Name: Pear Salad with Balsamic Vinaigrette Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 ripe pears, thinly sliced; 5 cups mixed greens or arugula; ½ cup roasted beets, chopped; ⅓ cup candied or toasted pecans; ¼ cup dried cranberries (optional); Crumbled goat cheese or feta (optional); 3 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; ¼ teaspoon garlic powder or 1 small clove minced; ¼ cup extra virgin olive oil; Salt and freshly ground black pepper, to taste

Crisp, sweet, and bursting with refreshing flavors, Pear Salad with Balsamic Vinaigrette is a beautifully balanced dish that satisfies your cravings for something light yet satisfying. Juicy slices of ripe pear rest atop a bed of tender greens, accompanied by crunchy candied pecans, earthy roasted beets, and a drizzle of rich balsamic vinaigrette that ties everything together with a tangy-sweet flair. It’s the kind of salad that feels fancy but is incredibly easy to make—perfect for both weekday lunches and elegant dinner parties.

Pear Salad with Balsamic Vinaigrette Recipe

This salad is a celebration of textures and contrasts. You’ll love how the creamy pears pair with the crunchy nuts and fresh greens, while the balsamic dressing adds depth without overpowering the natural sweetness of the fruit. Whether you’re looking for healthy lunch ideas, an elegant side dish, or a quick meal packed with nutrients and flavor, this pear salad checks all the boxes.

Why You’ll Love This Pear Salad with Balsamic Vinaigrette

Fast & Fresh: You can toss it together in under 15 minutes—ideal for busy days.
Versatile: Works as a side dish or a main when topped with protein.
Flavor-Packed: Combines sweet, savory, tangy, and nutty in one bite.
Seasonal & Elegant: Great for fall and winter but easily adaptable year-round.
Nutrient-Rich: Full of vitamins, fiber, and healthy fats.

Ready to explore how to prepare it like a pro?

Preparation Phase & Tools to Use

Creating this Pear Salad with Balsamic Vinaigrette is as enjoyable as eating it—especially when you’re equipped with the right tools. Each item you use helps maintain the freshness, texture, and flavor balance of the ingredients.

Sharp Chef’s Knife: Essential for cleanly slicing pears and chopping greens without bruising them.
Cutting Board: Use a stable one with enough surface area to keep your workspace organized.
Large Salad Bowl: Crucial for tossing the greens without spilling—go for glass or ceramic to prevent flavors from absorbing.
Small Mixing Bowl & Whisk: Needed for combining and emulsifying your balsamic vinaigrette until silky smooth.
Tongs or Salad Servers: Allow for gentle tossing without crushing delicate ingredients.
Measuring Spoons: Precision matters with the vinaigrette—too much vinegar can throw off the balance.

These tools keep the prep clean, quick, and efficient while preserving the elegance of the final dish.

Preparation Tips

Choose Ripe but Firm Pears: Look for pears that yield slightly to pressure but don’t bruise easily. Bosc or Bartlett work beautifully.
Pre-chill Your Greens: Keep your arugula or mixed greens crisp by storing them in the fridge until right before assembly.
Roast Beets in Advance: Save time by roasting or buying pre-cooked beets a day ahead—let them cool completely before slicing.
Make the Dressing Fresh: Whisk your vinaigrette just before serving for best flavor and consistency.
Toast the Pecans: A quick toasting in a dry pan brings out their buttery flavor and enhances crunch.

A little planning during prep goes a long way in elevating this dish from good to gourmet.

Ingredients for This Pear Salad with Balsamic Vinaigrette

This salad blends a handful of fresh, wholesome ingredients to deliver big on flavor and texture. Here’s what you’ll need to bring it to life:

For the Salad:

2 ripe pears, thinly sliced (Bosc or Bartlett recommended)
5 cups mixed greens or arugula
½ cup roasted beets, chopped or sliced (store-bought or homemade)
⅓ cup candied or toasted pecans
¼ cup dried cranberries (optional for a sweet-tart bite)
Crumbled goat cheese or feta (optional, for a creamy, tangy note)

For the Balsamic Vinaigrette:

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (adjust to taste)
¼ teaspoon garlic powder or 1 small clove of garlic, minced
¼ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

These ingredients come together to create a vibrant, flavorful, and nutrient-packed salad that works beautifully as a light meal or a colorful side dish.

Pear Salad with Balsamic Vinaigrette Recipe 1

Step-by-Step Instructions

Step 1: Prep the Ingredients

Wash and dry the greens thoroughly using a salad spinner or clean towel. Thinly slice the pears (no need to peel unless you prefer). If you’re using whole roasted beets, peel and chop them into bite-sized pieces. Toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, then set aside.

Step 2: Make the Balsamic Vinaigrette

In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth. Taste and adjust sweetness or acidity as desired.

Step 3: Assemble the Salad

In a large salad bowl, add the mixed greens. Scatter the roasted beets, pear slices, and dried cranberries (if using) evenly over the top. Sprinkle with toasted pecans and crumbled goat cheese or feta if desired.

Step 4: Drizzle & Toss

Just before serving, drizzle the balsamic vinaigrette over the salad. Use tongs or clean hands to gently toss everything together until the ingredients are evenly coated. Alternatively, serve the dressing on the side for guests to drizzle as they like.

Step 5: Final Touch (Optional)

Add a light extra drizzle of balsamic glaze over the top for a dramatic and flavorful finish, especially if serving guests or plating for presentation.

This easy, elegant salad is now ready to enjoy!

