Pear Salad With Balsamic Vinaigrette (VIDEO) Recipe

I think this is the Best Pear Salad, with juicy ripe pears, crunchy candied walnuts, creamy goat cheese, and a bright balsamic vinaigrette that has friends begging to know the recipe.

I never figured a salad could feel like a reveal until I made this Pear Salad with Balsamic Vinaigrette. Ripe pears bring a quiet sweetness, while a glossy balsamic vinegar brightens every bite, and the contrast makes you want to taste it immediately.

There’s a quick video that shows the moment it all comes together, and even if you think you know salads, this one will make you pause and ask why you didnt try it sooner. I pull it out for company and low key celebrations, its a simple Holiday Pear Salad thats oddly unforgettable.

Ingredients

• Mixed salad greens: Bright leafy mix with vitamins A, K and fiber, adds peppery fresh bite
• Pears: Juicy pears give natural sweetness, fiber and a crisp texture that balances cheese
• Goat cheese: Creamy goat cheese brings tangy protein, rich mouthfeel and a soft salty contrast
• Toasted walnuts: Toasted walnuts add crunchy omega 3 healthy fats and a toasty bitter note
• Dried cranberries: Sweet chewy cranberries supply quick sugar, antioxidants and pretty pops of color
• Balsamic vinegar: Balsamic vinegar gives bright tangy-sweet acidity that ties fruit and greens together
• Extra virgin olive oil: Olive oil supplies heart healthy monounsaturated fat and silky mouthfeel to dressing

Ingredient Quantities

• 5 to 6 cups mixed salad greens (spring mix or a combo of arugula and baby spinach)
• 2 ripe pears Bosc or Bartlett
• 1/2 cup crumbled goat cheese or blue cheese
• 1/2 cup toasted walnuts or pecans roughly chopped
• 1/4 cup dried cranberries optional
• 1 small shallot
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Toast the nuts: heat a dry skillet over medium, add 1/2 cup walnuts or pecans and toast, stirring, until fragrant and lightly browned, 3 to 5 minutes; set aside to cool and roughly chop.

2. Prep the pears: wash and slice 2 ripe Bosc or Bartlett pears into thin wedges or rounds; if you want to prevent browning toss slices with 1 tablespoon fresh lemon juice and set aside.

3. Crumble the cheese: measure 1/2 cup goat or blue cheese and crumble roughly, set aside.

4. Mince the shallot: finely chop 1 small shallot; for a milder flavor let it sit in the balsamic for 5 minutes after you combine the dressing ingredients.

5. Make the vinaigrette: in a small bowl or jar combine 3 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, the minced shallot, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; whisk or shake until combined, then slowly stream in 1/3 cup extra virgin olive oil while whisking to emulsify. If it feels too thick add a teaspoon of water at a time to loosen.

6. Taste and adjust the dressing: check for balance of sweet, sour and salt; add more honey if too tart, more vinegar if too flat, or a pinch more salt if needed.

7. Assemble the salad: put 5 to 6 cups mixed salad greens (spring mix or arugula and baby spinach) into a large bowl, add the pear slices, toasted nuts, 1/4 cup dried cranberries if using, and the crumbled cheese.

8. Dress just before serving: pour about half the vinaigrette over the salad and gently toss to coat; add more dressing only if needed — you can always add more but you cant take it away.

9. Final taste and serve: taste a leaf, adjust with a little extra salt, pepper or lemon juice if desired, then plate and serve immediately so the greens stay crisp.

Equipment Needed

1. Large dry skillet or frying pan for toasting nuts
2. Cutting board and a sharp chef’s knife for slicing pears and roughly chopping nuts
3. Small bowl or jar with lid you can shake for the vinaigrette
4. Whisk or a fork to emulsify the dressing
5. Measuring spoons and measuring cups for the vinegar oil honey mustard salt and pepper
6. Large salad bowl for assembling and tossing the greens
7. Salad tongs or servers and plates for serving
8. Citrus juicer or paring knife and a small bowl if you want to juice the lemon

FAQ

Pear Salad With Balsamic Vinaigrette (VIDEO) Recipe Substitutions and Variations

• Pears: swap with thinly sliced apples (Honeycrisp or Fuji) or ripe peaches in summer, or sliced persimmons for a sweeter, firmer bite.
• Goat cheese or blue cheese: use crumbled feta, ricotta salata, or shaved Parmesan if you want milder saltiness instead of tangy funk.
• Toasted walnuts or pecans: try toasted almonds, pepitas (pumpkin seeds), or sunflower seeds for crunch, or roasted chickpeas if you need a nut-free option.
• Balsamic vinegar / honey / Dijon: no balsamic? use red wine vinegar plus a teaspoon of honey or maple syrup, or apple cider vinegar with a little extra sweetener; regular yellow or whole grain mustard works instead of Dijon.

Pro Tips

1. Toast the nuts but dont leave the pan, they go from perfect to burned in like 30 seconds. Let them cool fully before chopping so they stay crunchy, and toss a tiny pinch of salt or a sprinkle of brown sugar right after toasting for extra flavor.

2. Use pears that are ripe but still a little firm so they slice clean, if they are too soft they get mushy. Slice them just before you serve, or very briefly toss with lemon juice if you gotta hold them.

3. Let the minced shallot sit in the vinegar 5 to 10 minutes to mellow the bite, that makes the dressing taste smoother. Whisk the oil in slowly or shake everything in a jar to get a nice emulsion, and if it feels tight add a teaspoon of warm water at a time.

4. Dress the salad lightly at first, toss gently and then add more if needed because you cant take dressing away. Add nuts at the end so they stay crunchy and crumble the cheese on top so it looks and tastes better, then taste a leaf and tweak salt or lemon.