Pear Salad Recipe
If you are looking for the best salad for autumn or winter, try my Pear Salad. How could something that sounds so simple taste so incredible? Because I neatly choose every single ingredient.
I roasted the pecans in a glaze of brown sugar and spices, making them extra crispy and flavorful. The parmesan cheese is freshly grated, and I hand-picked fresh, juicy, and in-season sweet pears. I added feta cheese freshly crumbled by hand and tossed everything in a homemade salad dressing, which adds an exquisite touch to this simple yet sophisticated dish.
Table of contents
My Pear Salad is made with a mixture of greens layered with fruit slices, topped with various nuts and cheeses, and drizzled with homemade balsamic vinaigrette. It is a play of flavors and textures in one refreshing dish! The fruit is healthy, versatile, and abundant. And it is the best part of this recipe as it adds crispiness and a mixture of sweetness and tartness.
December is the National Pear Month. I love this fruit, and we even celebrate it every December! And yes, it is in season during winter as well when a lot of parties and gatherings are happening. So, this dish makes for a quick lunch or side dish you can make along with the savory entrees you are preparing.
This recipe is the perfect choice for salads during autumn and winter. Staples such as candied pecans and dried cranberries are even included in this quick and easy recipe. Make it part of your menu this holiday season! It goes hand in hand with my award-winning sweet potato casserole.
Why you will love this recipe
With my recipe, you get fresh greens and sweet, crisp pears lightly coated with tangy dressing mixed with milky cheese, crunchy pecans, and chewy tart cranberries. All made fresh and for just a fraction of the price, than what you would pay dining out. Even with all of the homemade touches, you can have this on the table in 20 minutes. One more reason to just toss it together before serving dinner.
- Way better than the restaurant: They don’t make it nearly as good!
- You can stay home: No need to get dressed and go out.
- Save money: You do not have to spend all that money.
- The kids will eat it: It tastes like dessert.
- Healthy meal: Perfect for a post-workout meal.
What you’ll need to make pear salad
Special items:
- Food processor – To mix the dressing.
- Bowls
- Utensils
Ingredients:
For the salad:
- Pears – No need to peel. Sliced very thin.
- Salad greens – I chose to use a mixture of arugula, watercress, romaine, and spinach.
- Candied pecans – You can buy your own or use my easy recipe for candied pecans. All you need are pecans, an egg, and some sugar.
- Parmesan cheese – Freshly shaved. Not grated.
- Feta cheese – You could also use goat cheese.
- Dried cranberries – For that sweet and tangy chewiness.
For the balsamic vinaigrette dressing:
- Balsamic vinegar – Make sure you use the good stuff. This is the star of the show, after all.
- Olive oil – Use high-quality extra virgin olive oil for the best flavor and light touch.
- Honey – That heavy stickiness is what makes this so thick and gooey.
- Dijon mustard – Adds a tangy bit of heat.
- Garlic – Be sure to mince your own for a fresh taste without the bitterness.
- Salt
- Pepper
How to make pear salad?
- Prepare the dressing: In a food processor, add all the dressing ingredients. Process the mixture until well-mixed for about 20 seconds. Then, store this acidic dressing in the fridge for later.
- Prepare the greens: Assemble the greens and fruits in a large bowl. Top with the nuts, dried cranberries, and garnish with the cheeses.
- Add dressing: Drizzle the salad right before serving and toss. If the dressing is put too early, the greens will wilt.
Expert tip
What kind of pears to use
Many people do not realize how many different types of pears there are. All of them can be eaten raw or baked, sliced, or out of your hand. My favorite is the Bartlett (also known as Williams). It is incredibly juicy and comes in both green and red. The green ones taste a bit tarter than the red ones. They are some of the sweetest pears you can find, and they are my favorite for eating raw.
The Anjou pear is another juicy one that comes in red and green, but it is milder and firmer in flesh. Both colors taste exactly the same, which is strange but true. I think this is perfect for this recipe because the Bartlett is too juicy for the salad. It tends to make the salad too watery.
