Easy Arugula Pear Salad with Candied Pecans (Gouda)

Let’s be honest: how often is a salad the most exciting dish on the table? We often treat them as a “healthy” afterthought, a boring bowl of greens. But what if a salad could be the star of the show? What if it could be a perfect symphony of peppery, sweet, savory, and crunchy all in one bite?

This Arugula Pear Salad is that recipe. It’s a game-changer for quick lunches, elegant dinners, and holiday feasts. The combination of peppery arugula, juicy, sweet pears, smoky shaved Gouda, and (the best part) 5-minute homemade candied pecans is absolutely addictive. It’s all brought together with a bright, tangy honey-lemon vinaigrette. This is a restaurant-quality salad that you can easily make at home in under 20 minutes.

Ingredients for Arugula Pear Salad

This recipe uses a few high-quality components to create a perfect balance of flavor. The 5-minute candied pecans are a non-negotiable!

For the 5-Minute Candied Pecans

For the Honey Lemon Vinaigrette

For the Salad

this now & bake later ❤️

Timing

This entire elegant salad comes together in just a few simple steps, faster than you can get takeout!

• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: 20 minutes (plus a few minutes for the pecans to cool)

Step-by-Step Instructions

Step 1: Make the Candied Pecans

Place a skillet over medium heat. Add the sugar, water, and a small pinch of salt. Stir until the sugar begins to melt and bubble. Add the pecans and stir almost constantly for 3-5 minutes. The sugar mixture will thicken and coat the nuts, looking glossy and slightly caramelized.

• Crucial Tip: Do not walk away! The sugar can go from caramelized to burnt in seconds. Once the nuts are glossy, immediately pour them onto a parchment or wax-paper-lined baking sheet. Spread them into a single layer and let them cool completely. Once cooled, you can chop them or leave them whole.

Step 2: Whisk the Honey Lemon Vinaigrette

This dressing is incredibly simple. In a small bowl or a glass jar with a lid, combine the olive oil, white wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, salt, pepper, and honey. Whisk (or shake) vigorously until the dressing is smooth, creamy, and fully emulsified.

• Tip: The Dijon mustard acts as an emulsifier, helping the oil and vinegar stay together.

Step 3: Assemble the Salad Base

In a large salad bowl, add your 10 cups of fresh arugula. Top the greens with your thinly sliced pears and the shaved Gouda cheese.

• What kind of pear? A firm-ripe pear like Bosc or Anjou is perfect. You want it to be sweet but still firm enough to hold its shape.

Step 4: Toss and Serve Immediately

Add the completely cooled candied pecans to the salad bowl. When you are ready to serve, drizzle the salad with the honey lemon vinaigrette and toss gently to coat everything. Serve immediately.

Nutritional Information

This is a wonderfully nutrient-dense salad, packed with healthy fats, vitamins, and fiber. Here is an estimated nutritional breakdown per serving (assuming the salad serves 4).

• Calories: ~460 kcal
• Protein: 8 g
• Fat: 38 g (mostly healthy fats from olive oil and pecans)
• Carbohydrates: 29 g
• Sugar: 21 g
• Fiber: 5 g

(Note: These values are estimates and will vary based on your specific ingredients and serving size. This salad is a great source of Vitamins A, C, and K from the arugula!)

Healthier Alternatives

This salad is already a powerhouse, but you can easily tweak it to fit your needs.

• Sugar-Free / Low-Sugar:
  • Pecans: Use a sugar-free sweetener like monk fruit or allulose for the candied pecans.
  • Dressing: Swap the honey for a sugar-free maple syrup or a few drops of liquid stevia.
• Vegan / Dairy-Free: This is an easy swap! Simply use your favorite vegan smoked Gouda or omit the cheese entirely. The salad is still fantastic without it.
• Nut-Free: Swap the pecans for toasted, salted pumpkin seeds (pepitas) for a similar crunch.
• Lighter Version: If you want to cut back on fat, you can reduce the olive oil in the dressing to 1/3 cup, though the dressing will be much tangier.

Serving Suggestions

This Arugula Pear Salad is a perfect chameleon—it can be a light lunch or a show-stopping side dish.

• Make it a Meal: This salad is the perfect base for protein. Top it with sliced grilled chicken breast, seared steak, or a scoop of cooked quinoa for a complete, satisfying meal.
• Holiday Side Dish: This is my go-to salad for Thanksgiving, Christmas, or any holiday dinner. It looks stunning on the table and pairs beautifully with roast turkey, pork tenderloin, or a beef roast.
• Elegant Appetizer: Serve a small portion as a first course for a dinner party. It pairs wonderfully with a crisp Sauvignon Blanc.

Common Mistakes to Avoid

• Dressing the Salad Too Early: This is the #1 salad sin! Arugula is a delicate green. If you dress it and let it sit, it will become a soggy, wilted mess.
  • Solution: Only toss with the dressing immediately before you plan to put it on the table.
• Burning the Candied Pecans: The line between “candied” and “burnt” is razor-thin when working with melted sugar.
  • Solution: Stir constantly and watch them like a hawk. The second they are all coated and glossy, remove them from the heat. They will continue to cook on the hot pan.
• Creating a Giant Pecan Clump: If you just dump the hot, sugary nuts onto a plate, they will cool into one giant, sticky brick.
  • Solution: Spread them into a single, even layer on your parchment paper. Use two forks to separate them as they start to cool.

