Autumn Pear Salad Recipe

Autumn Pear Salad Recipe

How To Make Autumn Pear Salad

Celebrate the flavors of fall with this pear salad recipe. Crisp, juicy pears mingle with tangy balsamic vinaigrette, walnuts, and savory Parmesan cheese.

Preparation: 15 minutes
Total: 15 minutes



For Balsamic Vinaigrette:

  • cupextra virgin olive oil
  • tbspbalsamic vinegar
  • 1tbsphoney
  • 1tspdijon mustard
  • tbspshallotfinely diced
  • saltto taste
  • pepperto taste

For Salad:

  • ½cupwalnutschopped
  • 1tbspsalted butter
  • 1tbsplight brown sugarpacked
  • 7ozSpring Salad & Spinach blend
  • 2ozparmesan cheeseshaved
  • 2Pearssliced thin, Bartlett or Anjou are great
  • cupdried sweetened cranberries


Balsamic Vinaigrette:

  1. To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, and season with salt and pepper to taste.

  2. Blend mixture for about 20 seconds, or until well emulsified.

  3. Store in refrigerator in an airtight container until ready to serve.


  1. In a medium skillet, melt the butter along with brown sugar over medium heat.

  2. Once the mixture has melted, add walnuts and cook for about 2 minutes, stirring constantly until caramelized.

  3. Transfer to a plate in a single layer to cool.

  4. 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.

Recipe Notes


Top this salad with dressing just before serving as it will wilt the lettuces after a while.



  • Calories: 280.46kcal
  • Fat: 20.22g
  • Saturated Fat: 5.38g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 12.09g
  • Polyunsaturated Fat: 2.01g
  • Carbohydrates: 21.60g
  • Fiber: 3.82g
  • Sugar: 14.49g
  • Protein: 5.79g
  • Cholesterol: 13.82mg
  • Sodium: 393.24mg
  • Calcium: 190.08mg
  • Potassium: 359.08mg
  • Iron: 1.60mg
  • Vitamin A: 230.20µg
  • Vitamin C: 15.60mg
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