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This easy arugula salad with pears and candied pecans is a show-stopping salad that’s perfect for entertaining. The delicious combination of peppery greens, sweet fruit, creamy cheese, crunchy nuts and a zesty homemade vinaigrette that ties it all together. It’s a salad that feels special enough for the holidays but simple enough for a weeknight dinner.
It is that time of year to make autumn and winter salads, highlighting what is fresh and ripe right now. This Fall Salad highlights fresh pears since they are sweet and juicy this time of year and perfect to serve alongside a weeknight dinner or on your holiday table. You will love this autumn salad recipe!
I am a huge fan of candied nuts in salads. They add crunch, nuttiness, and a touch of sweetness to salads and candied pecans pair so well with pears and gouda cheese. I am going to share all of my tips for making easy candied pecans at home in minutes.
Another one of my favorite Fall salads is my Autumn Honeycrisp Apple Salad with a homemade maple dressing!
Arugula Pear Salad Ingredients:
Arugula: Adds a peppery, fresh base that complements the sweetness of the pears.
Pears: Choose ripe but firm pears like Bartlett or Anjou — for the perfect crisp but juicy texture.
Candied Pecans: Brings crunch and sweetness.
Shaved Gouda: Adds a creamy, nutty, slightly salty element that pairs beautifully with fruit.
Optional: Add fresh apples, raspberries, strawberries, or blackberries
Homemade Lemon Vinaigrette:
Olive Oil: The base of the vinaigrette.
White Wine Vinegar + Lemon Juice: Add brightness and acidity to balance the sweetness.
Dijon Mustard: Helps add creaminess to the dressing while adding a subtle tang.
Garlic: Adds depth and flavor.
Honey: Softens the tang with a touch of natural sweetness.
Salt + Pepper: Enhances all the flavors.
How to make Fall Arugula Salad with Pears and Candied Pecans:
- Start by making candied pecans. See how to make them below and set them aside to set up.
- Make the homemade salad dressing. In a bowl, whisk together olive oil, white wine vinegar, lemon juice, dijon mustard, garlic powder, salt, pepper, and honey until perfectly smooth.
- In a large salad bowl, add the arugula. Top with sliced pears and gouda cheese. Toss in candied pecans.
- When ready to serve, toss with dressing and serve immediately.
How to make Candied Pecans:
It’s so easy to whip up a batch of homemade candied nuts, they add the perfect crunch and sweetness to any salad. You can use your favorite type of nut: pecans, walnuts, almonds, or even cashews.
- Heat your pan: Place a skillet over medium heat.
- Add ingredients: Combine sugar, water, and a pinch of salt. Stir until the sugar begins to melt.
- Add the nuts: Stir in pecans. Continue stirring almost constantly until the nuts are glossy and slightly caramelized, about 3–5 minutes.
- Cool completely: Spread the nuts out on a parchment or wax-paper-lined baking sheet and let them cool completely. Once cooled, leave them whole or chop into bite-size pieces for easy sprinkling.
These candied pecans keep well in an airtight container for up to a week.
Tips for the best salad:
Use chilled ingredients: Crisp arugula and cold pears keep the salad fresh and refreshing.
Slice pears last: To prevent browning, slice just before serving or toss with a little lemon juice.
Double the dressing: It’s always better to have too much than not enough! It keeps for a week and works beautifully on roasted vegetables or chicken.
Substitutions and Variations:
One of the best things about this salad is how flexible it is! You can easily swap ingredients based on what you have on hand or what’s in season. Here are a few ideas to make it your own:
- Greens: Swap arugula for baby spinach, mixed greens, or kale if you prefer a milder flavor.
- Pears: Try sliced apples or even roasted butternut squash for a fall twist.
- Cheese: Shaved parmesan, goat cheese, feta or blue cheese work beautifully too.
- Nuts: Use toasted walnuts, almonds, or cashews instead of candied pecans — or use plain nuts for a less sweet version.
- Dressing: Substitute maple syrup for honey or use apple cider vinegar in place of white wine vinegar.
- Add protein: Turn this salad into a full meal with grilled chicken or prosciutto.
More Easy Salad Recipes:
Want to plan your entire Thanksgiving menu? Head to my Complete Thanksgiving Recipe Guide for easy appetizers, sides, and desserts.
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Arugula Pear Salad with Candied Pecans
Ingredients
- 10 ounces Arugula (about 10 cups)
- 2 Pears (sliced)
- 1/2 to 3/4 cup Shaved Gouda Cheese
- 1 cup Candied Pecans
Dressing:
- 1/2 cup Olive Oil
- 2 Tablespoons White Wine Vinegar
- 3 Tablespoons Fresh Lemon Juice
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves)
- 2 Tablespoons Honey
- 1 1/4 teaspoons Salt
- 1/4 teaspoon Pepper
Candied Pecans:
- 1 cup Pecans
- 1/4 cup Sugar
- 1 Tablespoon Water
Instructions
Candied Pecans:
- Place a skillet over medium heat. Combine sugar, water, and a pinch of salt. Stir until the sugar begins to melt. Stir in pecans. Continue stirring almost constantly until the nuts are glossy and slightly caramelized, about 3–5 minutes. Spread the nuts out on a parchment or wax-paper-lined baking sheet and let them cool completely. Once cooled, leave them whole or chop into bite-size pieces for easy sprinkling.
- Make the homemade salad dressing. In a bowl, whisk together olive oil, white wine vinegar, lemon juice, dijon mustard, garlic powder, salt, pepper, and honey until perfectly smooth.
- In a large salad bowl, add the arugula. Top with sliced pears and gouda cheese. Toss in candied pecans.
- When ready to serve, toss with dressing and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
