fingers or a fork.
    The creamy texture of goat cheese balances the crisp arugula and juicy pears beautifully, adding richness without overpowering the salad.
  • Combine the Salad Ingredients:
    Assembling the Base: In a large mixing bowl, combine the cleaned arugula, chopped pears, crumbled goat cheese, and chopped walnuts.
    Sprinkle 1 tablespoon of fresh thyme leaves evenly over the salad.
    Use your hands or salad tongs to gently toss the ingredients together so everything is evenly distributed without crushing the delicate pears or greens.
  • Dress the Salad:
    Tossing with Vinaigrette: Slowly pour the prepared honey-lemon vinaigrette over the salad.
    Start with a small amount and toss gently to coat the leaves and other ingredients evenly.
    Taste as you go, adding more dressing if needed to reach your desired flavor.
    The vinaigrette should lightly coat every leaf and piece of fruit, enhancing flavor without making the salad soggy.
  • Final Seasoning Check:
    Adjusting Taste: After tossing, taste the salad carefully. Add a pinch more salt or a small grind of black pepper if needed.
    The goal is a balanced mix of sweet, tangy, nutty, and peppery flavors in each bite.
  • Serve Immediately:
    Plating and Enjoying: Transfer the salad to a large serving bowl or individual plates. Serve immediately for the freshest taste and crispest texture.
    This salad pairs beautifully with grilled chicken, fish, or as a stand-alone light meal. Enjoy the delightful contrast of flavors and textures in every bite!

Notes

  • For best flavor, use ripe Bartlett or Bosc pears that are firm but sweet.
  • Toast walnuts lightly to enhance their nutty aroma and crunch.
  • Goat cheese can be substituted with feta or ricotta for a milder taste.
  • The vinaigrette can be made a day in advance and stored in the fridge.
  • Handle arugula and pears gently to prevent bruising and preserve texture.
  • This salad is best served fresh but can be refrigerated for a short period (see storage tips).
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