Walnut Arugula Salad with Goat Cheese

I never understood why arugula salad always cost so much at restaurants until I started making it at home. Turns out, it’s not because the ingredients are expensive or hard to find. It’s because restaurants know that once you taste peppery arugula with creamy goat cheese and sweet pear, you’re hooked.

The thing about arugula is that it’s got this natural bite to it that holds up really well against bold flavors. You can pile on the cheese, nuts, and a sweet honey dressing, and it doesn’t get lost like regular lettuce would. My version has both goat cheese and blue cheese because I couldn’t decide which one I liked better, so I just used both. Sometimes the best cooking decisions are the lazy ones.

SAVE NOW

What Kind of Arugula Should I Use?

You can find arugula in most grocery stores either in pre-washed containers or as bunches with the stems still attached. Baby arugula tends to be milder and more tender, which works great if you’re not a fan of that peppery bite, while mature arugula has a stronger, spicier flavor that really stands up to the creamy goat cheese and sweet honey dressing. If you’re buying bunched arugula, make sure to wash it well and remove any thick stems before tossing it in your salad. And if the arugula looks a bit wilted at the store, skip it and grab a fresher bunch – crisp, bright green leaves will give you the best texture and flavor.

SAVE NOW

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Arugula: If arugula’s peppery bite isn’t your thing, try mixed greens, baby spinach, or butter lettuce instead. Each will give you a milder flavor while still working great with the dressing.
• Goat cheese and blue cheese: You can use just one cheese instead of both – go with whichever you prefer. Feta also works nicely here, or try crumbled gorgonzola for something similar to blue cheese.
• Pear: Apples make a great swap for pears, especially Honeycrisp or Granny Smith varieties. Dried cranberries or fresh figs are also tasty alternatives that add sweetness.
• Walnuts: Pecans, almonds, or candied nuts all work well here. If you’re using candied nuts, you might want to reduce the honey in the dressing slightly.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in for rice vinegar. Start with a bit less and taste as you go since they can be slightly stronger.
• Microsprouts: These are optional and mostly for looks. Skip them if you can’t find them, or use regular sprouts or fresh herbs like parsley instead.

Watch Out for These Mistakes While Cooking

The biggest mistake with arugula salads is overdressing them, which causes the delicate greens to wilt and become soggy within minutes – start with just 2-3 tablespoons and add more only if needed. Another common error is slicing the pear too early, as it will turn brown and look unappetizing, so cut it right before assembling the salad and toss the slices with a little lemon juice if you need to prep ahead. Don’t skip toasting the walnuts for 5-7 minutes in a dry pan, since this simple step brings out their natural oils and adds a deeper flavor that makes the whole salad taste better. Finally, make sure your goat cheese and blue cheese are cold when crumbling them over the salad, as warm cheese will smear and clump instead of breaking into nice pieces.

SAVE NOW

What to Serve With Arugula Salad?

This arugula salad is pretty filling on its own with all the cheese, nuts, and fruit, but it pairs really well with grilled chicken or salmon if you want to make it a complete meal. I love serving it alongside a simple pasta dish like cacio e pepe or garlic butter noodles, since the peppery arugula cuts through the richness nicely. It also works great as a side for roasted pork chops or steak, and honestly, a warm baguette with butter is all you need to round things out. If you’re keeping it vegetarian, try adding some warm quinoa or farro right on top of the salad to make it more substantial.

Storage Instructions

Store Components: Since this is a fresh salad, it’s best enjoyed right away. If you need to prep ahead, keep the dressing in a sealed jar in the fridge for up to 5 days, and store the washed arugula separately in a container lined with paper towels for up to 3 days.

Make Ahead: You can chop the onions, toast the walnuts, and crumble the cheeses a day or two in advance. Just keep everything in separate containers in the fridge. Wait to slice the pear until you’re ready to serve so it doesn’t brown, or toss it with a little lemon juice if you must prep it early.

Dressed Salad: If you’ve already tossed the salad with dressing, it won’t keep well since the arugula will wilt pretty quickly. Try to only dress what you’ll eat right away, and save any extra components for another meal.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-23 g
• Fat: 68-76 g
• Carbohydrates: 60-70 g

Ingredients

For the dressing:

• 2 tbsp shallot (minced into 1/8-inch pieces)
• 1 garlic clove
• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for dressings)
• 1 1/2 tbsp honey
• 2 tbsp rice vinegar (I use Marukan for a milder acidity)
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp fresh thyme (chopped)

For the salad:

• 5 oz arugula
• 1/3 cup red onion (sliced into thin 1/8-inch half-moons)
• 1 pear (thinly sliced into 1/4-inch wedges)
• 1/3 cup walnuts
• 2 oz goat cheese (crumbled for a creamy texture)
• 2 oz blue cheese
• 1/2 cup microsprouts
• black pepper

Step 1: Make the Vinaigrette Dressing

• 2 tbsp shallot
• 1 garlic clove
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 1 1/2 tbsp honey
• 1/2 tsp fresh thyme
• 1/3 cup olive oil
• 3/4 tsp salt
• black pepper

Mince the shallot into small 1/8-inch pieces and mash the garlic clove with the side of your knife to release its oils.

In a bowl or jar, whisk together the minced shallot, mashed garlic, rice vinegar, lemon juice, honey, and fresh thyme until combined.

Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing, creating a smooth, creamy texture.

Season with salt and a few grinds of black pepper to taste.

I like to let this dressing sit for a few minutes before using it—this allows the garlic and shallot flavors to mellow slightly and blend with the other ingredients.

Step 2: Prepare the Salad Components

• 1/3 cup red onion
• 1 pear
• 1/3 cup walnuts
• 2 oz goat cheese
• 2 oz blue cheese

While the dressing rests, prepare all your salad ingredients.

Slice the red onion into thin 1/8-inch half-moons and place them in a small bowl.

Slice the pear into 1/4-inch wedges—do this close to serving time to prevent browning.

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden; this brings out their nutty flavor and adds textural contrast.

Crumble the goat cheese and blue cheese into bite-sized pieces and set aside.

Having everything prepped and ready makes assembly quick and keeps the greens fresh.

Step 3: Assemble and Dress the Salad

• 5 oz arugula
• red onion and pear from Step 2
• toasted walnuts from Step 2
• goat cheese and blue cheese from Step 2
• 1/2 cup microsprouts
• 2-3 tbsp vinaigrette dressing from Step 1
• black pepper

Place the arugula in a large salad bowl or on individual plates.

Arrange the sliced red onion, pear wedges, toasted walnuts, and both cheeses over the arugula.

Sprinkle the microsprouts on top for a fresh, delicate finish.

Drizzle 2-3 tablespoons of the vinaigrette dressing over the salad and gently toss everything together using salad tongs or two forks, being careful not to bruise the delicate arugula leaves.

Taste and adjust seasoning with a pinch more salt or black pepper if needed.

Step 4: Serve and Finish

• remaining vinaigrette dressing from Step 1

Transfer the dressed salad to serving plates or serve family-style from the bowl.

Pour the remaining vinaigrette into a small bowl or drizzle bottle and pass it at the table, allowing guests to add more dressing to their preference.

The balance of creamy goat cheese, tangy blue cheese, sweet pear, and peppery arugula with the honey-sweetened vinaigrette creates a perfectly harmonious bite—trust the dressing as is, but extra on the side lets everyone customize their own salad.

Walnut Arugula Salad with Goat Cheese

Delicious Walnut Arugula Salad with Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the dressing::

• 2 tbsp shallot (minced into 1/8-inch pieces)
• 1 garlic clove
• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for dressings)
• 1 1/2 tbsp honey
• 2 tbsp rice vinegar (I use Marukan for a milder acidity)
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp fresh thyme (chopped)

For the salad::

• 5 oz arugula
• 1/3 cup red onion (sliced into thin 1/8-inch half-moons)
• 1 pear (thinly sliced into 1/4-inch wedges)
• 1/3 cup walnuts
• 2 oz goat cheese (crumbled for a creamy texture)
• 2 oz blue cheese
• 1/2 cup microsprouts
• black pepper

Instructions

 

• Mince the shallot into small 1/8-inch pieces and mash the garlic clove with the side of your knife to release its oils. In a bowl or jar, whisk together the minced shallot, mashed garlic, rice vinegar, lemon juice, honey, and fresh thyme until combined. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing, creating a smooth, creamy texture. Season with salt and a few grinds of black pepper to taste. I like to let this dressing sit for a few minutes before using it—this allows the garlic and shallot flavors to mellow slightly and blend with the other ingredients.
• While the dressing rests, prepare all your salad ingredients. Slice the red onion into thin 1/8-inch half-moons and place them in a small bowl. Slice the pear into 1/4-inch wedges—do this close to serving time to prevent browning. Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden; this brings out their nutty flavor and adds textural contrast. Crumble the goat cheese and blue cheese into bite-sized pieces and set aside. Having everything prepped and ready makes assembly quick and keeps the greens fresh.
• Place the arugula in a large salad bowl or on individual plates. Arrange the sliced red onion, pear wedges, toasted walnuts, and both cheeses over the arugula. Sprinkle the microsprouts on top for a fresh, delicate finish. Drizzle 2-3 tablespoons of the vinaigrette dressing over the salad and gently toss everything together using salad tongs or two forks, being careful not to bruise the delicate arugula leaves. Taste and adjust seasoning with a pinch more salt or black pepper if needed.
• Transfer the dressed salad to serving plates or serve family-style from the bowl. Pour the remaining vinaigrette into a small bowl or drizzle bottle and pass it at the table, allowing guests to add more dressing to their preference. The balance of creamy goat cheese, tangy blue cheese, sweet pear, and peppery arugula with the honey-sweetened vinaigrette creates a perfectly harmonious bite—trust the dressing as is, but extra on the side lets everyone customize their own salad.