If there’s one salad that perfectly captures the essence of fall, it’s this Healthy Pear and Arugula Salad.
This salad is a breeze to make, taking only 10 minutes to prepare, and it’s versatile enough to enjoy as a main dish or side.
Whether you’re looking for a quick meal or something to impress your guests, this is the salad that will do the trick.
So, why not whip up a batch today and enjoy the best of fall in every bite?
For the Salad
- Arugula – The peppery base of the salad, giving it a fresh, vibrant flavor.
- Bartlett Pears – Sweet, juicy pears that add a lovely natural sweetness and crispness to the dish.
- Goat Cheese – Creamy and tangy, goat cheese complements the pears and arugula beautifully.
- Walnuts – Crunchy and nutty, walnuts bring a rich texture and flavor.
- Fresh Thyme – Adds an earthy herbal touch that elevates the freshness of the salad.
For the Honey Vinaigrette
- Olive Oil – Provides a rich and smooth base for the vinaigrette.
- Apple Cider Vinegar – Adds acidity and balance to the dressing.
- Fresh Lemon Juice – Brightens the vinaigrette with a tangy, citrusy kick.
- Honey – Sweetens the vinaigrette and ties the flavors together.
- Shallots – Chopped shallots add a mild, slightly sweet onion flavor.
- Garlic – Minced garlic provides a subtle depth of flavor to the dressing.
- Salt and Black Pepper – Essential for seasoning and balancing the flavors in both the salad and the vinaigrette.
Healthy Pear and Arugula Salad
Notes
Ingredients
- 6 cups arugula
- 1 1/2 cups chopped Bartlett pears (about 2 pears)
- 1/3 cup goat cheese
- 1/4 cup walnuts
- 1 tablespoon fresh thyme
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons chopped shallots
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, chopped shallots, garlic, salt, and pepper until the mixture emulsifies.
- To assemble the salad, toss the arugula, chopped pears, goat cheese, walnuts, and fresh thyme in a large bowl. Drizzle with the honey vinaigrette and toss to combine. Taste and adjust with more salt and pepper if needed.
- Serve immediately and enjoy!
Nutrition
Calories: 203 kcal | Carbohydrates: 25.5g | Protein: 11.2g | Fat: 12.8g | Saturated Fat: 3.4g | Sodium: 323mg | Potassium: 568mg | Fiber: 10.4g | Sugar: 13.1g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I prepare the salad ingredients ahead of time?
Yes, prepping ahead makes assembling a breeze:
- Arugula: Wash, dry, and store in an airtight container in the fridge for up to 2 days.
- Pears: For best freshness, slice just before serving to prevent browning.
- Walnuts & Goat Cheese: Chop and crumble in advance; store separately in the fridge.
- Honey Vinaigrette: Mix and refrigerate for up to 1 week. Shake or whisk before using, as separation is natural.
2. What can I use if I don’t have apple cider vinegar?
Fresh lemon juice makes a great substitute, offering bright acidity and a fresh citrus flavor.
3. How can I make the salad vegan?
It’s simple!
- Goat Cheese: Omit or replace with vegan cheese like plant-based feta or cashew cheese.
- Honey: Swap for maple syrup or agave nectar in the vinaigrette to keep it fully vegan.
4. Can I add protein to make the salad more filling?
Absolutely—here are a few delicious options:
- Grilled Chicken: Adds lean, savory protein.
- Tofu: Roasted or grilled tofu works great for a plant-based boost.
- Chickpeas: Roasted or plain, they bring both protein and crunch.
- Quinoa: Nutritious and hearty, it blends in perfectly.
5. How should I store leftover salad?
- Undressed Salad: Store in an airtight container in the fridge for up to 1 day.
- Dressed Salad: Best enjoyed fresh, but you can refrigerate for a few hours—expect some wilting.
- Dressing: Keep leftover vinaigrette in a sealed container in the fridge for up to 1 week. Shake well before each use.
