If you want to elevate your salad game, try this Arugula and Pear Salad with Spiced Pecans. The flavors are well balanced, the 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. Whether it’s a simple summer side, a crunchy slaw, or a composed dinner salad, we love turning vegetables into something bright and satisfying.
This Arugula and Pear Salad is one of my favorites. It’s straightforward, but a few small techniques — like lightly pickling shallots and toasting spiced pecans — make a huge difference in flavor and texture.
If you want to jump straight to the recipe you can, but read on to learn what makes this salad stand out and how to get the best results.
Ingredients that Matter
This salad leans into fall and winter produce, but you can make it any time of year when pears are available. Key ingredients that shape the salad:
- Arugula — A peppery, crisp green that holds up well raw. If you prefer milder greens, substitute baby spinach, baby kale, or a mixed baby leaf blend.
- Pear — Use one or two pears depending on servings. Slightly under-ripe (firm) pears are ideal so they keep their texture when tossed and don’t make the salad too sweet or soggy.
- Pecans — Toasted and tossed with maple and warm spices for crunch and depth. Walnuts can be used if you prefer.
- Spices — A touch of cinnamon and a pinch of cayenne on the nuts add warmth and a subtle heat that lifts the salad.
- Shallot — Thinly sliced and briefly soaked in vinegar to mellow the bite while infusing the dressing with allium flavor; the shallots are then used as a garnish.
- Dressing — White balsamic vinegar, maple syrup, whole grain mustard, and olive oil create a bright, slightly sweet vinaigrette.
- Goat Cheese — Crumbled on top for creamy tang that pairs beautifully with peppery arugula and sweet pear.
See the recipe card below for exact quantities.
Instructions
The salad is quick to assemble, but a few simple steps make it special. Follow these steps for the best results:
Preheat the oven to 350°F. Toss chopped pecans with a little olive oil, maple syrup, cinnamon, cayenne, and salt. Spread on a baking sheet and toast for about 10 minutes until fragrant. They may feel tacky at first but will crisp as they cool.
Whisk together thinly sliced shallots and white balsamic vinegar and let sit about 5 minutes. Remove the shallots and reserve them for garnish. The short soak flavors the vinegar and softens the shallots’ sharpness.
Make the vinaigrette by combining the shallot-infused vinegar with whole grain mustard, maple syrup, and a bit of salt. Whisk while slowly streaming in olive oil to emulsify the dressing.
Assemble the salad by placing arugula in a large bowl, then topping with sliced pear, crumbled goat cheese, reserved shallots, and about half the spiced pecans. Serve the dressing on the side so guests can add as much as they like, and offer extra pecans, shallots, and goat cheese for garnish. Dress just before serving to keep the greens crisp.
Hint: White balsamic has a sweet, fruity flavor similar to regular balsamic but is lighter in color and often less intense. It’s a great choice when you want a gentle, slightly sweet vinaigrette.
Substitutions
Adjust the recipe to suit preferences or dietary needs:
- Arugula — Swap for baby spinach, baby kale, or mixed baby lettuces for a milder green.
- Goat Cheese — Use crumbled blue cheese or grated Parmesan if you prefer.
- White Balsamic — Replace with regular balsamic, white wine vinegar, or lemon juice if needed.
- Pecans — For nut allergies, omit nuts and use seeds like pepitas or sunflower seeds; walnuts also work as an alternative.
- Dairy-Free/Vegan — Omit the goat cheese or use a plant-based alternative to make the salad vegan.
Pear Varieties
Common pear varieties that work well in this salad include:
- Bartlett — Juicy and soft when ripe, with a classic pear flavor.
- Bosc — Firmer texture and brown skin; holds up well and adds crispness.
- Green D’Anjou — Moderately firm and sweet, a versatile choice for salads.
- Red D’Anjou — Similar to Green Anjou but with red skin; a pretty option for presentation.
Choose pears without heavy bruising. To check ripeness, gently press the stem end — ripe pears will give slightly. Many pears finish ripening at home, so you may need to leave them on the counter for a day or two.
Make Ahead
This salad adapts well for make-ahead planning. Wash and thoroughly dry arugula and store it in the serving bowl or a sealed container for up to 3 days. Make and cool the spiced pecans up to 1 day ahead and keep them in an airtight container. Prepare the dressing and store it in the fridge, and soak the shallots briefly, then refrigerate them separately.
On the day of serving add sliced pears and goat cheese, then dress the salad just before serving and top with marinated shallots and extra pecans.
FAQ
Press gently at the stem end. A ripe pear will give slightly. Not all varieties change color significantly when ripe.
Choose a crisp, slightly under-ripe pear such as Bartlett, Anjou, or Bosc to preserve texture and avoid excess sweetness or juice.
A short soak mellows the shallot’s sharp sulfur notes while infusing the vinegar with gentle allium flavor, making a more balanced vinaigrette.
More Salads
If you like this salad, try other composed salads for variety and seasonal sides to build a full menu.
Dinner Ideas
Pair the salad with roasted or braised mains for a satisfying meal — roasted chicken, braised beef sliders, or a simple pasta sauce are all good options.
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, try this Arugula and Pear Salad with Spiced Pecans. The flavors are balanced, the textures contrast, and it tastes like a restaurant-quality salad.
Ingredients
- ½ cup pecans, chopped
- 1 tsp olive oil, plus 4 Tbsp olive oil
- 1 tsp maple syrup, 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 oven to 350°F. Toss pecans with 1 tsp olive oil, 1 tsp maple syrup, cinnamon, cayenne, and ¼ tsp salt. Spread on a baking sheet and toast about 10 minutes until fragrant. Let cool.
- While nuts toast, toss sliced shallot with the vinegar and let sit 5 minutes. Remove shallots and reserve 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 olive oil until emulsified.
- To serve, place arugula in a bowl, top with pear slices, goat cheese, reserved shallots, and half the spiced pecans. Serve dressing on the side or toss with half and adjust to taste. Garnish with extra pecans and cheese.
Notes
- Use any pear variety such as Anjou, Bartlett, or Bosc.
- 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