Name: Winter Pear Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 ripe pears, thinly sliced; 6 cups mixed greens (arugula, spinach, or spring mix); 1/3 cup crumbled blue cheese or goat cheese; 1/3 cup candied or toasted pecans or walnuts; 1/4 cup dried cranberries or pomegranate seeds; 1/4 small red onion, thinly sliced (optional); 1/4 cup olive oil; 2 tbsp apple cider vinegar or balsamic vinegar; 1 tsp Dijon mustard; 1 tbsp honey or maple syrup; Salt, to taste; Black pepper, to taste

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This Winter Pear Salad is a fresh, vibrant dish that brings brightness and crunch to colder days. I love how the juicy sweetness of ripe pears pairs with crisp greens, creamy cheese, and crunchy nuts—all tied together with a tangy homemade dressing. It’s light enough to serve as a starter but hearty enough to enjoy as a main when I want something refreshing yet satisfying.

Why You’ll Love This Recipe

I love this salad because it’s the perfect mix of textures and seasonal flavors. The pears add natural sweetness, while the creamy cheese gives richness. The nuts bring that toasty crunch I crave in every bite. It’s elegant enough for a holiday table but easy enough for a weekday lunch. Plus, it’s endlessly customizable—I can make it my own with whatever I have in the fridge. Winter Pear Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe pears (thinly sliced)
Mixed greens (like arugula, spinach, or spring mix)
Crumbled blue cheese or goat cheese
Candied or toasted pecans or walnuts
Dried cranberries or pomegranate seeds
Red onion (thinly sliced, optional)

For the dressing:

Olive oil
Apple cider vinegar or balsamic vinegar
Dijon mustard
Honey or maple syrup
Salt
Black pepper

Directions

I start by whisking together the dressing: olive oil, vinegar, Dijon mustard, honey, salt, and pepper. I taste and adjust the sweetness or acidity if needed.
In a large bowl, I toss the mixed greens with just enough dressing to coat them lightly.
I gently layer the sliced pears over the greens.
I sprinkle on the cheese, nuts, cranberries, and red onions if using.
I drizzle a little more dressing over the top just before serving, or I serve the extra on the side.

Servings and timing

This recipe serves 4 people as a side or 2 as a main.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

Sometimes I swap the pears for apples or add roasted butternut squash or sweet potatoes for extra warmth. For a protein boost, I add grilled chicken or roasted chickpeas. I also like to try different cheeses like feta or shaved Parmesan, and I’ve used almonds or pistachios when I’m out of walnuts. The dressing can also be made creamy by adding a spoonful of Greek yogurt or mayo.

Storage/reheating

This salad is best enjoyed fresh. If I need to store leftovers, I keep the dressing and salad separate to avoid sogginess. I store the undressed salad in an airtight container in the fridge for up to 2 days. The dressing stays good in a jar for about a week. I don’t reheat this salad—it’s meant to be served cold or at room temperature. Winter Pear Salad

FAQs

What type of pear works best?

I usually go for Bosc or Anjou pears because they’re firm and sweet without being too soft. I slice them thin so they hold their shape in the salad.

Can I make this salad ahead of time?

Yes, I prep the ingredients and keep them separate. I slice the pears last and toss everything together just before serving to keep it fresh.

What cheese goes best in this salad?

I love the sharpness of blue cheese, but goat cheese gives a milder, creamy flavor. Feta or even shaved Parmesan also work well depending on my mood.

How can I keep the pears from browning?

I toss the pear slices in a little lemon juice after cutting. It helps preserve their color and adds a fresh brightness to the salad.

Is there a nut-free option?

Absolutely. I skip the nuts or use roasted sunflower or pumpkin seeds instead—they still add crunch without allergens.

Conclusion

This Winter Pear Salad is a refreshing, colorful dish that brings life to colder days. With its balance of sweet, creamy, crunchy, and tangy, it’s the kind of salad that feels special every time I make it. Whether I serve it for lunch, with dinner, or as part of a holiday spread, it’s always a crisp, delicious hit.