pear salad

An autumn pear salad is the perfect addition to your holiday spread. It's flavorful, healthy and so easy to throw together with kale, feta, pecans &amp; grapes!

Autumn Pear Salad

kale

Pecans

Feta cheese (crumbled)

grapes (sliced)

pear (sliced)

olive oil

apple cider vinegar

maple syrup

garlic

thyme

Kosher salt and pepper

Remove the stems from the kale, and tear up with your hands into bite size piece. Place in a large bowl.

To make the dressing, whisk together the olive oil, apple cider vinaigrette, maple syrup, garlic, thyme, salt and pepper. You can also use a mini blender like I did for easier blending.

Pour the dressing over the kale and toss well to combine. You can also massage the dressing into the kale with your hands.

Arrange the pecans, feta cheese, grapes and pears on top of the tossed kale, and enjoy!

An easy pear salad with walnuts, avocado and grilled chicken. This combo makes for a satisfying meal-sized salad that's perfect for pear season!

Pear Salad with Walnuts, Avocado and Grilled Chicken

spring mix

pears (I used Red Anjou and Green Bartlett), sliced or chopped

oz grilled chicken breast

turkey bacon

goat cheese crumbles

cranberries

Tablespoons chopped walnuts, raw

avocado,

balsamic vinegar (I used white)

dijon mustard

sea salt

Italian seasoning

Cook turkey bacon and grill chicken if you haven&#8217;t already. See notes.

Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.

To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!

Made last night and my Husband said it was one of the best salads he hasever had!

This recipe meets my only usable criteria. Everything Works!!!

My husband and I ate for dinner last night and he said it was the best salad he's ever had. I agree! Didn't change a thing from this recipe.  Will make again and again.  Thanks so much!

Delish!!!!  I love this recipe!  In place of the cheese I used roasted delecata squash, cubed.  Thanks!!!

This was interesting and different to my regular salads. Loved it. thanks for the tip about the pears. I can never tell and usually end up eating half ripe ones!

I am a huge fan of summer salads that include some type of fruit, nut, and protein. This salad is a great combo!

This flavorful Pear Salad&nbsp;will easily become a favorite fall recipe! It's layered with tender spring greens, sweet juicy pears, crunchy candied walnuts, salty rich parmesan and a tangy balsamic vinaigrette. A highlight of any meal!

extra virgin olive oil

Tbsp balsamic vinegar

Tbsp honey

tsp dijon mustard

Tbsp finely diced shallot

Salt and black pepper

walnuts

Tbsp salted butter

Tbsp packed light-brown sugar

oz Spring Salad & Spinach blend

oz parmesan cheese, (shaved)

Pears, (sliced thin (Bartlett or Anjou are great))

To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).&nbsp;

Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.

In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.

Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).

This Pear and Gorgonzola Salad with Caramelised Pecans and Honey Apple Dressing is the perfect fall salad! It comes together in just 15 minutes!

Pear, Gorgonzola and Caramelised Pecans with Honey Apple Dressing

kale (de-stemmed,

pear (sliced thinly)

pecans

Gorgonzola cheese (crumbled)

honey

salt

black pepper

In a bowl, place the salad greens. Add the pear slices, cranberries, candied pecans and gorogonzola cheese on top - if you'd like, toss the toppings together in a bowl first then sprinkle on top of greens.

Salad

Whisk the ingredients together and pour over the salad.

Enjoy!

Honey-Apple Vinaigrette Dressing

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it&#x27;d be a great addition to a Thanksgiving or holiday dinner.

Pear Salad with Balsamic and Walnuts

salad greens

pears (sliced)

fennel bulb (sliced paper thin*)

Lemon wedge

hazelnuts (or more pecans or walnuts)

pecorino

Balsamic Vinaigrette (for drizzling)

Sea salt and black pepper

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.

Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce!Ideal to serve as a starter, light lunch or as a side for a main that&#39;s not too rich.We go light on the dressing here because the blue cheese and juice from the pears act as part of the dressing. See Note 1 for my recommende blue cheeses.

Pear Salad with Blue Cheese and Rocket

pears

walnuts (, whole (sub almonds, pecans))

rocket/arugula lettuce

Dijon mustard

tbsp honey

tbsp cider vinegar

tbsp vegetable or olive oil

tsp salt

tsp black pepper

Dressing: Shake Dressing in a jar.

Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12&quot; slices. (Note 2)

Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.

Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.

Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.

This colorful salad is brimming with fresh flavor it's it's perfect for the holidays.&nbsp;

Pear, Pomegranate and Spinach Salad

pomegranate arils

oz feta cheese (, crumbled)

Bartlett pears ((firm but ripe), cored and sliced)

oz baby spinach

Tbsp extra-virgin olive oil

Salt and pepper (,

Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.

Recipe source: adapted with some changes from Williams Sonoma

We’ve got a little bit of everything in this Fall Harvest Salad! Sweet Bosc pear, bitter radicchio and endive, toasted walnuts, salty and funky gorgonzola cheese, and peppery arugula tossed with a simple maple balsamic vinaigrette. This is one of my favorite salads for Thanksgiving, fall, and holiday entertaining.

Fall Harvest Salad

balsamic vinegar

lemon juice

garlic (grated

walnut oil or extra virgin olive oil

kosher salt

endive

baby arugula

½ cup chopped toasted walnuts (see recipe notes)

Gorgonzola cheese

chicken

apple

beets

Prepare the Vinaigrette: In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.

Assemble: Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

This easy fall salad boasts a myriad of flavors and textures for a delicious side dish or light meal! Serve it up at your family gatherings for a healthy vegetable option.

