This Arugula and Pear Salad comes together in minutes but tastes like something from a nice café. The passionfruit vinaigrette gives it a slightly tart flavor that ties everything together. It’s light, fresh, and always satisfying.
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Why This Recipe Stands Out
I make this Arugula and Pear Salad whenever I want something fresh, colorful, and full of flavor without spending much time in the kitchen. Here’s what makes it special:
- Bright and Balanced: The peppery arugula, sweet pear, and tangy blue cheese come together in a way that feels perfectly balanced. Every bite hits a different note.
- Crunch and Cream: Toasted pine nuts add a warm crunch that plays so well with the creamy blue cheese. It’s that mix of textures that keeps you going back for more.
- Simple but Impressive: This salad looks beautiful on the table and feels a little fancy, even though it takes just minutes to make. It’s an easy win for dinner parties or weeknights.
- Fresh Flavor: The passionfruit vinaigrette is light, fruity, and just tart enough to tie everything together. It reminds me of the vinaigrette in my Roasted Butternut Squash Salad with Arugula and Feta.
- Everyday Versatility: Serve it on its own for a quick lunch or alongside grilled chicken or fish for a full meal. It fits just about anywhere on the menu.
Key Ingredients
- Pine Nuts – Add a rich, toasty crunch that balances the freshness of the greens. You can swap them with walnuts or almonds if that’s what you have on hand.
- Pear – Brings a juicy sweetness that pairs beautifully with the peppery arugula and tangy cheese. Any ripe pear variety works well.
- Arugula – The base of the salad, offering a peppery bite and tender texture. Baby spinach can be used for a milder flavor.
- Blue Cheese – Adds creamy texture and a bold, salty flavor that ties everything together. Goat cheese or feta are good substitutes if you prefer something milder.
- Passionfruit – Gives the vinaigrette a bright, tropical flavor and a bit of tang. If you can’t find fresh passionfruit, use a spoonful of passionfruit pulp or juice.
- Dijon Mustard – Helps emulsify the vinaigrette and adds a subtle sharpness that balances the sweetness of the fruit.
- Honey – Adds a touch of sweetness to round out the acidity in the dressing. Maple syrup or agave can work in its place.
- Sherry Vinegar – Brings gentle acidity and depth to the vinaigrette. White wine vinegar or apple cider vinegar are easy substitutes.
- Olive Oil – The base of the dressing, giving it a smooth, rich texture. Use a good-quality extra virgin olive oil for the best flavor.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like to add grilled chicken or seared salmon when I want to make this salad a full meal. You can also toss in chickpeas or lentils for a vegetarian option.
- Cheese Swaps: Blue cheese adds a bold flavor, but goat cheese or feta work great if you prefer something milder. Even shaved Parmesan fits nicely here.
- Nut Alternatives: Pine nuts are lovely, but toasted walnuts, pecans, or almonds bring great crunch too. Use whatever you already have in the pantry.
- Vinegar: I love to use sherry vinegar for its fruity flavor profile. I think it tastes fantastic in salad dressings. If you don't have it, apple cider vinegar or red wine vinegar are good alternatives.
How to Make Arugula and Pear Salad
Step 1: Preheat the oven to 400°F and line a small baking sheet with parchment paper.
Step 2: Spread the pine nuts evenly on the sheet and toast for 4–5 minutes until lightly golden.
Step 3: Cut the passionfruit in half and scoop the pulp into a small bowl.
Step 4: Add Dijon mustard, honey, sherry vinegar, olive oil, salt, and pepper to the bowl. Whisk until the dressing is smooth and combined.
Step 5: In a large mixing bowl, add the toasted pine nuts, arugula, sliced pear, and crumbled blue cheese.
Step 6: Drizzle the passionfruit vinaigrette over the salad and toss gently until everything is evenly coated.
Step 7: Serve immediately and enjoy while fresh.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Arugula and Pear Salad
Main Dishes
- This Arugula and Pear Salad pairs beautifully with light, flavorful mains. We love serving it alongside Pistachio Crusted Salmon for a fresh and balanced meal.
