If you’re on the lookout for a salad that bursts with a wonderful balance of sweet, tangy, and savory flavors, this Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette is an absolute must-try. The freshness of arugula paired with juicy, thinly sliced pears makes every bite refreshing, while the tangy crumbles of Gorgonzola add a creamy, bold contrast. Those candied pecans bring a delightful crunch, and the red onion adds just the right sharpness. Every component shines even brighter when tossed lovingly in the bright and zesty Lemon-Honey Vinaigrette, making this salad perfect for everything from casual lunches to elegant dinners. Let me walk you through the magic of making this dish your new favorite!

Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette
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Ingredients You’ll Need

What makes this Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette so delightful is the simplicity and quality of its ingredients. Each one plays a crucial role, creating a stunning blend of textures and flavors that elevate the salad to something truly special.

4 cups fresh arugula: Peppery and tender, arugula forms the perfect leafy base full of vibrant color and bite.
2 ripe pears, thinly sliced: Sweet and juicy slices that bring a delicate natural sweetness without overpowering the salad.
½ cup Gorgonzola cheese, crumbled: Rich and tangy, this blue cheese creates creamy pockets of intense flavor throughout.
½ cup candied pecans: Crunchy and sweet with a caramelized coating, they add texture and a nutty depth.
¼ cup thinly sliced red onion: Adds a sharp, slightly spicy kick to balance the sweetness and richness.
2 tablespoons lemon juice: Freshly squeezed to deliver a bright and zesty punch in the vinaigrette.
2 tablespoons honey: Natural sweetness that mellows the acidity and rounds out the dressing.
¼ cup extra virgin olive oil: Provides a smooth, fruity richness that emulsifies the dressing perfectly.
1 teaspoon Dijon mustard: Offers a mild heat and helps bind the vinaigrette ingredients with a silky texture.
Salt and pepper to taste: Essential seasonings for bringing all the flavors into harmony.

How to Make Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette

Step 1: Prepare the Dressing

Start by mixing the heart of your salad’s flavor in a small bowl. Whisk the fresh lemon juice, honey, Dijon mustard, salt, and pepper until everything blends smoothly. Slowly drizzle in the extra virgin olive oil while whisking continuously. This steady emulsification creates a luscious, tangy Lemon-Honey Vinaigrette that will coat the salad beautifully without overpowering the other ingredients.

Step 2: Toss the Salad Ingredients

Grab a large salad bowl and gently combine the fresh arugula, silky pear slices, crumbled Gorgonzola, and those irresistible candied pecans. Be careful with your toss—this salad wants to maintain its textures and not bruise that delicate pear or wilt the peppery greens.

Step 3: Dress with the Lemon-Honey Vinaigrette

Drizzle the Lemon-Honey Vinaigrette evenly over the salad and lightly toss again to ensure every leaf and ingredient is kissed with the dressing. This step is where the salad truly comes together, as the vinaigrette adds brightness and sweetness that highlights every component in just the right way.

Step 4: Add the Finishing Touches

Top your salad with thin slices of red onion for that subtle sharpness and an extra pop of color. This final touch elevates the dish visually and flavor-wise, bringing an exciting balance to the creamy, sweet, and tangy elements.

How to Serve Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette

Garnishes

For a charming presentation, sprinkle a few extra candied pecans or a little more crumbled Gorgonzola on top. Fresh thyme leaves or a light drizzle of extra Lemon-Honey Vinaigrette on the plate edges can also make your salad feel fanciful and inviting, perfect for impressing guests or making an everyday meal feel special.

Side Dishes

This refreshing salad pairs beautifully with rustic bread, a hearty grain dish like quinoa or farro, or alongside roasted chicken or fish. The bright and sweet notes of the Lemon-Honey Vinaigrette complement these sides well, lifting the entire meal with its delightful zing.

Creative Ways to Present

Try serving the salad in individual glass bowls to showcase all the colorful layers from the green arugula to the golden pears and crunchy pecans. Alternatively, pile the salad on a flat platter for a more communal, shareable style that invites everyone to dig in and enjoy the vibrant flavors.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep the salad and Lemon-Honey Vinaigrette separate in airtight containers. Store the salad ingredients in the refrigerator for up to a day to preserve their freshness and crispness.

Freezing

Because this salad relies heavily on fresh textures, freezing is not recommended for the salad itself. However, you can freeze any leftover Lemon-Honey Vinaigrette in an ice cube tray for up to two months. Simply thaw and whisk before use to refresh its texture.

Reheating

This salad is best served cold or at room temperature, so reheating is generally unnecessary. If you want a warm twist, skip the salad and use the Lemon-Honey Vinaigrette as a bright drizzle over roasted vegetables or warm grains instead.

FAQs

Can I use other greens instead of arugula?

Absolutely! While arugula provides that distinct peppery bite, baby spinach or mixed greens can also work nicely if you prefer a milder flavor in your salad.

What can I substitute for Gorgonzola cheese?

If you’re not a fan of blue cheese, try feta or goat cheese for that creamy, tangy element without the strong pungency.

Are candied pecans difficult to make at home?

Not at all! Simply toss pecans in a little sugar and butter on the stove until caramelized. But if you’re short on time, store-bought candied pecans work perfectly fine too.

How long will the Lemon-Honey Vinaigrette keep in the fridge?

Stored in an airtight container, your vinaigrette will stay fresh for up to a week. Just give it a good whisk before using as the ingredients may separate over time.

Can this salad be made vegan?

Yes! Swap out the Gorgonzola for a vegan cheese alternative, and use maple syrup or agave instead of honey in the vinaigrette to keep it entirely plant-based.

Final Thoughts

This Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette is one of those dishes that feels both elegant and effortless. The way the sweet pears mingle with savory cheese and crunchy pecans, all married together by that bright, luscious Lemon-Honey Vinaigrette, makes it a salad you’ll want to return to again and again. I can’t wait for you to try it and experience just how a few simple, thoughtful ingredients can become something absolutely unforgettable!