Fall Apple & Pear Arugula Salad with Champagne Vinaigrette

Fall Apple & Pear Arugula Salad with Champagne Vinaigrette

There’s something about fall that makes even a simple salad feel a little more special. Crisp apples, juicy pears, creamy goat cheese and sweet candied pecans come together in this easy Apple & Pear Arugula Salad, finished with a light champagne vinaigrette.

It’s fresh, slightly sweet, a little peppery and has just the right amount of crunch. And while it looks beautiful enough for a holiday table, it takes only a few minutes to put together.

I especially love this one for fall entertaining because you can prep almost everything ahead of time and assemble it right before your guests arrive.

 

Apple & Pear Arugula Salad

Ingredients

    For the Salad

    • 5 oz baby arugula
    • 1 crisp red apple, such as Honeycrisp or Pink Lady
    • 1 ripe but firm pear
    • ½ cup candied pecans
    • 4 oz goat cheese, crumbled

    For the Champagne Vinaigrette

    • 1 tbsp champagne vinegar
    • 2 tbsp extra-virgin olive oil
    • ¼ tsp Dijon mustard (optional, but I like it)
    • Salt
    • Ground black pepper

    Directions

    1. Start by making the champagne vinaigrette. In a small bowl, whisk together the champagne vinegar, honey, Dijon mustard, salt and pepper. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.
    2. Thinly slice the apple and pear. I like to leave the skin on for extra color and arrange some of the slices in little fans. It’s such a simple detail, but it makes the finished salad look beautiful.
    3. Add the arugula to a large bowl and toss with just enough champagne vinaigrette to lightly coat the leaves.
    4. Transfer to a serving platter and arrange the sliced apples and pears throughout the salad. Finish with the candied pecans and crumbled goat cheese. Drizzle with a little more vinaigrette, if desired, and serve immediately.
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