A delightful mix of sweet pears, creamy goat cheese, tart dried cranberries, and crunchy toasted pecans, all served over a bed of peppery arugula and finished with a tangy balsamic vinaigrette. This fresh, vibrant salad is perfect for a light lunch, a side dish at dinner, or a stunning addition to your holiday table.
Why You’ll Love This Recipe
Quick & Easy: Ready in just 15 minutes with minimal prep.
Healthy & Nutritious: Packed with vitamins, fiber, and healthy fats.
Perfect Balance of Flavors: Sweet, tangy, creamy, and crunchy in every bite.
Versatile & Customizable: Works with different greens, cheeses, and nuts.
Elegant & Impressive: A gorgeous salad that looks as good as it tastes.
Preparation Phase & Tools to Use
Essential Tools and Equipment
Sharp knife & cutting board – For slicing pears and onions evenly.
Mixing bowl or mason jar – To make the vinaigrette.
Whisk – Helps emulsify the dressing.
Large salad bowl or platter – Ideal for assembling and serving.
Preparation Tips
Toast the pecans – This enhances their nutty flavor and makes them extra crunchy.
Soak the onions – A quick soak in ice water removes harshness and makes them milder.
Slice pears just before serving – This prevents browning and keeps them fresh.
Chill the dressing – Letting the vinaigrette sit for a few minutes deepens the flavors.
Ingredients
Balsamic Vinaigrette Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Pear Salad:
- ½ small red onion, thinly sliced
- 5 ounces arugula
- 3 pears (any variety), thinly sliced
- 4 to 5 ounces goat cheese, crumbled
- 1 cup dried cranberries
- ½ cup pecans, toasted and cooled
Step-by-Step Directions
1. (Optional) Soak the Onions
- Place the sliced red onions in a small bowl of ice water.
- Let them sit for 10 minutes to remove the sharp bite.
- Drain well and pat dry with a paper towel.
2. Make the Balsamic Vinaigrette
- In a mason jar or mixing bowl, combine:
⅓ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper - Shake the jar (or whisk in a bowl) until the dressing is smooth and emulsified.
3. Assemble the Salad
- Arrange the arugula in a large salad bowl or platter.
- Layer the sliced pears and red onions over the greens.
- Sprinkle with crumbled goat cheese, dried cranberries, and toasted pecans.
4. Dress the Salad
- Give the vinaigrette another shake or whisk before drizzling.
- Pour the dressing evenly over the salad just before serving.
- For a stunning presentation: Serve without tossing—the dressing will naturally work its way down.
5. Serve & Enjoy!
- Serve immediately as a light meal or pair with your favorite main dish.
Notes & Variations
🔹 Cheese Substitutes: Try feta, blue cheese, or shaved Parmesan for a different flavor.
🔹 Nut-Free Option: Swap pecans for pumpkin seeds or omit them entirely.
🔹 Fruit Alternatives: Replace pears with apples, figs, or citrus slices for variety.
🔹 Greens Swap: Use baby spinach, mixed greens, or kale instead of arugula.
Serving Suggestions
This salad pairs beautifully with a variety of dishes, whether you’re serving it as a light main course or a refreshing side.
Best Main Dishes to Serve with This Salad
Grilled Steak – The rich, savory flavors of a perfectly grilled steak complement the sweetness of the pears and the tangy vinaigrette.
Roast Chicken – A simple roasted or rotisserie chicken balances the fresh, crisp textures of the salad.
Baked Salmon – The flaky, buttery texture of salmon pairs well with the crunch of pecans and the acidity of balsamic dressing.
Flatbread or Pizza – A rustic, thin-crust pizza with goat cheese, prosciutto, or caramelized onions enhances the salad’s flavors.
Perfect Side Dish Pairings
Crusty Bread with Butter or Olive Oil – A fresh baguette or sourdough is perfect for soaking up extra dressing.
Butternut Squash Soup – A warm, creamy soup creates a comforting contrast to the cool, crisp salad.
Cheese Board – Serve with brie, camembert, or aged cheddar, along with nuts and honey.
Roasted Sweet Potatoes – Their natural sweetness complements the pears and cranberries.
Stuffed Mushrooms – A savory bite-sized appetizer that adds depth to the meal.
Quinoa or Wild Rice Pilaf – A great option for adding protein and a nutty texture.
Wine Pairing: Serve with a crisp Sauvignon Blanc, Pinot Grigio, or a light Pinot Noir.
Common Mistakes to Avoid & How to Perfect the Recipe
Even though this salad is simple, small mistakes can impact the final taste and texture.
Mistakes to Avoid:
Using Unripe or Overripe Pears – Unripe pears are too firm and lack sweetness, while overripe pears can become mushy. Choose pears that are slightly firm but give a little when pressed.
Overdressing the Salad – Too much dressing can make the salad soggy. Start with a light drizzle and add more if needed.
Skipping the Onion Soak – If you skip this step, the onions may overpower the delicate flavors. Soaking them in ice water mellows their bite.