Storing Tips

This salad is a fantastic make-ahead meal, as long as you store the components separately.

• The Dressing: Can be whisked together and stored in an airtight jar in the refrigerator for up to 1 week. It will separate, so just shake it well before using.
• The Candied Pecans: Once completely cool, they can be stored in an airtight container at room temperature for up to 1 week. (If they last that long!)
• The Salad: Store the arugula, sliced pears, and Gouda in separate containers in the fridge.
• Do Not Store Dressed Salad: Once the salad is tossed with the dressing, it will not keep.

Conclusion

This Arugula Pear Salad with Candied Pecans is that rare recipe that is incredibly fast, endlessly versatile, and ridiculously delicious. It hits every flavor note—the peppery arugula, the sweet pear, the smoky cheese, the crunchy-sweet pecans, and the tangy dressing—in perfect harmony. This is more than just a salad; it’s a “wow” moment on a plate.

We hope this becomes a new favorite in your home! Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback. Don’t forget to rate the recipe!

FAQs

Q1. What are the best pears to use for this salad?

You want a pear that is firm-ripe. This means it’s sweet but still firm enough to slice without turning to mush. Bosc and Anjou are my top choices. Bartlett pears are also great, but make sure they are not too soft.

Q2. I don’t have Gouda. What’s a good substitute?

This salad is very flexible! You can easily swap the Gouda for crumbled feta, creamy goat cheese, or shaved Parmesan for a saltier, nuttier bite.

Q3. Can I use walnuts instead of pecans?

Absolutely! Candied walnuts are just as delicious. You can use the exact same candying method in Step 1.

Q4. Why did my dressing separate?

This is completely normal! Oil and vinegar are natural enemies. Just give the dressing a vigorous shake or whisk right before you pour it over the salad. The Dijon mustard helps it stay together, but it will always separate a bit when it sits.

Easy Arugula Pear Salad with Candied Pecans (Gouda)

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• Author: Evelyn Marcella Rivera
• Total Time: 20 minutes
• Yield: 4 Servings 1x
• Diet: Gluten Free

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Description

 

This Arugula Pear Salad is a game-changer for quick lunches, elegant dinners, and holiday feasts. The combination of peppery arugula, juicy, sweet pears, smoky shaved Gouda, and 5-minute homemade candied pecans is absolutely addictive. It’s all brought together with a bright, tangy honey-lemon vinaigrette for a restaurant-quality salad you can easily make at home in under 20 minutes.

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Ingredients

Units USM Scale 1x2x3x

For the 5-Minute Candied Pecans:

• 1 cup Whole pecans
• 1/4 cup Granulated sugar
• 1 tablespoon Water
• Pinch of salt

For the Honey Lemon Vinaigrette:

• 1/2 cup Extra virgin olive oil
• 3 tablespoons Fresh lemon juice
• 2 tablespoons White wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons Honey
• 1/4 teaspoon Garlic powder (or 2 minced garlic cloves)
• 1 1/4 teaspoons Salt
• 1/4 teaspoon Black pepper

For the Salad:

 

• 10 ounces (about 10 cups) Fresh baby arugula
• 2 Ripe pears, thinly sliced
• 1/2 to 3/4 cup Smoked Gouda cheese, shaved

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Instructions

1. Make the Candied Pecans: Place a skillet over medium heat. Add the sugar, water, and salt. Stir until the sugar begins to melt and bubble. Add the pecans and stir almost constantly for 3-5 minutes. The sugar mixture will thicken and coat the nuts, looking glossy.

2. Immediately pour the nuts onto a parchment or wax-paper-lined baking sheet. Spread them into a single layer and let them cool completely. Once cooled, you can chop them or leave them whole.

3. Whisk the Honey Lemon Vinaigrette: In a small bowl or a glass jar with a lid, combine the olive oil, white wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, salt, pepper, and honey. Whisk (or shake) vigorously until the dressing is smooth, creamy, and fully emulsified.

4. Assemble the Salad Base: In a large salad bowl, add your fresh arugula. Top the greens with the thinly sliced pears and the shaved Gouda cheese.

5. Toss and Serve Immediately: Add the completely cooled candied pecans to the salad bowl. When you are ready to serve, drizzle the salad with the honey lemon vinaigrette and toss gently to coat everything. Serve immediately.

Notes

• Pecan Tip: Do not walk away from the pecans while candying! The sugar can go from caramelized to burnt in seconds.
• Dressing Tip: The Dijon mustard acts as an emulsifier, helping the oil and vinegar stay together.
• Pear Tip: A firm-ripe pear like Bosc or Anjou is perfect. You want it to be sweet but still firm enough to hold its shape.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad, Side Dish
• Method: Mixing, Tossing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 21 g
• Sodium: 850 mg
• Fat: 38 g
• Saturated Fat: 7 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 5 g
• Protein: 8 g
• Cholesterol: 15 mg