What if I don't like bleu cheese?

First, I would highly encourage you to try it here even if you think you aren't a fan. So so good! You could also omit the cheese, or try feta or goat cheese crumbles.

Can I make this ahead of time?

I wouldn't recommend it because the arugula will start to wilt soon after you toss it in the dressing. You can make the candied walnuts up to a few days ahead of time though!

What other greens would work well here?

If arugula isn't available or you don't care for the taste, baby spinach would also be nice.

Arugula Pear Salad - Healthyish Appetite

Arugula Pear Salad with Candied Nuts

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This arugula pear salad is special occasion worthy but so simple to make! The contrast of the crunchy sweet candied walnuts, juicy pears and rich bleu cheese is perfection.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salads
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/3 cup whole walnuts
1 teaspoon butter
1 tablespoon granulated sugar
2 tablespoons white white vinegar
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
1 5-ounce bag baby arugula
1 medium bartlett pear (ripe), sliced
1 ounce bleu cheese crumbles (optional)

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Instructions

Make the candied nuts: add walnuts, butter and sugar to a small skillet over medium heat. Stir frequently to prevent sticking/burning and cook for about 6-8 minutes until nuts are coated and fragrant. Transfer to a parchment lined plate to cool (gently separate so they don’t clump together).
Make the dressing: whisk white wine vinegar and mustard in a large bowl. Slowly stream in the olive oil while continuously whisking. Season with salt and pepper.
Assemble the salad: add the arugula to the bowl with the dressing and toss well to coat (see notes). Portion on to plates and top with the candied nuts, pear slices and bleu cheese crumbles.

Equipment

chef’s knife

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mixing bowls

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Notes

The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Toss the arugula with dressing just before serving. It will get soggy and wilted fast.
You can also serve this is a large serving bowl or platter, but I prefer to portion salads like these on individual plates so everyone gets nuts, pears and bleu cheese in every bite.

Nutrition

Serving Size: 1/6 salad
Calories: 132 calories
Fat: 10 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Protein: 3 grams

Find it online: https://healthyishappetite.com/arugula-pear-salad/