Autumn Salad with Pear is a recipe that feels like an adventure through seasonal flavors. Think of it as a fresh breeze in the midst of a cozy autumn evening, bringing together crisp greens, juicy pears, and a sweet-tangy dressing. This salad is perfect for those moments when you want something light yet satisfying.
Pair it with rich, savory dishes like Chicken Dum Biryani and Chicken Karahi Autumn Salad, where the spice and heat balance out the cool, refreshing crunch of the salad. Whether you’re celebrating a global culinary influence or cooking with local ingredients, this salad makes for a dynamic and vibrant addition to any meal.
For a deeper layer of flavor, consider a sprinkle of toasted nuts or a dash of balsamic glaze—small chef-approved touches that elevate this salad without complicating things. It’s a simple yet sophisticated dish that invites experimentation and encourages new takes with every bite.
Why You’ll Be Hooked?
- The perfect combination of health and indulgence, this salad never disappoints.
- The crisp pears add a natural sweetness that balances spicy dishes.
- I love how this salad enhances comfort foods like Biryani and Karahi.
- It’s so simple to prepare, yet it feels like a treat you’d find at a gourmet restaurant.
- I’ve experimented with adding roasted walnuts for a crunchy twist.
Autumn Salad With Pear Recipe
Equipment
- Blender
- Medium skillet
- Spatula or wooden spoon
- Measuring spoons
- Large salad bowl
Ingredients Â
Salad
- 1 tbsp packed light-brown sugar
- â…“ cup dried sweetened cranberries
- ½ cup chopped walnuts
- 2 Pears, sliced thin
- 1 tbsp salted butter
- 2 oz parmesan cheese, shaved
- 7 oz Spring Salad & Spinach blend
Balsamic Vinaigrette
- 1½ tbsp finely diced shallot
- 1 tbsp honey
- â…“ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 2½ tbsp balsamic vinegar
- 1 tsp dijon mustard
InstructionsÂ
- Add olive oil, balsamic vinegar, honey, Dijon mustard, diced shallot, salt, and pepper to a blender and blend for about 20 seconds until the mixture is well emulsified.
- Keep the dressing in an airtight container in the fridge until you're ready to serve.
- In a medium skillet, melt butter with brown sugar over medium heat, then stir in the walnuts and cook for about 2 minutes, constantly stirring, until they’re caramelized.
- Transfer them to a plate and spread them out to cool.
- In a large bowl, layer lettuce and sliced pears, toss with dressing, and top with parmesan, dried cranberries, and the cooled candied walnuts.
- Alternatively, you can layer everything and then drizzle the dressing over the top just before serving to avoid wilting the greens.
Notes
- Use ripe but firm pears (like Bosc or Anjou) to maintain texture and avoid sogginess.
- For extra crunch, toast the walnuts briefly before candying them.
| Nutrition | Value |
| Calories | 370kcal |
| Carbohydrates | 28g |
| Fibre | 3g |
| Fat | 27g |
| Protein | 4g |
| Cholesterol | 13g |
Variations To Help You Customize This Dish!
- Switch Up the Greens – Try arugula, baby spinach, kale, or a spring mix instead of classic lettuce for a different texture and flavor profile.
- Fruit Swap – Use thinly sliced apples, pomegranate arils, or roasted figs in place of pears for a seasonal twist.
- Cheese Choices – Goat cheese, blue cheese crumbles, or feta can replace parmesan for a creamy or tangy bite.
- Nut Alternatives – Substitute walnuts with candied pecans, almonds, or even pistachios for a unique crunch.
- Add Protein – Top with grilled chicken, roasted chickpeas, or crispy tofu to turn it into a hearty main dish.
