Pear Salad Recipe
This is my favorite 20-minute Pear Salad recipe to make when fall is on the way. I roast pecans in a brown sugar and spice glaze until they are extra crispy and full of flavor. The parmesan is freshly shaved, the pears are sweet and juicy, and the feta is crumbled by hand. Everything is tossed in a homemade balsamic dressing that gives the salad a simple but elegant finish.
Making recipes with fresh seasonal fruit is always at the top of my list, especially when fall is on the way and I can bring home the juiciest apples and pears from our local farm market. Some days I bake a classic apple pie, and other days I keep it simple with air fryer pears tossed in maple syrup, cinnamon, and nutmeg. Both recipes bring that warm fall vibe into my kitchen, and my family never complains when they show up on the table.
Table of contents
So today I am making this pear salad that works just as well for a quick lunch as it does next to the savory main dishes you might already be preparing. It is one of my favorite salads to enjoy in autumn and winter, and it has all the staples I love like candied pecans and dried cranberries. It comes together in 20-minutes, tastes fresh, and always makes the holiday table a little brighter. I often serve it right alongside my crockpot sweet potato casserole, and they complement each other perfectly.
Why you will love this recipe
- Way better than eating out: This pear salad is not complicated and definitely not the soggy kind you sometimes get at restaurants. It is fresh, crisp, and made right at home with greens, pears, candied pecans, parmesan, feta, and dried cranberries.
- Perfect for busy families: I make this when I need something quick for my two kids, and the best part is it comes together in just 20 minutes.
- Tastes fresh and balanced: The sweet pears and tart cranberries are balanced with creamy cheese and crunchy pecans, all lightly coated in a tangy balsamic vinaigrette. It is both sweet and savory, and it works as a quick lunch or a side for holiday dinners.
- Healthy and affordable: This salad is not heavy, and it is a great choice for a healthy meal after a workout or a light dinner with the family. It is also a fraction of the price of ordering the same thing when dining out, which means I save money and still enjoy a delicious dish.
What you will need
For the salad:
- Pears: I slice the pears very thin and leave the peel on for extra color and texture. They add the sweetest crunch to the salad.
- Salad greens: I like using a mix of arugula, watercress, romaine, and spinach. It gives the salad a nice variety of flavors and textures.
- Candied pecans: I sometimes buy them, but I also make my own with just pecans, an egg, and sugar.
- Parmesan cheese: I always shave the parmesan fresh instead of grating it.
- Feta cheese: I crumble feta by hand, but goat cheese works just as well. Both add a creamy and tangy bite.
- Dried cranberries: I toss in a handful for sweetness and chewiness. They balance perfectly with the pears and pecans.
For the balsamic vinaigrette dressing:
- Balsamic vinegar: I always use a good quality balsamic because it really is the star of the dressing.
- Olive oil: I go with extra virgin olive oil since it has the best flavor and a light smooth finish.
- Honey: I love how the honey thickens the vinaigrette and gives it a natural sweetness.
- Dijon mustard: A little Dijon adds tang and just the right amount of heat. It also helps the dressing blend smoothly.
- Garlic: I always mince fresh garlic for this dressing.
- Salt and pepper: A simple pinch of each brings out all the flavors in the dressing.
How to make
Prepare the dressing: I add all of the dressing ingredients to my food processor and blend for about 20 seconds until everything is smooth and well mixed. Then I store the dressing in the fridge until I am ready to use it.
Prepare the salad: I place the greens and sliced pears in a large bowl, then sprinkle in the candied pecans and dried cranberries. To finish, I add the parmesan and feta on top as a garnish.
Add dressing: I drizzle the balsamic dressing over the salad right before serving and give it a gentle toss.
Expert tip
What kind of pears to use
When I make this pear salad, I like to play around with different types of pears depending on what is in season. Bartletts are my favorite for eating raw since they are so sweet and juicy, but they can be a little too watery for this recipe. I often reach for Anjou pears because they are firm and mild, which makes them perfect for tossing with greens and cheese. Sometimes I treat myself to Concorde pears with their vanilla-like flavor or even Bosc pears for a deeper honey taste. No matter which variety I choose, I love how each pear brings its own personality to the salad.
More tips to consider:
- I use a blender when I do not want pulling out the food processor. It works just as well for making the dressing smooth.
- To check if a pear is ready to eat, I press gently near the stem. If it gives a little, it is perfect, but if it is soft anywhere else, it is too ripe.
- Pears turn brown fast once sliced, but the taste stays the same. I slow it down by brushing the slices with citrus juice, honey, or even saltwater.
- I always wait to add the dressing until I am ready to serve. Once the greens are dressed, they lose their crunch in just a few hours.
- This salad works in so many ways. I serve it as a side dish, a starter, a light meal, or even as a snack.
