This Pear Salad is tossed with cranberries, pecans, and an easy vinaigrette. The flavor combination is hard to resist and will have you craving more salad this week!
This salad is inspired by a local Kansas City restaurant called Nick & Jake’s. They toss theirs in a flavorful honey-lime vinaigrette and top it with grilled chicken for a complete meal. But it would also be a delicious side salad!
Paired with candied pecans and gorgonzola crumbles, the flavor combination is irresistible. It’s the perfect salad to serve for a gathering, or you can top it with your favorite protein and enjoy it as a main course.Â
Ingredients You’ll Need
Ripe pears are the star of this salad, along with the easy homemade vinaigrette. I use red wine vinegar to make it, but apple cider vinegar, balsamic vinegar, or champagne vinegar would also work.Â
The base and toppings are easy to customize. Spring mix makes an easy option when you buy the pre-washed version, but you could also use arugula, baby kale, red leaf lettuce, or any other variety of lettuce leaves you love.Â
Candied pecans make a flavorful addition to this salad, but you can use regular ones for a lower-sugar option. Check out my Maple Candied Walnuts if you’d like to make a homemade version! (You can use any nuts you like; all they need is a moment in the skillet then they roast in the oven.)
Crumbled gorgonzola brings all the flavors together in this salad, so I highly recommend you try it as written. Don’t use another blue cheese; the flavor won’t be the same. However, crumbled goat cheese, shaved parmesan, or feta cheese could be used as a swap.
How to Make the Best Pear Salad
To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, Dijon mustard, salt, and pepper to a small glass jar with a lid.Â
Use a small whisk or spoon to stir well, making sure that there is no honey stuck at the bottom of the jar. Then secure the lid and set the dressing aside.Â
To assemble the salad, start with a bed of spring mix or your favorite lettuce in a large bowl.
On a cutting board, slice off the 4 sides of the pear so you can discard the center with the seeds and stem. Then slice the pear halves into thin slices. Arrange them over the bed of greens.Â
Next sprinkle on the nuts, cranberries, and crumbled gorgonzola. Shake the dressing jar well, then drizzle it generously over the salad. Toss well, then it’s ready to serve right away.Â
It makes an easy side dish or can be topped with baked chicken breasts for a complete meal.Â
Frequently Asked Questions
Bartlett pears are my favorite for salad, and for eating in general. Their skin turns from green to yellow when they are ready to eat!  With that being said, any variety of pair that is ripe should work. (Even canned pear could work, but it won’t taste as fresh.)
Red onion or shallot make an excellent addition. If you need a nut-free option, try adding roasted pepitas (hulled pumpkin seeds) or sunflower seeds for added crunch.
Yes, swap the honey for maple syrup when making the dressing, then omit the cheese for a vegan dish.
Looking for more salad recipes? Try my Holiday Salad with Apple Cider Vinaigrette, Shredded Brussels Sprouts Salad, or Classic Italian Salad for more ideas.
The Best Pear Salad
This Pear Salad is hard to resist, topped with cranberries, pecans, and a tangy vinaigrette. Serve it as a side dish or top with your favorite protein for a complete meal.
Servings:
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Pear Salad
- 6 ounces spring mix
- 1 to 2 ripe Bartlett pears
- ¼ cup Gorgonzola crumbles
- ¼ cup dried cranberries
- â…“ cup candied walnuts or pecans (or any nuts)
InstructionsÂ
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To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, salt, and pepper to an 8-ounce (or larger) jar with a lid. Use a small whisk or spoon to stir well, making sure that the honey doesn’t sit at the bottom of the jar. Once the dressing is mixed, secure the lid on the jar and set it aside.
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To assemble the salad, arrange the mixed greens in a large serving bowl. Use a sharp knife to slice the 4 sides of the pear away from the core, and discard the center with the stem and seeds. Thinly slice the pear, then fan the slices over the bed of greens. You can use 1 or 2 pears, depending on how much fruit you’d like to have on each serving. (Tip: Bartlett pears turn from green to yellow when they are ripe!)
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Add the gorgonzola crumbles, dried cranberries, and candied nuts on top. With the lid still on the dressing jar, shake well to ensure the dressing is well mixed, then remove the lid and drizzle the dressing generously over the salad. (You don’t have to use all of it right away.) Gently toss and serve right away with any extra dressing on the side.
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Leftover dressing can be stored in an airtight container in the fridge for up to a week.
Notes
Dressing Note: For a sweeter and slightly thicker dressing, reduce the vinegar to just 2 tablespoons.
Customize it: All of these toppings are just a suggestion, based on a delicious salad I enjoyed at a local restaurant. If you’re not a blue cheese fan, use goat cheese or feta, instead. (Don’t use another blue cheese variety, though. Gorgonzola tastes best in this!) Feel free to add sliced red onion, grilled chicken, or any other toppings you love.
Nutrition
Calories: 268kcal, Carbohydrates: 18g, Protein: 3g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 5mg, Sodium: 399mg, Potassium: 146mg, Fiber: 1g, Sugar: 15g, Vitamin A: 543IU, Vitamin C: 12mg, Calcium: 52mg, Iron: 1mg
If you try this Pear Salad recipe, please leave a comment and star rating below letting me know how you like it.
