Dessert

Arugula Pear Salad with Blue Cheese and Toasted Walnuts Recipe

ByHugo Harnd March 11, 2026March 11, 2026

Introduction

This Arugula Pear Salad is a delightful blend of peppery greens, sweet and juicy pears, crunchy toasted walnuts, and tangy blue cheese. Tossed in a simple honey-Dijon vinaigrette, it’s a fresh, elegant salad perfect for any season.

The dish is a fresh salad presented on a white plate with an embossed pattern. It has a base layer of bright green arugula leaves with smooth and fuzzy textures. On top of that are thin, long slices of light yellow-green pear with their skin showing a pale green-brown color, arranged evenly across the salad. Scattered throughout the top layer are small chunks of blue cheese, creamy white with dark blue mold veins, and medium-sized walnut pieces with a rich brown rough surface. The salad is lightly sprinkled with ground black pepper, adding small dark specks that stand out against the light colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (60 grams) walnuts, lightly toasted
3 juicy and ripe pears, sliced
5 oz (150 grams) baby arugula
4 oz (110 grams) blue cheese, crumbled
1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon apple cider vinegar
2 teaspoons honey
½ teaspoon Dijon mustard
¼ teaspoon fine salt
⅛ teaspoon black pepper

Instructions

Step 1: Make the dressing by placing the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper into a jar with a lid. Shake well until the dressing is fully emulsified.
Step 2: Toast the walnuts over medium heat in a pan for about 5-6 minutes until they smell nutty, stirring frequently to avoid burning. Alternatively, spread them on a baking tray and toast in a 180°C (350°F) oven for 8 minutes. Once cooled, break the walnuts into pieces.
Step 3: Halve the pears and scoop out the cores just before serving. Slice them into 3mm (0.12 inch) thick pieces. Avoid cutting them too thin to keep their shape intact.
Step 4: Place the arugula in a large salad bowl and drizzle with 1 to 2 tablespoons of the dressing. Gently toss to coat the leaves evenly.
Step 5: Scatter the pear slices, crumbled blue cheese, and toasted walnuts over the arugula. Drizzle with the remaining dressing, serve immediately, and enjoy your fresh salad!

Tips & Variations

Swap blue cheese for goat cheese if you prefer a milder flavor.
Add a handful of dried cranberries or pomegranate seeds for a touch of sweetness and color.
If pears are not in season, try using crisp apples as an alternative.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled in its jar. Assemble the salad fresh before serving to maintain the texture and avoid sogginess. Leftover assembled salad is best eaten within a few hours.