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Vibrant close-up of a fresh pear and walnut salad with balsamic glaze, perfect for exploring pear salad recipes.

This elegant pear salad features sweet sliced pears, candied walnuts, dried cranberries, and shaved Parmesan, all atop a bed of greens and drizzled with a tangy balsamic vinaigrette. A perfect salad for any season or occasion.
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Course: Lunch, Salad, Side Dish
Cuisine: Gluten-Free, Healthy, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 7 oz spring salad and spinach blend
  • 2 pears, sliced thin (Bartlett or Anjou)
  • 1/2 cup chopped walnuts
  • 1/3 cup dried sweetened cranberries
  • 2 oz Parmesan cheese, shaved
  • 1/3 cup extra virgin olive oil
  • 2 1/2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • 1 1/2 Tbsp finely diced shallot
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp salted butter (for candying walnuts)
  • 1 Tbsp packed light brown sugar (for candying walnuts)

Equipment

  • Blender or whisk
  • medium skillet For candying walnuts
  • Large salad bowl
  • Knife and cutting board
  • Airtight container For storing vinaigrette

Method
 

  1. In a skillet, melt butter and brown sugar over medium heat. Stir in walnuts and cook, stirring constantly, until coated and caramelized (about 2 minutes). Transfer to a plate to cool.
  2. In a blender, combine olive oil, balsamic vinegar, honey, Dijon mustard, shallot, salt, and pepper. Blend until emulsified and smooth, about 20 seconds.
  3. In a large bowl, add the salad greens. Drizzle with the vinaigrette and toss gently. Top with sliced pears, cranberries, Parmesan, and candied walnuts. Serve immediately.

Notes

Use ripe but firm pears like Bartlett, Anjou, or Bosc. Substitute walnuts with pecans or pistachios, and try feta or goat cheese instead of Parmesan for different flavors. Dried figs or apricots work in place of cranberries. Make vinaigrette up to 5 days ahead and candy nuts in advance. Dress salad just before serving to keep greens fresh.