Easy Winter Pear Salad Recipe
Honestly, it’s one of those things that feels fancy but is secretly SO easy. It’s got this crazy-good mix of sweet pears, tangy cheese, and crunchy nuts, all tossed in a light dressing. Perfect for a quick lunch or to impress guests (even though you barely lifted a finger!). Trust me, you need this in your life.
My family? They’re obsessed. Seriously. I started making this Easy Winter Pear Salad Recipe a few years ago when I was trying to get us to eat more greens. Now, my husband asks for it by name! Last Thanksgiving, I made a huge batch, and it was gone before the pumpkin pie! Even my picky eater little one will gobble it up—especially if I let her sprinkle the candied pecans. It’s become a total staple.
Why You’ll Love This Easy Winter Pear Salad Recipe
- It’s stupid easy. Like, even I can’t mess it up, and I’ve burned water before.
- It feels fancy without being fussy. Impress your friends, or just yourself. You deserve it!
- Pears and cheese? It’s a match made in heaven. Don’t knock it ’til you try it.
- It’s a legit way to eat more greens. Sneaky, but effective.
- Hello, texture party! Crunchy pecans, juicy pears, creamy cheese… your mouth will thank you.
How to Make It
Alright, so first things first: grab those pears. I like using Bosc pears because they stay a little firmer, but honestly, any pear will do. Peel ’em, core ’em, and slice ’em up. Don’t stress about making them perfect; we’re going for real life, not a magazine cover.
Next, the greens. I usually go for mixed greens because, well, they’re already mixed! But spinach or romaine works great too. Just give ’em a good wash. Nobody wants gritty salad, yuck!
Now, for the fun part: the cheese! Crumbled goat cheese is my go-to, but blue cheese is AMAZING if you’re into that funky vibe. If you hate both (what?!), feta will totally work. Just crumble it on top.
Candied pecans… oh man. You can buy them, OR you can make your own. I usually buy them because who has time? But if you’re feeling ambitious, go for it. They add the perfect sweet crunch.
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Finally, the dressing. Whisk together some olive oil, balsamic vinegar (the good stuff!), a little honey, Dijon mustard, salt, and pepper. Taste it and adjust as needed. More honey if you like it sweeter, more vinegar if you want a tangier kick.
Toss it all together in a big bowl. Gently! We don’t want to bruise the pears. And then… EAT! Seriously, it’s that easy.
Ingredient Notes
- Pears: Bosc pears are my fave because they hold their shape, but honestly, any kind works. Just make sure they’re ripe but not mushy. Mushy pears are sad pears.
- Mixed Greens: Pre-washed is your friend. Trust me on this one. Unless you REALLY love washing lettuce, which… I don’t.
- Goat Cheese: The tangy-ness is what makes this salad sing! But blue cheese is a great sub if you are feeling bold.
- Candied Pecans: Okay, these are kinda optional, but honestly, they make the salad. The sweet crunch is just… chef’s kiss.
- Balsamic Vinegar: Use the good stuff. The cheap stuff tastes like, well, cheap vinegar. And nobody wants that on their salad.
- Honey: A touch of sweetness to balance the tang. Maple syrup works too, if that’s what you have!
- Dijon Mustard: Just a little kick. Don’t skip it!
Recipe Steps:
- Slice pears after peeling and coring.
- Wash mixed greens thoroughly.
- Crumble goat cheese, blue cheese or feta.
- Combine pecans, pears, greens and cheese in a bowl.
- Whisk together olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper for the dressing.
- Taste and adjust the dressing as needed.
- Toss everything gently and serve.
What to Serve It With
This salad is amazing on its own for lunch, but it’s also great as a side dish. It pairs perfectly with grilled chicken or fish. Or, if you’re feeling fancy, serve it with a roasted butternut squash soup. YUM.
Tips & Mistakes
- Don’t overdress the salad! Nobody likes a soggy salad. Add the dressing a little at a time until everything is lightly coated.
- Toast the pecans for even MORE flavor. Just toss them in a dry skillet over medium heat for a few minutes until they’re fragrant.
- If you don’t have balsamic vinegar, apple cider vinegar works in a pinch. It’ll be a little tangier, so adjust the honey accordingly.
- I once tried using raspberry vinaigrette instead of balsamic. It was… interesting. Not bad, but not the same. I wouldn’t recommend it unless you’re feeling adventurous (or desperate).
Storage Tips
Okay, so this salad is best eaten right away. But if you have leftovers, store them in an airtight container in the fridge. BUT keep the dressing separate! Otherwise, the greens will get all sad and wilted. It’ll still taste good (especially cold, straight from the fridge for breakfast… don’t judge me), but the texture won’t be the same. It’s usually good for about a day or two, but honestly, it never lasts that long in my house.
Variations and Substitutions
- No goat cheese? Feta or blue cheese work great. Or even a sprinkle of Parmesan if you’re feeling wild.
- Don’t have candied pecans? Toasted walnuts or almonds are a good substitute. Or just skip the nuts altogether if you’re allergic.
- Out of balsamic vinegar? Apple cider vinegar or even lemon juice can work in a pinch.
- I’ve even added grilled chicken or shrimp to make it a full meal. It’s surprisingly good!
- One time I used honeycrisp apples instead of pears when I ran out and it was just as yummy.
Frequently Asked Questions
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Easy Winter Pear Salad Recipe
Ingredients
Main Ingredients
- 2 units ripe pears sliced
- 5 cups mixed salad greens such as arugula, spinach, and frisée
- 0.5 cup walnuts toasted
- 0.5 cup crumbled blue cheese
- 0.25 cup dried cranberries
- 0.25 cup balsamic vinaigrette dressing
Instructions
Preparation Steps
- In a large salad bowl, combine the mixed salad greens, sliced pears, toasted walnuts, crumbled blue cheese, and dried cranberries.
- Drizzle the balsamic vinaigrette dressing over the salad ingredients.
- Gently toss the salad to ensure all ingredients are well coated with the dressing.
- Serve immediately and enjoy your Easy Winter Pear Salad.
Notes
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