Recipe variations and add-ins:
- Mix in fruit: I sometimes toss in grapes, sliced strawberries, or dried cherries. They add color and extra sweetness to every bite.
- Nutty little twist: Instead of pecans, I like using walnuts, pine nuts, slivered almonds, or even cashews. Each one adds its own flavor and crunch.
- Bring on bacon: Chopped bacon or bacon bits make the salad extra savory. The salty bite pairs so well with the sweet pears and cranberries.
- Add some meat: I often mix in chopped ham, chicken, or turkey. Ham is my favorite because it makes the salad hearty enough for dinner.
- Dress it different: Sometimes I set out extra dressing options like ranch, Italian, Greek dressing, or Catalina dressing. It is fun to let everyone choose their favorite.
Serving suggestions:
I love pairing this pear salad with my balsamic pot roast because the sweet flavors go hand in hand, and the tender meat makes it a full meal. On Thanksgiving or Christmas, I put it alongside the herb roasted turkey and my cranberry orange pork, and it always fits right in with the rest of the table.
For birthdays or summer get-togethers, I turn it into something lighter and serve it with sandwiches and my homemade bread dinner rolls. At family picnics, I always make a huge batch, sometimes even three times the recipe, because everyone lines up for seconds and I never want to run out.
How to store leftovers:
- Refrigerate: I always wait to add the dressing until it is time to eat because once the greens are coated, they soften quickly. Without dressing, I keep the salad in an airtight container in the fridge for up to two days.
- Freezing: I never freeze this salad since the texture of the greens and pears just does not hold up well.
Frequently asked questions
I slice the pears right before serving if I can, but when I am prepping for a party, I brush the slices with lemon or orange juice. It slows down the browning and keeps them looking fresh. I learned this trick after packing sliced pears in my kids’ lunch boxes. They came home telling me the pears looked funny, so now I always use a little citrus.
When I am picking pears, I always press gently near the stem. If it gives just a little, the pear is ripe, but it should stay firm everywhere else. I also look for one solid color without dents or bruises. If I know we will not eat them right away, I choose pears that are still firm at the top with a bit more brown or yellow in color. When I need them to ripen faster, I tuck them into a brown paper bag with a banana or an apple, and they are ready much sooner.
I start by cutting the pear in half lengthwise with a small paring knife. Then I place the halves flat on the cutting board and slice them into quarters. Holding the knife at an angle, I cut out the core with a quick diagonal slice. From there, I either slice the pear into thin strips or chop it into cubes, depending on how I want to use it. Pears do start to brown within an hour, and while it does not change the taste, I share a few tricks in the next section to keep them looking fresh.
More side dishes to try:
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Pear Salad Recipe
Ingredients
Balsamic Vinaigrette Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 3 cloves garlic minced
- Salt and freshly ground black pepper
Salad:
- 1/2 cup candied pecans roughly chopped
- 8 oz salad greens blend
- 1/2 cup parmesan cheese shaved NOT grated
- 2 pears sliced thinly – Bartlett or Anjou pears work great
- 1/2 cup feta cheese or goat cheese
- 1/3 cup dried cranberries
Instructions
Balsamic Vinaigrette Dressing:
- Add all the Balsamic Vinaigrette ingredients to a food processor and blend for about 20 seconds until combined. Taste and adjust for salt and pepper.
- Store in the refrigerator in an airtight container until ready to use.
Salad:
- Layer spinach and pears in a large bowl, add 3/4 of the dressing, and toss to combine.
- Top with parmesan, dried cranberries, and candied pecans.
- Serve garnished with feta cheese or goat cheese. Drizzle with the remaining dressing.
- Serve immediately.
Notes
What kind of pears to use
When I make this pear salad, I like to play around with different types of pears depending on what is in season. Bartletts are my favorite for eating raw since they are so sweet and juicy, but they can be a little too watery for this recipe. I often reach for Anjou pears because they are firm and mild, which makes them perfect for tossing with greens and cheese. Sometimes I treat myself to Concorde pears with their vanilla-like flavor or even Bosc pears for a deeper honey taste. No matter which variety I choose, I love how each pear brings its own personality to the salad.More tips to consider:
- I use a blender when I do not want pulling out the food processor. It works just as well for making the dressing smooth.
- To check if a pear is ready to eat, I press gently near the stem. If it gives a little, it is perfect, but if it is soft anywhere else, it is too ripe.
- Pears turn brown fast once sliced, but the taste stays the same. I slow it down by brushing the slices with citrus juice, honey, or even saltwater.
- I always wait to add the dressing until I am ready to serve. Once the greens are dressed, they lose their crunch in just a few hours.
- This salad works in so many ways. I serve it as a side dish, a starter, a light meal, or even as a snack.