Pear Arugula Salad – Candied Walnuts with Creamy Dressing

Cooler months call for comforting, hearty meals, but I always like to balance them with a light refreshing side. That’s why I keep coming back to this Pear Arugula Salad. 

I love how the sweet juicy pears pair perfectly with peppery arugula, crunchy candied walnuts, tangy dried cranberries and salty parmesan cheese.

Tied together with the best creamy mustard dressing, every bite offers a delightful mix of textures and flavours that feels both satisfying and bright. 

I often serve this pear salad alongside roasts, stews, or casseroles, but it’s also a showstopper for festive occasions like Thanksgiving or Christmas. Its combination of flavours, textures, and colours always earns compliments from family and friends.  

The best part? My pear salad recipe is not only delicious but incredibly easy to make. The only cooking involved is making the candied walnuts, which are also a cheeky treat on their own.  

No complicated techniques, just fresh seasonal ingredients that come together in minutes to create a salad that feels elegant enough for special holiday dinners but easy enough for weeknight dinners. 

Recipe Overview

Flavour/Texture: This pear salad is refreshing, light, and flavourful with both sweet and savoury notes. I love the various interesting crunchy textures combined with pear, walnuts, pepitas and cranberries. Our creamy mustard dressing helps tie everything together.

Ease: The only cooking required for this salad is the candied walnuts. If you run out of time, then you can just use roasted walnuts bought from the store. This is a quick and easy pear salad to make. 

Time: Even with the candied walnuts, the recipe will take about 20 minutes to prepare. 

Ingredients You’ll Need for This Pear Salad

Pear: I used Barlett pears for this recipe, but you can choose any variety that is in season. Look for pears that are bright, firm and without bruises.  

Arugula: Peppery greens that really add bite to a salad. I love arugula, also known as rocket leaves. 

Walnuts: I love making candied walnuts, so it was a no brainer for me to add to the salad.

Plus, it takes away some of the stringent bitter tastes of raw walnuts. You can just add toasted walnuts if you prefer not to add too much sugar to the salad.

Maple syrup: Maple syrup adds deep caramel flavours to the walnuts but can also use honey or butter with sugar to make candied walnuts. 

Dried cranberries: So lovely to have pops of tart dried cranberries throughout the salad. It gives balance to the overall profile.

Pepitas: For extra crunch, pepitas (pumpkin seeds) give texture and nutty flavours. You can also use sunflower seeds as well. 

Parmesan cheese: Pear and cheese are a natural pairing. I opted for shaved parmesan because that is what I had in the fridge at the time. 

Variations And Substitutions

Substituting arugula: If you don’t enjoy the spiciness of arugula, you can substitute it for baby spinach leaves or mixed salad leaves. You can also combine a bit of everything so that you still have some peppery flavours throughout. 

Variation of other nuts: Switch walnuts for pecans or hazelnuts. For a nut-free option, add extra pepita or add sunflower seeds. 

Add more fruit: Toss in apple slices or pomegranate arils for colour.

Other pear and cheese combinations: You can switch up the cheese in the pear salad for a softer or more pungent variety. Try blue cheese like gorgonzola, goat cheese, bocconcini or even burrata. 

No dairy: Skip parmesan or use vegan cheese shavings.

Make it heartier: Add grilled chicken or prosciutto for protein.

Alternative salad dressing: If you prefer non-mayo creamy dressing, try our sweet mustard vinaigrette. 

How to Make Pear Arugula Salad

How to Make Candied Walnuts

My recipe for candied walnuts is not only great to add to salads like our strawberry salad but is super delicious as a snack.

I often make a double batch for these caramelised walnuts as my kids would finish them before I can to my salads. They are easy to make and stores well in an airtight container.

Add walnuts, maple syrup and a pinch of salt to a small fry pan and fry over medium-high heat. 

Stir frequently until syrup is caramelised and walnuts have gained a golden colour. 

Approximately will take about 2-3 minutes.

Remove from fry pan and let the candied walnuts cool down.

How to Prepare the Salad

Cut pear in half lengthwise, remove core and then thinly slice.

Add sliced pear into a bowl of salted water to stop oxidisation. You can also squeeze a little lemon juice over it instead. 

Wash arugula and shake dry.

How to Make Creamy Mustard Dressing

Mix together in a small bowl olive oil, lemon juice, seeded mustard, honey, mayonnaise and salt. 

Whisk until the dressing is well combined. 

It can be left in the fridge until the salad is ready to serve.

How to Assemble the Salad

In a mixing bowl, add arugula, dried cranberries and pepitas. 

Break up half of the candied walnuts with your hands and scatter into salad.

Drizzle with creamy pear salad dressing and mix well together.   

Transfer tossed salad to a serving platter.

Add slices of pear on top.

Scatter the remaining candied walnuts and shave parmesan cheese over the salad. 

Finish with a drizzle of extra virgin olive oil and season with salt and pepper. 

How to Make This Salad Perfectly [Expert Tips]

Choose firm, ripe pears: Look for pears that are crisp and firm, not overly soft. William Bartlett, Bosc or Anjou varieties work beautifully. Firm pears hold their shape and texture in the salad.

Prevent browning: Pears oxidise quickly, which can leave unappealing brown patches. Slice just before serving, soak briefly in salted water or brush with a little lemon juice to keep them looking fresh. 

Make candied walnuts ahead: Prepare candied walnuts a day in advance and store in an airtight container. This keeps them crunchy and saves time when assembling the salad.

Toss gently but thoroughly: Ensure arugula, dried cranberries, pepitas, and candied walnuts are evenly coated with the creamy mustard dressing.

Gentle tossing allows the flavours to meld together. Then layer sliced pears on top so they don’t bruise when mixing the salad.

Serve immediately for best results: While this salad can sit for a short while, it tastes best when served fresh to maintain the crispness of the arugula and the pears.

Frequently Asked Questions

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