This Autumn Pear Salad recipe is simple but stunning. Combining sweet pears, fresh arugula, tangy Craisins, and crunchy nuts is the perfect blend of flavors and textures.
This has become my go-to for autumn gatherings. Watch the video tutorial and see how easy it is to make this 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 Tutorial
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!
Ingredients for Autumn Pear Salad
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.
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.
- Extra virgin olive oil – Provides a rich base that adds depth and smoothness to the dressing.
- Balsamic vinegar – Balances the richness of the olive oil with tangy sweetness and acidity, enhancing the overall flavor.
- Dijon mustard – Serves as an emulsifier, blending the oil and vinegar while adding a subtle kick of flavor.
- Garlic clove – (grated or minced) infuses the dressing with a bold, aromatic flavor.
- Salt & Pepper – Enhance the flavor of each ingredient in the salad dressing.
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 combining apple with pear.
- Pomegranate Arils – Swap dried cranberries for juicy 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 a mild blue cheese, 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 iced 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!
Pro 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 there’s no need to toss it— stirring messes up the beautiful presentation. The dressing will naturally work its way through the layers of the salad.
What to Serve with Pear Salad
This hearty salad is substantial enough to be enjoyed on its own (especially with the addition of optional protein), but it also makes a fantastic side dish, creating a delicious and well-rounded meal. Serve this Pear Salad 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
You can prepare this salad ahead, but once the dressing is added, it should be enjoyed within a few hours, so store the salad dressing separately until ready to serve. This is another reason I love to make it in a mason jar – it’s easy to store in the refrigerator.
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!
More Autumn Salad Recipes
If you love this Pear Salad with Balsamic Vinaigrette, you’re in for a treat with these other irresistible Fall salad recipes.
- Roasted Sweet Potato Salad
- Shaved Brussels Sprout Salad
- Beet Salad
- Broccoli Apple Salad
- Smashed Potato Salad
- The Best Chicken Salad
- Broccoli Grape Salad
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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 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.
Notes
Variations:
- Apples – Any crisp apple works well, or combine apple with pear
- Pomegranate Arils – Swap dried cranberries for juicy pomegranate seeds
- Berries – Add blackberries for a pop of color.
- Citrus – Peel a clementine or blood orange and cut it into crosswise rings
- Fresh Figs – Quarter fresh figs and add them to the top
- Nuts – Experiment with walnuts, pine nuts, sliced almonds, chopped cashews, or even our candied pecans.
- Prosciutto – For a little salty bite, try adding ribbons of prosciutto
- Greens – Use mixed salad greens, baby spinach, or even baby kale
- Cheese – Try shaved parmesan cheese, gorgonzola, a mild blue cheese, or feta cheese.
Nutrition Per Serving
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I absolutely love your recipes.You inspire us to experiment & not be afraid of trying a different flavour without ruining the dish.Grazie🦋
Thank you, Maria! I’m glad to be an inspiration.
I love all your recipes, they are all 5 Stars!!
Thank you so much for sharing them
You’re so sweet, Mary Jean. I’m glad you’re loving the recipes.