Name: Pear Salad with Balsamic and Walnuts
Prep time: 15 min
Total time: 15 min
Cuisine: American / Seasonal
Ingredients: 2 ripe pears, thinly sliced (Bartlett or Anjou recommended); 5–6 cups mixed greens (arugula, spinach, or spring mix); ½ small red onion, thinly sliced; ½ cup crumbled blue cheese or goat cheese; ½ cup walnuts, toasted; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper, to taste

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This Pear Salad with Balsamic and Walnuts is a fresh, flavorful dish that balances sweetness, crunch, and tang. I love how simple it is to prepare while feeling elegant enough for dinner parties or holiday spreads. It’s one of those salads that surprises people with how delicious it is.

Why You’ll Love This Recipe

I like the contrast of flavors in this salad—the juicy pears with the slightly bitter greens, the crunch of toasted walnuts, and the sharpness of balsamic vinaigrette. It’s light, refreshing, and easy to pair with almost any main dish. Whether I’m serving it at a dinner or having it for lunch, this salad always hits the spot.

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 (such as arugula, spinach, or spring mix)
Crumbled blue cheese or goat cheese
Walnuts, toasted
Red onion, thinly sliced
Balsamic vinegar
Olive oil
Honey or maple syrup
Salt and pepper

Directions

I start by whisking together the balsamic vinegar, olive oil, a drizzle of honey, salt, and pepper in a small bowl to make the dressing.
I toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant, then let them cool.
In a large salad bowl, I toss the mixed greens, sliced pears, red onion, and most of the walnuts.
I drizzle the balsamic dressing over the top and toss gently to coat.
I finish by sprinkling the crumbled cheese and remaining walnuts on top just before serving.

Servings and timing

This salad serves 4 as a side or 2 as a main. It takes just 15 minutes from start to finish.

Variations

Sometimes I add dried cranberries or pomegranate seeds for an extra pop of sweetness. If I want a little more protein, I toss in grilled chicken or chickpeas. Swapping blue cheese for feta or Parmesan changes the flavor beautifully. I also like using candied walnuts when I want a sweeter touch.

Storage/Reheating

I store the components separately if I’m making it ahead—especially the dressing and the sliced pears (to prevent browning). Once dressed, the salad is best eaten right away. Leftovers can be kept in the fridge for a day, but the greens may wilt.

FAQs

What type of pear works best?

I prefer using Bartlett or Anjou pears—they’re juicy but firm enough to slice thinly without falling apart.

Can I make this salad ahead of time?

Yes, I prep the components ahead but wait to slice the pears and dress the salad until just before serving.

What’s a good substitute for blue cheese?

Goat cheese or feta work great, and if I want a milder option, I use shaved Parmesan.

How do I keep the pears from browning?

I toss them in a bit of lemon juice after slicing to keep them fresh and vibrant.

Is there a vegan version?

Definitely. I skip the cheese or use a plant-based alternative, and I make sure the dressing uses maple syrup instead of honey.

Conclusion

Pear Salad with Balsamic and Walnuts is a go-to when I want something crisp, elegant, and satisfying. I love how adaptable it is—it works for every season and occasion, and always adds a touch of freshness to the table. It’s proof that salads don’t have to be boring.