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Overhead view of pear pecan fall salad with mixed greens, sliced pears, dried cranberries, toasted pecans, crumbled feta, and red onion in a black bowl on a rustic wood table.

Pear Pecan Fall Salad

Nesting Lane
Pear Pecan Fall Salad is an easy autumn side dish with crisp pears, toasted pecans, cranberries, feta, and apple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

Large Skillet
Cutting Board
Sharp Knife
Large Salad Bowl
Small Bowl
Whisk

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

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

Estimated WW Points: 5  (Check the official WW App for exact points)

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

Calories: 146kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 148mgPotassium: 160mgFiber: 2gSugar: 12gVitamin A: 418IUVitamin C: 11mgCalcium: 19mgIron: 1mg
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