Go Back

Pear and Arugula Salad with Honey Vinaigrette – Fresh Fall Salad Recipe

This Pear and Arugula Salad with Honey Vinaigrette combines crisp pears, creamy goat cheese, and toasted walnuts in a zesty dressing — ready in just 10 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Calories 203 kcal

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 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.)
  • 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.
  • 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.
  • 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.)