Arugula Pear Salad with Hazelnuts

Arugula Pear Salad with Hazelnuts is a refreshing and elegant dish that balances peppery arugula, sweet pears, and toasted hazelnuts with creamy goat cheese and tangy dried cherries. Finished with a light honey-Dijon vinaigrette, this gourmet salad is perfect as a starter or a light meal.

Why You’ll Love This Recipe

This salad delivers a perfect harmony of flavors and textures: crisp greens, juicy fruit, rich cheese, and crunchy nuts, all brought together by a subtly sweet and tangy dressing. It’s quick to prepare, visually appealing, and suitable for everything from weekday lunches to special occasions. The combination of ingredients offers a delightful mix of sweet and savory that pairs well with roasted meats, seafood, or crusty bread.

Ingredients

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

For the Salad:

• fresh arugula
• large pear, thinly sliced
• toasted hazelnuts, roughly chopped
• crumbled goat cheese (or feta)
• dried cherries or cranberries
• freshly ground black pepper (to taste)

For the Dressing:

• olive oil
• apple cider vinegar
• honey
• Dijon mustard
• salt
• black pepper

Directions

1. Prepare the Dressing:
   In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified. Set aside.

2. Assemble the Salad:
   In a large salad bowl, combine the fresh arugula, thinly sliced pear, toasted hazelnuts, crumbled goat cheese, and dried cherries or cranberries.

3. Dress the Salad:
   Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.

4. Serve Immediately:
   Garnish with additional freshly ground black pepper, if desired. Serve as a light entrée or elegant side dish.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 220 kcal per serving

Variations

• Blue Cheese Option: Replace goat cheese with crumbled blue cheese for a bolder flavor.
• Maple Dressing: Use maple syrup in place of honey for a slightly different sweetness.
• Nut Substitute: Swap hazelnuts for walnuts, almonds, or pecans.
• Fruit Swap: Use apples, figs, or peaches instead of pears based on seasonal availability.
• Add Protein: Top with grilled chicken, prosciutto, or seared salmon for a more filling meal.

Storage/Reheating

This salad is best enjoyed immediately after assembling. If preparing in advance, store the salad and dressing separately in airtight containers. Assemble and dress just before serving to maintain freshness and texture. Do not reheat, as this is a cold salad.

FAQs

Can I use pre-toasted hazelnuts?

Yes, pre-toasted hazelnuts save time and work well. Ensure they are unsalted and roughly chopped for the best texture.

How do I prevent the pears from browning?

Toss the sliced pears with a little lemon juice before adding them to the salad to keep them fresh and vibrant.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance and stored in the refrigerator. Shake or stir before using.

What kind of pear is best for this salad?

Bartlett, Anjou, or Bosc pears work well due to their sweetness and firm texture.

Is there a vegan option?

Yes. Omit the goat cheese or use a plant-based alternative. Replace honey with maple syrup in the dressing.

Can I substitute arugula with another green?

Yes, baby spinach or mixed greens can be used for a milder flavor.

What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs beautifully with the sweet and savory elements.

Can I use balsamic vinegar instead of apple cider vinegar?

Yes, though it will slightly alter the flavor and color of the dressing. White balsamic is a closer substitute.

How can I make it more filling?

Add quinoa, farro, or couscous to make the salad heartier.

Is this salad gluten-free?

Yes, all the listed ingredients are naturally gluten-free. Always verify packaged items if needed.

Conclusion

Arugula Pear Salad with Hazelnuts is a beautifully balanced dish that’s as nutritious as it is flavorful. With its contrasting textures and harmonious flavors, this salad is perfect for dinner parties, elegant lunches, or quick weekday meals. Its versatility and ease of preparation make it a recipe you’ll return to again and again.

Arugula Pear Salad with Hazelnuts

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• Author: Mari
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad / Side
• Method: No-Cook
• Cuisine: American / Fusion
• Diet: Gluten Free

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Description

This Arugula Pear Salad with Hazelnuts is a beautifully balanced dish that’s both elegant and easy to prepare. Peppery arugula pairs with sweet pears, crunchy toasted hazelnuts, tangy dried cherries, and creamy goat cheese, all brought together with a light honey-Dijon vinaigrette. Perfect as a gourmet side or a light vegetarian main.

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Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 4 cups fresh arugula
• 1 large pear, thinly sliced
• 1/3 cup toasted hazelnuts, roughly chopped
• 1/4 cup crumbled goat cheese (or feta)
• 1/4 cup dried cherries or cranberries
• Freshly ground black pepper (to taste)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Make the Dressing:
   In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

2. Assemble the Salad:
   In a large salad bowl, add arugula, pear slices, toasted hazelnuts, goat cheese, and dried cherries.

3. Dress the Salad:
   Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

4. Serve:
   Sprinkle with freshly cracked black pepper and serve immediately. Great as a standalone light meal or as a refined side dish.

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Notes

• Toast hazelnuts in a dry skillet over medium heat for 3–5 minutes to enhance flavor.
• Substitute apples for pears if needed.
• For extra crunch, add crispy prosciutto or a handful of croutons.