Description
This Pear Salad with Balsamic Vinaigrette features ripe, thinly sliced pears combined with mixed greens, toasted pecans, tangy blue cheese, dried cranberries, red onion, and cherry tomatoes. Tossed in a homemade balsamic vinaigrette, this salad is a perfect balance of sweet, savory, and tangy flavors. It’s a fresh, light, and elegant dish ideal for a quick lunch or a beautiful starter for dinner.
Ingredients
Scale
Salad
- 2 ripe pears, thinly sliced
- 6 cups mixed salad greens (such as arugula, baby spinach, or lettuce)
- 1/2 cup pecans, toasted
- 1/4 cup crumbled blue cheese or goat cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard until the dressing is well emulsified. Season with salt and pepper to taste and set aside.
- Toast the pecans: Heat a dry skillet over medium heat and toast the pecans for about 5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let them cool.
- Prepare the salad base: In a large salad bowl, place the mixed salad greens as the foundation for the salad.
- Add toppings: Arrange the thinly sliced pears, toasted pecans, crumbled blue cheese, dried cranberries, thinly sliced red onion, and halved cherry tomatoes evenly over the greens.
- Dress the salad: Whisk the vinaigrette once more, then pour it over the salad ingredients. Toss gently to combine and coat all ingredients lightly and evenly with the dressing.
- Serve immediately: Enjoy the salad fresh to appreciate the crisp textures and vibrant flavors at their best.
Notes
- Choose ripe but firm pears to ensure they hold their shape in the salad.
- Toasting pecans enhances their flavor and adds a wonderful crunch.
- Blue cheese can be substituted with goat cheese if preferred for a milder taste.
- For a vegan version, omit the cheese and replace honey with maple syrup or agave nectar.
- This salad is best served immediately but can be prepared ahead by keeping components separate and combining just before serving.
