Pear, Blue Cheese, and Arugula Salad

Some salads are good, but then there are the ones you can’t stop thinking about—the kind you end up craving again and again. This pear, blue cheese, and arugula salad falls right into that category. It’s fresh, a little tangy, slightly sweet, and creamy all at once. The balance of flavors is just so satisfying that you’ll find yourself making it on repeat.

I love how this simple arugula salad feels both light and filling at the same time. The peppery bite of arugula pairs beautifully with juicy ripe pears, while crumbles of blue cheese bring in that irresistible creaminess and a hint of funk. Toss in some toasted nuts for crunch and a drizzle of a honey-based dressing, and suddenly you’ve got a dish that feels restaurant-worthy—but comes together in minutes at home.

What makes this one of my favorite pear salad recipes is its versatility. You can serve it as a starter for a cozy dinner, enjoy it as a quick lunch, or dress it up for a holiday spread. It’s an autumn salad at heart—pears are in their peak season, and the warm, earthy flavors just scream fall—but honestly, I could happily eat it year-round.

If you’re searching for healthy fall salads that don’t taste boring or leave you hungry an hour later, this pear and blue cheese salad is it. Each bite is fresh, flavorful, and satisfying without being heavy. It’s proof that eating well can be both simple and indulgent at the same time.

Why You’ll Love It

• It feels fancy without the effort. This salad looks like something you’d order at a chic little bistro, but it only takes about 10 minutes to put together.
• The flavor combo is unbeatable. Sweet pears, creamy blue cheese, and peppery arugula—every bite is a mix of fresh, tangy, and rich flavors that play so well together.
• Perfect for fall gatherings. Whether it’s Thanksgiving, a dinner party, or just a cozy weeknight meal, this autumn salad fits right in and always gets compliments.
• Nutritious but not boring. Packed with greens, fruit, and healthy fats from nuts, it’s one of those healthy fall salads that actually excites your taste buds.
• Easily customizable. Swap the blue cheese for goat cheese, add pomegranate seeds, or drizzle with balsamic glaze—the base is simple, but the options are endless.

Ingredients

• 5 cups fresh arugula
• 2 ripe pears, thinly sliced
• ½ cup crumbled blue cheese
• ½ cup toasted walnuts (or pecans)
• ¼ small red onion, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• Salt and black pepper, to taste

Ingredient Notes

• Arugula – Go for baby arugula if you can—it’s more tender and less bitter. I always grab the pre-washed box for convenience.
• Pears – Choose ripe but slightly firm pears so they hold their shape in the salad. Bosc or Bartlett are my personal go-to’s.
• Blue Cheese – Don’t skimp here! A creamy, tangy blue like Gorgonzola or Roquefort really makes this salad shine. If you’re not into strong cheeses, a milder blue will still add that lovely creaminess.
• Walnuts – Toast them lightly in a dry pan for a few minutes. It brings out their nutty flavor and adds the best crunch.
• Honey Dijon Dressing – The combo of honey, Dijon, and apple cider vinegar ties everything together with just the right balance of sweet and tangy.

Kitchen Equipment Needed

• Large Salad Bowl – For tossing everything together without ingredients spilling over the sides. I love using a wide wooden bowl—it just feels extra cozy for fall salads.
• Sharp Chef’s Knife – To slice the pears thinly and evenly. A sharp blade makes the job quick and keeps the fruit from bruising too much.
• Small Skillet or Pan – Perfect for toasting the walnuts (a quick 3–4 minutes makes all the difference in flavor).
• Whisk + Small Bowl (or Mason Jar) – For mixing up the honey Dijon dressing. I often just shake mine up in a jar—so easy and no mess.
• Tongs or Salad Servers – To toss the greens gently so the arugula stays fluffy and doesn’t get weighed down.

Instructions

1. Toast the Nuts

1. Place a small dry skillet over medium heat.
2. Add the walnuts and stir frequently until fragrant and lightly golden, about 3–4 minutes.
3. Transfer to a plate to cool so they don’t keep cooking in the hot pan.

Pro Tip: Nuts go from toasty to burnt fast—stay close and remove them a shade early; carryover heat finishes the job.

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2. Whisk the Honey-Dijon Dressing

1. In a small bowl (or a jar with a lid), add olive oil, apple cider vinegar, honey, Dijon, a pinch of salt, and a few grinds of black pepper.
2. Whisk until the dressing looks glossy and slightly thickened, or shake the jar for 15–20 seconds.
3. Taste and adjust—add a touch more honey for sweetness or a splash more vinegar for extra tang.

Pro Tip: Whisk continuously to help the oil and vinegar emulsify so the dressing clings beautifully to the arugula.

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3. Slice the Pears & Onion

1. Rinse and dry the pears. Halve, core, and slice thinly (about ⅛–¼ inch).
2. Thinly slice the red onion. If you prefer a milder bite, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Pro Tip: Toss pear slices with 1 teaspoon of lemon juice if you’re prepping a bit ahead—this prevents browning without stealing the spotlight.

