Light, crisp, and beautifully balanced, this fall-inspired Pear and Arugula Salad with Honey Vinaigrette is the kind of simple recipe that feels gourmet without the effort.
There’s something about autumn that makes you crave flavors that are both cozy and fresh, a little sweet, a little tangy, and bursting with color.
This Pear and Arugula Salad with Honey Vinaigrette delivers all of that in one bite. Think: peppery greens, juicy pears, creamy goat cheese, and toasted walnuts, all dressed in a golden honey vinaigrette that tastes like sunshine met fall leaves.
What I love most? You can make it in under 10 minutes. No stove, no oven, no stress. It’s the kind of salad you pull together for a quick lunch or as a refreshing side to a warm dinner, and everyone thinks you’ve done something fancy.
Ingredients
For the Salad
- 6 cups arugula (baby arugula works best for tenderness)
- 1½ cups Bartlett pears, chopped or thinly sliced (about 2 ripe pears)
- ⅓ cup goat cheese, crumbled
- ¼ cup walnuts, toasted
- 1 tablespoon fresh thyme leaves
For the Honey Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons finely chopped shallots
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Make the Vinaigrette
In a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, shallots, garlic, salt, and pepper.
Keep whisking until everything emulsifies into a glossy, fragrant dressing. (If you shake it in a mason jar, it’ll come together even faster.)
2. Prepare the Salad
Add arugula, pears, goat cheese, walnuts, and thyme to a large mixing bowl.
Pour over the vinaigrette and toss gently — just enough to coat the greens without crushing them.
3. Taste & Adjust
Take a quick taste (yes, right from the bowl).
If you want more brightness, add a splash of lemon juice. For more sweetness, drizzle a bit more honey. You’re the chef here.
4. Serve
Transfer to a platter or individual bowls. Serve immediately while the pears are crisp and the vinaigrette is fresh.
(Pro tip: Sprinkle a few extra walnuts and goat cheese crumbles on top for a photo-ready finish.)
Tips & Tricks for Perfect Flavor Balance
- Keep the pears fresh: Toss slices in lemon juice before storing or serving to prevent browning.
- Toast your nuts: A quick toast in a dry skillet brings out their natural oils and adds deeper flavor.
- Chill the dressing: If you make the vinaigrette ahead, refrigerate it for 30 minutes — the flavors meld beautifully.
- Play with texture: Try adding thinly sliced red onions or dried cranberries for more dimension.
Substitutions & Variations
- Vegan Option: Swap goat cheese for vegan feta and replace honey with maple syrup.
- Nut-Free: Use pumpkin seeds or sunflower seeds instead of walnuts.
- Protein Boost: Add grilled chicken, roasted chickpeas, or cooked quinoa to turn it into a hearty meal.
- Seasonal Twist: Use apples instead of pears in winter, or add fresh berries in spring for a lighter version.
Serving Ideas
This salad is a perfect partner for cozy fall dinners — it cuts through richness beautifully. Try serving it alongside:
- Butternut squash soup
- Roasted chicken or salmon
- Warm crusty bread and a glass of Pinot Grigio
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but store components separately. Combine arugula, goat cheese, and walnuts in a container. Keep pears and dressing separate until right before serving.
How long does the honey vinaigrette last?
Up to 1 week in the fridge. Shake it well before using since the ingredients naturally separate.
Do I need to peel the pears?
Nope! The skin adds texture, fiber, and color. Just wash them well before slicing.
Can I swap walnuts for another nut?
Definitely — pecans, almonds, or cashews all work well.
Nutrition Information (per serving)
- Calories: 203 kcal
- Carbohydrates: 25.5 g
- Protein: 11.2 g
- Fat: 12.8 g
- Saturated Fat: 3.4 g
- Fiber: 10.4 g
- Sugar: 13.1 g
- Sodium: 323 mg
(Approximate values; may vary based on ingredients used.)
At its core, this Pear and Arugula Salad with Honey Vinaigrette is proof that simple ingredients can feel elegant. It’s bright, crisp, and just indulgent enough to make you pause between bites.
Whether you serve it at a dinner party or throw it together on a weekday, it brings that fleeting taste of fall to your table, sweet, peppery, and golden.
If you try it, let me know in the comments below, or share your twist on it. Great salads, after all, are meant to be shared.
Pear and Arugula Salad with Honey Vinaigrette – Fresh Fall Salad Recipe
Ingredients
Salad
- 6 cups arugula (baby arugula works best for tenderness)
- 1½ cups Bartlett pears, chopped or thinly sliced (about 2 ripe pears)
- ⅓ cup goat cheese, crumbled
- ¼ cup walnuts, toasted
- 1 tbsp fresh thyme leaves
For the Honey Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 2 tbsp finely chopped shallots
- 1 clove garlic, minced
- ½ tbsp salt
- ¼ tbsp black pepper
Instructions
- Make the VinaigretteIn a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, shallots, garlic, salt, and pepper.Keep whisking until everything emulsifies into a glossy, fragrant dressing. (If you shake it in a mason jar, it’ll come together even faster.)
- Prepare the SaladAdd arugula, pears, goat cheese, walnuts, and thyme to a large mixing bowl.Pour over the vinaigrette and toss gently — just enough to coat the greens without crushing them.
- Taste & AdjustTake a quick taste (yes, right from the bowl).If you want more brightness, add a splash of lemon juice. For more sweetness, drizzle a bit more honey. You’re the chef here.
- ServeTransfer to a platter or individual bowls. Serve immediately while the pears are crisp and the vinaigrette is fresh.(Pro tip: Sprinkle a few extra walnuts and goat cheese crumbles on top for a photo-ready finish.)