This pear salad feels like something I’d order at a restaurant. It’s one of my all-time favorite fall salad recipes and the perfect way to take advantage of seasonal produce. With mixed greens, fresh pears, crunchy nuts, salty cheese, and a homemade balsamic Dijon vinaigrette dressing, it’s sweet, savory, tangy, and satisfying. Over the years, it has become a staple on my Thanksgiving table, but I also enjoy it as a main course topped with protein like chicken, steak, salmon, or pork chops.
Recipe Highlights
A little bit of everything: Similar to arugula salad, this salad is easy but feels fancy because of the variety of colors and textures. It features sweet pears and dried cranberries, salty cheese, crunchy nuts, and a tangy homemade balsamic dressing.
Ready in 15 minutes: There’s no cooking required unless I add the optional wild rice or quinoa, so this salad comes together quickly for an easy side dish.
Easy to customize: Sometimes I swap the pears for apples, use different nuts or seeds, change up the cheese, or try another vinaigrette, depending on what I have on hand.
For everyday meals and holidays: This salad is simple enough for a weekday lunch or dinner but feels special enough to serve as a Thanksgiving side dish.
Health Benefits
This salad packs a variety of nutrient-dense whole foods into every serving. Pears are a good source of fiber, while the greens, nuts, and wild rice or quinoa contribute additional types of fiber as well as important water- and fat-soluble vitamins, unsaturated fats, and heart healthy minerals.
Ingredients And Substitutions
This pear salad recipe combines in-season produce and pantry staples. Here are my notes about the ingredients:
For the Salad
- Mixed greens: Any favorite mixed salad greens work well here. A spring mix is an easy option, or try a combination that includes spinach, arugula, or baby lettuces. I’ve also stuck with a base of just baby spinach, chopped Romaine lettuce leaves, or baby kale.
- Ripe pear: Bartlett pears and D’Anjou pears both work well. Choose a ripe but still firm pear, so it holds its shape when sliced or diced. Apple slices can also be used in place of the pear.
- Wild rice or quinoa: This addition makes the salad a little heartier while adding extra texture and fiber. Omit it for a grain-free salad. I use extra quinoa to make my harvest salad and this peach salad, too.
- Chopped pecans or walnuts: Either variety adds a satisfying crunch, or use a combination of both. I sometimes use toasted pecans, toasted walnuts, or chopped hazelnuts for an even bolder nutty taste. Candied walnuts or candied pecans are also a fun addition for an extra touch of sweetness. Sliced almonds or pumpkin seeds work well, too.
- Gorgonzola or feta cheese: Gorgonzola cheese adds a bold, tangy flavor, while feta is a little milder, and both taste great. Parmesan, goat cheese, or another blue cheese also can be used. Omit the cheese for a dairy-free and vegan option.
- Red onion: I thinly slice the onion or shallot so its sharp flavor doesn’t overpower the other ingredients.
- Dried cranberries: These add chewy texture and a touch of sweetness. Raisins, dried cherries, or pomegranate seeds work well, too.
For the Balsamic Vinaigrette Dressing
- Olive oil: Extra virgin olive oil provides the base for this smooth and creamy vinaigrette. I always opt for a high-quality EVOO because I like the sharp, punchy flavor.
- Balsamic vinegar: Adds tanginess and a subtle sweetness that pairs well with pears. And a citrus vinaigrette can be substituted for a different flavor profile.
- Maple syrup: A small amount balances the acidity of the vinegar. Pure honey works, too. But use maple syrup to keep the salad vegan.
- Dijon mustard: This adds tang and helps emulsify the salad dressing for a smooth consistency.
- Garlic: Freshly minced garlic adds savory flavor to balance the sweeter ingredients.
- Salt and pepper: These enhance and balance all the flavors in the dressing.
Find the ingredient list with exact measurements in the recipe card below.
How To Make This Easy Fall Salad
As long as I’m not preparing grains, this salad comes together with no cooking in just 15 minutes (or less). And even when I add the grains (which I recommend), it only takes a little more time, or the wild rice or quinoa can be prepped the day ahead.
- Combine the salad: I start by adding all the salad ingredients to a bowl and tossing to distribute them evenly.
