Name: Pear and Candied Pecan Salad with Balsamic Vinaigrette
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups mixed greens (arugula, spinach, or spring mix); 2 ripe pears (Bartlett or Anjou), thinly sliced; 1/2 cup candied pecans; 1/4 cup crumbled feta or goat cheese (optional); 1/4 small red onion, thinly sliced; 2 tbsp dried cranberries or pomegranate seeds (optional); 3 tbsp balsamic vinegar; 1/4 cup olive oil; 1 tsp Dijon mustard; 1 tbsp maple syrup or honey; Salt and pepper to taste; 1 small garlic clove, minced (optional)

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Pear and Candied Pecan Salad with Balsamic Vinaigrette is one of those salads I make when I want something light, elegant, and bursting with flavor. Sweet pears, crunchy candied pecans, and crisp greens all come together under a tangy balsamic vinaigrette. It’s fresh, vibrant, and always makes an impression—whether I’m serving it as a side dish or enjoying it as a full meal.

Why You’ll Love This Recipe

I love this salad for its perfect blend of textures and flavors—juicy fruit, crunchy nuts, creamy cheese, and a sharp, slightly sweet dressing. It’s easy to assemble, but feels fancy enough for entertaining. The candied pecans add a special touch, and the balsamic vinaigrette ties everything together beautifully. It’s my go-to when I want a salad that feels like more than just greens on a plate.

Ingredients

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

For the salad:

Mixed greens (like arugula, spinach, or spring mix)
Ripe pears (such as Bartlett or Anjou), thinly sliced
Candied pecans
Crumbled feta or goat cheese (optional but delicious)
Red onion, thinly sliced
Dried cranberries or pomegranate seeds (optional for extra color and sweetness)

For the balsamic vinaigrette:

Balsamic vinegar
Olive oil
Dijon mustard
Maple syrup or honey
Salt and pepper
Garlic (minced or grated, optional for more depth)

Directions

I start by preparing the vinaigrette. I whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until emulsified. Sometimes I add a touch of garlic for a stronger flavor.
In a large bowl or on a serving platter, I arrange the mixed greens as the base.
I layer on the sliced pears, red onions, candied pecans, and crumbled cheese. If I’m using dried cranberries or pomegranate seeds, I sprinkle those over the top too.
Just before serving, I drizzle the vinaigrette over the salad and gently toss or leave it drizzled for a more elegant presentation.

Servings and timing

This recipe makes about 4 servings as a side dish or 2–3 servings as a light main. It takes about 15 minutes to put together from start to finish, especially if I already have candied pecans on hand.

Variations

Sometimes I swap the pears for apples when I don’t have any on hand—Honeycrisp or Fuji work great. I also like using blue cheese crumbles for a sharper flavor or adding cooked quinoa to turn it into a more filling meal. For a holiday twist, I’ve even added roasted butternut squash or beets.

storage/reheating

If I want to prep ahead, I keep all the components separate and store them in airtight containers in the fridge. The vinaigrette keeps for about a week. Once dressed, the salad is best eaten immediately, since the greens will wilt. I don’t reheat this salad—it’s meant to be enjoyed cold or at room temperature.

FAQs

What’s the best pear variety for this salad?

I like using Bartlett or Anjou pears because they’re sweet, juicy, and hold their shape well when sliced. I just make sure they’re ripe but not mushy.

Can I make candied pecans at home?

Yes, I often make them by tossing pecans with a little sugar and cinnamon in a pan or baking them until crispy. It only takes a few minutes and makes a big difference.

Is this salad good for meal prep?

Sort of—I prep everything ahead but keep the dressing and pears separate until just before serving so nothing gets soggy or discolored.

What cheese works best in this recipe?

Goat cheese adds creaminess and tang, but feta or blue cheese also pair beautifully with the sweet and savory flavors.

Can I use store-bought dressing?

Yes, if I’m short on time, I use a high-quality balsamic vinaigrette from the store. But homemade really takes it to the next level.

Conclusion

Pear and Candied Pecan Salad with Balsamic Vinaigrette is one of those dishes that looks as beautiful as it tastes. With sweet fruit, crunchy nuts, creamy cheese, and bold dressing, it brings a touch of elegance to any meal. Whether I’m making it for guests or enjoying a quick lunch, it always hits that perfect balance of fresh and flavorful.

Pear and Candied Pecan Salad with Balsamic Vinaigrette

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Pear and Candied Pecan Salad with Balsamic Vinaigrette is a fresh, flavorful salad combining sweet pears, crunchy candied pecans, and creamy cheese on a bed of mixed greens, finished with a tangy homemade balsamic vinaigrette. Elegant enough for entertaining, yet easy enough for everyday meals.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2–3 servings (main) or 4 servings (side)
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegetarian

Ingredients

4 cups mixed greens (arugula, spinach, or spring mix)
2 ripe pears (Bartlett or Anjou), thinly sliced
1/2 cup candied pecans
1/4 cup crumbled feta or goat cheese (optional)
1/4 small red onion, thinly sliced
2 tbsp dried cranberries or pomegranate seeds (optional)
3 tbsp balsamic vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 tbsp maple syrup or honey
Salt and pepper to taste
1 small garlic clove, minced (optional)

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Instructions

In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, pepper, and garlic (if using) until emulsified.
On a large platter or in a salad bowl, arrange the mixed greens as a base.
Layer the sliced pears, red onions, candied pecans, and crumbled cheese over the greens.
Sprinkle with dried cranberries or pomegranate seeds, if using.
Just before serving, drizzle with the balsamic vinaigrette and toss gently or serve with dressing drizzled for presentation.

Notes

Swap pears with apples like Honeycrisp or Fuji if preferred.
Blue cheese offers a bolder flavor alternative to feta or goat cheese.
Add cooked quinoa, roasted squash, or beets to make it more filling.
Homemade candied pecans elevate the flavor—toast with sugar and cinnamon in a pan.
Store components separately for meal prep and dress just before serving.