Arugula and Pear Bowl

My neighbor dropped off a bag of pears from her tree one September afternoon, and I had no idea what to do with them until I opened my fridge and saw the arugula I'd bought on impulse. That's when it clicked—a simple salad with peppery greens, sweet fruit, something creamy, something crunchy. The whole thing came together in the time it takes to make tea, and somehow it felt like the most elegant lunch I'd made all week.

I made this for a dinner party once when someone showed up unexpectedly, and I realized I didn't have time for anything elaborate. Instead of panicking, I just assembled what I had with a little more confidence this time, and someone actually asked for the recipe—which was funny because there's almost nothing to it, just good ingredients knowing their place.

Ingredients

• Fresh arugula (120 g or 4 cups): Look for leaves that are bright green and peppery-smelling; if they're wilted or yellowing, they've been sitting too long and won't give you that sharp, alive flavor you're after.
• Ripe pears (2 medium): They should yield slightly to gentle pressure, not rock-hard and not mushy—there's a sweet spot where they're sweet and juicy without falling apart on you.
• Crumbled blue cheese or goat cheese (60 g or 2 oz): Blue cheese brings a bold funk that stands up to the peppery greens, while goat cheese is softer and tangier if you prefer something less intense.
• Toasted walnuts or pecans (50 g or ½ cup), roughly chopped: Toast them yourself if you can; store-bought toasted nuts sometimes taste stale, and fresh toasting takes five minutes and changes everything.
• Extra-virgin olive oil (3 tbsp): This is where you don't skimp—good oil tastes like something, and it becomes the backbone of your dressing.
• Balsamic vinegar (1 tbsp): It adds sweetness and depth; cheap versions taste sharp and thin, so go for something that feels silky on your tongue.
• Honey (1 tsp): This balances the vinegar's acidity and adds a quiet sweetness that ties the pears and dressing together.
• Dijon mustard (½ tsp): An emulsifier that helps the dressing cling to the leaves and adds a subtle sharpness that wakes everything up.
• Salt and freshly ground black pepper: Season to taste; this is where you adjust based on how salty your cheese is and how much salt you're comfortable with.

Instructions

Make the dressing first:

Whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until it emulsifies slightly and tastes balanced—not too sharp, not too sweet. Season with salt and pepper, tasting as you go.

Assemble the salad:

Put the arugula in a large bowl, then add the sliced pears, crumbled cheese, and chopped nuts. Try to layer them so everything gets distributed evenly rather than having all the nuts sink to the bottom.

Dress and serve:

Drizzle the dressing over the salad just before eating, then toss gently so you don't bruise the delicate leaves or turn the whole thing into mush. Serve immediately while the pears are still crisp and the arugula has its bite.

Pin this

There was a quiet moment last spring when my daughter actually ate a salad without complaining, and I realized it was because of this one—the sweetness of the pear won her over, and suddenly vegetables didn't seem like punishment. Small victories at the dinner table count for something.

Choosing Your Cheese

Blue cheese is bold and demands attention, which works if you love that funky, salty edge. Goat cheese is milder and creamier, almost buttery, so it plays nicely if you're feeding people who are more timid about strong flavors. I've also used a sharp cheddar or even a crumbled feta when that's what I had, and each one shifted the whole personality of the salad in interesting directions. The beauty of this recipe is that it's flexible enough to work with whatever cheese is calling to you from the counter.

Timing and Texture

The magic happens in the contrast—soft pear against peppery greens, creamy cheese against crunchy nuts. This is why you taste everything as you make the dressing, why you choose pears at that precise moment of ripeness, and why you don't toss it all together too aggressively. It's a salad that rewards paying attention.

Variations and Additions

I've scattered pomegranate seeds over this in the winter when they're in season and feeling jewel-like, and the brightness is wonderful. Sometimes I add a soft cheese like burrata or even some prosciutto if I want to make it feel more dinner-party than lunch. The foundation is sturdy enough that it can handle whatever you want to layer on top, as long as you're thinking about balance.

• Pomegranate seeds add color and a tart juice burst that plays beautifully against the pear's sweetness.
• A handful of dried cranberries or apricots can stand in if fresh fruit feels too seasonal or expensive.
• If you want protein, add grilled chicken breast or chickpeas to turn this into a more substantial main course.

Pin this

This salad taught me that sometimes the most satisfying meals don't require technique or hours of cooking—just good ingredients, a moment of attention, and the willingness to let things be simple. That's a lesson worth remembering.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the dressing and slice the pears up to 4 hours in advance. Store them separately in the refrigerator. Toss everything together just before serving to keep the arugula crisp and pears from oxidizing.

→ What cheese works best in this bowl?

Blue cheese adds bold creaminess, while goat cheese offers a milder tang. Feta works well for a saltier profile. For dairy-free options, omit the cheese or use a plant-based crumble.

→ How do I prevent pears from turning brown?

Slice the pears just before serving. If preparing earlier, toss them with a little lemon juice or store in acidulated water (water with lemon or vinegar) to prevent oxidation.

→ Can I substitute the nuts?

Toasted pecans work beautifully like walnuts. For nut-free versions, try pumpkin seeds or sunflower seeds for similar crunch. Toast them lightly to enhance their flavor.

→ What other fruits can I use?

Fresh figs, apple slices, or segmented oranges work well. Pomegranate seeds add color and juicy bursts. Stick to fruits that hold their shape when sliced thinly.

→ How can I add more protein?

Top with grilled chicken breast, poached salmon, or hard-boiled eggs. Candied walnuts or pecans also add protein while enhancing sweetness. Chickpeas or white beans work for vegetarian protein.