Pear and Pecan Salad

Serves 4
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Arugula Pear Salad with Goat Cheese
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A simple and seasonal arugula pear salad with a creamy yogurt dressing. Toasted pecans and goat cheese add great flavor to the salad!


4 cups arugula
1/2 cup pecans, toasted
2 pears, peeled and sliced
4 ounces goat cheese

Quick Shallot dressing:

1/2 Cup Greek Yogurt
1 Tablespoon Dijon mustard
1 chopped Shallot
1/2 lemon, juice only
Pinch sugar
Salt and pepper


1) For the dressing, mince shallot very finely and whisk together with other dressing ingredients. Feel free to add a bit more lemon juice to thin the dressing a bit if you want.

2) Toss greens with a few tablespoons of arugula. Try not to add too much dressing to the greens. They should be lightly coated.

3) Toast pecans in a 400 degree F. oven for a few minutes until fragrant or in a dry skillet over medium-low heat until toasted.

4) Divide greens between bowls and top with sliced pears, pecans, and goat cheese. serve extra dressing on the side.

Nutrition Info