Not Toasting the Pecans – Toasting enhances the nutty flavor and crunch. Don’t skip this step!
Serving Too Early – This salad is best served fresh. If made ahead, keep the dressing separate until serving.
How to Make It Perfect Every Time:
Slice the pears just before serving to keep them fresh and prevent browning.
Chill the vinaigrette for 10 minutes before serving to deepen the flavors.
Layer the ingredients strategically – Arugula at the base, pears and onions in the middle, then cheese, nuts, and cranberries on top for the best texture.
Toss gently if needed, but for the most elegant presentation, let the dressing settle naturally over the greens.
Recipe Tips for the Best Pear Salad
Use fresh, high-quality ingredients – The flavor of this salad depends on the quality of your pears, arugula, and goat cheese.
Make the vinaigrette in advance – This enhances the flavors and makes meal prep easier.
Balance the flavors – If your pears are extra sweet, add a bit more vinegar to the dressing for contrast.
Add extra protein – To make this salad a complete meal, top it with grilled chicken, shrimp, or even quinoa.
Storage & Reheating Instructions
How to Store Leftovers
Undressed Salad:
- If you plan to store leftovers, keep the dressing separate to prevent the greens from wilting.
- Store the salad in an airtight container in the refrigerator for up to 24 hours.
Dressed Salad:
- If already mixed with dressing, the salad is best enjoyed immediately.
- However, you can store it for up to 12 hours in the fridge. The arugula may wilt slightly, but the flavors will still be delicious.
How to Keep Pears from Browning
- Toss sliced pears in lemon juice or a little balsamic vinegar before adding them to the salad. This prevents oxidation and keeps them looking fresh.
Can You Make This Salad Ahead of Time?
Yes! Here’s how to prep in advance:
- 1 day before serving: Make the balsamic vinaigrette and store it in the fridge. Toast the pecans and keep them in an airtight container.
- A few hours before serving: Slice the pears and onions, and store them separately in the fridge.
- Right before serving: Assemble the salad and drizzle the vinaigrette on top.
Can You Reheat This Salad?
No need to reheat! This salad is best served chilled or at room temperature. However, if you want warm elements, you can:
- Lightly warm the pecans in a dry skillet.
- Serve with warm grilled chicken or salmon.
FAQs
1. Can I use a different type of cheese?
Yes! While goat cheese adds a creamy tang, you can substitute:
Feta – A slightly saltier, crumbly option.
Blue cheese – For a bolder, more pungent taste.
Parmesan or Pecorino – If you prefer a hard, aged cheese.
2. What type of pears work best?
Bartlett – Sweet, juicy, and slightly soft.
Bosc – Firm and crisp, great for slicing.
Anjou – Mildly sweet and great for salads.
3. Is this salad gluten-free?
Yes! This salad is naturally gluten-free and can be made dairy-free by omitting the goat cheese or using a plant-based alternative.
4. Can I substitute a different nut?
Absolutely! Try:
Walnuts – Earthy and crunchy.
Almonds – Sliced or slivered for a milder flavor.
Pumpkin seeds – A nut-free alternative with crunch.
5. Can I use a different green instead of arugula?
Yes! Arugula adds a peppery bite, but you can substitute:
Baby spinach – A milder, sweeter option.
Mixed greens – For variety in texture and taste.
Kale – Adds heartiness, but massage the leaves first to soften them.
Conclusion
This Pear Salad with Balsamic Vinaigrette is a delicious, elegant dish that’s perfect for any occasion. With its sweet, tangy, creamy, and crunchy elements, it’s sure to be a crowd-pleaser. Whether you’re serving it for a casual lunch, a festive holiday meal, or a gourmet dinner, this salad is fresh, vibrant, and packed with flavor.
Pear Salad with Balsamic Vinaigrette
Ingredients
Balsamic Vinaigrette Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove grated or minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Pear Salad:
- ½ small red onion thinly sliced
- 5 ounces arugula
- 3 pears any variety, thinly sliced
- 4 to 5 ounces goat cheese crumbled
- 1 cup dried cranberries
- ½ cup pecans toasted and cooled
Instructions
- (Optional) Soak the sliced onions in a small bowl of ice water for 10 minutes to reduce their harsh flavor. Drain well and pat dry with a paper towel.
- In a mason jar, combine all of the vinaigrette ingredients. Shake until well combined and emulsified.
- In a large shallow serving bowl, arrange the arugula as the base. Layer the sliced pears and onions on top.
- Sprinkle the salad with goat cheese, dried cranberries, and toasted pecans.
- Shake the vinaigrette again if it has separated, and drizzle it over the salad just before serving. For a prettier presentation, serve the salad without tossing. The dressing will naturally work its way down to the greens.
Notes
Greens Alternative: Swap arugula with baby spinach, kale, or mixed greens.
Make Ahead: Assemble the salad without the dressing, and drizzle just before serving for freshn
Leave a Comment