Sweet and delicious, this pear salad is light and refreshing.
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 an easy Maple Dijon dressing.
- It’s perfect as a starter or side.
- It’s filled with fall flavor yet easy to make.
- It’s versatile and will accommodate what you have on hand.
- Easy to upgrade into a light main dish for a luncheon with grilled chicken, shrimp, or salmon.
What You’ll Need to Prep Pear Salad
- Greens: 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. Ensure you buy them early enough to let them ripen. You can use canned pear halves packed in water as well. They should be drained and patted dry before adding to the salad.
- Nuts: Any variety of nuts can be used, we love almonds, walnuts, or pecans.
- Cheese: The bold flavor of blue cheese pairs well with pears (I love gorgonzola), but you can also use goat or feta cheese.
Intensify the flavor of nuts by lightly roasting them in a dry sauté pan. Cook them over medium-low heat, shaking or stirring occasionally until fragrant and golden. Cool completely before using.
Dressing for Pear Salad
The dressing below is a flavorful vinaigrette with maple syrup and Dijon. You can replace the maple with honey if desired.
If you’d like to use a pre-made dressing, try a tangy dressing like balsamic vinaigrette or honey mustard.
Variations & Swaps
This pear salad recipe is very versatile so use what you have on hand.
- Replace pears with other fruits, such as apple slices or halved seedless grapes.
- If you’re not a fan of blue cheese, try Parmesan cheese, feta, or crumbled goat cheese.
- For some extra zip, add pomegranate arils.
Storing Pear Salad
- Keep leftover pear salad and the dressing separate in the refrigerator for up to 3 days.
- Toss with fresh greens and cheese with the dressing before serving again.
Other Fruity 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.
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 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.
Drizzle additional dressing over the salad if desired.
Serve immediately.
- 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.
Calories: 326 | Carbohydrates: 31g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 309mg | Potassium: 463mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2307IU | Vitamin C: 48mg | Calcium: 145mg | Iron: 2mg
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.
