Pear Pecan Fall Salad is a fresh break from the heavier dishes that tend to fill the table this time of year.
Crisp pears, dried cranberries, toasted pecans, feta, and tender baby greens give you plenty of texture without making the salad fussy.
It’s especially useful as a Thanksgiving side because you can prepare most of it ahead of time, then add the pears and dressing when you’re ready to serve.
You’ll need a skillet to toast the pecans, and a large salad bowl gives you enough room to toss everything without crushing the greens.
The apple cider vinaigrette is simple, with a little maple syrup to soften the vinegar’s sharpness.
There’s enough sweetness to work with the pears and cranberries without turning the salad into something dessert-like.
Serve this Fall salad alongside turkey, chicken, pork, or the usual holiday casseroles. It also works well when you need a lighter fall side for an everyday dinner.
Why You’ll Love This Pear Pecan Fall Salad
Plenty of Fall Texture
You have crisp pear slices, chewy cranberries, toasted pecans, creamy feta, and tender greens in every serving. Toasting the pecans is a small extra step, but it’s worth the few minutes.
A Fresh Thanksgiving Side
With casseroles, potatoes, stuffing, and other rich dishes on the table, a fresh salad gives everyone another option. The pears and cranberries keep it seasonal.
Ready in 20 Minutes
There isn’t much cooking involved. The pecans only need a few minutes in the skillet, and the rest is slicing, whisking, and tossing.
Easy to Prep Ahead
Toast the pecans and prepare the vinaigrette earlier in the day. Keep everything separate, then assemble the salad shortly before serving so the greens stay fresh.
Ingredient Substitutions
Mixed Baby Greens
Spring mix, baby spinach, arugula, or a combination of greens will work. Arugula has a more peppery flavor, so it’s a good choice if you want more contrast with the sweet pears.
Pears
Firm apples can replace the pears. Honeycrisp, Pink Lady, or Fuji apples have enough crunch to hold up well in the salad.
Pecans
Walnuts are the closest substitute. Sliced almonds or pistachios can also be used if that’s what you have available.
Dried Cranberries
Dried cherries, raisins, or chopped dried apricots can be used instead. Dried cherries are a particularly good match with pears and pecans.
Feta Cheese
Goat cheese is a good choice for a softer, creamier texture. Crumbled blue cheese works if you prefer something stronger, and shaved Parmesan can be used for a milder option.
Red Onion
Thinly sliced shallots are an easy substitute and have a slightly milder flavor. Green onions can also work when you want less bite.
Apple Cider Vinegar
White wine vinegar or red wine vinegar can replace the apple cider vinegar. The flavor will change slightly, but either one works for a simple vinaigrette.
Maple Syrup
Honey can replace the maple syrup in the vinaigrette using the same amount.
Dijon Mustard
Whole grain mustard is a good substitute and gives the vinaigrette a little more texture. Yellow mustard can work in a pinch, but it will have a sharper, more familiar mustard flavor.
Extra Virgin Olive Oil
Avocado oil can be used instead. Choose a mild-flavored oil so it doesn’t overpower the pears and maple vinaigrette.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
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Pear Pecan Fall Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 10 ounces Mixed baby greens
- 2 Firm ripe pears thinly sliced
- ½ cup dried cranberries
- ½ cup pecan halves
- ⅓ cup crumbled feta cheese
- ¼ cup red onion thinly sliced
For the Apple Cider Vinaigrette
- 3 tablespoon apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Place the pecans in a dry large skillet over medium heat and toast for 3 to 5 minutes, stirring frequently, until fragrant. Remove from the heat and let cool.
- Place the mixed greens, pears, dried cranberries, toasted pecans, feta cheese, and red onion in a large salad bowl.
- Whisk the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until combined.
- Drizzle the vinaigrette over the salad just before serving and gently toss to coat.
Notes
Tips and Tricks
Choose firm pears – Use ripe pears that still feel firm enough to slice cleanly. Very soft pears can become mushy when the salad is tossed. Keep the pears fresh – If you need to slice the pears ahead of time, toss them with a small amount of lemon juice to slow browning. Let the pecans cool – Cool the toasted pecans before adding them to the greens so they don’t wilt the salad. Dress just before serving – Keep the vinaigrette separate until you’re ready to eat. This is especially important when preparing the salad ahead.Storing
Refrigerator – Store leftover salad in an airtight container in the refrigerator for up to 2 days. The greens will soften once dressed, so the salad is best the day it’s prepared. Make ahead – Store the greens, toasted pecans, vinaigrette, and remaining ingredients separately in the refrigerator. Slice the pears closer to serving time for the best texture and appearance.Nutrition
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