Arugula and Pear Bowl (Printable Version)

Peppery greens meet sweet pears, creamy cheese, and crunchy nuts in this vibrant bowl.

# What You'll Need:

→ Greens

01 - 4 cups fresh arugula

→ Fruit

02 - 2 ripe pears, cored and thinly sliced

→ Cheese

03 - 2 oz crumbled blue cheese or goat cheese

→ Nuts

04 - 1/2 cup toasted walnuts or pecans, roughly chopped

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon honey
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
02 - Place arugula in a large salad bowl. Add sliced pears, crumbled cheese, and toasted nuts.
03 - Drizzle the dressing over the salad just before serving. Gently toss to combine and transfer to serving plates immediately.

# Expert Hints:

01 -
  • It's ready in 15 minutes flat, which means you can actually eat it instead of just thinking about eating something healthy.
  • The sweetness of pears plays against peppery arugula in a way that feels fancy but tastes like pure comfort.
  • Those toasted nuts add a crunch that makes every bite feel intentional and satisfying.
02 -
  • Never dress a salad more than a few minutes before eating it—those greens will wilt faster than you'd think, and you'll lose that fresh snap that makes this salad worth making.
  • Core your pears carefully; a melon baller works better than a knife and prevents you from bruising the flesh as you're trying to remove the seeds.
03 -
  • Make the dressing in a small jar, seal it, and shake it instead of whisking—it emulsifies better and you can store any leftovers in the fridge for days.
  • If you want to add pomegranate seeds or dried cranberries, toss them in at the very end so they don't weep color into the greens and turn everything muddy.
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