This oh-so-elegant pear salad recipe is easy to make and totally delicious.
It has the perfect blend of fresh greens, sweet ripe pears, crunchy nuts, and creamy cheese tossed in a tangy vinaigrette!
Perfect as a starter or an easy side dish, it’s a favorite.
A Perfect Pear!
- This lovely salad is as pretty as it is delicious, perfect to a holiday or special occasion but simple enough for a weeknight meal!
- This salad recipe is easy to mix and match ingredients with what’s on hand; and the dressing goes with everything!
- Serve pear salad as a side dish or make it an entrée salad with grilled salmon, chicken, or shrimp.
Ingredients for Pear Salad
Greens – Assorted mixed greens can include red leaf lettuce, arugula, or spinach. Finely chopped kale or sliced Brussels sprouts can be added for more texture and nutrients.
Pears – Use a colorful combination of Asian, Bosc, or Red Anjou for extra color. Canned pears can be used and should be drained and patted dry before using. Sliced apples are a good stand-in if you don’t have pears.
Nuts & Cheese – Feel free to get creative here! Pecans, walnuts, or pistachios can be used. Gorgonzola, goat cheese, feta, and parmesan are dry tangy alternatives that fit the flavor profile of this recipe.
Dressing – This sweet-tart dressing balances all the flavors of pear salad. Honey can be used instead of maple syrup and red wine or balsamic can take the place of the lemon juice as long as it’s used in the same amounts. For a different and simple dressing (and marinade!) try this easy Dijon vinaigrette.
Variations – This is a great recipe for special touches like pomegranate arils. Add cooked and chilled farro, quinoa, or couscous for more texture and a big boost of nutrients! A handful of homemade croutons will add to the crunch.
PRO TIP:
Lightly roast nuts in a sauté pan and cool them completely before using them in recipes. This makes them extra crunchy and intensifies their flavor! Toasted sunflower, pumpkin, or chia seeds can be used if nut allergies are a concern.
How to Make Pear Salad
- Add dressing ingredients to a jar with a tight-fitting lid. Shake well & refrigerate until ready to use.
- Combine the greens, parsley, and red onion in a large salad bowl (per recipe below). Drizzle with a bit of dressing to lightly coat.
- Slice the pears as directed in the recipe below and arrange them on top of the salad.
- Sprinkle the remaining ingredients on top and drizzle with more dressing. Serve immediately.
Important!
Pears oxidize quickly so they’re best sliced just before serving. The rest of the salad can be prepared ahead of time.
Serving Pear Salad
Prep the dressing and salad up to a day ahead and keep them separate until ready to toss and serve. Leftover pear salad can be kept covered in the refrigerator for up to 3 days. Toss before serving.
More Fresh Fruity Salads
Did your family love this Pear Salad? Leave us a rating and a comment below!
Pear Salad
Equipment
Ingredients
Dressing
- ¼ cup vegetable oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Salad
- 8 cups mixed greens
- 1 cup chopped flat leaf parsley
- ½ red onion thinly sliced
- 2 ripe pears sliced just before serving
- ¼ cup slivered almonds toasted*
- ¼ cup dried cranberries optional
- 2 oz crumbled blue cheese or feta cheese
Instructions
- 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.
- In a large salad 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.
- Cut the ripe pears in half lengthwise. Use a spoon or small knife to remove the core and seeds. Slice the pears into thin ⅛-inch slices.
- Arrange the sliced pears on top of the salad. Sprinkle with toasted slivered almonds, dried cranberries, and crumbled blue cheese (or feta cheese).
- Drizzle additional dressing over the salad if desired.
- Serve immediately.
Notes
- Slivered almonds can be toasted in a dry skillet over medium heat until lightly golden and fragrant. Watch carefully, as they burn easily. Cool before adding to the salad.
- The dressing can be prepared in advance. Store in the refrigerator for up to one week Shake well before using.
- Pears are best sliced just before serving but may be prepared up to 1 hour in advance if tossed with lemon juice to prevent browning.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dressing, Lunch, Salad, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
reasonably delicious and refreshing!
So glad you enjoyed it, Nina!
We LOVE this salad! Thank-you so much. My husband said it is the best salad he has ever had…and that means tons as he is 78 years old and has eaten many salads – lol!
So happy to hear that, Christine! Glad you are enjoying it.