This pear salad recipe is mixed greens with fresh sliced pears, pomegranate seeds, blue cheese and candied pecans, all tossed in a homemade balsamic dressing. A fresh and colorful salad option that pairs perfectly with chicken, fish and pork.
When the colder weather months roll around, I stock up on fresh pears. They come in all different colors, shapes and textures, and are totally delicious! This pear salad is one of my favorite ways to enjoy this juicy fruit, and it’s got the perfect blend of flavors.
How do you make pear salad?
This salad starts with pears, which are thinly sliced and placed in a bowl of greens along with blue cheese, candied pecans and pomegranate seeds. Make a homemade balsamic dressing, and pour it over the salad, then toss to combine. Serve immediately and enjoy!
Which pear is best for a salad?
You can use pretty much any type of pear you like in this salad. Some of my favorites include Anjou, Bosc, Bartlett and Comice varieties. The important thing is to choose pears that are ripe, but still firm. You can gently squeeze the pear, it should have a bit of give if it’s firm. Avoid soft pears, as they can get mushy in the salad.
Tips for the perfect salad
- Use multiple colors of pears for a fancier presentation.
- The balsamic dressing can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it, then shake well and pour over the salad.
- I like to buy a wedge of high quality blue cheese and crumble it myself. Pre-crumbled blue cheese often contains anti-caking agents and stabilizers, and doesn’t taste as fresh.
- No pomegranate seeds on hand? Substitute dried cranberries or dried cherries instead.
- This salad is best served immediately, as the cut pears will brown if they sit out too long. You can toss your pear slices in lemon juice to slow down the browning process.
- You can buy candied pecans at the store, or make your own.
- When I’m looking to save on prep time, I buy a container of pomegranate seeds at the grocery store instead of removing the seeds from a whole pomegranate.
Pear Salad variations
This salad is delicious as-is, but you can switch up the ingredients to feature other great flavors.
- Nuts: Try almonds, walnuts or pine nuts instead of pecans.
- Lettuce: You can use baby kale or spinach leaves instead of mixed greens.
- Cheese: Feel free to use crumbled goat cheese, feta cheese or shaved Parmesan cheese instead of blue cheese.
- Other Flavors: You can add other ingredients to the salad such as sliced apples, dried apricots, shaved fennel, or even bacon.
- Protein: Make this salad a meal by adding sliced grilled chicken breast.
While this salad is perfect for the fall, I find myself making it year round. The combination of flavors and textures just can’t be beat!
More salad recipes you’ll enjoy
Pear Salad Video
For the salad
- 6 cups mixed spring greens
- 1 pound pears firm but ripe, thinly sliced
- 1/2 cup pomegranate seeds can substitute dried cranberries
- 1/2 cup blue cheese crumbled
- 1/2 cup candied pecans chopped
For the dressing
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- salt and pepper to taste
- Place the mixed greens, pears, pomegranate seeds, blue cheese and pecans in a large bowl.
- In a small bowl, whisk together the dressing ingredients until smooth.
- Drizzle the dressing over the pear mixture, gently toss to coat. Serve immediately.