Arugula Salad with Blue Cheese

This simple arugula salad with blue cheese is more than the sum of its parts. It’s proof that a few great ingredients, when combined thoughtfully, can create something truly memorable. It’s elegant without being fussy. Bold without being brash. And most of all, it’s deeply satisfying. Every time I make it, I’m reminded how much joy there is in the simple things: a handful of fresh greens, a crumble of something creamy, a crunch, a drizzle. It’s a salad that never lets me down.

Why This Arugula Salad with Blue Cheese Recipe Will Become a Favorite

I’m confident you’ll fall for this Arugula Salad with Blue Cheese just as hard as I have. Here’s why it works so beautifully:

• Deceptively Simple, Incredibly Fast: This entire salad, including the from-scratch vinaigrette, comes together in about 15 minutes. It’s the definition of high-reward, low-effort cooking.
• A Symphony of Flavors: We’re not just throwing things in a bowl. Each ingredient is chosen to balance the others—peppery, creamy, sweet, salty, tangy, and earthy all find their place.
• Endlessly Adaptable: Think of this Arugula Salad with Blue Cheese recipe as your perfect starting point. I’ll share tons of my favorite variations, so you can tweak it based on the season, what’s in your fridge, or who you’re serving.
• Looks Stunning, Feels Special: The vibrant green of the arugula, the pops of white and blue from the cheese, and the warm tones of the pears and walnuts create a salad that looks like it came from a chic bistro. No one needs to know your secret was a few simple ingredients and a Mason jar.

Arugula Salad with Blue Cheese Ingredients

The beauty of a simple recipe is that the quality of each ingredient truly shines. Let’s walk through what you’ll need and why it matters. This is where you can turn a good salad into an unforgettable one.

For the Salad:

• Arugula (or Rocket): This is our star. Arugula has a wonderful, distinct flavor that’s often described as “peppery” or “spicy.” I prefer to use baby arugula, which is harvested young, making the leaves more tender and the flavor slightly milder than its more mature counterpart. Look for greens that are bright and perky, not wilted or yellowing. Pro Tip: The most important step for any salad is ensuring your greens are completely dry. A salad spinner is your best friend here. If you don’t have one, gently wash the arugula, lay it on a clean kitchen towel, place another towel on top, and roll it up like a jelly roll to absorb every last drop of moisture. A wet leaf is a sad leaf—dressing will slide right off, pooling at the bottom of the bowl.
• A Great Blue Cheese: Please, I beg you, step away from the pre-crumbled tubs! They are often coated in anti-caking powders (like cellulose) that can mute the flavor and give them a dry, dusty texture. Buying a small wedge of blue cheese and crumbling it yourself is a game-changer. But which one to choose?
  • Gorgonzola Dolce: My personal favorite for this salad. It’s an Italian blue that is incredibly creamy, mild, and almost sweet. It melts into the salad beautifully without overpowering it. It’s a fantastic “starter” blue cheese.
  • Danish Blue: A bit sharper and saltier than Gorgonzola, with a firm yet creamy texture. It provides a more assertive “blue cheese” punch.
  • Roquefort: The French king of blues, made from sheep’s milk. It’s intense, tangy, and unapologetically bold. Use this if you are a true blue cheese devotee.
  • Stilton: A classic English blue that is less moist than others, with a rich, complex flavor.
• A Ripe Pear: The pear is here to provide sweetness and a soft, yielding texture that is a heavenly contrast to the crisp greens and sharp cheese. Bosc or Anjou pears are fantastic choices because they hold their shape well when sliced. Your pear should be ripe but still firm—give it a gentle press near the stem. It should have a little give, but not feel mushy. A crisp apple (like a Honeycrisp or Gala) is also a wonderful substitute.
• Walnuts: Walnuts bring an earthy richness and a satisfying, necessary crunch. But here is the one step you must not skip: you have to toast them. Toasting nuts awakens their essential oils, deepening their flavor from something raw and slightly tannic to something warm, fragrant, and profoundly nutty. It takes just 5 minutes and elevates the entire salad. Pecans are an excellent alternative.

For the Lemony Dijon Vinaigrette:

This dressing is bright, punchy, and the perfect foil for the rich cheese and peppery greens. Making your own is infinitely better than anything from a bottle.

• Extra Virgin Olive Oil: Since this is a raw application, use a good-quality olive oil with a flavor you enjoy on its own—something fruity and smooth is perfect.
• Fresh Lemon Juice: Non-negotiable! The bottled stuff has a metallic, dull taste. The vibrant, pure acidity of a freshly squeezed lemon is essential to making this dressing sing.
• Dijon Mustard: This is our emulsifier. On a chemical level, it helps the oil and lemon juice (which naturally want to separate) hold together in a creamy suspension. On a flavor level, it adds a subtle, tangy depth.
• Honey or Maple Syrup: Just a touch. This isn’t to make the dressing sweet, but to round out the sharp edges of the lemon juice and mustard. It’s all about balance.
• A Tiny Bit of Shallot (Optional, but Recommended): A finely minced shallot adds a delicate, sweet oniony note that you can’t quite put your finger on, but you’d miss if it were gone. It’s much milder and more refined than raw garlic or onion.
• Fine Sea Salt & Freshly Cracked Black Pepper: Seasoning is everything. Freshly cracked pepper has a floral, spicy aroma that pre-ground pepper just can’t match.

