Arugula and Pear Salad with Maple Candied Pecans

This pear and arugula salad balances peppery greens, juicy pears, creamy crumbled gorgonzola (or another blue cheese), and crunchy candied pecans tossed in a simple homemade vinaigrette. It’s an easy, flavorful salad that works as a side or a light main when topped with chicken or steak.

This salad pairs sweet and savory flavors with contrasting textures: tender arugula, soft cheese, juicy pears, and crisp pecans. The ingredients come together quickly, making it a perfect choice for weeknight dinners, holiday tables, or a fresh addition to any meal.

The dressing uses just four ingredients: extra virgin olive oil, Dijon mustard, honey, and balsamic vinegar. Whisked together, they form a bright, slightly sweet vinaigrette that complements the salad without overpowering the other flavors.

While ripe pears make this salad feel especially fitting for fall, it’s versatile year-round. Serve alongside roast turkey or ham for the holidays, or enjoy it as part of a casual dinner. To make it a heartier entree, add shredded rotisserie chicken, sliced grilled chicken, or steak.

Arugula Pear Salad Ingredients

• Pecan halves — for crunch; these are roasted with honey to become candied pecans.
• Butter or ghee — used to create the syrup that coats and candies the pecans.
• Honey — sweetens the candied pecans and is also used in the vinaigrette.
• Cinnamon — adds warm spice to the candied pecans.
• Olive oil — extra virgin olive oil is recommended for the vinaigrette.
• Dijon mustard — gives the dressing a tangy note and helps emulsify it.
• Balsamic vinegar — balances the honey with bright acidity.
• Arugula — fresh arugula is the ideal base; baby spinach or mixed greens can be substituted.
• Gorgonzola or blue cheese — crumbled for creaminess and saltiness; soft goat cheese, feta, or shaved parmesan are good alternatives.
• Pears — Bartlett or Comice are excellent when ripe; Anjou, Bosc, or Asian pears also work. Dice the pears so every bite gets some sweetness.

How to Make Arugula Pear Salad

To make the candied pecans: melt butter and honey together over low or medium-low heat, then stir in cinnamon. Toss the pecan halves in the syrup so they’re evenly coated. Spread them in a single layer on a parchment-lined baking sheet and bake at 350°F (175°C) for about 15 minutes. Remove from the oven, stir, and let cool on the baking sheet; they will firm up as they cool. If desired, chop into smaller pieces once cooled.

To assemble the salad: place arugula in a large bowl and top with crumbled gorgonzola (or your chosen cheese), the candied pecans, and diced pears.

For the dressing: whisk together 1/4 cup extra virgin olive oil, 2 teaspoons Dijon mustard, 2 teaspoons honey, and 1 teaspoon balsamic vinegar in a small bowl until blended. Pour over the salad and toss gently to coat. Season with salt and fresh black pepper to taste.

How to Store Leftover Arugula Salad

Store leftover salad components separately when possible. Keep the dressing in a sealed container in the refrigerator and the salad greens, pears, cheese, and candied pecans in an airtight container for up to one day. If you dress the salad before refrigerating, expect the arugula to wilt; for best texture, dress just before serving.

Arugula Pear Salad with Candied Pecans

By Christina

This salad includes peppery arugula, sweet pears, creamy crumbled gorgonzola or blue cheese, and candied pecans, all tossed in a simple homemade dressing.

Ingredients

Candied Pecans

• 2 cups pecan halves
• 4 tablespoons butter or ghee
• ¼ cup honey
• 1 teaspoon cinnamon

Dressing

• ¼ cup olive oil, extra virgin
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1 teaspoon balsamic vinegar

To Finish

• 5 ounces arugula
• ⅔ cup gorgonzola
• 2 pears, diced

Instructions

To Make Candied Pecans:

• Preheat oven to 350 degrees F (175°C).
• Melt butter and honey together over low or medium-low heat, then stir in cinnamon until combined. Remove from heat. (Alternatively, melt butter in the microwave and mix in honey and cinnamon.)
• Toss the pecan halves in the syrup, spread them in a single layer on a parchment-lined baking sheet, and bake for 15 minutes. Remove and stir, then let cool on the sheet; they will firm up as they cool. Chop into smaller pieces if desired.

To Assemble Salad:

• Place arugula in a large bowl and top with crumbled gorgonzola, candied pecans, and diced pears.
• Whisk together olive oil, Dijon mustard, honey, and balsamic vinegar until combined. Drizzle over the salad and toss gently to coat. Season with salt and pepper to taste.

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