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This stunning pear salad loaded with walnuts, feta, and cranberries has become my trusty companion when I want to wow dinner guests without sweating in the kitchen for hours. The juicy pears work wonders with sharp feta and crunchy nuts, while the homemade maple dressing ties everything into a beautiful mix of autumn tastes.
I came up with this salad during a panic moment before friends came over and I needed something quick but impressive. Everyone loved it so much they grabbed the recipe before heading home, and now it shows up at pretty much every get-together I host from fall through early winter.
Ingredients
- Spring mix greens: Create a soft background that makes other ingredients pop
- Ripe Bartlett or Anjou pears: Bring natural sweetness and a succulent bite
- Walnuts or pecans: Give that must-have crunch and earthy flavor when toasted
- Feta cheese: Adds a smooth tanginess that cuts through the sweetness
- Dried cranberries: Offer chewy bits and tart little bursts
- Shallot: Forms a tasty base for the dressing without taking over
- Apple cider vinegar: Delivers just the right tang that works with the pears
- Pure maple syrup: Adds sweetness with rich, warm undertones
- Dijon mustard: Holds the dressing together and brings a hint of spice
Delightful Instructions
- Toast the Nuts:
- Put your walnuts or pecans flat on a plain baking sheet and pop them in a 350°F oven for 8-10 minutes till they smell good and get crispy. Move them to a cutting board right away so they don't burn, and chop them roughly once they cool. This step turns them from soft to crispy and makes them taste way better.
- Prepare the Dressing:
- Mix chopped shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until smooth. It'll be pretty thick because of the mustard, which helps it stick nicely to your greens.
- Assemble the Base:
- In a big bowl, toss together your spring mix with half of your sliced pears, feta, cranberries, and toasted nuts. This way, you'll get good stuff in every bite throughout the salad.
- Dress with Precision:
- Slowly add just enough dressing with a spoon to coat everything lightly. Toss gently between additions so you don't end up with soggy greens. You want everything moist but not swimming in dressing, so each ingredient still tastes like itself.
- Add Final Touches:
- Scatter the rest of your pears, feta, cranberries, and nuts on top and give it one last gentle mix. This trick makes your salad look gorgeous with toppings you can actually see instead of everything sinking to the bottom.
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The maple syrup really makes this dressing stand out. I ran out once and tried honey instead, and while it wasn't bad, it missed that special fall warmth real maple brings. My grandma always said good maple syrup's worth every penny, and for this recipe, she was totally right.
Make-Ahead Tips
You can get most parts ready ahead of time for super quick assembly when you're ready to eat. Toast the nuts up to 3 days before and keep them in a sealed container. The dressing can sit in your fridge for 5 days, but let it warm up and give it a good stir before using. Don't slice the pears or put everything together until right before serving to keep the pears from turning brown and everything staying fresh.
Simple Substitutions
This salad works great with whatever you've got on hand. Try goat cheese or blue cheese if feta isn't your thing. Apples work just as well as pears depending on the time of year. You can throw in pistachios or almonds instead of walnuts, or swap dried cherries for cranberries. The basic formula stays the same—fresh fruit, crunchy nuts, tangy cheese, and dried fruit—so it'll still taste amazing no matter what specific ingredients you use.
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Serving Suggestions
This flexible salad goes great with roast chicken, grilled salmon, or a hearty bowl of soup. For a full meal, toss in some grilled chicken or a scoop of quinoa. During holiday dinners, it's a nice fresh break from heavy sides like mashed potatoes and stuffing. I especially love it next to my maple glazed pork tenderloin—the flavors match perfectly for a complete fall meal.
Seasonal Adaptations
While this dish really shines in fall and winter when pears are best, you can easily make it work year-round. In summer, try peaches or nectarines instead of pears and make a lighter dressing with lemon juice. Spring calls for strawberries and baby greens, while winter works well with blood oranges or pomegranate seeds. The basic idea stays the same, but the ingredients change with whatever's freshest at the moment.
Frequently Asked Questions
- → What's the best way to toast walnuts?
Set your oven to 350°F. Spread walnut halves over a plain baking tray without oil. Pop them into the oven for roughly 8–10 minutes until you smell their aroma. Let them cool entirely before mixing.
- → Can feta be swapped out?
Absolutely! Goat cheese or blue cheese can slide right in, or a plant-based option if that's your style.
- → Which pears are ideal for this recipe?
Go for Anjou or Bartlett varieties! Their juicy sweetness pairs well, but feel free to test others to see what you like best.
- → Can the dressing be prepped early?
Yep! Keep it chilled in a sealed jar for up to a week in your fridge. Shake or stir before drizzling over the salad.
- → How can I save leftovers without ruining them?
Refrigerate the components separately in sealed containers for up to 48 hours. Only mix everything when you're ready to eat.