Sweet and delicious, this pear salad is light and refreshing.
The mixed greens are topped with sliced pears (canned pears work too), red onions, almonds, cranberries, and a sprinkle of cheese. It’s all topped off with a simple Maple Dijon dressing.
- It’s perfect as incoming or lateral.
- is full of autumn flavor but easy to do.
- Is versatile and it will adapt to what you have on hand.
- Easy to update in a light main course for a lunch with roasted chicken, shrimpeither salmon.
What you will need to prepare pear salad
- Vegetables: I love this with a more tender variety of lettuce, such as spring mix, baby spinach, arugula, or finely chopped and massaged kale.
- Pears: Use any type of pear in this recipe; I love Bartlett pears or Anjou pears. Make sure you buy them early enough for them to ripen. You can also use canned pear halves packed in water. They should be drained and patted dry before adding to the salad.
- Balls: You can use any variety of nuts, we love almonds, walnuts or pecans.
- Cheese: The intense flavor of blue cheese pairs well with pears (I love gorgonzola), but you can also use goat cheese or feta.
Intensify the flavor of the nuts by lightly toasting them in a dry pan. Cook over medium-low heat, shaking or stirring occasionally until fragrant and golden brown. Let cool completely before using.
Pear salad dressing
The dressing below is a tasty vinaigrette with maple syrup and Dijon. You can replace the maple with honey if you wish.
If you want to use a pre-made dressing, try a tangy dressing like balsamic vinaigrette or honey mustard.
Variations and changes
This pear salad recipe is very versatile so use what you have on hand.
- Replace the pears with other fruits, such as apple slices or seeded grapes cut in half.
- If you’re not a fan of blue cheese, try parmesan cheese, feta cheese, or crumbled goat cheese.
- For an extra touch, add pomegranate arils.
Pear Salad Storage
- Keep leftover pear salad and dressing separate in the refrigerator for up to 3 days.
- Toss with fresh vegetables and cheese with dressing before serving again.
Other fruit salads to try
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Pear Salad
This pear salad recipe is easy to prepare and looks elegant. Use fresh or canned pears in this recipe.
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In a small jar with a lid, combine the vegetable oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Shake until fully combined and refrigerate.
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In a large bowl, combine the mixed greens, chopped parsley, and sliced red onion. Add ¼ cup of the dressing (or adjust to taste) and toss to coat.
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Cut the ripe pears in half lengthwise. Use a spoon or small knife to remove the core and seeds. Cut the pears into thin ⅛-inch slices.
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Arrange the sliced pears on top of the salad. Sprinkle with toasted almonds, dried cranberries and crumbled blue cheese.
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Drizzle additional dressing over salad if desired.
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Serve immediately.
- The slivered almonds can be toasted in a dry skillet over medium heat until lightly browned and fragrant. Look carefully as they burn easily. Let cool before adding to salad.
- The dressing can be prepared in advance. Store in the refrigerator for up to a week. Shake well before use.
- It is best to cut the pears just before serving, but they can be prepared up to 1 hour ahead if tossed with lemon juice to prevent browning.
Calories: 326 | Carbohydrates: 31gram | Protein: 7gram | Fat: 22gram | Saturated fats: 5gram | Polyunsaturated fats: 9gram | Monounsaturated fats: 7gram | Trans fats: 0.1gram | Cholesterol: 11mg | Sodium: 309mg | Potassium: 463mg | Fiber: 5gram | Sugar: 19gram | Vitamin A: 2307UI | Vitamin C: 48mg | Calcium: 145mg | Iron: 2mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Appetizer, Dressing, Lunch, Salad, Side Dish
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