- Make the dressing: I like to combine the dressing ingredients using either an immersion blender or a regular blender. I find it’s the easiest way to make sure everything is incorporated and to achieve a smooth, creamy consistency. A food processor would also work. I always give my dressing a quick taste test and adjust the flavor as needed.
- Toss the salad: When I’m ready to serve, I pour the dressing over the salad and gently toss to combine and coat.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Dairy Free
For a dairy-free pear salad, omit the gorgonzola or feta.
Make It Grain Free
By leaving out the wild rice or quinoa, this salad becomes naturally grain-free.
What To Serve With Pear Salad
When pears are in season, this recipe is the perfect side salad for fall. I serve it alongside roasted chicken, grilled salmon, or other cozy fall dinner recipes. It also fits right in with a Thanksgiving spread alongside roasted turkey and other favorite Thanksgiving sides. To turn the salad into a complete weeknight meal, I top it with chicken, pork chops, salmon, or crispy chickpeas for added protein.
Storage And Make-Ahead Tips
For the best texture, I recommend enjoying this salad shortly after tossing it with the dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day after the salad has been dressed or up to 2 days when the salad and dressing are stored separately.
When making this salad ahead for Thanksgiving or another gathering, I prepare the dressing and cook the wild rice or quinoa, if using, in advance and refrigerate them separately. I also chop the nuts and slice the onion ahead of time. Then, just before serving, I slice the pear, assemble the salad, and toss everything with the dressing.
Frequently Asked Questions
There are several types of pear salad, including a traditional Southern pear salad made with canned pear halves, mayonnaise, cheese, and often a cherry. My recipe is different, however, and features fresh pears, mixed greens, nuts, cheese, dried cranberries, and a homemade balsamic dressing.
I recommend slicing the pear just before assembling and serving the salad. If I need to cut it ahead of time, I lightly toss the pear slices with a little lemon juice to slow any browning. Avoid using too much lemon juice, though, as it can change the flavor of the salad.
Fresh pears are my first choice because their firmer texture holds up well with the greens and other ingredients. However, canned pears can work in a pinch. I recommend choosing pear halves or slices packed in 100% juice, draining them thoroughly before adding them to the salad.
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Pear Salad Recipe
This easy pear salad combines fresh pears, mixed greens, crunchy nuts, tangy cheese, dried cranberries, wild rice or quinoa, and a simple homemade balsamic dressing. It’s a fresh and flavorful fall side dish or main dish salad that can be ready in 15 minutes.
Ingredients
For the Salad:
- 5 ounces mixed greens of choice
- 1 medium ripe Bartlett or D’Anjou pear, thinly sliced or diced
- ¾ cup cooked and cooled wild rice or quinoa (optional)
- ½ cup chopped pecans or walnuts (or a mix)
- ½ cup crumbled gorgonzola or feta cheese
- ⅓ cup thinly sliced red onion
- ⅓ cup dried cranberries
For the Balsamic Vinaigrette:
- ¼ teaspoon fine salt
- ⅓ cup extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch of black pepper
Instructions
- In a salad serving bowl, combine the greens, pear, cooked rice or quinoa (if using), nuts, cheese, red onion, and cranberries.
- For the dressing: To a small bowl or jar, add the oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Using a small handheld immersion blender, blend the ingredients until smooth and creamy. Alternatively, the dressing can be blended in a small food processor or shaken vigorously until emulsified.
- Pour the dressing over the salad ingredients and toss gently to coat. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for 1 day (if dressed) or up to 2 days (if storing salad without the dressing added).
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Notes
For a grain-free salad, omit the wild rice or quinoa.
For a dairy-free option, omit the cheese.
For a vegan option, omit the cheese and use maple syrup instead of honey in the dressing.
Substitute a crisp apple for the pear, if desired.
Try different nuts or seeds in place of the pecans or walnuts. Almonds, hazelnuts, and pumpkin seeds are good alternatives.
Swap the gorgonzola with feta, Parmesan, or blue cheese.
Use raisins or dried cherries instead of dried cranberries.
Nutrition Information
- Serving Size: ⅙ of the salad with wild rice or ~ 1⅓ cups
- Calories: 286
- Fat: 20 g
- (Sat Fat: 4 g)
- Sodium: 296 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 12 g)
- Protein: 5 g
- Cholesterol: 7 mg
Dietary
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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