Arugula and Pear Bowl

My neighbor knocked on the door one afternoon with a bag of pears from her orchard, still warm from the sun. I had arugula going soft in the crisper and a wedge of blue cheese that needed rescuing, so I did what felt natural—tossed them together with whatever nuts were in the pantry and a whisked-together dressing. She took one bite and asked for the recipe, which somehow became the salad I make whenever I want to feel a little less like I'm just getting dinner on the table and a little more like I'm actually cooking.

I made this for a potluck once where everyone brought something heavy and baked. This bowl sat in the corner of the table, bright and unapologetic, and somehow it was the thing people came back to twice. A woman whose name I've forgotten told me the combination reminded her why she bothered with fresh vegetables at all.

Ingredients

• Fresh arugula: Buy it as close to eating time as possible—it wilts like it has somewhere else to be. If you find it looking tired at the store, choose the bunch that still feels crisp and peppery when you brush your fingers across it.
• Ripe pears: The fruit should yield slightly when you press it near the stem, not rock-hard and not bruised soft. Slice them just before assembly or they'll brown and turn mealy on you.
• Blue cheese or goat cheese: Crumble it with your fingers for irregular pieces that catch the dressing better than a knife ever could.
• Toasted walnuts or pecans: Toast them yourself if you have ten minutes—they'll taste like an entirely different ingredient than the raw versions, nutty and almost caramelized.
• Extra-virgin olive oil: Use the good bottle you've been saving, not the one gathering dust in the back. This is a raw salad, so the oil is tasted directly.
• Balsamic vinegar: A quality vinegar brings roundness to the dressing that cheap versions can't deliver, though what you have on hand will work.
• Honey: This softens the sharp edges of vinegar and mustard, creating balance that tastes like someone actually thought about it.
• Dijon mustard: It acts as an emulsifier and adds depth—skip it and the dressing tastes flat, include it and suddenly everything feels intentional.

Instructions

Make the dressing first:

In a small bowl, whisk the olive oil with balsamic vinegar, honey, and Dijon mustard until it looks thicker and paler than when you started. Taste it, add salt and pepper, then taste again—this is the moment to fix it before it hits the greens.

Assemble without rushing:

Pile your arugula into a large bowl, scatter the pear slices across it (they'll look beautiful and you'll remember why you're doing this), sprinkle the cheese and nuts over everything. Don't mix yet—just arrange it so you can see all the parts.

Dress and serve immediately:

Pour the dressing over the top and toss gently with your hands or two spoons, moving slowly enough to avoid bruising the greens but with enough intention that everything gets coated. Serve right away before the arugula starts to wilt under the weight of the vinegar.

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My mother-in-law, who usually approaches my cooking with quiet skepticism, asked for thirds. When someone who grew up in a household where salad meant iceberg and tomato sauce goes back for more of your arugula and pear, you know you've made something worth repeating.

When to Serve This Salad

This works as a starter to a heavier meal, softening the appetite and waking up the palate before something warm and substantial arrives. It's equally honest as a light lunch on its own, especially in late summer when you're tired of cooking but your body still wants something real and nourishing.

Variations That Actually Work

I've added pomegranate seeds for brightness and a pop of tartness that echoes the vinegar. Feta crumbles in beautifully if blue cheese feels too intense, and honestly, the salad doesn't suffer if you leave the cheese out entirely for a dairy-free version—the fruit and nuts carry enough richness. Some people dust the whole thing with shaved Parmesan, which feels gilding the lily but tastes undeniably good.

What to Drink Alongside It

This salad plays well with crisp white wines that have enough acidity to match the vinegar without overwhelming the fruit. A Sauvignon Blanc tastes like you planned this thoughtfully, but a light Pinot Grigio or even a sparkling prosecco will work if that's what's open on your counter.

• If you're not drinking wine, a squeeze of fresh lemon in cold water feels right.
• Avoid heavy reds—they'll taste bitter and confused alongside the sweet pears.
• Sometimes the best pairing is honestly just the satisfaction of eating something that tastes like you care.

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This salad has become my answer to the question of what to bring when someone asks you to contribute something to dinner. It travels well, tastes good at room temperature, and feels generous without being complicated.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the dressing and toast nuts up to a day ahead. Slice pears just before serving to prevent browning. Toss everything immediately before eating for best texture.

→ What cheese works best?

Blue cheese adds bold creaminess, while goat cheese offers a milder tang. Feta provides a salty crumble that pairs beautifully with sweet pears. Choose based on your preference.

→ How do I keep pears from turning brown?

Slice pears right before serving. If prepping ahead, toss them in a little lemon juice to slow oxidation. The dressing's acidity also helps maintain their fresh appearance.

→ Can I make it dairy-free?

Absolutely. Omit the cheese entirely or substitute with dairy-free alternatives. Extra nuts or avocado can add the creaminess you might miss from removing cheese.

→ What nuts work best?

Walnuts offer earthy richness that complements both arugula and pears. Pecans provide natural sweetness. Toast either variety to enhance their flavor and crunch before adding.

→ Can I add protein?

Grilled chicken, sliced poached pears work well. Consider adding quinoa or farro for a more substantial grain bowl variation.