Description
A fresh and vibrant fall pear salad featuring ripe Bartlett or Anjou pears, crunchy toasted walnuts, creamy feta, and sweet dried cranberries, all tossed in a flavorful maple apple cider vinaigrette. This easy-to-make side salad combines sweet, tangy, and nutty flavors for a perfect seasonal dish.
Ingredients
For the Salad
- 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
For the Dressing
- 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
Instructions
- Toast the Walnuts: Preheat the oven to 350ºF. Spread the walnuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant, toasty, and crisp. Transfer to a cutting board immediately to cool, then roughly chop.
- Make the Dressing: In a medium mixing bowl, whisk together minced shallot, extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, kosher salt, and ground black pepper. The dressing will be thick.
- Assemble the Salad Base: In a large serving bowl, combine the greens with half of the sliced pears, crumbled feta, dried cranberries, and chopped walnuts.
- Toss with Dressing: Using a spoon, add enough shallot dressing to lightly moisten the salad. Toss gently to coat. If the salad feels dry, add more dressing gradually, tossing after each addition, until the salad is evenly coated but not soggy.
- Finish the Salad: Sprinkle the remaining pears, feta, cranberries, and walnuts over the top, then lightly toss once more. Taste and adjust seasoning with additional salt if desired.
- Serve: Enjoy immediately with any leftover dressing served on the side as desired.
Notes
- Use Bartlett or Anjou pears for the best texture and flavor.
- Toast nuts lightly to enhance their nutty flavor; watch closely to prevent burning.
- Adjust the amount of dressing to avoid overdressing the salad to keep it fresh and crisp.
- Spring mix or mixed greens can be substituted with spinach or arugula for variation.
- Can be served as a side dish or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