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4. Dress the Greens

1. Add arugula to a large salad bowl.
2. Season the greens with a tiny pinch of salt (game-changer for flavor).
3. Drizzle on 2–3 tablespoons of the dressing and gently toss until the leaves are lightly coated—fluffy, not soggy.

Pro Tip: Lightly dressing the greens first keeps this easy arugula salad bright and balanced; you can always add more later.

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5. Assemble & Toss

1. Scatter the pear slices and red onion over the dressed arugula.
2. Add the cooled toasted walnuts and crumble the blue cheese over the top.
3. Drizzle on a little more dressing (go slow—you can add, but you can’t take away).
4. Toss gently with tongs just until everything is combined; keep the pears intact and the cheese in soft, creamy pockets.

Pro Tip: Add the blue cheese last and fold it in—this preserves those creamy crumbles that make a pear and blue cheese salad irresistible.

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6. Finish, Serve & Store

1. Taste and fine-tune: a pinch more salt, extra pepper, or another splash of dressing if needed.
2. Plate immediately for peak texture (arugula wilts if it sits too long).
3. Optional finish: a light zigzag of balsamic glaze for a sweet-tangy lift—perfect for an autumn salad vibe.
4. Make-ahead tips: keep components separate (greens, pears, nuts, cheese, dressing). Dress just before serving. The dressing keeps up to a week in the fridge; nuts stay crisp in an airtight jar.

This simple arugula salad hits all the notes—fresh, creamy, crunchy—and fits right in with your favorite healthy fall salads and pear salad recipes.

Tips and Tricks for Success

• Use ripe but firm pears. Too soft and they’ll turn mushy in the salad—aim for pears that give slightly when pressed near the stem.
• Dress lightly. Arugula is delicate; start with less dressing, toss, and add more only if needed.
• Toast the nuts. This step might feel skippable, but it deepens the flavor and adds that warm, nutty crunch.
• Crumble the cheese yourself. Pre-crumbled blue cheese can be dry—buy a block and crumble it fresh for creamier bites.
• Serve immediately. Once dressed, the greens wilt quickly, so assemble just before eating.

Ingredient Substitutions and Variations

• Cheese Swap – Goat cheese or feta make excellent alternatives if blue cheese isn’t your thing.
• Nut Options – Pecans, almonds, or even candied walnuts work beautifully in place of regular walnuts.
• Fruit Twist – Swap pears for apples, figs, or even roasted grapes for a new seasonal spin.
• Greens Base – Mix in spinach, mixed baby greens, or even kale if you want something heartier.
• Dressing Upgrade – Try a maple vinaigrette, balsamic vinaigrette, or even a creamy yogurt-based dressing for variety.
• Extra Toppings – Pomegranate seeds, dried cranberries, or crispy prosciutto take this autumn salad to the next level.

Serving Suggestions

• I love serving this pear and blue cheese salad alongside roasted chicken—it balances the richness of the meat with freshness and crunch.
• Pair it with a bowl of creamy butternut squash soup for a cozy autumn salad + soup combo.
• Serve as a starter before a pasta dinner; it cuts through the richness and wakes up the palate.
• For a light lunch, top the salad with grilled salmon or chicken—protein makes it more filling without weighing it down.
• Bring it to holiday gatherings; it’s one of those pear salad recipes that feels festive and always gets compliments.

Storage and Reheating Instructions

• Keep components separate. Store arugula, pears, nuts, cheese, and dressing in different containers if prepping ahead.
• Dressing longevity. The honey-Dijon dressing lasts up to 1 week in the fridge—just give it a good shake before using.
• Pears storage. Slice pears right before serving; if you must prep early, toss with lemon juice to prevent browning.
• Walnuts stay crisp. Keep toasted nuts in an airtight jar at room temperature for up to 5 days.
• No reheating needed. This simple arugula salad is best served cold or at room temperature—just assemble fresh and enjoy.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes—just prep the dressing, toast the nuts, and slice the onions in advance. Wait to slice the pears and dress the arugula until right before serving so everything stays fresh and crisp.

What type of pear works best?

Bosc and Bartlett pears are my favorites for this pear and blue cheese salad. They’re juicy yet firm enough to hold their shape in the salad.

I don’t like blue cheese—what can I use instead?

No problem! Goat cheese or feta are great swaps. They still bring creaminess and tang without the stronger flavor of blue cheese.

Can I make this salad more filling?

Absolutely—add grilled chicken, salmon, or even roasted chickpeas for extra protein. It turns a simple arugula salad into a full meal.

What’s the best way to stop pears from browning?

A quick toss in lemon juice does the trick. It keeps the pears looking fresh without overpowering their sweetness.

Is this salad good for holidays?

Definitely! It’s one of those healthy fall salads that looks impressive and festive while being easy to pull together. Perfect for Thanksgiving or Christmas dinner.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your twist on this autumn salad!