Pear Salad

Pear Salad is a refreshing, light, and elegant dish that I love to make when I want something that feels special but comes together effortlessly. Sweet, juicy pears are paired with crisp greens, crunchy nuts, tangy cheese, and a bright vinaigrette, creating a perfect balance of flavors and textures in every bite. It’s versatile enough for lunch, dinner, or even as a holiday starter.

Why You’ll Love This Recipe

I love how this salad takes minimal prep but delivers big flavor. The natural sweetness of the pears complements the creamy cheese and the crunch from toasted nuts, while the vinaigrette ties it all together with a subtle tang. Whether I serve it as a side dish or a main topped with grilled chicken, this salad always feels fresh, seasonal, and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh pears (sliced thin)

• Mixed greens (arugula, spinach, or spring mix)

• Crumbled blue cheese or goat cheese

• Toasted walnuts or pecans

• Red onion (thinly sliced, optional)

• Dried cranberries (optional)

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and black pepper

Directions

1. I start by preparing the vinaigrette: I whisk together olive oil, vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl until it’s well combined.

2. In a large bowl, I toss the mixed greens with just enough vinaigrette to lightly coat.

3. I arrange the sliced pears over the greens, then sprinkle on the crumbled cheese, nuts, red onions, and dried cranberries if I’m using them.

4. I give the salad a gentle toss or leave it arranged for a more elegant presentation, then drizzle with a bit more dressing before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a main.
Prep time: 10–15 minutes
Total time: About 15 minutes

Variations

When I want a sharper flavor, I use blue cheese, but for something milder, goat cheese or feta works perfectly. I sometimes swap the walnuts for candied pecans or almonds, and for a fall twist, I add roasted butternut squash or pomegranate seeds. A few grilled chicken slices on top turn this salad into a filling meal.

Storage/reheating

I store any leftover components separately in the fridge for up to 2 days. Once dressed, the salad wilts quickly, so I only dress what I plan to eat. Pears can brown if sliced too early, so I slice them fresh or toss them in a little lemon juice to preserve their color.

FAQs

What kind of pears are best for salad?

I usually use Bartlett or Anjou pears because they’re juicy but still firm enough to slice without falling apart. I avoid overly ripe pears—they can be too soft and mushy.

Can I make this salad ahead of time?

Yes, I prepare the components in advance and store them separately. I slice the pears and mix the dressing right before serving to keep everything fresh.

What greens go best with pear salad?

I like using a mix of arugula and spinach for a balance of peppery and mild flavors. Spring mix also works well and adds color.

Can I use a bottled dressing?

Yes, but I prefer making my own vinaigrette—it’s quick and lets me control the flavor and ingredients. A light balsamic or honey mustard dressing also works nicely.

Is this salad good for holidays?

Absolutely. I often serve it during fall or winter gatherings—it’s elegant, seasonal, and pairs beautifully with turkey, ham, or roasted vegetables.

Conclusion

Pear Salad is one of my favorite ways to enjoy fresh, seasonal fruit in a savory dish. With crisp greens, sweet pears, crunchy nuts, and tangy cheese, it’s a flavor-packed salad that’s as easy to prepare as it is impressive to serve. Whether it’s for a casual meal or a festive table, this salad always adds a touch of freshness and elegance.