Dessert

Pear Salad with Balsamic and Walnuts Recipe

ByClara Bennett October 26, 2025October 26, 2025

Introduction

This Pear Salad with Balsamic and Walnuts is a fresh and vibrant dish perfect for any season. Combining crisp greens, juicy pears, and crunchy nuts, it offers a delightful balance of flavors and textures that’s sure to impress.

A fresh salad is shown in a large white bowl placed on a white marbled surface. The salad layers start with a base of green leafy mix including baby spinach and kale. Over them are thin slices of yellow pear arranged in small groups across the bowl. Scattered on top are pecan halves and small bits of dried cranberries, adding a dark reddish brown color. Thin wide curls of white cheese are spread irregularly over the salad. There are also some thin slices of white onion adding a slight translucent texture. A gold salad tong rests on the edge of the bowl, slightly open. Around the bowl, a small clear glass bowl with a brown dressing and a spoon, a wooden small bowl with walnuts, and a white small bowl with more pecans are visible. Two whole yellow pears lie near the bottom left corner. A soft cloth with thin black stripes is tucked beside the bowl. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed salad greens
2 ripe pears, sliced
1 fennel bulb, sliced paper thin
1 lemon wedge (for squeezing)
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino cheese
Balsamic vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Instructions

Step 1: Arrange the mixed salad greens on a serving platter or in a large bowl. Top evenly with the sliced pears and thinly sliced fennel.
Step 2: Squeeze a little lemon juice over the pears and fennel to prevent browning, then gently toss to combine.
Step 3: Scatter the dried cranberries, chopped pecans, walnuts, and hazelnuts over the salad.
Step 4: Sprinkle the shaved pecorino cheese on top.
Step 5: Drizzle with balsamic vinaigrette and season with sea salt and freshly ground black pepper to taste. Serve immediately.

Tips & Variations

To add extra sweetness, use ripe Bartlett or Anjou pears.
If you prefer, substitute pecorino with Parmesan or goat cheese for a different flavor.
Try swapping dried cranberries for dried cherries or golden raisins for variety.
For added protein, toss in some grilled chicken or toasted quinoa.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. Greens and pears are best kept separate from dressing to avoid sogginess and will stay fresh for up to 1 day. Re-toss with dressing just before serving. Nuts and cheese can be stored for several days but add fresh before eating.

How to Serve

A fresh salad in a deep white bowl sits on a white marbled surface with a soft pink cloth nearby. The salad has three main layers: the base is made of bright green leafy mixed greens and kale, topped with thin yellow-green slices of pear, scattered halves of toasted pecans, and small dark red dried cranberries. Thin white onion slices and large light cream cheese shavings are spread evenly on top. A pair of gold salad tongs rests inside the bowl, slightly lifting some greens and pear slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the salad shortly before serving to keep the greens crisp and the pears fresh. You can slice the pears and fennel and store them with a bit of lemon juice to prevent browning for a few hours in advance.

What can I use if I don’t have balsamic vinaigrette?

If you don’t have balsamic vinaigrette, a simple mix of olive oil, lemon juice, honey, salt, and pepper works well as a dressing alternative that complements the salad nicely.