This salad is pure holiday magic in a bowl. It’s fresh, fancy-feeling, and just the right balance of sweet and savory. I love serving it as a starter for Christmas dinner or as a lighter side alongside rich mains—it never gets old, and it looks so pretty on the table.
Why I Love This Recipe
This is my go-to salad when I want something easy but beautiful. It’s one of those recipes that feels special with barely any effort.
- Looks festive without trying too hard
- Comes together in under 15 minutes
- The mix of creamy, crunchy, sweet, and peppery is perfect
- Goes with everything—roast, pasta, soup, you name it
- Pear and goat cheese? Always a win
What You’ll Need
- 5 oz fresh arugula
- 1 ripe pear, thinly sliced
- ¼ red onion, very thinly sliced
- ⅓ cup goat cheese, crumbled
- ¼ cup candied pecans
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
Pro Tips
- Slice the pear right before serving so it doesn’t brown
- Use a soft, ripe pear like Bartlett or Anjou
- Chill your salad plates for an extra fresh feel
- Crumble goat cheese with a fork for fluffier texture
- If your red onion is too strong, soak it in water for 10 minutes
Tools You’ll Need
- Knife and cutting board
- Mixing bowl
- Small bowl for dressing
- Whisk or spoon
- Serving plate or bowl
Substitutions and Variations
- Swap pear for apple slices
- Use feta instead of goat cheese
- Add pomegranate seeds for extra holiday flair
- Use walnuts or almonds if you don’t have candied pecans
- Add grilled chicken to make it a full meal
Make Ahead Tips
- Make the vinaigrette a day ahead
- Slice onion and store it covered in water
- Wash and dry arugula early, store in the fridge
- Don’t slice the pear or assemble until just before serving
Step-by-Step Instructions
Step 1: Make the Dressing
In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and a pinch of salt and pepper until smooth and emulsified.
Step 2: Slice the Produce
Thinly slice 1 ripe pear and ¼ red onion.
Step 3: Assemble the Salad
In a large bowl or plate, layer 5 oz arugula, pear slices, red onion, ⅓ cup crumbled goat cheese, and ¼ cup candied pecans. Drizzle with the vinaigrette and gently toss.
Leftovers and Storage
- Best eaten fresh, but can be stored up to 1 day in the fridge
- Store dressing separately if you know there will be leftovers
- Pears may brown slightly, but still taste fine
Servings and Cook Time
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Macros Information (Per Serving – Approximate)
- Calories: 210
- Carbs: 12g
- Fat: 17g
- Protein: 5g
- Sugar: 8g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Arugula has natural peppery flavor that balances the sweetness of pear and honey
- Balsamic vinegar gives acidity to cut through creamy goat cheese
- Goat cheese softens and spreads as you toss, making each bite taste dressed
- Candied pecans add crunch and caramel notes
Common Mistakes
- Slicing pear too early—it browns fast
- Using too much dressing—just a light coat is enough
- Skipping the acid—balsamic is key to balancing the sweet and creamy
- Over-tossing—be gentle so the goat cheese stays fluffy
What to Serve With
- Roast chicken or turkey
- Butternut squash soup
- Baked brie and crackers
- Creamy risotto
- Holiday ham
FAQ
Can I make this ahead?
Prep the ingredients, but don’t slice the pear or toss it until right before serving.
Is goat cheese the same as feta?
No, goat cheese is creamier and milder, while feta is saltier and crumbly.
What’s the best pear to use?
Bartlett, Anjou, or any ripe but firm pear.
Can I use store-bought dressing?
Sure, just go for a balsamic-based one to keep the flavor balanced.
Final Thoughts
This Christmas arugula pear goat cheese salad is one of those dishes that makes everything else on the table feel fancier. It’s simple, fresh, and filled with flavor and texture. Give it a spot at your holiday table—you won’t regret it.