Arugula and Pear Salad with Toasted Walnuts is beautiful in its simplicity. I first developed this recipe for the Warren pear, but it works with any pear that is sturdy enough for slicing and tossing with greens. (First published Nov 2011, updated Feb 2020.)
Fall for the Warren Pear in this Easy Autumn Salad
As summer’s berries faded, I received a package of Warren pears from Frog Hollow Farm. Their reputation for excellent, organic fruit made me curious. Friends who tasted these pears described them as wonderfully buttery — an odd compliment for a pear, but accurate. I worried the praise would be overblown, but the Warren delivered.
This pear is one of the loveliest I have bitten into. It avoids the mealiness you sometimes find in Bartletts and instead offers a juicy, smooth texture with a pleasant firmness that makes it perfect for salads. Though varieties like D’Anjou and Bosc bring firmness, the Warren stands out for its texture and flavor.
The Warren pear is named for Thomas Oscar Warren. It never became a mainstream commercial variety because it can be difficult to grow; Frog Hollow remains one of the few commercial growers in the United States. Its origins trace back to Mississippi, which explains some of its unique qualities.
Arugula and Pear Salad with Toasted Walnuts
Honestly, these pears were delicious eaten plain, but I love fall salads that combine peppery greens, toasted nuts, and a savory or tangy cheese. This salad is an elegant, yet simple way to showcase ripe pears. It’s quick to prepare, attractive on the plate, and flexible enough to adapt to what you have on hand or to suit a dinner menu.
Substitutions and Variations
You can substitute many pear varieties for the Warren. Bosc, Red or D’Anjou, or a firm Bartlett will work well. If pears aren’t available, a crisp apple can provide the same sweet-crisp contrast against the greens and cheese.
For greens, I recommend soft, tender types — arugula is my favorite for its peppery bite, but mixed baby greens that include arugula are also excellent. Avoid very hearty, fibrous greens like kale for this salad; the delicate fruit pairs best with softer leaves.
Try different nuts if you prefer: pecans, hazelnuts, pistachios, or pine nuts each bring a distinct flavor. For cheese, crumbled gorgonzola or another blue cheese is wonderful; plain goat cheese or shaved parmesan would also be excellent choices.
Serving Suggestions
This salad makes a lovely starter or light main when paired with proteins or warm dishes. Consider serving it alongside roasted chicken, grilled steak, or a simple roasted vegetable soup for a seasonal meal. A dressing swap, such as a pomegranate-molasses vinaigrette, would add a sweet-tart complexity if you prefer that profile.
Notes on Supplies
If you want tools that make assembling salads easier, consider a small whisk for dressings, a sharp chef’s knife for clean pear slices, and a baking sheet for toasting nuts. I sometimes keep a small jar of high-quality olive oil and a pinch of fresh thyme on hand during pear season to dress salads quickly.
Recipe: Arugula and Pear Salad with Toasted Walnuts, Gorgonzola, and Lemon-Thyme Olive Oil Dressing
Author: Beth Lee
This classic arugula and pear salad is flexible — change the pear, the nuts, the cheese or the dressing flavors. Make it exactly as written or adapt it to your tastes.
- Prep time: 10 mins
- Cook time: 5 mins (for toasting nuts)
- Total time: 15 mins
- Servings: 4
- Calories: 307 kcal per serving
Ingredients
- 10 oz arugula or mixed baby greens that include arugula
- 1 Warren pear (or other firm pear), sliced into bite-size pieces, skin on
- 1/3 cup crumbled gorgonzola or other blue cheese, or thinly sliced/shaved parmesan
- 1/3 cup toasted walnuts or pecans
For the Dressing
- Zest and juice of 1 lemon
- 1/3 cup olive oil
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Instructions
- Toast the nuts: spread walnuts or pecans on a baking sheet and toast in a 350°F (175°C) oven for about 8–10 minutes. Watch closely so they brown but do not burn.
- Slice the pear into bite-size pieces with the skin left on for texture and color.
- Arrange the greens on four plates. Scatter crumbled cheese and toasted nuts over the greens, then add the pear slices. Lightly season with salt and pepper.
- Make the dressing: whisk lemon juice and zest with chopped thyme, then slowly whisk in the olive oil until combined. Taste and adjust salt, pepper, and lemon as needed. Amounts can be adjusted depending on lemon juiciness and olive oil flavor.
- Dress the salads just before serving and enjoy immediately.
Nutrition (per serving)
- Calories: 307 kcal
- Carbohydrates: 13 g
- Protein: 5 g
- Fat: 27 g
- Saturated Fat: 4 g
- Cholesterol: 7 mg
- Sodium: 152 mg
- Potassium: 417 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 1755 IU
- Vitamin C: 27.1 mg
- Calcium: 184 mg
- Iron: 1.7 mg
Substitution ideas: swap pears for a firm apple, exchange walnuts for pecans or pistachios, change gorgonzola for goat cheese or parmesan, and experiment with the dressing by adding a touch of honey or a splash of balsamic if you prefer sweeter or more complex notes.
Note: I received the pears for tasting from Frog Hollow Farm at no charge, and I received no compensation for this post. The impressions and opinions expressed here are entirely my own.