Pear Apple Avocado Spinach Salad

baby spinach or spring green mix (chopped)

pear

avocados

onion

feta cheese cheese

Tbsp avocado oil

Tbsp maple syrup

cinnamon

extra virgin olive oil or avocado oil

tsp dijon mustard (optional)

Add the ingredients for the balsamic vinaigrette to a small blender such as a NutriBullet or Magic Bullet and blend until completely combined. If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.

Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes. Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside. You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.

Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl. You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in. Add in the feta cheese, dried cranberries, and candied walnuts.

Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

Serve salad alongside your main dish, and enjoy!

This Caramelized Pear Arugula Salad is a show-stopper with fresh greens, pan-roasted pears, ruby red pomegranates, thin slivers of sweet white onion and butter roasted pecans. The delicious honey cider dressing ties it all together.

Caramelized Pear Arugula Salad

butter

pecan halves

Honey Cider Poppyseed Dressing

Greek yogurt (optional)

sugar

red pears

arugula

½ medium white onion (sliced in thin wedges)

Preheat oven to 275˚F. Line a sheet pan or smaller shallow pan with foil. Layout several thicknesses of paper towels on a work surface near the oven.

Combine the pecans and butter on the prepared sheet pan. Place in the preheated oven for 5 minutes. Remove from the oven and stir well to coat the pecans with the butter. Sprinkle with the kosher salt and stir again. Return to the oven for another 20 minutes, stirring once halfway through. Remove from the oven and transfer to the paper towels to cool. Store any extra pecans in an airtight container.

For the slow-roasted buttered pecans:

Prepare the Honey Cider Poppyseed Dressing as directed. Add 2 tablespoons of Greek yogurt (if desired). Cover the jar and shake until creamy and well combined.

For the dressing:

Combine the sugar and cinnamon in a small bowl. Set aside

Cut the pears in half and then into ½-⅓-inch wedges. Trim the inner edges to remove any of the seeds.

Place the pears in a single layer on a dinner plate. Sprinkle both sides with the cinnamon-sugar mixture.

Melt the butter in a medium-size skillet over medium heat. When melted and bubbly add the pears and cook undisturbed for 2-4 minutes until the underside is golden and beginning to caramelize. Flip to the other size and turn off the heat. Allow to cool slightly while you prepare the rest of the salad.

For the caramelized pears:

Arrange arugula on a serving platter. Top with the caramelized pears, onion slices, pomegranates and pecans. Drizzle with the dressing or serve dressing separately at the table.

For the salad:

I love this and so did my guests. I took a shortcut with the nut and bought them. I caramelized apples because I decided on this recipe too late to have them ripe. I added a touch of feta as well. For the dressing I added the Greek yogurt as you suggested  to make it creamy.

Thank you!❤️

This salad is delicious and looks very appealing. The ingredients go so well together. Don't leave out the onions! They add a subtle flavor enhancement. I would like to ask a question. Are the pears supposed to be still firm after cooking or should they be soft?

You had me at "caramelized pears!"   I love pears and knew I had to make this salad.  It was absolutely delicious.  I loved all the flavors and textures.  Thank you for your delicious recipes.

Pear Salad with Balsamic Vinaigrette is an elegant autumn dish with a stunning presentation. Sweet pears, peppery arugula, tangy Craisins, and crunchy nuts create perfect flavors!

Pear Salad with Balsamic Vinaigrette

tsp fine sea salt

⅛ tsp black pepper (freshly ground)

red onion (thinly sliced)

pears (any variety)

oz goat cheese

pecans (toasted and cooled)

(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.

This salad was amazing!!!  I served a grilled chicken breast on top.  Both my hubby &amp; I loved.  Definitely going on rotation.  Thanks Natasha!!

I really loved this salad!  Unfortunately, my husband wouldnt eat it!  Fortunately, I will make the following adjustments next time - greatly reduce (or eliminate) the garlic, and greatly reduce the Dijon.  The dressing is very pungent and strong, and a bit overwhelming.  That is an easy correction, but one you might keep in mind if you think this change would please your family as well.  The combination of “goodies” in this salad is perfect!

I made this tonight for my dinner. Absolutely delicious. I added pomegranate arils as I had no cranberries and I added toasted almond flakes as the only nut I had. It was a beautiful salad my husband enjoyed it as it cut the bitterness of the rocket making it more enjoyable for him. We accompanied it with a butterflied roasted garlic and lemon chicken and roasted potatoes.. Thank you for a delicious easy salad to make, thus one’s a keeper.

Hi Natasha,
I recently served this salad for company and they loved it!  The salad dressing was a really nice change off of the one customarily make.  Two people asked for your recipe.  If there is any leftover dressing about how long does it keep in the refrigerator?   Thanks!

It looks delicious!! Have you ever substituted pears with apples?

If my husband doesn't have a salad every day, he has no energy, so I had to look for different salad recipes over the course of several years. Your salad is the tastiest of them all. And very nutritional.
Thank you for this recipe.

Devine flavour combination and not a complicated dish. A go too salad for company

https://www.youtube.com/watch?v=j5tJo17mLzA

Quick and easy Pear Salad Recipe—complete with creamy goat cheese, toasted pecans, and a balsamic vinaigrette.
#natashaskitchen #pearsalad #fallsalad

Autumn Pear Salad with the Best Dressing Ever!  #shorts

This Arugula Pear Salad is a simple but impressive entree or side dish! It features peppery arugula leaves layered with juicy sliced pear, pomegranate seeds, gorgonzola cheese, and a homemade red wine vinaigrette. This salad is perfect for the holidays or for any at-home meal!

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The most viewed pear salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine