Name: Pear Salad with Walnuts, Feta, Cranberries, and Maple Apple Cider Vinaigrette Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup raw pecans or walnuts; 1 large ripe Bartlett or Anjou pear, cored and thinly sliced; 5 ounces spring mix or greens of choice; ½ cup crumbled feta (about 2 ounces); ⅓ cup dried cranberries; 1 small shallot, minced; 3 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon pure maple syrup; 1 teaspoon Dijon mustard; ¾ teaspoon kosher salt; ⅛ teaspoon ground black pepper

Jump to Recipe· 4.4 from 2 reviews

If you’re looking for a vibrant dish full of fresh, autumn-inspired flavors, this Pear Salad with Walnuts, Feta, Cranberries, and Maple Apple Cider Vinaigrette Recipe is exactly what you need on your table. This salad brings together the crisp sweetness of ripe pears with the crunch of toasted walnuts, the tangy creaminess of feta cheese, and the chewy bursts of dried cranberries. Finished with a luscious and balanced maple apple cider vinaigrette, every bite is a delightful dance of textures and tastes that’s bound to become a new favorite. Whether you’re serving it as a light lunch or a stunning side, this salad is a celebration of fall’s best ingredients in one bowl.

Ingredients You’ll Need

A worn metal baking tray filled with scattered walnut pieces in varying sizes and shades of brown, showing natural textures with rough and smooth surfaces, all spread unevenly across the tray; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this salad is in how simple, quality ingredients come together to create something truly special. Each component plays a key role: the walnuts bring crunch, pears add juiciness, feta adds a salty creaminess, and the cranberries contribute a tart sweetness. The dressing ties it all together with hints of maple and apple cider vinegar for a perfect balance.

½ cup raw pecans or walnuts: Toasted for a toasty crunch that livens up the salad.
1 large ripe Bartlett or Anjou pear: Thinly sliced to add refreshing sweetness and pleasing texture.
5 ounces spring mix or greens of choice: A vibrant, fresh base for the salad.
½ cup crumbled feta (about 2 ounces): Adds creamy, salty flavor that balances the sweetness.
⅓ cup dried cranberries: For bursts of tartness and a pop of color.
1 small shallot, minced: Infuses the dressing with a mild onion flavor without overpowering.
3 tablespoons extra virgin olive oil: Creates a smooth, fruity richness in the dressing.
1 tablespoon apple cider vinegar: Adds bright acidity that awakens the flavors.
1 tablespoon pure maple syrup: Gives the vinaigrette a gentle sweetness that complements the fruit and nuts.
1 teaspoon Dijon mustard: Brings a subtle tang and emulsifies the dressing perfectly.
¾ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
⅛ teaspoon ground black pepper: Adds a soft, warm spice note.

How to Make Pear Salad with Walnuts, Feta, Cranberries, and Maple Apple Cider Vinaigrette Recipe

Step 1: Toast the Walnuts

Start by preheating your oven to 350ºF. Spread the walnuts evenly on an ungreased baking sheet and toast them for about 8 to 10 minutes. You’ll know they’re ready when your kitchen fills with that irresistible nutty aroma. Once toasted, transfer them to a cutting board to cool, then roughly chop to get perfect-sized crunchy bites throughout your salad.

Step 2: Whisk Together the Dressing

Next, in a medium bowl, whisk the minced shallot with olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, kosher salt, and black pepper. This dressing is thick and rich, a beautiful balance of sweet, tart, and savory that will elevate every ingredient in your salad.

Step 3: Assemble the Base

In a large serving bowl, place your greens first. Add half of the pear slices, feta cheese, dried cranberries, and chopped walnuts. This layering ensures each toss brings a wonderful mix of flavors in every forkful.

Step 4: Dress and Toss the Salad

With a spoon, add just enough dressing to lightly moisten the salad ingredients. Toss gently to combine, adding more dressing one spoonful at a time as needed. The goal is to coat the salad without drowning it—the perfect balance keeps the greens crisp and the flavors lively.

Step 5: Finish and Serve

Sprinkle the remaining pears, feta, cranberries, and walnuts over the top of the salad and toss very lightly one more time to distribute. Give it a quick taste and add a pinch more salt if needed. Serve immediately for the freshest, crunchiest experience, with any extra dressing on the side to drizzle as you please.

How to Serve Pear Salad with Walnuts, Feta, Cranberries, and Maple Apple Cider Vinaigrette Recipe

A white bowl filled with a fresh salad showing a mix of green and purple leafy lettuce as the bottom layer. On top are thin white slices of pear scattered evenly, along with small white crumbles of cheese. Bright red dried cranberries dot the salad, adding color contrast, while small pieces of light brown walnuts are spread throughout. The bowl sits on a white marbled surface with a small glass bowl of yellow mustard dressing blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amplify textures and visual appeal, consider sprinkling a handful of microgreens or fresh parsley on top. For a little extra chewiness, add some toasted pumpkin seeds or even pomegranate arils for jewel-like bursts of flavor.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a hearty butternut squash soup. Its bright, fresh flavors complement cozy, savory dishes without overpowering them.

Creative Ways to Present

Serve this salad in a large, rustic wooden bowl for a cozy fall vibe or compose individual servings wrapped in edible lettuce cups for a fun twist at parties. Layering the ingredients in a clear glass bowl also shows off the beautiful colors, making it enticing and appetizing.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad in an airtight container in the fridge. Because the vinaigrette can soften the greens over time, it’s best enjoyed within a day or two. Store nuts and dressing separately if possible and toss just before serving to maintain optimal texture.

Freezing

This salad is best fresh, so freezing is not recommended. The greens and pear slices would lose their texture and become watery upon thawing.

Reheating

No reheating necessary here—this salad shines bright and fresh! Just give it a gentle toss and serve cold to enjoy all the crisp, vibrant flavors at their best.

FAQs

Can I use other types of nuts?

Absolutely! Walnuts are traditional here, but pecans, almonds, or even pistachios add their own unique crunch and flavor that works beautifully with the other ingredients.

What’s the best way to pick pears for this salad?

Choose ripe but firm Bartlett or Anjou pears—they should yield slightly to gentle pressure but not be mushy. This balance keeps the salad from becoming soggy while offering sweet juiciness.

Can I prepare the vinaigrette ahead of time?

Yes! The vinaigrette can be whisked together up to 3 days in advance and stored in the refrigerator. Just give it a quick stir before drizzling onto your salad.

Are there good substitutes for feta?

Crumble goat cheese or blue cheese if you prefer those flavors—both add a creamy tanginess that pairs beautifully with the sweet and crunchy components.

How do I prevent the salad from getting soggy?

The key is to dress it just before serving and add the vinaigrette gradually. Also, keeping the toasted nuts and cheese separate until the final toss helps maintain texture.

Final Thoughts

This Pear Salad with Walnuts, Feta, Cranberries, and Maple Apple Cider Vinaigrette Recipe is such a joy to make and share. It’s simple, fresh, and packed with the kind of flavors that celebrate autumn in the most delicious way. I hope you enjoy making it as much as I do and that it becomes a staple at your table, brightening up meals and bringing everyone together over something truly special.