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This juicy pear salad with crunchy walnuts and soft feta brings together crisp fruit, toasty nuts, and smooth cheese for a totally balanced mix of tastes and textures. The sweet-tangy maple-dijon dressing ties everything together, working perfectly with the pears' natural sweetness.
I whipped up this salad last fall when some friends dropped by unexpectedly for dinner. I needed something quick but impressive. They loved it so much that now I make it regularly when pears are in season.
Ingredients
- Fresh pears: these juicy fruits are what make this dish special. Pick ones that are ripe but still a bit firm when you press them
- Spring mix: these soft greens make a perfect backdrop that won't fight with the other flavors. Get bright, fresh leaves with no brown spots
- Walnuts: they add that must-have crunch and nutty taste. Toast them first to bring out their best flavor
- Feta cheese: adds a creamy, tangy kick that works against the sweetness. Try to get real Greek or Bulgarian feta for the richest taste
- Dried cranberries: they give you some chewiness and tart flavor. Try to find ones without extra sugar if you can
- Shallot: goes in the dressing to give a gentle onion flavor. Chop it super tiny for the smoothest dressing
- Maple syrup: this natural sweet touch works great with fall fruits. Always go for real maple syrup instead of the fake breakfast stuff
- Dijon mustard: helps blend the dressing while adding zip. Its tanginess cuts the sweetness just right
Step-by-Step Instructions
- Toast the walnuts:
- Spread your nuts flat on a baking sheet and pop them in a 350°F oven for about 8-10 minutes. You'll catch their nutty smell when they're done, and they'll look a shade darker. Take them off the hot pan right away or they'll keep cooking and might burn.
- Mix the dressing:
- Throw your tiny-chopped shallot, olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper in a bowl and whisk hard until it's all blended. You want it thick and a bit creamy so it'll stick to all those delicate greens.
- Assemble the base layer:
- Put your spring mix in a bowl and scatter half of all your toppings over it. This way, you'll get a bit of everything in each bite. Go easy on the dressing at first – you can always add more.
- Add the final touches:
- Sprinkle the rest of your pears, feta, cranberries and walnuts on top to make it look pretty. This way people can see all the goodies instead of having to dig for them at the bottom.
Don't skip toasting those walnuts! It might seem like a small thing, but it makes a huge difference. I once threw this salad together without toasting them and while it was still good, it just didn't have that same wow factor. Those extra few minutes of toasting are totally worth it.
Make Ahead Tips
You can prep almost everything for this salad two days before serving. Clean and dry your greens completely, then wrap them in paper towels inside a container. Toast your nuts and keep them in a sealed container on the counter. Mix up your dressing and keep it in the fridge. Just wait to cut the pears until you're ready to serve so they don't turn brown.
Perfect Pear Selection
Look for pears that give just a little when you press near the stem but aren't squishy. Bartlett pears taste sweet with flowery hints, while Anjou pears stay firmer and hold up better if you need to cut them a bit early. Don't use super hard pears since they won't have much flavor, and skip the mushy ones that'll fall apart in your salad.
Seasonal Variations
For summer, swap the dried cranberries for fresh berries and use goat cheese instead of feta. In fall, try using pomegranate seeds in place of cranberries and throw in some thin apple slices with your pears. During winter, add some blood orange pieces and use blue cheese instead of feta, plus mix in a handful of arugula with your greens.
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Serving Suggestions
This flexible salad goes great with roasted chicken, grilled salmon, or next to a hot soup for lunch. To make it a complete meal, add some grilled chicken breast or chickpeas for protein. Eat it right after mixing in the dressing since the tender greens will get soggy if they sit too long.
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Recipe FAQs
- → Can I substitute the type of pear used in this salad?
Absolutely, though we suggest Bartlett or Anjou pears for their sweet juice and tender bite, you can swap in Bosc or Comice varieties too. Just make sure they're ripe but still firm enough so they won't turn mushy when cut.
- → What can I use instead of feta cheese?
Soft goat cheese works wonderfully instead of feta, giving you that tangy kick with a smoother feel. If you want something stronger, try blue cheese, or go with ricotta salata for a milder taste in your salad.
- → How do I prevent the pears from browning in the salad?
Cut your pears right before you serve the salad, or give the slices a quick splash of lemon juice after cutting. Another trick is to get everything else ready first, then add your freshly sliced pears last thing before serving.
- → Can I make the dressing ahead of time?
You can mix up the maple-Dijon dressing up to 5 days early and keep it in the fridge in a sealed container. Just give it a good shake or stir before you pour it on, since the ingredients tend to separate as they sit.
- → What types of greens work best with this salad?
Spring mix is great because it offers lots of different flavors and textures, but try arugula if you want a peppery kick that goes really well with sweet pears. Baby spinach, regular mixed greens, or even soft butter lettuce can work great too, depending on what you like.
- → Can I make this salad nut-free?
For folks who can't eat nuts, swap out the walnuts for toasted pumpkin seeds or sunflower seeds to get that nice crunch. Crispy roasted chickpeas also add great texture plus they'll bump up the protein in your salad.