The Perfect Pear Salad
Our family is a bit over-the-top obsessed with pears this time of year. ♡
We pick up a big bag a few times a month when we’re at Costco — which means we go through a lot of pears — and lately this salad has become one of our favorite ways to enjoy them. I threw it together a few weeks ago when we happened to also have some pomegranate arils in the fridge, and my husband and I absolutely couldn’t stop going back for more. It’s just so good.
The sweet, juicy pears pair perfectly with the tangy goat cheese and tart pomegranate, while the toasted walnuts add just the right amount of crunch. Then everything gets tossed together with a light white balsamic dressing that ties the flavors beautifully. It’s fresh, balanced, and elegant enough for holiday gatherings, yet easy enough to whip up for a weeknight dinner. You’re going to love it!
Recipe Tips
Here are a few quick tips to ensure your pear salad turns out perfectly every time:
- Choose ripe but firm pears. You want pears that are juicy and flavorful but still hold their shape when sliced thinly. Anjou, Bartlett, or Bosc pears all work beautifully.
- Slice just before serving. Pears can brown quickly, so wait until the last minute to slice them (or toss them lightly with lemon juice if prepping ahead).
- Toast the walnuts. It takes just a few minutes, but toasting really deepens their nutty flavor — totally worth the extra effort.
- Use good-quality white balsamic. It’s lighter and slightly sweeter than traditional balsamic vinegar, which complements the pears so nicely.
- Toss gently. The greens and pears can bruise easily, so use your hands or salad tongs to mix everything softly.
Recipe Variations
This salad is endlessly flexible! Here are a few easy ways to switch things up:
- Swap the cheese. Try crumbled feta, shaved Parmesan, or blue cheese instead of goat cheese.
- Change the nuts. Pecans, almonds, or pistachios are all great alternatives to walnuts. Or if you happen to have some candied pecans on hand, they taste amazing in this salad!
- Add more fruit. Thinly sliced apples, dried cranberries, or figs could all be lovely additions.
- Mix up the greens. Use arugula for a peppery bite, spinach for something mild, or a mix of baby kale and spring greens.
- Add protein. Top with grilled chicken, salmon, or crispy prosciutto for a heartier meal.
- Try a different dressing. A honey-Dijon, maple vinaigrette, or classic balsamic would all be delicious.
FAQ
You can prep the dressing and toast the walnuts in advance, but wait to slice the pears and toss the salad until just before serving so the greens stay fresh.
Toss the sliced pears with a little lemon juice to prevent oxidation if you need to prep them early.
You can substitute apple cider vinegar or champagne vinegar for a similarly light and fruity flavor.
Pear Salad
Ingredients
Pear Salad:
- 5 ounces mixed greens
- 2 ripe pears, thinly sliced (such as Anjou or Bartlett)
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup pomegranate arils
- 1 small shallot, very thinly sliced
- freshly ground black pepper, to taste
White Balsamic Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: In a large mixing bowl or on a serving platter, combine greens, pears, goat cheese, candied walnuts, pomegranate arils, and shallot.
- Toss and serve: Drizzle with the vinaigrette and toss gently to coat. Taste and season with extra salt or pepper if desired. Serve immediately.
Did you make this?Let me know how it turned out in the comments below!
Big hit with the ladies for lunch. Cant wait to make again
I made this with a few variations. I used butterleaf lettuce, coated and fried medallions of goat cheese in Panko crumbs, and omitted the pomegranate. I noted your Instructions said ‘candied walnuts’ but the Ingredient list said ‘toasted walnuts’ so I used toasted–not candied.
The dressing was delicious. However the shallot was really strong, and I next time I’ll shock the sliced shallot in ice water before using. Also, from your photos, it appeared you didn’t peel the pears. I didn’t realize I didn’t have to peel them so I did. Next time I won’t.
I virtually inhaled the salad, and for me, the fried goat cheese medallions took it up a notch. I’ll definitely make it again!