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Pear Salad with Balsamic and Walnuts

Pear Salad with Balsamic and Walnuts
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An elegant fall salad featuring ripe pears, candied walnuts, and creamy cheese tossed with mixed greens in a honey-balsamic vinaigrette. This beautiful balance of sweet and savory flavors makes it perfect for holiday meals or special occasions.

Ingredients

Scale

  • 4 cups mixed salad greens (I love using baby arugula and spinach for a peppery twist. Organic when possible!)

  • 2 ripe pears (sliced) (Bartlett pears are my go-to because of their fragrant sweetness!)

  • 1 fennel bulb (sliced paper-thin) (Don’t skip this; it adds incredible flavor!)

  • Lemon wedge (for squeezing) (Fresh lemon juice is a game-changer!)

  • 2 tablespoons dried cranberries (Adds a sweet chewiness that balances the salad beautifully.)

  • 1 tablespoon chopped pecans

  • 1 tablespoon chopped walnuts

  • 1 tablespoon chopped hazelnuts or extra pecans/walnuts

  • ⅓ cup shaved pecorino cheese (Parmesan works too if you’re in a pinch!)

  • Balsamic Vinaigrette (for drizzling) (Use a good quality balsamic for maximum flavor!)

  • Sea salt and freshly ground black pepper (To taste, always adjust according to your preference.)

Instructions

  1. Make dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon, shallot, salt and pepper until emulsified.
  2. Assemble salad: Arrange greens on a platter. Top with pear slices, candied walnuts, cheese, red onion and cranberries.
  3. Drizzle with dressing just before serving, or serve dressing on the side.
  4. Garnish with extra walnuts and cheese if desired.

Notes

  • Prevent browning: Toss pear slices with lemon juice if preparing ahead
  • For vegan version: Use maple syrup instead of honey and omit cheese
  • Candied walnuts: Toast 1/2 cup walnuts with 2 tbsp sugar until caramelized
  • Add protein: Top with grilled chicken or roasted turkey

Nutrition

Find it online: https://us.recipesfood.org/pear-salad-with-balsamic-and-walnuts/

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