Arugula Salad with Blue Cheese Recipe: Step-by-Step Instructions

Ready? This will be quick, I promise.

Step 1: Toast the Walnuts (The Flavor-Boosting First Step)

You can do this on the stovetop or in the oven. I usually opt for the stovetop because it’s faster.

• Stovetop Method: Place the walnuts in a small, dry skillet over medium heat. Let them toast, shaking the pan every 30 seconds or so, for about 3-5 minutes. You’ll know they’re done when they become fragrant (your kitchen will smell amazing!) and turn a shade or two darker. Keep a close eye on them—nuts can go from perfectly toasted to burnt in a flash. Immediately transfer them to a plate to cool. If you leave them in the hot pan, they’ll keep cooking.
• Oven Method: Spread the walnuts on a small baking sheet and toast in a preheated 350°F (175°C) oven for 7-10 minutes, until fragrant and lightly browned.

Once cooled, give them a rough chop.

Step 2: Shake Up the Vinaigrette

This is my favorite part. Grab a Mason jar or any small jar with a tight-fitting lid.

1. Finely mince about a tablespoon of shallot, if using.
2. Add the minced shallot, olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), a good pinch of salt, and several grinds of black pepper to the jar.
3. Screw the lid on tightly and shake it vigorously for about 15-20 seconds.
4. You’ll see the magic happen—the ingredients will transform from a separated liquid into a beautiful, creamy, emulsified vinaigrette. Give it a taste. Dip a piece of arugula in it. Does it need more salt? A little more honey? A squeeze more lemon? Adjust it now until it makes you happy.

Step 3: Prep the Fruit and Cheese

• Wash and dry your pear. You can peel it or leave the skin on for a bit of color and texture—I usually leave it on. Slice it in half, use a spoon or melon baller to scoop out the core, and then slice it thinly. If you’re not serving the salad immediately, you can toss the pear slices with a tiny bit of the lemon juice from the dressing to prevent them from browning.
• Take your wedge of blue cheese and crumble it into bite-sized pieces with your fingers or a fork. You’ll get a lovely variety of larger chunks and smaller bits that will disperse throughout the salad.

Step 4: Assemble with Care

This is the final, crucial step. The secret to a perfectly dressed salad is not to dump everything in the bowl at once and drown it.

1. Place your clean, very dry arugula in a large, wide salad bowl.
2. Drizzle about half of the vinaigrette over the leaves. Using your hands or tongs, gently toss the arugula until every leaf is lightly glistening. You don’t want it dripping, just coated.
3. Now, add the sliced pears, toasted walnuts, and about two-thirds of the blue cheese crumbles.
4. Toss gently one more time, just enough to combine everything.
5. Transfer the salad to a serving platter or individual plates. Sprinkle the remaining blue cheese crumbles over the top. This ensures you get those beautiful, distinct chunks of cheese right on top for presentation.
6. Finish with another grind of black pepper and serve immediately.

Make It Your Own: A World of Variations

This recipe is a canvas. Here are some of my favorite ways to change it up:

• Add a Protein: Turn this side into a main course by adding grilled chicken breast, sliced steak (especially flank or skirt steak), seared salmon, or a handful of chickpeas for a vegetarian option.
• Swap the Fruit:
  • Apples: Thinly sliced Honeycrisp, Gala, or Fuji apples for a sweet-tart crunch.
  • Figs: In late summer, fresh figs are an absolute dream with blue cheese.
  • Grapes: Halved red grapes add a burst of juicy sweetness.
  • Dried Fruit: A handful of dried cranberries or cherries adds a chewy, concentrated sweetness that works wonderfully, especially in the fall and winter.
• Change the Crunch:
  • Candied Pecans or Walnuts: For a touch of sweet, crunchy indulgence.
  • Toasted Pistachios or Almonds: Offer different nutty flavor profiles.
  • Sunflower or Pumpkin Seeds (Pepitas): A great nut-free alternative.
• Play with the Cheese: If blue cheese isn’t your thing, this salad is also fantastic with crumbled feta, creamy goat cheese, or shavings of a salty Pecorino or Parmesan.
• Add More Veggies: Thinly shaved fennel would add a lovely, faint licorice note. A few slivers of red onion can add a sharp bite.

Serving and Storing: A Few Final Tips

• Serving Suggestions: This salad is the perfect counterpoint to rich, savory dishes. Serve it alongside a grilled steak, a simple roasted chicken, a pork tenderloin, or even a cheesy pizza or lasagna. It’s also beautiful next to a creamy butternut squash or tomato soup.
• The Golden Rule of Salad: Assemble it just before you plan to serve it. Arugula is a delicate green and will wilt quickly once dressed.
• Make-Ahead Strategy: You can absolutely prep the components ahead of time!
  • Vinaigrette: Can be made and stored in its jar in the refrigerator for up to a week. The oil may solidify, so just let it sit at room temperature for 15-20 minutes and give it a good shake before using.
  • Nuts: Can be toasted and stored in an airtight container at room temperature for several days.
  • Greens: Wash and dry your arugula, then store it in a bag or container lined with a paper towel in the fridge.
  • When it’s time to eat, all you have to do is slice the pear, crumble the cheese, and toss everything together. Easy!

I truly hope this recipe brings a little bit of joy and delicious simplicity to your table. It’s a testament to the idea that you don’t need much to create something wonderful. Enjoy every peppery, creamy, crunchy bite.