15-Minute Arugula Pear Salad with Brie – Irresistibly Fresh!

Oh, this arugula pear salad with brie is my go-to when I want something fancy yet effortless! The peppery arugula, sweet juicy pears, and creamy brie come together in the most magical way. It’s the perfect balance of flavors and textures – crisp, soft, tangy, and just a little nutty from those toasted pecans. I make this on repeat from fall through winter because it feels special enough for holidays but simple enough for Tuesday nights.

Why You’ll Love This Arugula Pear Salad with Brie

• Ready in just 15 minutes – no cooking required!
• The sweet fruit and creamy brie make even salad skeptics come back for seconds
• Easy to adapt with what’s in season (I’ve used apples when pears weren’t perfect)
• That honey-balsamic dressing? You’ll want to put it on everything
• Looks gorgeous on a holiday table but isn’t fussy

Ingredients for Arugula Pear Salad with Brie

Okay, let’s gather everything you’ll need for this showstopper of a salad! I like to organize ingredients by type so nothing gets forgotten. Trust me, each component plays a special role in creating that perfect bite with sweet, creamy, and crunchy textures.

• For the greens: 6 cups fresh arugula (about one big handful per person)
• For the fruit: 1 perfectly ripe pear (thinly sliced), 1 cup green grapes (halved if you want), 3/4 cup fresh blueberries
• For the cheese & crunch: 4 oz brie cheese (cut into wedges with the rind left on – it’s delicious!), 1/3 cup pecan halves, 2 tbsp pumpkin seeds (for that extra crunch)
• For the dressing: 3 tbsp good olive oil, 1 tbsp balsamic vinegar (white balsamic works too), 1 tsp honey, 1 tsp Dijon mustard, pinch of salt and black pepper, and optionally a pinch of dried Italian herbs if you’re feeling fancy

Quick pro tip: Have your pear just slightly firm when you slice it – too ripe and it’ll get mushy in the salad. And don’t skip the pepitas! They add this wonderful nutty flavor that plays so nicely with the sweet fruit.

How to Make Arugula Pear Salad with Brie

Alright, let’s get to the fun part – putting this beauty together! The key here is keeping everything fresh and vibrant. I’ll walk you through each step so you get that perfect balance of flavors and textures in every bite.

Step 1: Prepare the Dressing

First things first – that gorgeous honey-balsamic dressing! Grab a small bowl and whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until it looks smooth and glossy. You’ll know it’s ready when it emulsifies – that’s just a fancy way of saying the oil and vinegar stop separating. Add a pinch of salt and pepper (and those Italian herbs if you’re using them) and give it one last whisk. Taste it – you might want an extra drizzle of honey if your pears aren’t super sweet.

Step 2: Assemble the Salad

Now for the main event! Spread your arugula on a big platter or shallow bowl – something pretty enough to serve from. Scatter those thin pear slices over the greens, then tuck in the grapes and blueberries. I like to arrange the brie wedges so they peek out between the fruit. Finally, sprinkle the pecans and pumpkin seeds all over. Here’s my secret: don’t toss it yet! Just gently arrange everything so each ingredient stays looking its best.

Step 3: Serve Immediately

This is crucial – wait until right before serving to dress the salad! Arugula wilts fast, and nobody wants soggy greens. Drizzle about half the dressing over the top at first – you can always add more. Give it the lightest toss with your hands or salad tongs just to coat everything. The moment you hear that first “ooh” of appreciation from your guests, you’ll know you nailed it!

Tips for the Best Arugula Pear Salad with Brie

After making this salad more times than I can count, I’ve learned a few tricks that take it from good to “can I have the recipe?” amazing. These little details make all the difference!

• Pear perfection: Choose pears that give slightly at the stem but are still firm – Bartlett or Anjou work beautifully. Slice them right before assembling to prevent browning.
• Nut swaps: Out of pecans? Try walnuts or candied pecans for extra sweetness. For nut-free, sunflower seeds add great crunch.
• Dressing control: Always start with half the dressing – you can add more but can’t take it back! Keep extra on the side for guests who want more.
• Cheese hack: Pop the brie in the freezer for 10 minutes before cutting – it slices cleaner without sticking to your knife.

Variations for Your Arugula Salad with Fruit

One of my favorite things about this salad is how easily you can mix it up based on what’s in season or what you’ve got in the fridge. Here are some delicious twists I’ve tried that always impress:

• Apple instead of pear: Crisp Honeycrisp or Fuji apples work beautifully when pears aren’t at their best
• Goat cheese swap: If brie isn’t your thing, creamy goat cheese crumbles add wonderful tang
• Berry bonanza: Swap blueberries for blackberries or raspberries when they’re in season
• Festive twist: Dried cranberries instead of grapes give that classic holiday flavor
• Nutty options: Candied walnuts or toasted almonds bring different textures

The basic formula stays the same – peppery greens, sweet fruit, creamy cheese, and crunchy nuts. Play around and make it your own!

Serving Suggestions for Your Easy Holiday Salad

This salad shines as part of a holiday spread! I love pairing it with roasted chicken or turkey – the juicy meat balances the peppery greens perfectly. For smaller gatherings, crusty bread and a cozy butternut squash soup turn it into a complete meal. Honestly though? Sometimes I just eat a giant bowl by itself with a fork – no shame!

FAQ About Arugula Pear Salad with Brie

I get asked about this salad all the time! Here are the questions that pop up most often – along with my tried-and-true answers from years of making this beauty:

Can I make this salad ahead?
You can prep components separately! Keep dressing in a jar, sliced pears in lemon water, and nuts toasted. But assemble and dress right before serving – arugula wilts fast once dressed.

What nuts work best besides pecans?
Walnuts are my second favorite – their earthy flavor pairs perfectly. For special occasions, candied pecans add amazing sweetness. If you’re nut-free, pumpkin seeds or sunflower seeds give great crunch.

Can I use goat cheese instead of brie?
Absolutely! Creamy goat cheese crumbles beautifully over the salad. Just know you’ll lose that melty brie texture when it hits the warm dressing.

How do I prevent sliced pears from browning?
Toss them in a bowl of cold water with a squeeze of lemon juice while prepping other ingredients. Pat dry before adding to the salad.

Is white balsamic okay for the dressing?
Yes! I actually prefer white balsamic sometimes – it keeps the dressing light-colored so the salad looks extra fresh.

Nutritional Information

Now, I’m no nutritionist, but I do like knowing what’s going into my food! This arugula pear salad with brie packs plenty of good stuff while tasting indulgent. Keep in mind these numbers can change based on your exact ingredients – like if you go heavier on the pecans or lighter on the dressing.

Per generous serving (and trust me, you’ll want a generous serving!), you’re looking at about:

• 330 calories
• 24g fat (6g saturated from that glorious brie)
• 24g carbs
• 9g protein
• 4g fiber from all those fresh greens and fruit

The pecans and pumpkin seeds give you healthy fats, while the arugula provides vitamins A, C, and K. And let’s be honest – we’re really here for that perfect bite of sweet pear, creamy cheese, and peppery greens. Nutrition is just a happy bonus!

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