How To Make and Autumnal Favourite: Pear And Arugula Salad

We love this kinda-healthy colourful salad – a crowd-pleaser for guests or excellent accompaniment to any autumn meal. It’s super simple and can be thrown together at the last minute, but has the pizazz that makes it look super impressive. The flavours come together nicely with a little bit of sweet, salty, creamy and crunchy.

September 11, 2026

Edited By Shivana Maharaj

City Style and Living Magazine Fall 2026 Pear And Arugula Salad — By Kailash Maharaj

The Dressing

2 Tbsp. olive oil
¼ cup white wine or apple cider vinegar
2 Tbsp. honey
2 Tbsp. whole grain Dijon mustard
1 pinch smoked sweet paprika (optional)
1 garlic clove, minced
¼ tsp. salt
Fresh ground black pepper to taste

Blend all ingredients together in a bowl.

*NOTE: CSL’s dressing goes light on the olive oil, if you want, you can increase the ratio of oil to vinegar

The Pears

Bartlett or Anjou pears are best for this salad for their sweetness and firmness.

For the Salad

4 cups arugula
1 pomegranate de-seeded (you can also used dried cherries or cranberries)
2 pears cut into slices
½ cup toasted walnuts
½ cup Asiago ribbons
¼ cup crumbled goats cheese

Toss together ingredients and drizzle with dressing.

Tips

Toast walnuts for added depth.
Use semi-ripe pears for texture.
Use a vegetable peeler for perfect Asiago cheese ribbons.

This original article first appeared in the FALL 2026 issue of City Style and Living Magazine.