This Pear Salad combines candied walnuts, mixed greens, fresh pears, dried cranberries, and shaved Parmesan cheese, drizzled with a homemade balsamic vinaigrette. So fresh and flavor-packed, this salad is bound to become a new favorite.
This is one of our all-time favorite salads. This salad is quick and easy, even with the homemade dressing. It is a must-try for all pear lovers and a tasty blend of flavors and textures. I love to serve this salad with grilled chicken, baked cod, pan-fried pork chops, grilled shrimp, and even salmon patties.
Ingredient Notes and Substitutions
- Nuts: You can substitute pecans for the walnuts. Just follow the same directions for candying them.
- Balsamic vinegar: They sell white balsamic vinegar, which is more aesthetically pleasing on this salad.
- Salad greens: Use spring greens or mixed greens like arugula, baby spinach, baby greens
- Pears: You can use any kind of pear with this salad such as Bosc, Anjou, and Bartlett.
- Cranberries: Try dried cherries, apricots, and blueberries, and pomegranate ariels instead of the dried cranberries. They are all equally delicious.
- Parmesan cheese: You can substitute blue cheese or feta cheese.
How to make Pear Salad
Combine the walnuts, brown sugar, melted butter, and salt in a medium bowl. Stir to coat. Cover a small baking sheet with parchment paper or aluminum foil. Spread the walnuts out in a single layer. Bake the walnuts at 300 degrees for about 20-25 minutes, flipping them halfway through baking. Let them cool before adding them to the salad.
While the walnuts are baking, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil. Season with kosher salt and freshly ground black pepper to taste.
In a large serving bowl, add the mixed greens and candied walnuts. Slice the pears thinly and brush the flesh with lemon juice. Add the pears, dried cranberries, and shaved Parmesan. Drizzle with the balsamic vinaigrette and toss to coat. Serve promptly.
Preparation Tips
- You can make the salad dressing up to 3 days in advance and store it in an airtight container in the fridge.
- Most grocery stores carry a prepackaged spring mix blend. This tender vegetation makes a fabulous salad, but watch your expiration dates as the leaves break down faster than a good, sturdy romaine or head of iceberg lettuce.
- Brush the sliced pears with lemon juice to keep them from turning brown before you are ready to serve.
Recipe Variations
- Nuts: try pecans, almonds, or cashews, either candied or not
- Fruit: try dried cherries, dried apricots, dried blueberries, and pomegranate ariels instead of the dried cranberries, or substitute sliced apples for the pears.
- Cheese: try feta cheese, blue cheese, gorgonzola, or goat cheese.
- Meat: add crispy cooked chopped bacon, grilled chicken breasts, or smoked salmon.
Storage
This salad is best enjoyed after the vinaigrette is drizzled and tossed on the salad. That being said, store leftovers in an airtight container in the fridge, but try to enjoy it as soon as possible.
More Salad Recipes
Pear Salad with Walnuts and Parmesan Cheese
Ingredients
Candied Walnuts
- 1 cup walnuts
- 3/4 cup packed light brown sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon sea salt
Balsamic Vinaigrette Dressing
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
Pear Salad
- 7 ounces mixed salad greens
- 2 ripe pears
- 2 tablespoons fresh lemon juice
- 1/4 cup dried cranberries
- 1/2 cup shaved parmesan
Instructions
- Preheat oven to 300 degrees. Cover a medium baking sheet with parchment paper.
- In a medium bowl, combine the walnuts, brown sugar, melted butter, and salt. Stir to coat. Spread the walnuts out in a single layer on the prepared baking sheet. Bake the walnuts for 20-25 minutes or until browned, Flip them halfway through the baking time. Let them cool before adding them to the salad.
- While the walnuts are baking, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil. Season with kosher salt and freshly ground black pepper to taste.
- In a large serving bowl, add the mixed greens and candied walnuts. Slice the pears thinly and brush the flesh with lemon juice. Add the pears, dried cranberries, and shaved Parmesan. Drizzle with the balsamic vinaigrette and toss to coat. Serve promptly.
Notes
- You can make the salad dressing up to 3 days in advance and store it in an airtight container in the fridge.
- Most grocery stores carry a prepackaged spring mix blend. This tender vegetation makes a fabulous salad, but watch your expiration dates as the leaves break down faster than a good, sturdy romaine or head of iceberg lettuce.
- Brush the sliced pears with lemon juice to keep them from turning brown before you are ready to serve.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Karletta
Delicious and looks beautiful on the table too. Perfect for pear season!
Beth Pierce
Thanks, Karletta! I am so glad that you liked it.
May
I’m trying to get on a salad diet lately, I badly need to lose weight without getting too hungry. Thanks for this. I’ve not heard of white balsamic — the ones I know have color. Does it taste different?
Beth Pierce
No it does not. It tastes just as good.
Bianca
This salad was absolutely delightful! I love the homemade balsamic vinaigrette—it really elevates the whole dish. Can’t wait to share the recipe with my sister when she comes in town. It is the perfect balance of sweet and savory!
Beth Pierce
I agree 100%, Bianca!
Genesis
I just finished my bowl of pear salad. It was so easy to make and so delicious, my husband also loved it! Thank you!
Ruby
I love the combination of fresh pears, candied walnuts, and the homemade balsamic dressing. It is perfect for adding a special touch to any meal. Thanks for sharing this tasty idea.
Matt
This pear salad was delicious. Great winter salad and perfect for small dinner parties. Thanks for the recipe.
Beth Pierce
You are most welcome, Matt!
Stacie
The perfect blend of tasty, filling and healthy. Finally I find something I can actually eat that’s not filled with chemicals and is something I know that after I eat it, I won’t still be hungry.
Leanne Wong
This salad was so unexpected! I love the combination of sweet and savory flavors, especially the pears and balsamic vinaigrette dressing.