Best Pear Salad with Candied Pecans: The Fall Recipe That Makes You Look Like a Pro

There’s a moment in early fall when the air shifts and pears hit their stride. You can feel it in the markets—those green-gold Bartletts and deep bronze Bosc pears calling for something clean, crisp, and just a little elegant. That’s where this pear salad comes in.

You’ll learn how to balance sweet and peppery, soft and crunchy. This isn’t a heavy salad. It’s light but thoughtful. Each ingredient earns its place on the plate. This recipe builds confidence, not confusion. The structure is clear, the ingredients are simple, and the flavors finish clean.

If you want a fall salad that feels elevated but doesn’t demand too much time, this one delivers. It fits beautifully on a holiday dessert platter or right next to a roast. It also works as a light lunch on its own.

Why Pear and Arugula Work So Well Together

Arugula gives a peppery base that keeps the sweetness of the pear from taking over. Pears bring moisture and gentle sweetness that doesn’t need dressing up. When they sit on those sharp greens, you get contrast that feels alive.

Crumbling in soft goat cheese pulls in creaminess that rounds the edges, while toasted pecans add snap and depth.

I’ve made this many times for dinner guests who say they “don’t like salad”—and I’ve watched them clear their plates.

What You Need to Make This Pear Salad

Baby arugula needs to be completely dry before it hits the plate. Damp greens make dressing slide off. I always dry mine in a spinner and then pat them gently with a towel. The salad holds better that way.

Use pears that are ripe but firm. Bartlett and Bosc both slice well and hold their shape. Thin slices with skin left on give you both color and structure. It’s important the pears don’t get lost in the mix.

For cheese, soft goat cheese is a clean choice. I’ve tested blue cheese and gorgonzola in the same base, but both can overpower the fruit. Goat cheese holds its own without taking over.

How to Toast Pecans the Right Way

A dry skillet over medium heat is faster than the oven. Stir the pecans every 30 seconds for about 3 minutes. As soon as they start smelling nutty, take them off the heat. Toasting too long will add bitterness.

Let them cool before adding to the salad. Warm nuts melt the cheese, and we want distinct textures in each bite.

You can try this method for other fall recipes too. It works well in this Spiced Pear Walnut Dump Cake when you’re layering pecans into the topping.

Dressing Options for Pear Salad

There are two dressing paths. One is a balsamic glaze, drizzled lightly. It brings sweetness and looks polished on the plate. The other is a homemade vinaigrette: olive oil, apple cider vinegar, a touch of honey, and a pinch of salt.

I prefer the vinaigrette if the rest of the meal is on the richer side. If this salad is going on a board or as part of a fall dessert spread, the balsamic glaze feels more finished and stable.

Goat Cheese vs. Blue Cheese: What I’ve Found in Practice

I’ve tried goat cheese, gorgonzola, and blue in different rounds of testing. My notes show blue cheese tends to dominate unless the pears are extra ripe. It also competes with the acidity in the dressing.

Goat cheese softens into the salad more smoothly. It balances the peppery arugula without masking the fruit. If you want a stronger flavor, add more pecans or a heavier drizzle of vinaigrette instead.

Serving Notes and Assembly Tips

Assemble this on a platter, not in a bowl. Start with the arugula in an even layer, then fan out the pear slices. Keep the shape visible. Crumble goat cheese over the top, letting it fall where it may. Pecans should scatter last, so they sit in the gaps.

Dress the salad just before serving. If you add vinaigrette early, the arugula will wilt. If you’re using glaze, it can be added a few minutes ahead, but don’t let it sit longer than 10 minutes.

For casual meals, this pairs well with Easy Fruit Salad Without Dressing as a second cold dish.

How to Store and Prep Ahead

You can prep most of this a few hours in advance. Wash and dry the arugula. Toast the pecans. Crumble the cheese. Slice the pears last. Once cut, pears begin to oxidize.

To delay browning, dip the slices briefly in lemon water and pat dry. Still, don’t slice more than two hours ahead.

Store each component separately in airtight containers. Assemble everything except the dressing no more than 15 minutes before serving.

Save and Share: Make It Again Soon

This Pear Salad with Goat Cheese and Pecans belongs on your regular rotation. It works during fall and stretches right into winter salads, especially with heartier meals.

Save this to your Pear Salad Recipes or Fall Salad board so you can find it fast. And if you make it, I’d love to know how you served it was it part of a dessert platter or your weeknight dinner? Leave a comment below and share your spin.

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