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This eye-catching pear salad packed with walnuts, feta, and cranberries has become my go-to option when I need to impress dinner guests without spending forever in the kitchen. The tender pears blend perfectly with tangy feta and crunchy nuts, while the homemade maple dressing brings everything together into a delicious blend of fall flavors.
I threw this salad together during a last-minute rush before friends showed up and I needed something quick but fancy. They all loved it so much they asked for the recipe before leaving, and now it appears at almost every gathering I host from autumn through winter.
Ingredients
- Spring mix greens: Provide a tender base that lets other ingredients shine
- Ripe Bartlett or Anjou pears: Add juicy sweetness and soft texture
- Walnuts or pecans: Deliver essential crunch and nutty flavor when toasted
- Feta cheese: Brings creamy tanginess that balances the sweetness
- Dried cranberries: Supply chewy texture and tart flavor pops
- Shallot: Creates a flavorful foundation for dressing without overwhelming
- Apple cider vinegar: Adds the perfect acidity that complements the pears
- Pure maple syrup: Contributes sweetness with deep, cozy notes
- Dijon mustard: Emulsifies the dressing and adds subtle heat
Tempting Instructions
- Toast the Nuts:
- Spread your walnuts or pecans on a clean baking sheet and bake them at 350°F for 8-10 minutes until fragrant and crunchy. Transfer them to a cutting board immediately to stop cooking, and roughly chop once cooled. This makes them extra tasty and gives them that satisfying crunch.
- Prepare the Dressing:
- Combine minced shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until blended. The mixture will be somewhat thick thanks to the mustard, which helps it cling to your greens.
- Assemble the Base:
- In a large bowl, mix your spring greens with half of your sliced pears, feta, cranberries, and toasted nuts. This ensures you'll get goodies in every bite throughout the salad.
- Dress with Care:
- Gradually drizzle just enough dressing to lightly coat everything. Toss gently between additions to avoid drowning the greens. You want everything lightly coated but not soaked, so each ingredient maintains its distinct flavor.
- Add Final Garnishes:
- Place the remaining pears, feta, cranberries, and nuts on top and give a final gentle toss. This trick makes your salad look stunning with visible toppings instead of having everything sink to the bottom.
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The maple syrup truly transforms this dressing. I ran short once and substituted honey, and while it wasn't terrible, it lacked that special autumn warmth real maple delivers. My grandmother always claimed quality maple syrup's worth the extra cost, and for this dish, she was absolutely right.
Make-Ahead Tips
You can prep many components beforehand for lightning-fast assembly when you're ready to eat. Toast the nuts up to 3 days early and store them in an airtight container. The dressing will keep in your fridge for 5 days, but bring it to room temp and whisk it before using. Don't cut the pears or combine everything until serving time to prevent browning and keep everything crisp.
Simple Substitutions
This salad works brilliantly with whatever ingredients you have around. Try goat cheese or blue cheese if you don't like feta. Apples can replace pears based on what's in season. You can use pistachios or almonds instead of walnuts, or swap dried cherries for cranberries. The basic formula remains the same—fresh fruit, crunchy nuts, creamy cheese, and dried fruit—so it'll turn out wonderful regardless of which specific items you choose.
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Serving Suggestions
This versatile salad pairs wonderfully with roasted chicken, grilled salmon, or a rich soup. For a complete meal, add some grilled chicken or a handful of quinoa. During holiday feasts, it offers a refreshing contrast to heavy sides like mashed potatoes and stuffing. I particularly enjoy serving it alongside my maple glazed pork tenderloin—the flavors complement each other perfectly for a complete autumn dinner.
Seasonal Adaptations
While this dish truly excels in fall and winter when pears are at their peak, you can easily adjust it for any time of year. In summer, swap pears for peaches or nectarines and create a brighter dressing with lemon juice. Spring works well with strawberries and tender greens, while winter can feature blood oranges or pomegranate seeds. The concept stays consistent, but the ingredients shift based on what's freshest right now.
Common Questions
- → What's the best way to toast walnuts?
Heat your oven to 350°F. Lay out walnut halves on a baking sheet with nothing else added. Bake them for about 8–10 minutes until they smell nutty and good. Make sure they're totally cool before you add them to your salad.
- → Can feta be swapped out?
For sure! Try some goat cheese or blue cheese instead, or go with a dairy-free choice if that's what you need.
- → Which pears are ideal for this recipe?
Anjou or Bartlett pears work great! They're super juicy and sweet, but don't be afraid to try different kinds to find your favorite.
- → Can the dressing be prepped early?
Sure thing! Store it in the fridge in a closed jar for up to a week. Just give it a good shake or stir before you pour it on your salad.
- → How can I save leftovers without ruining them?
Keep all the parts in different containers in your fridge for up to 2 days. Only toss everything together right when you're ready to eat it.