Comice pears are also sweet but difficult to get and have to be shipped in from France. Concorde pears are another great choice. They taste almost like vanilla with a smooth texture and crisp bite. If you do not want your salad too sweet, try Bosc pears. They are bold and smoky with a honey-like taste. Also, Asian pears are lightly sweet and delicate. Their texture is similar to apples but a bit grainy.
Recipe variations and add-ins:
- Other fruit: If pears are not in season where you are, apples are a good substitute.
- More fruits: You can add other fruits like grapes, sliced strawberries, and dried cherries.
- Different nuts: Instead of or in addition to the pecans, use walnuts, pine nuts, slivered almonds, or cashews.
- Bacon: Chopped bacon or bacon bits would be an excellent addition to this salad.
- Other meats: Chopped ham, chicken, or turkey are other kinds of meat to add to your pear salad. I love it with ham.
- Different dressing: Feel free to offer different dressings to your guests, including ranch, Italian, Greek dressing, and Catalina dressing.
Serving suggestions:
This can be a first course, a side dish, or a main entrée. Here are some of my ideas.
- I like to serve this with something similarly sweet, like my balsamic pot roast. It is so tender that it falls apart, and the flavors match the pear salad well.
- Part of the holiday table serve it with herb roasted turkey and cranberry orange pork.
- It is so versatile you can also serve it with a sandwich for a light and easy meal.
- This salad needs some bread to help soak up the sweet and thick dressing. Try my easy-to-make homemade bread rolls.
- You do not even have to make a dessert when you have a salad that tastes this good. But if you want to, you can always try these caramelized air fryer pears. They are not hard to make; you only need pears, honey, and some cinnamon and nutmeg.
- Take this to your next family picnic and impress all the relatives. Just make sure you quadruple the recipe so everyone gets a taste!
Frequently asked questions
First, press your finger into the top of the pear right where the stem meets the fruit. If it gives in just a bit, it is ripe. It should be firm everywhere else. Overall, it should also be one solid color with no dents, dings, or bruises. However, if you do not plan to eat your pears for several days, pick those still hard at the top with a browner or more yellow color. If you need to ripen them quickly, you can always put them in a brown paper bag with other fruits like bananas and apples.
First, cut the pear in half lengthwise with a paring knife. Then, lay the two halves flat on a cutting board and cut them into quarters. Hold the knife at an angle and cut diagonally to remove the core. Afterward, you can lay the pear flat, cut it into thin strips, or chop it into cubes. The pears will turn brown within an hour or so. Although it will not affect the taste, you can stop this by reading the next section.
Like other fruits that oxidize, there is not a lot you can do to stop it from happening. However, you can slow it down. You can brush them with (or dip them in) a solution of lemon juice mixed with water. Orange and pineapple juice will also work instead of lemon juice. Two tablespoons of honey diluted in one cup of water will also do the trick. Another way to do it is to soak it in saltwater for 10 minutes. But make sure you rinse it afterward.
If you plan to make this salad in advance, do not add the dressing. In fact, I would not put the dressing on at all. Let your guests or family add their own dressing so they can add as much as they like. That way, if you do have leftovers, you do not have to worry about them getting too soggy in the fridge. Once you add the dressing, they will only last for a few hours before the sogginess sets in.
How to store leftovers:
- Refrigerate: As mentioned above, wait to add the dressing until the person is ready to eat it. Once the dressing is on the salad, it will get soggy quickly. You can refrigerate your salad for two days without dressing in an airtight container.
- Freezing: Freezing is not recommended.
More side dishes to try:
Recipe tips:
- You can use a blender if you do not have a food processor.
- To eat a fresh pear today, press near the stem. If it gives a little bit, it is ripe. However, if it is soft anywhere else, it is too ripe.
- Pears will turn brown quickly because of oxidation. Although it does not affect the taste, you can slow this process by brushing them with citrus juice, honey, or saltwater.
- Wait to add the dressing until ready to eat. Once the salad is dressed, it will get soggy within a few hours.
- For high-quality balsamic vinegar, use the one from Modena or Reggio Emilia.
- This can be a side dish, appetizer, snack, or meal.
- Try using different kinds of pears in your salad for various flavors.
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.