Arugula, Pear & Goat Cheese Salad

Name: Arugula, Pear & Goat Cheese Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 150 g arugula (washed and dried); 2 pcs pear (ripe but firm, cored and thinly sliced); 60 g goat cheese (soft, crumbled into small pieces); 30 g walnut (toasted, roughly chopped); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A bright, peppery salad with juicy ripe pears, creamy goat cheese, and a simple homemade vinaigrette. Perfect as a light lunch or elegant side dish, this salad comes together in just 15 minutes.

PREP

15m

COOK

SERVES

1 CUP

250 cal

SERVINGS

INGREDIENTS

For 4 servings

150 garugula · washed and dried2 pcspear · ripe but firm, cored and thinly sliced60 ggoat cheese · soft, crumbled into small pieces30 gwalnut · toasted, roughly chopped3 tbspolive oil2 tbsplemon juice · freshly squeezed1 tsphoney1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

250

CALORIES · 1 CUP

Protein5g · 8%

Carbs18g · 29%

Fat19g · 68%

Fiber4g

Sugar11g

Saturated fat4g

Cholesterol7mg

Sodium117mg

Potassium287mg

Phosphorus93mg

How we calculate →

METHOD · 4 STEPS

prep · ~4 min
Toast the walnuts.
1.Place walnuts in a small dry skillet over medium heat.
2.Toast for 3-4 minutes, shaking occasionally, until fragrant and lightly golden.
3.Remove from heat and let cool, then roughly chop.
TIPWatch the walnuts closely — they can go from toasted to burnt in seconds.
mix · ~1 min
Make the vinaigrette.
1.In a small bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp honey.
2.Add a pinch of salt and a pinch of black pepper.
3.Whisk until well combined and slightly emulsified.
assemble · ~2 min
Assemble the salad.
1.Place arugula in a large serving bowl.
2.Add sliced pears and toss gently with the vinaigrette until leaves are lightly coated.
3.Top with crumbled goat cheese and chopped toasted walnuts.
TIPSlice the pears just before assembling to prevent browning.
serve
Serve immediately.
Divide among plates or serve directly from the bowl while the arugula is still crisp and the pears fresh.
TIPThis salad is best eaten right away — the arugula wilts quickly once dressed.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always dry arugula thoroughly after washing to avoid watering down the vinaigrette.
2
Use a firm, slightly underripe pear so it holds its shape when tossed.
3
Toast walnuts in a dry pan until fragrant, not dark, to preserve their delicate crunch.
4
Slice pears right before assembling to prevent them from oxidizing and turning brown.
5
Crush goat cheese with a fork rather than slicing for a rustic, creamy texture.
6
Toss the arugula with vinaigrette first, then gently fold in pears to avoid bruising.

RECIPE VARIATIONS