Weight Watchers Friendly
Pear Cranberry Walnut Salad is a good choice when the rest of the meal is on the heavier side.
The fresh greens and pears keep things light and crisp, with dried cranberries, walnuts, feta, and thin slices of red onion mixed in.
The maple Dijon dressing has just enough sweetness for the pears and cranberries, but the apple cider vinegar and mustard keep it from becoming too sweet.
You’ll only need a large mixing bowl and a small bowl for the dressing, so there isn’t much cleanup afterward.
This is especially good for Thanksgiving and fall dinners because there’s no cooking involved.
Most of the salad can be prepared ahead, but wait to slice the pears and add the dressing until close to serving. That keeps the pears fresh and the greens from wilting.
Why You’ll Love This Pear Cranberry Walnut Salad
Ready in 15 Minutes
There’s nothing to cook. Slice the pears and onion, whisk the dressing, and assemble the salad. That’s helpful when the oven and stovetop are already busy with the rest of dinner.
A Fresh Side for a Heavier Meal
The crisp greens and fresh pears are a nice change next to casseroles, roasted meats, potatoes, and other rich fall dishes. The walnuts add plenty of crunch, too.
Works Well for the Holidays
The pears, cranberries, walnuts, and maple dressing make sense for both Thanksgiving and Christmas. It also adds some fresh color to a table filled with baked and roasted side dishes.
Ingredient Substitutions
Apples for Pears
Use a crisp apple such as Honeycrisp, Pink Lady, or Gala when pears aren’t available. Slice it thinly so it mixes easily with the greens.
Pecans for Walnuts
Chopped pecans are an easy swap and keep the same fall flavor without changing the salad very much.
Goat Cheese for Feta
Crumbled goat cheese can replace the feta. It will give the salad a softer, creamier texture and a slightly different tang.
Baby Spinach for Spring Greens
Baby spinach works well on its own, or use a mixture of spinach and spring greens.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Pear Cranberry Walnut Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Salad:
- 8 cups mixed spring greens
- 2 ripe pears thinly sliced
- ¾ cup dried cranberries
- ¾ cup walnut halves roughly chopped
- ½ cup crumbled feta cheese
- ¼ cup red onion thinly sliced
For the Maple Dijon Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the mixed spring greens, pears, dried cranberries, walnuts, feta cheese, and red onion in a large mixing bowl.
- Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper to a small bowl, then whisk with a wire whisk until blended.
- Drizzle the dressing over the salad just before serving, then gently toss to coat.
Notes
Tips and Tricks
Wait on the pears – Slice the pears shortly before serving so they stay fresh and don’t have time to brown. Dress at the last minute – Keep the dressing separate until serving time. Spring greens wilt quickly once dressed. Choose firm-ripe pears – Pears should have some sweetness but still be firm enough to slice cleanly. Very soft pears can become mushy when the salad is tossed.Storing
Refrigerator – Store leftover salad in an airtight container in the refrigerator for up to 2 days. The greens will soften once dressed, so leftovers are best eaten as soon as possible. Make ahead – Prepare the dressing up to 3 days ahead and refrigerate it in a covered container. The walnuts, cranberries, feta, and sliced onion can also be prepared ahead and stored separately. Slice the pears and assemble the salad shortly before serving.Nutrition
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