Pear Walnut Arugula Salad

How to Make Pear Walnut Arugula Salad

1. 1

   Step 1: Toast the walnuts

   Heat a small dry skillet over medium heat. Add walnut halves and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool so they stay crisp.

   For this step

   • 1/2 cupWalnut halves (toasted)
   
2. 2

   Step 2: Make the honey-balsamic dressing

   In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, and black pepper until emulsified. Taste and adjust seasoning — the dressing should be tangy with a hint of sweetness.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 2 tbspBalsamic vinegar
   • 1 tbspHoney
   • 1 tspDijon mustard
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Prepare the pears

   Wash and core the pears, then thinly slice them into wedges or rounds about 1/8–1/4 inch thick. If pears are very ripe, slice gently to keep pieces intact.

   For this step

   • 2 mediumRipe pears (Anjou or Bosc), cored and thinly sliced
   
4. 4

   Step 4: Assemble the salad

   Place the arugula in a large bowl. Add the sliced pears, toasted walnuts, and crumbled goat cheese. Drizzle about two-thirds of the dressing over the salad and gently toss to coat, adding more dressing as needed to taste.

   For this step

   • 4 cupsBaby arugula (packed)
   • 4 ozGoat cheese, crumbled
   
5. 5

   Step 5: Adjust seasoning and finish

   Taste the salad and season with additional salt or pepper if desired. If you like more sweetness or tang, add a small extra drizzle of honey or balsamic and toss lightly.
   
6. 6

   Step 6: Serve immediately

   Transfer the salad to a serving bowl or divide among plates, scatter a few extra walnut pieces and goat cheese on top for presentation, and serve immediately alongside grilled proteins or a cheese board.
   

1. Heat a small dry skillet over medium heat. Add walnut halves and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool so they stay crisp.
2. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, and black pepper until emulsified. Taste and adjust seasoning — the dressing should be tangy with a hint of sweetness.
3. Wash and core the pears, then thinly slice them into wedges or rounds about 1/8–1/4 inch thick. If pears are very ripe, slice gently to keep pieces intact.
4. Place the arugula in a large bowl. Add the sliced pears, toasted walnuts, and crumbled goat cheese. Drizzle about two-thirds of the dressing over the salad and gently toss to coat, adding more dressing as needed to taste.
5. Taste the salad and season with additional salt or pepper if desired. If you like more sweetness or tang, add a small extra drizzle of honey or balsamic and toss lightly.
6. Transfer the salad to a serving bowl or divide among plates, scatter a few extra walnut pieces and goat cheese on top for presentation, and serve immediately alongside grilled proteins or a cheese board.