Arugula Salad with Pear and Blue Cheese

This arugula salad with pear and blue cheese is quick, easy, and healthy. Not only that, it tastes spectacular thanks to a subtly sweet honey vinaigrette with walnuts. Tasting is understanding.

Arugula, Pear, and Blue Cheese Salad

This arugula salad recipe with pear and blue cheese sets itself apart from similar salads thanks to its honey walnut vinaigrette, which cloaks peppery greens, creamy blue cheese, and crisp pear in a subtly sweet, nutty dressing. Everything jumbled together is so spectacular you may just catch folks licking the plate. Which is just dandy considering all its healthful ingredients. Angie Zoobkoff

Arugula Salad with Pear and Blue Cheese

  • Quick Glance
  • (1)
  • 15 M
  • 15 M
  • Serves 2 to 4
5/5 - 1 reviews
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  • For the vinaigrette
  • For the salad


Make the vinaigrette

Toss the walnuts, shallots, vinegar, honey, and thyme, if using, in a blender and process until thoroughly combined. While the blender is still running, slowly add the olive oil in a steady stream. When the oil has been incorporated, slowly add enough water to achieve the desired consistency. (You may not need to add all the water.) Taste and season with salt to taste.

Assemble the salad

In a large bowl, toss the arugula, blue cheese (if using crumbles), pear, dates, and walnuts, if using, with 1/4 cup vinaigrette. Toss to coat and, if needed, add more vinaigrette until the salad is adequately dressed. Top with the blue cheese (if using slices). Serve immediately.

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Recipe Testers' Reviews

The best part of trying out a new recipe is finding one that makes you go wow. And by that I mean WOW! First, the vinaigrette for this arugula salad is amazingly creamy. You can barely taste the actual walnuts—it’s nutty but you can’t quite pinpoint what type of nut. The texture was smooth, creamy, yet not too thick. The dressing alone took about 5 minutes to make. The salad took about another 5 minutes to prepare. The blue cheese I used was already crumbled. I decided to dice the pears into small cubes to blend well with the cheese. The final taste was the pepperiness of the arugula, the sweetness of the honey walnut vinaigrette, the saltiness of the cheese—everything combined amazingly well together. This is a winner. This was only enough for two people as a starter.

This arugula salad was a lovely combination of bitter, sweet, and savory. The presentation was elegant as well. I think that the recipe would have served 4. This makes a generous amount of dressing. I'll be eating it for weeks! The dressing recipe didn't specify if the walnuts were to be toasted or raw so I made the dressing with raw walnuts. I used a Costello blue cheese, which was soft and slightly milder than some blue cheeses. I thought it worked really nicely. My local market only had Bartlett pears so that’s what I used. I cut the pears into slices to have a more elegant look.


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  1. Nice salad!! Perfect for two people as an entree. I did not blend the dressing in the food processor because I didn’t feel like getting it out. I just put all of the ingredients in a jar and shook them. Perfect. I used twice as much blue cheese, because I really like blue cheese. 2 pears. Happy camper!!

    1. Love hearing this, Anne! And I love using a jar for emulsifying a vinaigrette. I am a simpleton when it comes to kitchen gadgets. I sorta figure if my grandma didn’t need it, neither do I. (Gelato maker is the exception!)

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