If you want to elevate your salad routine, try this Arugula and Pear Salad with Spiced Pecans. The flavors are balanced, textures contrast and complement each other, and it tastes like a restaurant-quality salad.
We make and enjoy a lot of salads at The Real Recipes. From a quick summer side like Burrata Caprese Salad with Basil Vinaigrette to a crunchy Purple Cabbage Slaw or a more composed dinner salad such as Za’atar Chicken and Crispy Pita Salad, we love getting vegetables on the plate in salad form.
This Arugula and Pear Salad is one of my favorites. It may seem simple, but thoughtful techniques—like pickling shallots for the dressing and toasting spiced pecans—lift this salad into something special. If you just want the recipe, skip ahead, but if you want to know what makes it work, read on.
Ingredients that Matter
These ingredients are seasonal in fall and winter but the salad works any time you can find good pears. The elements that make this salad stand out are:
- Arugula – Peppery and crisp, arugula adds brightness. If you prefer milder greens, substitute baby spinach, baby kale, or a spring mix.
- Pear – One or two pears depending on serving size. Slightly firm (just under-ripe) pears hold up better when tossed so the salad doesn’t become soggy.
- Pecans – Chopped and toasted with maple and spices for a crunchy, sweet-savory topping. Walnuts can be used instead.
- Spices – A touch of ground cinnamon and a pinch of cayenne bring warmth and subtle heat to the nuts.
- Shallot – Thinly sliced and soaked briefly in vinegar to soften the sharpness while infusing the dressing with allium flavor. The soaked shallots are used as a garnish.
- Dressing – White balsamic vinegar, maple syrup, whole-grain mustard, and olive oil make a bright, slightly sweet vinaigrette.
- Goat Cheese – Crumbled on top for creamy, tangy balance against the peppery arugula and sweet pears.
See the recipe card below for exact quantities.
Instructions
Assembling this salad is quick, but a few simple steps make it sing. Here’s how to put it together:
Preheat the oven to 350°F. Spread chopped pecans on a baking sheet and toss with a little olive oil, maple syrup, ground cinnamon, cayenne, and salt. Bake about 10 minutes until toasted and fragrant. They may feel tacky coming out of the oven but will firm up as they cool.
Combine white balsamic vinegar and thinly sliced shallot in a bowl and let sit for about 5 minutes. Remove the shallots to reserve as a garnish. This quick soak mellows the raw sharpness and gives the vinegar a gentle shallot flavor.
Whisk the shallot-infused vinegar with whole-grain mustard, maple syrup, and a pinch of salt. Slowly stream in olive oil while whisking to emulsify the dressing.
Place arugula in a large bowl, top with sliced pears, crumbled goat cheese, reserved shallots, and about half the spiced pecans. Keep the dressing on the side and toss the salad just before serving so the greens stay crisp. Serve extra goat cheese, pecans, and shallots on the side.
Hint: White balsamic is lighter in color and milder than traditional aged balsamic, with a sweet-fruity note. It’s a great choice when you want flavor without a dark color on the greens.
Substitutions
Here are easy swaps to suit taste or dietary needs:
- Greens – Swap arugula for baby spinach, baby kale, or mixed baby lettuces.
- Cheese – Replace goat cheese with crumbled blue cheese or shaved Parmesan.
- Vinegar – Use regular balsamic, white wine vinegar, or lemon juice instead of white balsamic.
- Nuts/Seeds – Replace pecans with walnuts or, for nut-free, use pepitas or sunflower seeds.
- Dairy-free/Vegan – Omit the goat cheese to make the salad dairy-free and vegan.
Pear Varieties
Common pear varieties work well in this salad. Choose slightly firm fruit to keep texture:
- Bartlett – Juicy and sweet when ripe; a classic choice.
- Bosc – Brown-skinned and firm, great when you want crisp texture.
- Green D’Anjou – A versatile, moderately firm pear perfect for slicing.
- Red D’Anjou – The red-skinned counterpart of Green D’Anjou, also a solid option.
Pick pears without large bruises and check ripeness by gently pressing the stem end; a slight give indicates ripeness. Many pears continue ripening at room temperature after purchase.
Make Ahead
This salad is well-suited to make-ahead preparation. Wash and thoroughly dry the arugula and store it in the serving bowl up to 3 days ahead. Toast the pecans and make the dressing up to 1 day ahead; keep them airtight at room temperature and refrigerated respectively. Soak the shallots briefly, then refrigerate them separately. On the day, add sliced pears and goat cheese, then dress the salad just before serving and finish with reserved pecans and shallots.
FAQ
Press gently near the stem; a ripe pear will yield slightly. Not all pears change color when ripe, so feel is the best guide.
Use a crisp, slightly under-ripe pear such as Bartlett, D’Anjou, or Bosc to retain texture and avoid excess sweetness or moisture.
A quick soak softens the shallots’ harsh sulfur notes and infuses the vinegar with gentle allium flavor, creating a bright dressing without raw bite.
More Salads
If you enjoy this salad, try other vegetable-forward recipes for variety and seasonality.
Dinner Ideas
Pair the salad with roasted or braised mains and seasonal sides for a balanced meal.
Recipe
Arugula and Pear Salad with Spiced Pecans
- Author: Adam Dolge
- Total Time: 20 min.
- Yield: 8 cups
Description
If you want to take your salad game to the next level, give this Arugula and Pear Salad with Spiced Pecans a try. The flavors are balanced, the textures contrast and complement each other, and it tastes like a restaurant-quality salad.
Ingredients
- ½ cup pecans, chopped
- 1 tsp plus 4 Tbsp olive oil
- 1 tsp plus 1 Tbsp maple syrup
- ½ tsp ground cinnamon
- 1 pinch cayenne pepper
- ½ tsp table salt, divided
- 1 medium shallot, thinly sliced
- 2 Tbsp white balsamic vinegar (or white wine vinegar)
- 1 Tbsp whole-grain mustard
- 5 oz arugula
- 1 medium pear, thinly sliced
- 2 oz crumbled goat cheese, plus more as desired
Instructions
- Preheat the oven to 350°F. Spread pecans on a baking sheet and drizzle with 1 tsp olive oil and 1 tsp maple syrup. Sprinkle with cinnamon, cayenne, and ¼ tsp salt. Toss and bake until fragrant and toasted, about 10 minutes. Let cool.
- While nuts toast, toss shallot with vinegar in a medium bowl and let sit 5 minutes. Remove and reserve the shallots for garnish.
- Make the dressing by whisking the shallot-infused vinegar with mustard, remaining 1 Tbsp maple syrup, and ¼ tsp salt. Slowly whisk in the remaining 4 Tbsp oil until emulsified.
- Assemble: place arugula in a bowl, top with sliced pear, goat cheese, reserved shallots, and half the pecans. Serve dressing on the side or toss with half the dressing just before serving. Garnish with extra goat cheese and pecans.
Notes
- Any pear variety—D’Anjou, Bartlett, or Bosc—works well.
- For a larger crowd, add a second pear.
- Substitute white wine vinegar, regular balsamic, or lemon juice if you don’t have white balsamic.
- Prep Time: 10 min.
- Cook Time: 10 min.
- Category: Salads
- Method: Baking/No Cook
- Cuisine: American