Notes

Make-Ahead Friendly: You can prep all the components in advance—just keep them stored separately and assemble just before serving.
Dressing Customization: Swap balsamic vinegar with apple cider vinegar for a fruitier note, or add a splash of lemon juice for brightness.
Cheese Choices: Goat cheese adds tang, while blue cheese lends boldness. For dairy-free, skip the cheese or use a vegan alternative.
Nut Options: If you don’t have pecans, walnuts or slivered almonds work well too.
Low-Sugar Tip: Use unsweetened dried cranberries or skip them to reduce sugar.

Watch Out for These Mistakes While Cooking

Using Overripe Pears: Mushy pears will fall apart in the salad—go for ones that are ripe but firm to hold their shape.
Overdressing the Greens: A heavy hand with vinaigrette can cause the greens to wilt quickly. Start light and add more if needed.
Skipping the Toasting Step: Raw nuts lack depth—always toast them for flavor and crunch.
Mixing Too Early: Wait to combine everything until right before serving to maintain freshness and texture.
Uneven Cutting: Try to slice the pears and beets uniformly for balanced bites and visual appeal.
Forgetting to Taste the Dressing: Always give your vinaigrette a quick taste and adjust before pouring—it makes all the difference.

A little attention to detail makes this salad truly shine!

What to Serve With Pear Salad with Balsamic Vinaigrette?

While Pear Salad with Balsamic Vinaigrette is vibrant and satisfying on its own, pairing it thoughtfully can turn a simple meal into a true feast. Whether you’re planning a lunch spread, a dinner party, or just a cozy evening meal, these pairings will elevate your table.

8 Delicious Recommendations:

Grilled Chicken Breast: Lightly seasoned chicken brings hearty protein without overpowering the salad’s flavors.
Seared Salmon: The richness of salmon beautifully complements the sweetness of the pears and the tang of the vinaigrette.
Butternut Squash Soup: A creamy, earthy soup pairs nicely for a comforting autumn-inspired meal.
Quiche Lorraine: A flaky, savory quiche adds a luxurious, buttery contrast.
Roasted Pork Tenderloin: The slightly sweet pork flavors harmonize with the salad’s fruity notes.
Garlic Breadsticks: Crisp, warm breadsticks are perfect for soaking up any extra vinaigrette.
Risotto Primavera: A veggie-loaded risotto brings creaminess and color to the table.
Charcuterie Board: Pair it with a spread of cured meats, cheeses, and olives for a rustic, shareable meal.

With these combinations, you can enjoy the salad as part of a light meal or a complete, festive menu.

Storage Instructions

Pear Salad with Balsamic Vinaigrette is best enjoyed fresh, but if you have leftovers or want to prep ahead, here’s how to keep everything tasting great:

Store Components Separately: Keep greens, pears, beets, nuts, and dressing in separate airtight containers. This helps maintain their individual textures and prevents sogginess.
Greens: Store in a sealed container lined with a paper towel to absorb moisture, keeping them crisp for up to 3 days.
Pears: Sliced pears can brown quickly. To slow this, toss them lightly with lemon juice and store in a sealed container for up to 1 day.
Vinaigrette: Homemade balsamic dressing will last in the fridge for up to 1 week. Shake or whisk before using.
Fully Assembled Salad: If already dressed, try to eat within 24 hours as the greens will wilt.

Pro Tip: If prepping for an event, assemble everything but the pears and dressing ahead of time. Add those just before serving for the freshest result.

Estimated Nutrition

Please note that actual values may vary slightly depending on exact ingredients and portion sizes.

Calories: ~280 per serving
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 5mg (if using cheese)
Sodium: 150mg
Total Carbohydrates: 25g
Fiber: 4g
Sugars: 15g (from pears, cranberries, and dressing)
Protein: 4g

This salad is a fantastic choice for a nutritious, fiber-rich meal packed with healthy fats and natural sweetness!

Frequently Asked Questions

1. Can I make Pear Salad with Balsamic Vinaigrette ahead of time?

Yes! You can prep all the ingredients separately ahead of time. Assemble the salad and dress it just before serving to maintain the best texture and freshness.

2. What type of pears are best for this salad?

Bosc and Bartlett pears are excellent choices because they are sweet, juicy, and hold their shape well after slicing.

3. How do I keep sliced pears from browning?

Toss the pear slices with a bit of lemon juice immediately after slicing to slow oxidation and keep them looking fresh.

4. Can I substitute another dressing instead of balsamic vinaigrette?

Definitely! A honey mustard vinaigrette, raspberry vinaigrette, or even a simple lemon and olive oil dressing would work nicely with the flavors.

5. Is there a way to make this salad vegan?

Yes. Simply omit the cheese or use a vegan alternative, and ensure your vinaigrette ingredients (like Dijon mustard) are vegan-friendly.

6. What nuts can I use instead of pecans?

Walnuts, almonds, or pistachios are great alternatives. Toast them lightly to bring out their flavor.

7. How do I make it more filling for a main meal?

Top the salad with grilled chicken, salmon, shrimp, or tofu to add protein and turn it into a hearty main course.

8. Can I use store-bought dressing instead of making my own?

Of course! A good-quality balsamic vinaigrette from the store can save time. Just choose one without too much added sugar for the best balance of flavors.

Conclusion

Pear Salad with Balsamic Vinaigrette is a beautiful blend of sweet, savory, and tangy elements that come together in just minutes. It’s a flexible dish, perfect for busy weeknights, special gatherings, or anything in between. With a few simple ingredients and a little bit of love, you’ll have a salad that’s vibrant, nourishing, and incredibly satisfying. Whether you enjoy it as a light entrée or an elegant starter, this pear salad will quickly become one of your favorite easy and healthy food ideas!