Mixed greens are topped with sliced pears (canned pears work, too), red onions, almonds, cranberries, and a sprinkle of cheese. It’s all topped off with an easy Maple Dijon dressing.
What You’ll Need to Prep Pear Salad
Greens: I love this with a more tender variety of lettuce such as spring mix, baby spinach, arugula, or finely chopped and massaged kale. Pears: Use any type of pear in this recipe—I love Bartlett pears or Anjou pears. Ensure you buy them early enough to let them ripen. You can use canned pear halves packed in water as well. They should be drained and patted dry before adding to the salad. Nuts: Any variety of nuts can be used, we love almonds, walnuts, or pecans. Cheese: The bold flavor of blue cheese pairs well with pears (I love gorgonzola), but you can also use goat or feta cheese.
Dressing for Pear Salad
The dressing below is a flavorful vinaigrette with maple syrup and Dijon. You can replace the maple with honey if desired. If you’d like to use a pre-made dressing, try a tangy dressing like balsamic vinaigrette or honey mustard.
Variations & Swaps
This pear salad recipe is very versatile so use what you have on hand.
Replace pears with other fruits, such as apple slices or halved seedless grapes. If you’re not a fan of blue cheese, try Parmesan cheese, feta, or crumbled goat cheese. For some extra zip, add pomegranate arils.
Storing Pear Salad
Keep leftover pear salad and the dressing separate in the refrigerator for up to 3 days. Toss with fresh greens and cheese with the dressing before serving again.
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