This Autumn Pear Salad recipe is simple but stunning. It combines sweet pears, fresh arugula, tangy Craisins, and crunchy nuts for the perfect blend of flavors and textures. This has become my go-to for Fall gatherings. Watch the video tutorial and see how easy it is to make this fresh Pear Salad Recipe.
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We love salads that are effortless yet elegant and packed with seasonal flavors. From Autumn Chopped Chicken Salad to Strawberry Salad with Honey Vinaigrette, if you enjoy elevated salads, this Pear Salad with Balsamic Vinaigrette is a must-try!
Pear Salad Video
Watch Natasha make this Pear Salad with toasted pecans and balsamic vinaigrette. You’ll be amazed at how easy it is to assemble and captivated by its rustic beauty. Perfect for Fall and elegant enough for your Thanksgiving table, this recipe is sure to impress!
Pear Salad Ingredients
The key to making a great Pear Salad lies in using a variety of fresh, ripe pears for added texture and sweetness, along with the homemade dressing.
- Red onion – Adds a mild, sweet crunch and a touch of sharpness, or use shallots for a milder, slightly sweet flavor.
- Arugula – Provides a peppery, fresh green base to the salad.
- Pears – I use a variety of ripe, sweet, juicy pears which add delicious flavor, textures, and beautiful colors to this autumn salad.
- Goat cheese – Offers a creamy and tangy flavor that contrasts beautifully with the sweetness of the pears and the bitterness of the arugula.
- Dried cranberries – Introduce a sweet and chewy texture, adding bursts of flavor that complement the other ingredients.
- Pecans – Provide a crunchy texture and nutty flavor. Toast the nuts for enhanced flavor and aroma.
How to choose ripe pears:
Look for pears that are fragrant and give slightly when gently pressed near the stem. They should be ripe but still firm enough to slice without becoming mushy.
Ingredients for Balsamic Vinaigrette
We used the same dressing for our Beet Salad, Chicken Cobb Salad, and the mixed greens salad in my Cookbook. It’s a keeper of a salad dressing and so versatile. All you need is extra virgin olive oil, balsamic vinegar, Dijon mustard (it emulsifies and adds tons of flavor), a garlic clove, and salt and pepper.
Pear Salad Variations
There are so many ways to change up this salad, so use what you have on hand to keep it exciting:
- Apples – Any crisp apple works wonderfully here, or combine apples and pears.
- Pomegranate seeds – for a fun, festive touch perfect for holiday gatherings.
- Berries – Add berries like blackberries for a pop of color.
- Citrus – Peel a clementine or blood orange and cut it into crosswise rings.
- Figs – Add quartered figs to the top of the salad to make it look and taste so fancy.
- Nuts – Try walnuts, pine nuts, sliced almonds, chopped cashews, or candied pecans.
- Prosciutto – If you want to add a little salty bite, add ribbons of prosciutto.
- Greens – Use mixed salad greens, baby spinach, or even baby kale.
- Cheese – Replace goat cheese with shaved Parmesan cheese, gorgonzola, or feta cheese.
What Kind of Pear is Best for Salad?
Taking flavor, texture, and sweetness into consideration, the following pear varieties, or a combination of pears, work well in this recipe:
- Bartlett Pears: Known for their juicy sweetness and soft texture. Bartlett pears turn yellow as they ripen.
- Bosc Pears: Their firm, crisp texture, and slightly spicy flavor provide a satisfying crunch. Bosc pears are golden-brown or tan.
- Anjou Pears have a sweet and smooth texture and are a light green color.
- Comice Pears: Have a buttery sweetness and juicy flesh. Comice pears are green with a hint of red or yellow.
- Red Pears: Adding a pop of seasonal color, red pears offer a sweet and mild flavor. Red pears range from deep red to dark burgundy in color.
How to Make Pear Salad
- Prepare the Onions (Optional) – Soak the onions in a small bowl of ice water for 10 minutes to remove some of their harsh flavor. Drain well and pat dry with a paper towel.
- Make the Balsamic Vinaigrette – In a mason jar, combine all the dressing ingredients and shake until well combined.
- Assemble the Salad – In a large shallow salad serving bowl, add your arugula greens. Top with pears and onions.
- Add Toppings – Sprinkle on goat cheese, cranberries, and nuts.
- Dress the Salad – Shake your dressing again if it has separated and drizzle it over the salad just before serving. You can serve it with or without tossing; it’s prettier if you don’t toss it. Don’t worry, the dressing will work its way down to the greens!
Natasha’s Serving Tip:
If the dressing separates (which is completely normal), just give it a good shake right before serving to blend it again. Add the dressing just before serving, and skip tossing the salad, since stirring messes up the beautiful presentation. The dressing will naturally work its way through the salad’s layers.
Serve Pear Salad With
This fresh salad makes a beautiful side dish for fall dinners and holiday meals. For a more substantial meal, we love to pair it with:
- Proteins such as Grilled Pork Tenderloin, Honey Glazed Salmon, or Roast Turkey
- Soups like Roasted Pumpkin Soup, Beef Stew, Butternut Squash Soup, or Chicken Noodle Soup
- Sides like Goat Cheese Crostini, Gnocchi, or Risotto
- Pasta dishes such as Pierogi, Lasagna, or Baked Feta Pasta
Make-Ahead Tips
Make the vinaigrette several days ahead and refrigerate it in a covered jar. You can also toast the pecans ahead. For the freshest texture, slice the pears and assemble the salad shortly before serving, then add the dressing just before serving.
How to prevent pears from browning – If you slice them ahead of time, squeeze a lemon over them, as the juice will help prevent them from oxidizing and turning brown.
I hope you enjoy this vibrant Autumn Pear Salad with Balsamic Vinaigrette, a perfect blend of Fall flavors and textures. It’s sure to impress your family and friends at any gathering!
Pear Salad with Balsamic Vinaigrette
Ingredients
Balsamic Vinaigrette Dressing Ingredients:
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove, grated or minced
- 1/4 tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Pear Salad Ingredients:
- ½ small red onion, thinly sliced
- 5 oz arugula
- 3 pears, any variety
- 4 to 5 oz goat cheese
- 1 cup dried cranberries
- ½ cup pecans, toasted and cooled
Instructions
- (Optional) Soak the onions in a small bowl of ice water for 10 minutes to remove some of their harsh flavors. Drain well, and pat dry with a paper towel.
- In a mason jar, combine all of the salad dressing ingredients and shake until well combined.
- In a large shallow salad serving bowl, add your arugula greens. Top with pears and onions.
- Sprinkle on goat cheese, cranberries, and nuts.
- Shake your dressing again if it has separated and drizzle it over the salad just before serving. You can serve with or without tossing; it’s prettier if you don’t toss it, and don’t worry, the dressing will work its way down to the greens.
