Oh, you guys—this Pear Salad with Balsamic Vinaigrette is so fresh and delicious! It’s sweet, tangy, and crunchy all at once. Trust me, you’re gonna love it.
The juicy pears with the crisp greens and crunchy nuts? Total perfection. Plus, the balsamic vinaigrette ties it all together with a tangy punch. It’s so easy and so fancy!
I love serving this at dinner parties or for a quick lunch. It’s light but super satisfying. Once you try it, you’ll want to make it every day!
Let’s make it together! Grab your pears, greens, and balsamic—I’ll show you how easy it is. You’re gonna love every bite!
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sweet pears, tangy vinaigrette, and creamy cheese creates a perfect balance of flavors.
- Quick and Easy: Ready in about 20 minutes, this salad is simple to prepare, even for beginners.
- Versatile: It works as a light main course, a side for grilled meats, or a festive starter for holiday meals.
- Naturally Gluten-Free: Great for those with dietary restrictions.
What You Need to Know Before You Start
- Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: About 20 minutes - Servings:
This recipe serves 4 as a side or 2 as a main dish. - Difficulty:
Easy enough for beginners and a breeze for seasoned cooks.
Required Kitchen Tools
- Large salad bowl
- Small whisk or jar with lid (for vinaigrette)
- Sharp knife
- Cutting board
Ingredients for the Salad and Vinaigrette
Here’s what you’ll need to make this fresh, flavorful salad (exact measurements are in the recipe card below):
- For the Salad:
- 5 ounces fresh arugula
- 3 ripe pears (any variety), thinly sliced
- ½ small red onion, thinly sliced
- 4–5 ounces goat cheese, crumbled
- 1 cup dried cranberries
- ½ cup pecans, toasted and cooled
- For the Balsamic Vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced or grated
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Variations for Pear Salad with Balsamic Vinaigrette
- Swap the Greens: Substitute arugula with baby spinach, mixed greens, or romaine for a milder base.
- Try Different Cheese: Use blue cheese, feta, or shaved Parmesan instead of goat cheese.
- Add Protein: Include grilled chicken, shrimp, or tofu to make it a more filling meal.
- Fruit Options: Try apples, figs, or berries for a different twist.
- Nut Swap: Use walnuts, almonds, or sunflower seeds for a different crunch.
How to Make Pear Salad With Balsamic Vinaigrette Step-by-Step Instructions
1. Make the Balsamic Vinaigrette
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. If using a jar, seal it tightly and shake vigorously. Taste and adjust seasoning if needed.
2. Prepare the Salad Ingredients
Wash and dry the arugula. Slice the pears thinly, removing the cores. Slice the red onion into thin slivers. Toast the pecans lightly in a dry pan until fragrant, about 3-5 minutes, then let cool.
3. Assemble the Salad
In a large bowl, combine the arugula, pears, red onion, crumbled goat cheese, cranberries, and pecans. Drizzle the vinaigrette over the top.
4. Toss and Serve
Gently toss the salad to evenly coat all ingredients with the vinaigrette. Serve immediately for the freshest taste.
Serving and Decoration
This salad looks beautiful on a large platter or in a shallow salad bowl. For a touch of elegance, arrange the pear slices on top and scatter extra pecans and cranberries. Crumble a little extra goat cheese for added creaminess and sprinkle with a pinch of black pepper.
Serve it alongside grilled chicken, roasted turkey, or as a festive starter at holiday dinners.
Storing Pear Salad
- Without Dressing: If making ahead, keep the salad ingredients and vinaigrette separate. Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
- With Dressing: Once dressed, the salad is best eaten immediately, but leftovers can be stored in an airtight container for up to 1 day. The greens may wilt slightly.
Tips and Tricks for Success
- Choose Ripe Pears: Look for pears that are just tender but not too soft, to maintain texture.
- Toast the Pecans: This enhances their flavor and adds a delightful crunch.
- Toss Gently: Pears and delicate greens can bruise easily; use light hands or tongs.
- Serve Fresh: Assemble the salad just before serving to keep it crisp.
Nutrition
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | ~320 |
| Protein | ~6g |
| Carbohydrates | ~25g |
| Fat | ~22g |
| Fiber | ~4g |
| Sugars | ~18g |
| Sodium | ~250mg |
Pear Salad With Balsamic Vinaigrette
Course: Uncategorized4
servings20
minutes20
minutes320
kcalIngredients
- For the Salad:
5 oz fresh arugula
3 ripe pears, thinly sliced
½ small red onion, thinly sliced
4–5 oz goat cheese, crumbled
1 cup dried cranberries
½ cup toasted pecans
- For the Balsamic Vinaigrette:
⅓ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 garlic clove, minced or grated
¼ tsp fine sea salt
⅛ tsp freshly ground black pepper
Directions
- Make Vinaigrette: In a small bowl or jar, whisk together all vinaigrette ingredients.
- Prepare Ingredients: Wash and dry arugula. Slice pears and onion. Toast pecans if needed.
- Assemble Salad: Combine arugula, pears, onion, goat cheese, cranberries, and pecans in a bowl.
- Dress and Toss: Drizzle vinaigrette over salad and toss gently. Serve immediately.
Can I use pre-made balsamic vinaigrette?
Yes, but homemade provides a fresher flavor.
What pears work best?
Bosc, Bartlett, or Anjou pears work well for their sweetness and texture.
Can I make it ahead?
Yes. Keep the vinaigrette separate and toss just before serving.
Conclusion
I’ve used these simple, fresh ingredients to create a salad that balances sweet, tangy, and savory flavors. With a touch of crunch from pecans and creamy richness from goat cheese, this pear salad is versatile and satisfying. It’s a recipe that’s equally suited to a weeknight dinner or a holiday table.
