Arugula and Pear Salad with Blue Cheese and Candied Pecans

Why You’ll Love This Recipe

• Sweet pears, creamy blue cheese, and crunchy maple-candied pecans strike a perfect sweet-salty balance.
• The cider-shallot vinaigrette is bright and zippy without being harsh.
• Looks restaurant-fancy yet comes together in about 30 minutes.
• Great for holidays, dinner parties, or a special weeknight side; naturally gluten-free.

Grocery List

• Produce: Baby arugula (5 oz), 2 ripe pears, 1 shallot, 1 lemon, fresh thyme or chives (optional)
• Dairy: Blue cheese (3 oz), unsalted butter (1 tbsp)
• Pantry: Pecan halves, pure maple syrup, extra-virgin olive oil, apple cider vinegar, Dijon mustard, kosher salt, black pepper, cayenne, flaky sea salt (optional)

Full Ingredients

Maple-Candied Pecans

• 1 cup pecan halves (100 g)
• 3 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted
• 1/8 tsp cayenne pepper (optional, for warmth)
• 1/4 tsp kosher salt, plus flaky sea salt to finish (optional)

Cider-Shallot Vinaigrette

• 3 tbsp apple cider vinegar
• 2 tsp pure maple syrup
• 2 tsp Dijon mustard
• 1 tbsp finely minced shallot (about 1/2 small shallot)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 tsp water (to lighten the dressing)

Salad

• 5 oz baby arugula (about 5 packed cups)
• 2 ripe but firm pears (Bartlett, Anjou, or Comice), cored and thinly sliced
• 1 tsp fresh lemon juice (to keep pears from browning)
• 3 oz blue cheese, crumbled (Gorgonzola dolce or Danish blue works well)
• Fresh thyme leaves or snipped chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pecans

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the pecan halves, maple syrup, melted butter, cayenne (if using), and kosher salt until the nuts are evenly coated and glossy.

Step 2: Candy the pecans until shiny and crisp

Spread the coated pecans in a single layer on the prepared sheet. Bake for 12–14 minutes, stirring once around the 7-minute mark, until they darken slightly and the syrup looks thick and bubbly. Remove from the oven, sprinkle with a tiny pinch of flaky salt if you like, and let cool on the pan for 10 minutes to firm up. Break apart any clusters once cooled.

Step 3: Whisk the cider-shallot vinaigrette

In a small bowl or jar, whisk the apple cider vinegar, maple syrup, Dijon, minced shallot, salt, and pepper. Let the mixture stand for 5 minutes to gently soften the shallot. Whisk in the olive oil and 1 teaspoon water until emulsified. Taste and adjust: add a pinch more salt for pop, maple for sweetness, or vinegar for brightness.

Step 4: Prep the arugula and pears

Rinse and dry the arugula thoroughly; dry leaves help the dressing cling. Core the pears and slice thinly. Toss the slices with 1 teaspoon lemon juice to prevent browning.

Step 5: Dress the greens

Add the arugula to a large mixing bowl. Drizzle with 2–3 tablespoons of the vinaigrette and toss gently until the leaves are lightly and evenly coated—glossy, not soggy. Fold in the sliced pears.

Step 6: Finish and serve

Transfer the dressed arugula and pears to a large shallow platter or salad bowl. Top with the crumbled blue cheese and the maple-candied pecans. Drizzle with 1–2 more tablespoons of vinaigrette and finish with a few thyme leaves or chives. Serve immediately while the pecans are still delicately crisp.

Pro Tips

• Watch the last 2 minutes of candied pecans closely; maple can go from perfect to overdone quickly.
• For picture-perfect crumbles, chill the blue cheese for 15 minutes before crumbling.
• Dry greens are key—spin arugula well so the dressing adheres instead of pooling.
• Balance to taste: if your pears are very sweet, add 1–2 teaspoons more vinegar to the vinaigrette.
• Serve on a wide, shallow platter so every bite gets greens, fruit, nuts, and cheese.

Variations

• Swap fruit: crisp apples, sliced figs, or halved red grapes work well.
• Change the cheese: try creamy goat cheese or feta for a milder profile.
• Hearty greens: mix in baby kale or thin ribbons of radicchio for extra texture and bitterness.

Storage & Make-Ahead

Store the candied pecans airtight at room temperature for up to 1 week. The vinaigrette keeps in the fridge up to 1 week; bring to room temperature and shake before using. Wash and dry arugula up to 1 day ahead and keep chilled in a container lined with paper towels. Slice pears just before serving; if prepping early, toss with lemon and refrigerate up to 4 hours. Assemble the salad right before serving to keep the greens perky and the nuts crisp.

Nutrition (per serving)

Approximate: 540 calories; 45 g fat (7 g saturated); 31 g carbohydrates; 6 g fiber; 20 g total sugars; 13 g protein; 560 mg sodium. Values will vary based on exact ingredients and how much dressing you use.