Brighten up your table with this refreshing pear salad! Featuring crisp arugula, juicy pears, dried cranberries, creamy goat cheese, and toasted pecans, it’s all tied together with a tangy balsamic vinaigrette. Perfect for a light lunch, dinner side, or a holiday gathering, this salad is a crowd-pleaser with its vibrant colors and flavors.

Why You’ll Love This Recipe

Bright and Refreshing: A perfect balance of sweet, savory, and tangy flavors.
Versatile: Works as a side dish, light main course, or elegant starter.
Quick to Make: Ready in just 30 minutes with minimal prep.
Nutrient-Packed: Loaded with fresh produce, healthy fats, and protein.
Seasonal Flair: The pears and cranberries make it ideal for fall or winter meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad

5 oz arugula
3 pears, thinly sliced
1 cup dried cranberries
1/2 small red onion, thinly sliced
1/2 cup pecans, toasted and cooled
4 oz goat cheese, crumbled

For the Dressing

1/3 cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper

Directions

Step 1: Make the Dressing

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. Set aside.

Step 2: Toast the Pecans

Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and let cool.

Step 3: Assemble the Salad

In a large salad bowl, combine the arugula, sliced pears, dried cranberries, red onion, and toasted pecans.

Step 4: Add the Cheese and Dressing

Crumble the goat cheese over the top. Drizzle with the prepared dressing and gently toss to combine.

Step 5: Serve

Serve immediately as a side or light main dish.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting pecans)
Total Time: 30 minutes

Variations

Protein Boost: Add grilled chicken, shrimp, or salmon for a heartier meal.
Nut Substitutes: Swap pecans with walnuts, almonds, or sunflower seeds.
Cheese Options: Replace goat cheese with feta or blue cheese for a different flavor.
Fruit Swap: Use apples, pomegranate seeds, or fresh figs instead of pears.
Honey Balsamic Dressing: Add a teaspoon of honey for a touch of sweetness in the dressing.

Storage/Reheating

Storage: Store the salad components separately in airtight containers. The dressing can be refrigerated for up to 1 week.
Assembled Salad: If already tossed with dressing, consume within 1 day to prevent the arugula from wilting.
Reheating: This salad is served fresh and chilled, so reheating is not needed.

FAQs

1. Can I make this salad ahead of time?

Yes, prepare the dressing and chop the ingredients ahead of time. Assemble and toss with the dressing just before serving.

2. What type of pears should I use?

Bartlett or Anjou pears are ideal because they are sweet and juicy without being overly soft.

3. Can I use a different green instead of arugula?

Yes, spinach, mixed greens, or baby kale work well as substitutes.

4. How do I toast pecans without burning them?

Toast them in a dry skillet over medium heat, stirring frequently, and remove them as soon as they’re fragrant.

5. Can I make this salad nut-free?

Of course! Use roasted pumpkin seeds or sunflower seeds for crunch instead.

6. What if I don’t have balsamic vinegar?

Red wine vinegar or apple cider vinegar can be used as substitutes, though the flavor will differ slightly.

7. Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they will add a tart flavor. Toss them with a bit of sugar or honey to balance the taste.

8. Is this salad gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

9. How do I keep the pears from browning?

Toss the sliced pears in a little lemon juice to prevent oxidation.

10. Can I use store-bought dressing?

Yes, a quality balsamic vinaigrette can be used if you’re short on time.

Conclusion

This Fresh Pear Salad with Cranberries and Arugula is a vibrant, flavorful dish that’s as beautiful as it is delicious. Perfect for any occasion, it’s simple to make and packed with fresh, seasonal ingredients. Whether you’re hosting a holiday feast or just craving a light and refreshing salad, this recipe is sure to impress!

Fresh Pear Salad with Cranberries and Arugula

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Author: asma
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Brighten your table with this Fresh Pear Salad, a perfect combination of crisp arugula, sweet dried cranberries, creamy goat cheese, and crunchy toasted pecans. Tossed in a flavorful balsamic vinaigrette, it’s a light, gluten-free dish ideal for any occasion.

Instructions

Prepare the Balsamic Vinaigrette:
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
Assemble the Salad:
- In a large bowl, toss arugula, sliced pears, dried cranberries, and red onion.
Add Toppings:
- Sprinkle the crumbled goat cheese and toasted pecans over the salad.
Dress the Salad:
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
Serve:
- Serve immediately as a starter, side dish, or light main course.

Notes

For added crunch, substitute pecans with walnuts or sliced almonds.
Use a firm yet ripe variety of pear such as Bartlett or Anjou for the best texture and sweetness.
If making ahead, prepare the dressing and slice the pears just before serving to avoid browning.

Prep Time: 15 minutes
Cook Time: None (toasting pecans: optional 5–10 minutes)
Category: Salad
Method: No-Cook
Cuisine: American-inspired