Fresh Pear Walnut Salad

This pear salad with walnuts and feta combines crisp fruit, crunchy toasted nuts, and creamy cheese for a perfect balance of flavors and textures. The maple-dijon dressing brings everything together with its sweet-tangy notes that complement the natural sweetness of the pears.

I created this salad last autumn when I needed something special yet quick for unexpected dinner guests. It was such a hit that it's now in regular rotation whenever pears are at their peak.

Ingredients

• Fresh pears: the star ingredient that adds natural sweetness and juicy texture. Choose slightly firm but ripe pears that yield gently to pressure
• Spring mix: provides a tender base that won't overwhelm the delicate flavors. Look for fresh crisp leaves without any wilting
• Walnuts: add essential crunch and nutty flavor. Toasting them brings out their natural oils and deepens their flavor
• Feta cheese: brings creamy tanginess that balances the sweet elements. Greek or Bulgarian varieties have the best flavor
• Dried cranberries: contribute chewy texture and bright tartness. Look for ones without added sugar if possible
• Shallot: in the dressing offers milder onion flavor that won't overpower. Mince it very finely for the best texture
• Maple syrup: natural sweetener that pairs perfectly with autumn fruits. Always use pure maple syrup not pancake syrup
• Dijon mustard: acts as both an emulsifier and flavor enhancer in the dressing. Its tanginess cuts through the sweetness

Step-by-Step Instructions

Toast the walnuts:

Place nuts in a single layer on a baking sheet and bake at 350°F for exactly 8-10 minutes. You'll know they're done when you can smell their fragrance and they've turned slightly darker. Transfer immediately to prevent burning as they'll continue cooking on the hot pan.

Mix the dressing:

Combine minced shallot, olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper in a bowl and whisk vigorously until emulsified. The dressing will look thick and slightly creamy which is perfect for clinging to the delicate greens.

Assemble the base layer:

Add spring mix to your serving bowl along with half of each topping ingredient. This creates a foundation where every bite contains all elements. Dress lightly remembering you can always add more but can't remove excess.

Add the final touches:

Sprinkle remaining pears, feta, cranberries and walnuts over the top for visual appeal. This technique ensures beautiful presentation with ingredients visible rather than buried at the bottom of the bowl.

The toasted walnuts might seem like a small detail but they transform this salad completely. I once served this without toasting them and while still good, it lacked that special depth of flavor. The few extra minutes for toasting makes all the difference in the world.

Make Ahead Tips

This salad shines when components are prepared up to two days ahead. Wash and dry greens thoroughly then store with a paper towel in a sealed container. Toast nuts and store at room temperature in an airtight container. Mix dressing and refrigerate separately. Slice pears just before serving to prevent browning.

Perfect Pear Selection

The ideal pear for this salad should yield slightly to gentle pressure near the stem but not feel mushy. Bartlett pears offer sweetness with floral notes while Anjou pears provide a firmer texture that holds up better if preparing slightly ahead. Avoid rock hard pears as they lack flavor while overly soft ones will turn mushy in the salad.

Seasonal Variations

Summer version substitute fresh berries for dried cranberries and use goat cheese instead of feta. Fall version use pomegranate seeds instead of cranberries and add thinly sliced apples alongside the pears. Winter version add segments of blood orange and substitute blue cheese for feta with a handful of arugula mixed into the greens.

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Serving Suggestions

This versatile salad pairs beautifully with roasted chicken, grilled salmon or alongside a warming soup for lunch. For a complete meal top with grilled chicken breast or chickpeas to add protein. Serve immediately after tossing with dressing as the delicate greens will wilt if they sit too long once dressed.

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Recipe FAQs

→ Can I substitute the type of pear used in this salad?

Yes, while the recipe recommends Bartlett or Anjou pears for their juicy texture and sweet flavor, you can substitute with Bosc or Comice pears. Just ensure they're ripe but still firm enough to hold their shape when sliced.

→ What can I use instead of feta cheese?

Goat cheese makes an excellent substitute for feta in this salad, offering a similar tangy flavor with a creamier texture. Blue cheese can provide a stronger flavor profile, while a mild ricotta salata offers a more subtle option.

→ How do I prevent the pears from browning in the salad?

To prevent browning, prepare the pears just before serving, or toss them lightly in a small amount of lemon juice after slicing. You can also prepare all other ingredients first, then slice and add the pears as the final step.

→ Can I make the dressing ahead of time?

Yes, the maple-Dijon dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Just shake or whisk well before using, as the ingredients may separate during storage.

→ What types of greens work best with this salad?

While spring mix is recommended for its variety of flavors and textures, arugula adds a peppery note that complements the sweet pears nicely. Baby spinach, mixed greens, or even butter lettuce are excellent alternatives depending on your preference.

→ Can I make this salad nut-free?

For a nut-free version, substitute the walnuts with roasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch. Crispy chickpeas can also provide texture while adding protein to the dish.