Autumn Salad With Pear Recipe
This vibrant autumn salad blends sweet pears, tangy cranberries, crunchy candied walnuts, and sharp parmesan with crisp lettuce. A homemade balsamic-honey dressing ties it all together for a refreshing, seasonal side that’s perfect for fall gatherings or weeknight dinners.
Equipment
- Blender
- Medium skillet
- Spatula or wooden spoon
- Measuring spoons
- Large salad bowl
Ingredients
Salad
- 1 tbsp packed light-brown sugar
- ⅓ cup dried sweetened cranberries
- ½ cup chopped walnuts
- 2 Pears, sliced thin
- 1 tbsp salted butter
- 2 oz parmesan cheese, shaved
- 7 oz Spring Salad & Spinach blend
Balsamic Vinaigrette
- 1½ tbsp finely diced shallot
- 1 tbsp honey
- ⅓ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 2½ tbsp balsamic vinegar
- 1 tsp dijon mustard
Instructions
- Add olive oil, balsamic vinegar, honey, Dijon mustard, diced shallot, salt, and pepper to a blender and blend for about 20 seconds until the mixture is well emulsified.
- Keep the dressing in an airtight container in the fridge until you're ready to serve.
- In a medium skillet, melt butter with brown sugar over medium heat, then stir in the walnuts and cook for about 2 minutes, constantly stirring, until they’re caramelized.
- Transfer them to a plate and spread them out to cool.
- In a large bowl, layer lettuce and sliced pears, toss with dressing, and top with parmesan, dried cranberries, and the cooled candied walnuts.
- Alternatively, you can layer everything and then drizzle the dressing over the top just before serving to avoid wilting the greens.
Notes
- Use ripe but firm pears (like Bosc or Anjou) to maintain texture and avoid sogginess.
- For extra crunch, toast the walnuts briefly before candying them.