Arugula Pear Candied Pecans Salad

This refreshing arugula pear salad has become my signature dish for gatherings where I want to impress without spending hours in the kitchen. The peppery arugula creates the perfect canvas for sweet pears and candied pecans, while the homemade vinaigrette brings everything together in delightful harmony.

I first made this salad for a last minute dinner party when I realized I had forgotten to plan a starter. The bowl was completely empty within minutes, and now my friends specifically request it whenever they come over.

Ingredients

• Arugula fresh peppery greens form the foundation of this salad. Look for bright green leaves without any yellowing for the best flavor
• Ripe pears choose firm but slightly yielding fruit for the perfect texture. Bartlett or Anjou varieties work beautifully here
• Shaved Gouda adds a creamy richness that balances the peppery arugula. Select aged Gouda for more pronounced flavor
• Candied pecans provide the essential sweet crunch factor. Making them from scratch elevates the entire salad
• Olive oil forms the base of our vinaigrette. Use extra virgin for the best flavor profile
• White wine vinegar brings brightness to the dressing. A good quality vinegar makes a noticeable difference
• Fresh lemon juice adds acidity that wakes up all the flavors. Always use fresh instead of bottled
• Dijon mustard acts as an emulsifier and adds depth. The authentic French varieties have superior flavor
• Honey balances the acidity with natural sweetness. Local honey brings subtle floral notes
• Seasonings salt, pepper, and garlic powder create a perfectly balanced dressing

Step-by-Step Instructions

Make the candied pecans

Begin by placing a skillet over medium heat and combining sugar, water, and a pinch of salt. Watch carefully as the sugar begins to melt, then add your pecans. Continue stirring constantly until the nuts become glossy and lightly caramelized, which should take about 3 to 5 minutes. The key here is not to walk away as they can burn quickly. Spread them immediately on parchment paper to cool completely.

Prepare the dressing

Combine olive oil, white wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, salt, pepper, and honey in a bowl. Whisk vigorously until the dressing emulsifies and becomes smooth. Take a moment to taste and adjust seasonings if needed. The dressing should have a perfect balance of acidity, sweetness, and richness.

Prepare the pears

Slice the pears thinly while keeping the skin on for color and texture. If preparing in advance, toss the slices in a bit of lemon juice to prevent browning. The thickness matters here about 1/8 inch slices work perfectly to provide substance without overwhelming each bite.

Assemble the salad

Start with a large, wide bowl that gives you plenty of room to toss ingredients. Add the fresh arugula first, then artfully arrange the pear slices on top. Scatter the shaved Gouda across the salad if using, then sprinkle generously with the cooled candied pecans. Wait until the last possible moment to add the dressing and toss, as arugula wilts quickly once dressed.

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The candied pecans are truly the star of this recipe for me. I discovered the technique years ago when experimenting with holiday appetizers, and now I keep a batch on hand almost all the time. They transform even the simplest green salad into something special, and my children often snack on the extras straight from the container.

Make-Ahead Tips

While this salad is best enjoyed fresh, you can prepare components separately to save time. The candied pecans can be made up to a week ahead and stored in an airtight container at room temperature. The dressing will keep in the refrigerator for up to five days just bring to room temperature and shake well before using. Wash and dry the arugula up to two days ahead, storing it with a paper towel in a sealed bag to absorb excess moisture. Only slice the pears just before serving to prevent browning.

Perfect Pairings

This versatile salad complements almost any main course, but I particularly love serving it alongside roasted chicken, grilled salmon, or a hearty risotto. For a complete meal, add some grilled chicken or chickpeas directly to the salad. During fall and winter, it makes a beautiful addition to holiday tables, especially Thanksgiving or Christmas dinners, where its fresh flavors balance rich, heavy dishes. For wine pairings, reach for a crisp Sauvignon Blanc or a light Pinot Noir.

Seasonal Variations

Adapt this salad throughout the year by working with the seasons. In summer, substitute the pears with fresh berries or stone fruits like peaches or nectarines. During fall, try adding thinly sliced apples instead of pears and include some dried cranberries for festive color. Winter variations work beautifully with segmented citrus fruits like blood oranges or grapefruits. You can also switch up the cheese depending on what you have available feta, blue cheese, or shaved Parmesan all work wonderfully.

Your Questions Answered About This Recipe

→ Can I make the candied pecans ahead of time?

Yes! The candied pecans can be prepared up to a week in advance. Store them in an airtight container at room temperature to maintain their crunch. This makes assembly much quicker when you're ready to serve the salad.

→ What can I substitute for arugula?

If you find arugula too peppery, you can substitute with baby spinach, mixed spring greens, or a blend of baby kale and lettuce. For a similar peppery profile but milder taste, try watercress or a mix of arugula and milder greens.

→ What other cheeses work well in this salad?

While shaved Gouda adds wonderful creaminess, other excellent cheese options include crumbled blue cheese, shaved Parmesan, crumbled feta, or soft goat cheese. Each brings a different flavor profile that pairs beautifully with the sweet pears and candied pecans.

→ Can I use a different fruit instead of pears?

Absolutely! Apples make an excellent substitute with similar texture and sweetness. Sliced peaches or nectarines work wonderfully in summer, while dried cranberries or fresh segments of blood orange are delicious winter alternatives. Choose fruits with a balance of sweetness and texture to complement the peppery arugula.

→ How long does the dressing last in the refrigerator?

The homemade dressing will keep well in a sealed container in the refrigerator for up to one week. The olive oil may solidify slightly when chilled, so bring to room temperature and shake well before using. This makes it convenient to prepare in advance for multiple salads throughout the week.

→ Is this salad suitable for a holiday dinner?

This salad is perfect for holiday meals! The combination of fresh greens, sweet pears, and candied pecans creates a festive presentation. Its light, bright flavors provide an excellent counterpoint to richer holiday dishes. You can prepare components ahead of time and assemble just before serving to minimize holiday cooking stress.