Arugula Pear Salad with Ginger Vinaigrette

Arugula Pear Salad with Ginger Vinaigrette

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The Salad:

  • 1/2 cup of toasted pecans or about 1/2 cup of this recipe for Candied Pecans 
  • A bag of arugula (five to six ounces)
  • 2 pears, sliced in half, cored, then in slices
  • 2 ounces (or about a half of a small log) goat cheese, crumbled
  • Dressing, below

Ginger Dressing:

  • 4 tablespoons olive oil
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon finely grated ginger
  • salt & freshly ground black pepper to taste


The Salad:

Make the candied pecans or toast plain pecans by placing them in a skillet over medium heat. Toast, tossing and stirring often, until they’re fragrant. Remove the pecans from the pan and roughly chop. Set aside.

Add arugula to bowl or platter. Arrange pears as desired. Sprinkle with pecans. Serve with dressing; do not dress ahead to avoid wilting.


Mix all ingredients together. This may make a little more than needed for the salad. Refrigerate any leftovers. If the oil hardens, bring to room temperature or microwave for a few seconds.

Keywords: Salad, Dressing, Vinaigrette, Arugula, Pear, Pecans, Candied Pecans, Vinegar, Cheese, Goat Cheese