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vibrant-autumn-salad-with-sliced-pears-mixed-greens-candied-pecans-and-goat-cheese-in-a-white-serving-bowl

Autumn Salad With Pear Recipe

This vibrant autumn salad blends sweet pears, tangy cranberries, crunchy candied walnuts, and sharp parmesan with crisp lettuce. A homemade balsamic-honey dressing ties it all together for a refreshing, seasonal side that’s perfect for fall gatherings or weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 5 people
Calories 370 kcal

Equipment

  • Blender
  • Medium skillet
  • Spatula or wooden spoon
  • Measuring spoons
  • Large salad bowl

Ingredients
  

Salad

  • 1 tbsp packed light-brown sugar
  • ⅓ 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
  • ⅓ cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2½ tbsp balsamic vinegar
  • 1 tsp dijon mustard

Instructions
 

  • 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.
    This image shows a glass blender filled with balsamic vinegar, olive oil, honey, Dijon mustard, and diced shallots being blended into a smooth, glossy dressing.
  • Keep the dressing in an airtight container in the fridge until you're ready to serve.
    This image shows a small airtight glass jar filled with the rich autumn salad dressing, sealed and ready to be refrigerated until use.
  • 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.
    This image shows chopped walnuts sizzling in a buttery brown sugar mixture in a skillet, beginning to caramelize and take on a glossy golden coat.
  • Transfer them to a plate and spread them out to cool.
    This image shows freshly candied walnuts spread out evenly on a parchment-lined plate to cool and crisp before being added to the salad.
  • In a large bowl, layer lettuce and sliced pears, toss with dressing, and top with parmesan, dried cranberries, and the cooled candied walnuts.
    This image shows a large white bowl layered with crisp lettuce, delicate pear slices, shredded parmesan, tart dried cranberries, and crunchy candied walnuts, ready to be dressed.
  • Alternatively, you can layer everything and then drizzle the dressing over the top just before serving to avoid wilting the greens.
    This image shows balsamic dressing being drizzled over a fully assembled autumn salad in a white bowl, with greens carefully layered to prevent wilting before serving.

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.