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Pear, Arugula & Goat Cheese Salad Recipe
Ash Tyrrell

Pear, Arugula & Goat Cheese Salad Recipe

I still remember the first time I tossed pears, peppery arugula, and creamy goat cheese together I honestly couldn't believe how something this simple tasted so fancy. It's become my go-to whenever I need a salad that looks like I tried way harder than I actually did.
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Prep Time 10 minutes
Cook Time 3 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh arugula – the peppery base of the salad so skip anything wilted or bagged too long ago
  • 2 ripe pears thinly sliced – choose Bosc, Anjou, or Asian pears for the best crisp-sweet bite
  • ½ cup crumbled goat cheese – go for fresh soft goat cheese instead of pre-crumbled for creamier texture
  • ¼ cup chopped walnuts or pecans – toasting them fresh brings out way more flavor than store-bought toasted nuts
  • ¼ cup dried cranberries or cherries – adds little pops of chewy sweetness in every bite
  • 3 tablespoons balsamic vinegar – the tangy backbone of the dressing so use a good-quality one
  • 1 tablespoon olive oil – extra virgin gives the dressing a richer rounder flavor
  • 2 tablespoons raspberry preserves – this is what makes the dressing taste like a proper vinaigrette not just vinegar

Method
 

  1. In a small bowl, whisk the balsamic vinegar, olive oil, and raspberry preserves together until smooth. I like to make sure the preserves fully dissolve so the dressing isn't clumpy. Set it aside while you prep everything else it only takes a minute or two.
  2. Add the chopped walnuts or pecans to a dry skillet over medium heat. Stir them often so they don't burn, letting them toast for about 2-3 minutes until fragrant and lightly golden. Pull them off the heat right away and let them cool slightly before adding to the salad.
  3. In a large salad bowl, add the arugula, the prepared dressing, the toasted walnuts, and the dried cranberries. Toss everything gently so the arugula gets evenly coated without wilting too much. This is the part where the flavors really start coming together.
  4. Layer the thinly sliced pears over the tossed arugula, then scatter the crumbled goat cheese on top. I love fanning the pear slices out for a prettier presentation. Serve immediately so everything stays crisp and fresh.

Notes

  • I always slice my pears right before serving so they don't brown or turn mushy.
  • I like using a mandoline for paper-thin pear slices. It makes the salad look extra elegant.
  • I sometimes candy my walnuts with a touch of brown sugar for a sweeter crunch.
  • I never skip toasting the nuts. It takes two minutes and makes a real difference in flavor.
  • I keep the dressing separate until right before serving so the arugula doesn't wilt too fast.