Dessert

Pear Salad with Balsamic Vinaigrette, Cranberries, and Candied Pecans Recipe

ByNaomi Fletcher November 16, 2025November 16, 2025

Introduction

This fresh and vibrant Pear Salad is a perfect blend of sweet, savory, and tangy flavors. Featuring juicy pears, crunchy candied pecans, and a homemade balsamic vinaigrette, it comes together quickly for a delicious, elegant meal or side dish.

A salad in a white bowl showing several layers, the bottom layer is a mix of fresh green and purple leafy greens with a light texture, over this are thin, pale yellow pear slices arranged in small clusters around the bowl; scattered on top are small dark brown pecan pieces for added texture and crunch, along with thin, white cheese shavings that have a slightly rough texture. The whole salad is drizzled with a golden-brown dressing that glistens slightly. The bowl sits on a white marbled surface with parts of yellow fruit visible near the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
3 cloves garlic (minced)
Salt and freshly ground black pepper
1/2 cup candied pecans (roughly chopped)
8 oz salad greens blend
1/2 cup parmesan cheese (shaved, not grated)
2 pears (sliced thinly – Bartlett or Anjou work great)
1/2 cup feta cheese (or goat cheese)
1/3 cup dried cranberries

Instructions

Step 1: Make the balsamic vinaigrette by adding olive oil, balsamic vinegar, honey, dijon mustard, minced garlic, salt, and pepper to a food processor. Blend for about 20 seconds until well combined. Taste and adjust seasoning as needed.
Step 2: Store the dressing in an airtight container in the refrigerator until ready to use.
Step 3: In a large bowl, layer the salad greens and thinly sliced pears. Add about three-quarters of the dressing and toss gently to combine.
Step 4: Top the salad with shaved parmesan, dried cranberries, and chopped candied pecans.
Step 5: Garnish with crumbled feta or goat cheese and drizzle the remaining dressing over the top.
Step 6: Serve immediately for the freshest taste and best texture.

Tips & Variations

For a crunchy twist, roast pecans in a mixture of brown sugar and a pinch of cinnamon before adding them to the salad.
Swap the pears with apples if pears are out of season or for a different fruity note.
Use goat cheese instead of feta for a creamier, tangier flavor.
If you prefer a sweeter dressing, add a little more honey to taste.

Storage

Keep any leftover dressing in an airtight container in the fridge for up to one week. The salad is best served fresh; however, you can store leftovers without dressing in the refrigerator for 1 day. Add the dressing just before serving to maintain crispness.

How to Serve

A white bowl filled with a fresh salad showing multiple layers: the bottom layer is green mixed leaves with different shades of green and some purple leaves, giving a varied texture; on top of that, thin yellow slices of mango are neatly fanned out adding a bright, smooth layer; sprinkled over the mango and greens are small chunks of white cheese and pieces of brown pecans, adding texture and contrast, all lightly drizzled with a glossy dressing. The bowl sits on a yellow cloth, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the balsamic vinaigrette can be prepared a few days in advance and stored in the refrigerator in a sealed container. Just give it a quick stir before using.

What type of pears work best for this salad?

Bartlett and Anjou pears are excellent choices because they are sweet and hold their shape well when sliced thinly. Avoid overly ripe pears that may become mushy in the salad.