- It’s also a great match for Pork Tenderloin With Peaches, Herbed Chicken With Farro Risotto, or Pea Fritters With Greek Yogurt Sauce if you’re looking for a satisfying vegetarian option.
Salads
- If you’re planning a salad spread or a light lunch menu, this one fits right in. Try it with our Roasted Butternut Squash Salad or Radicchio Salad for a mix of sweet and savory flavors.
- We also like pairing it with Swiss Chard Salad, Watermelon Salad with Goat Cheese or Lemon Farro Salad for a colorful, refreshing table.
Frequently Asked Questions
Ripe but firm pears are ideal so they hold their shape when sliced. Bartlett, Bosc, or Anjou pears all work well for this salad.
Absolutely. The passionfruit vinaigrette can be made up to two days in advance and stored in the fridge. Just give it a good whisk before using to bring everything back together.
Store any leftover salad in an airtight container in the fridge for up to one day. The dressing can be stored separately for up to three days. For the best texture, toss the salad just before serving.
More Salad Recipes You'll Enjoy
- Georgian Salad - Simple, fast yet super flavorful, this delicious Georgian Salad With Baby Sweet Peppers And Zucchini will make a great potluck recipe or a side dish to your main meal.
- Marinated Zucchini Salad - Perfect for picnics, potlucks or as a quick side dish for any meal, this Marinated Zucchini Salad is easy, healthy and so good!
- Danish Cabbage Salad - Danish Cabbage Salad is a fresh and colorful salad for summer. It's juicy, crunchy from the Maple Candied Bacon and dressed with a tangy honey-mustard vinaigrette.
- Grilled Chicken Greek Panzanella Salad - Herb-smothered grilled chicken, fresh veggies and crunchy croutons produce an epic Grilled Chicken Greek Panzanella Salad. It's a feel good summer recipe your family will love!
Recipe
Arugula and Pear Salad
Ingredients
For the Salad:
- ¼ c pine nuts
- 1 large pear large, quartered, core and thinly sliced
- 3 cups arugula loosely packed
- ½ c blue cheese crumbled
For the Passionfruit Vinaigrette:
- 1 passionfruit
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 teaspoon sherry vinegar
- 2 tablespoons olive oil
- salt
- pepper
Instructions
- Preheat the oven to 400 F and line a small baking dish with a parchment paper. Spread the pine nuts on a baking sheet and toast in the oven for 4-5 minutes until slightly brown.
- Meanwhile, cut the passionfruit in half and scoop out the flesh in a small bowl. Add mustard, honey, sherry vinegar, olive oil, salt and pepper to taste and whisk to combine.
- In a large bowl combine toasted pine nuts, arugula, pear and blue cheese. Drizzle with the vinaigrette and toss to combine. Serve immediately.
Notes
- Use ripe but firm pears so they hold their shape when sliced. Varieties like Bosc or Anjou work especially well for this salad.
- Slice the pear thinly and evenly. This helps the fruit blend into the salad without overpowering any single bite.
- Toast the pine nuts just until golden. They can burn quickly, so keep an eye on them. Toasting enhances their nutty flavor and adds crunch.
- Scoop the passionfruit pulp directly into a bowl. If the seeds are too tart or crunchy for your preference, strain them out and use just the juice.
- Balance the vinaigrette to your taste. Add more honey if you want it slightly sweeter or more vinegar for extra tang. Taste and adjust before dressing the salad.
- Whisk the vinaigrette thoroughly so the mustard and honey emulsify the oil and vinegar into a smooth, flavorful dressing.
- Toss the arugula gently with the vinaigrette just before serving. This helps preserve the leaves’ peppery bite and keeps them from wilting.
- Crumble the blue cheese finely so it distributes evenly. A little goes a long way in flavor and keeps the salad well-balanced.
- Add the toasted pine nuts last if you're worried about them getting soft. They’ll keep their crunch and make a great finishing touch.
- Serve immediately after tossing so the arugula stays fresh and the vinaigrette doesn’t weigh the salad down.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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