This pear and goat cheese salad is a fresh, flavorful salad made with crisp pears, creamy goat cheese, crunchy toasted pecans, dried cranberries, and peppery arugula! Tossed with a homemade maple apple cider vinaigrette, this easy pear salad balances sweet and tangy flavors perfectly. Ready in just 15 minutes with no cooking required, it’s a fresh and flavorful side dish for holiday dinners, fall gatherings, or an easy weekday lunch.
Why You’ll Love This Recipe
- It’s all about the textures! The tender and juicy pears, along with crunchy toasted pecans, get plenty of contrast from creamy crumbled goat cheese and chewy cranberries! I personally loved how soft the goat cheese practically melts into the juicy pear when I get a forkful of everything.
- The balance of flavors! The fresh, bright pear sweetness is balanced by tangy goat cheese and vinaigrette. Then we have the toasty pecans that add depth, with tart cranberries providing pop. Also, the peppery baby arugula helps balance the richness of the cheese and the sweetness of the dried cranberries.
- This pear goat cheese salad is a beautiful addition to any holiday spread, but it’s not limited to the holidays! Whenever pears are in season, I love whipping this salad up as a side for dinner or adding protein for a hearty lunch.
Key Ingredients
These are the main ingredients and why you need them to make this pear and goat cheese salad. You can find the full list of ingredients and measurements in the recipe card below.
baby arugula — baby arugula has a mild peppery, slightly bitter flavor with a fresh, earthy taste. Baby arugula is ideal compared to mature arugula, as the baby leaves are more tender and have a milder bite. Its peppery flavor works especially well with the sweet pears, creamy goat cheese, and maple vinaigrette in this salad.
pears — Bosc or Anjou pears hold their shape well for this arugula pear salad. When you choose the pears, give them a squeeze and pick the ones that give only slightly near the stem.
goat cheese — I love the tangy creaminess of goat cheese. Goat cheese comes in different flavors, and while you can use regular goat cheese, I love honey-flavored or fig goat cheese if I want the salad sweeter.
toasted or candied pecans or walnuts — toasted pecans have a delightful nutty flavor, whereas candied pecans make for a sweeter option. Take your pick on how you’d like your salad to taste. I personally prefer toasted pecans or walnuts, as the maple vinaigrette is already filling in the sweet notes of the goat cheese and pear salad.
maple syrup — maple syrup is my preferred sweetener for the vinaigrette, but you can use your favorite one, such as honey. Make sure you are using real maple syrup and not pancake syrup. Real maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup. If you like a deeper flavor, sometimes I like to use dark maple syrup.
How to Make Pear and Goat Cheese Salad
- Make the Vinaigrette: Whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Coat the Greens: Place the arugula in a large serving bowl and drizzle with half the vinaigrette. Toss gently.
- Add Everything Else: Add the pears, goat cheese, pecans, dried cranberries, and red onion, then toss to coat.
Recipe Tips and Notes
- If you are not a huge fan of arugula, swap it for spring mix, which has a mild, fresh flavor and tender texture. Baby spinach (slightly sweet and tender) or baby kale (slightly earthy and more robust than arugula) are great substitutes as well.
- Crumbled aged cheddar, feta, or gorgonzola are delicious swaps for the goat cheese.
- To prevent the pears from browning, slice them just before serving, or toss them immediately with a small amount of the vinaigrette. The acid in the vinegar slows the browning process. You can also prepare them up to an hour ahead by tossing the pear slices with lemon juice.
- For a milder onion flavor, soak the thinly sliced red onion in cold water for 5–10 minutes, then drain.
Make Ahead Tips
- For make ahead prep, keep the pears and dressing separate. Toss the pear slices with a small amount of dressing to slow browning. Combine the rest of the salad components, then dress and toss everything together just before serving. You can also prepare the vinaigrette ahead of time to save time. Whisk or shake well before using.
- Dress the goat cheese salad with pears just before serving to keep the greens crisp. Start with half the vinaigrette and add more as needed.
- Leftovers: this arugula salad with pears and goat cheese is best eaten fresh, but if you have leftovers, cover and refrigerate for up to a day, though the greens will soften a bit.
Pear and Goat Cheese Salad
Ingredients
For the Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Salad:
- 5 ounces baby arugula, or spring mix
- 2 pears, ripe but firm, cored and thinly sliced
- 4 ounces goat cheese, crumbled
- ½ cup toasted or candied pecans or walnuts, roughly chopped
- ⅓ cup dried cranberries
- ¼ small red onion, very thinly sliced
Instructions
- Whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Place the arugula in a large serving bowl and drizzle with half the vinaigrette. Toss gently.
- Add the pears, goat cheese, pecans, dried cranberries, and red onion, and toss to coat.
- Add more vinaigrette as needed and serve immediately.
Nutrition Per Serving
More Salad Recipes for the Holidays
- Zesty Mandarin Orange Salad with Apples
- Shaved Brussels Sprouts Caesar Salad
- Prosciutto and Burrata Arugula Salad
- Kale and Apple Salad
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