Arugula and Pear Salad with Blue Cheese and Candied Pepitas

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Bring this Arugula and Pear Salad to your next holiday dinner and celebrate the flavors of autumn! Peppery arugula, juicy pears, and crunchy candied pepitas come together in a delicious way. Tossed with a pear-balsamic dressing, every bite is bursting with flavor.

A large wooden bowl filled with a pear and arugula salad with pomegranate seeds, walnuts, pears, and dressing in small containers surrounding the salad.

If you're looking for a fall salad that's anything but boring, this Arugula (rocket) and Pear Salad or my Beetroot and Butternut Squash Salad are the ones to make.

I wanted to create something seasonal but unexpected that feels right at home next to Sous Vide Turkey on your Thanksgiving table. That's where this combination of peppery arugula, ripe pears, tangy blue cheese, and crunchy candied pepitas comes in.

Most recipes call for candied walnuts or pecans, but I wanted something different. Candied pepitas (shelled pumpkin seeds) add the same caramelized crunch, and they're so addicting!

What brings this salad together is the pear-balsamic dressing. Instead of traditional balsamic vinaigrette, I blend in a ripe pear for natural sweetness and a creamy texture.

Serve this salad as a side for your holiday dinner, or top it with grilled chicken for a full meal. Once you try it, you'll be making this one on repeat all season long.

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Why You'll Love This Recipe
Ingredients You'll Need
Substitutions & Variations
Step-By-Step Instructions
FAQ
More Fall Salad Recipes
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Why You'll Love This Recipe

Juicy ripe pears, peppery arugula, and crumbled blue cheese make every bite special.
Candied pepitas add delicious crunch and a hint of sweetness.
A restaurant-quality salad for fall dinners and holiday gatherings.
The best seasonal ingredients, this recipe is a celebration of Fall.

Ingredients You'll Need

Here is a visual overview of the Arugula and Pear Salad Ingredients. Scroll to the recipe at the bottom for quantities.

Candied Pepita Seeds

Cayenne peppers, egg whites, pepita seeds, brown sugar, and cinnamon.

Pepita Seeds - Also known as shelled pumpkin seeds, they add a crunchy and nutty bite.
Brown Sugar - Adds a caramelized sweetness.
Egg Whites - Coat the pepita seeds to help the sugar stick.
Cinnamon - For a cozy fall spice and aroma.
Cayenne - Adds the perfect amount of heat.

Honey-Pear Dressing

White wine vinegar, garlic, dijon mustard, pear, balsamic vinegar, and olive oil.

Pear - Make sure to use a very ripe pear so it will blend into the dressing.
White Wine Vinegar - Adds brightness and acidity.
Dijon - Helps emulsify the dressing and adds flavor.
Garlic - Only use 1 clove of garlic.
Balsamic Vinegar - Only 1 tablespoon is added for sweetness and flavor.
Olive Oil - Use a good quality olive oil.

Arugula and Pear Salad Ingredients

Pears, arugula, pomegranate seeds, candied pepitas, honey-pear dressing, walnuts, and blue cheese crumbles.

Arugula - Has a slightly bitter and peppery flavor, making it the perfect green for fall and winter salads.
Pear - Choose Bosc, Barlett, or D'Anjou for the right balance of sweetness and structure.
Walnuts - Toasted for extra crunch and nutty flavor.
Candied Pepitas - Sweet, crunchy, and totally addictive. If you like pepitas, make sure to try my Pumpkin Seed Crema.
Honey-Pear Dressing - The perfect fall dressing!
Blue Cheese - Creamy, tangy, goes wonderfully with sliced pears.
Pomegranate - Juicy pops of color and tartness.

See recipe card for quantities.

Substitutions & Variations

Greens: If you're out of arugula, baby spinach, spring mix, or even kale (massaged with a little olive oil) works great. Sometimes I like to thinly slice some endive or radicchio, like in my Apple and Cranberry Salad.
Pears: I used Bosc pears in this recipe since they're firm, sweet, and hold up great in a salad. Barlett and Anjou pears are great swaps for this salad.
Cheese: Not a blue cheese fan? Swap it for goat cheese, feta, or shaved parmesan cheese.

Three salad bowls filled with an arugula and pear salad garnished with pomegranate seeds and blue cheese crumbles.

Step-By-Step Instructions

Candied Pepitas

Step 1. Preheat the oven to 350°F (149°C) and line a baking sheet with parchment paper.

In a large bowl, whisk the egg white with brown sugar, cinnamon, and cayenne until slightly foamy so the sugar can coat the seeds.

Add the pepitas and toss until every seed is coated in the egg white mixture. Spread the coated pepitas in a single layer on the prepared baking sheet so they roast evenly.

Step 2. Roast for 12-15 minutes, stirring once halfway through, and watch closely so they don't burn.

Remove from the oven and allow to cool (they will crisp up as they cool).

Once cooled, transfer to an airtight container for up to two weeks.

Pear-Balsamic Dressing

Step 3. Add the white wine vinegar, balsamic vinegar, garlic, Dijon mustard, and a ripe pear (cored and chopped) into a blender. Blend until smooth.

With the blender running on low, slowly drizzle in the olive oil until the dressing comes together.

Taste and adjust with a pinch of salt and pepper if needed.

How to Make Arugula and Pear Salad

Step 4. Assemble the salad.

In a large mixing bowl, add the arugula and drizzle with a few tablespoons of pear balsamic dressing. Toss gently until the leaves are lightly coated.

Serve the salad in a serving bowl, platter, or individual plates. Top with thinly sliced pears, candied pepitas, crumbled gorgonzola, pomegranate seeds, and toasted walnuts.

Finish with a light drizzle of dressing and a crack of black pepper if you like.

FAQ

What kind of pears should I use for the salad?

For the best flavor and texture, I recommend using a firm, sweet pear variety like Bosc Pear, Bartlett Pear, or D'Anjou Pear because they hold their shape when sliced and tossed in a salad.

Avoid using pears that are soft to the touch and overripe. Those tend to be mushy once they're cut and can make your salad soggy.

How do you stop the pears from turning brown?

Pears oxidize quickly after they are cut, which means they can turn brown in just a few minutes. You should cut them right before tossing the salad so they stay fresh and vibrant.

You can also toss them with a small amount of lemon juice or a vinaigrette to keep the pears from turning brown.

Can I make this salad in advance?

Yes, and you can prep most of the ingredients ahead of time. Here's how to plan ahead.

• Candied Pepitas: Make these up to 1 week in advance and store them in an airtight container at room temperature.
• Pear-Balsamic Dressing: Prepare it up to 2-3 days ahead and keep it chilled in the fridge.
• Salad Ingredients: Wash and dry the arugula, toast the walnuts, and remove pomegranate seeds up to a day ahead.
• Pears: Slice the pears right before serving or pre-slice them and store them in acidulated water (2 cups of cold water and the juice of 2 lemons).

A large wooden salad bowl filled with fresh arugula, sliced pears, candied pepita seeds, walnuts, pomegranate seeds, and crumbled blue cheese.

More Fall Salad Recipes

If you tried this Pear and Arugula Salad or any other salad recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

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