Cranberry Pear Greens Salad

There's something about a good salad that catches you off guard—this one did that to me on a Tuesday afternoon when I had nothing in the kitchen but greens, a couple of pears getting softer by the day, and a jar of dried cranberries. I threw them together almost by accident, tossed in some walnuts I'd toasted the night before, whisked up a quick vinaigrette, and suddenly lunch felt like something intentional. Now it's the salad I make when I want bright flavors without the fuss.

I made this for a potluck once and watched people actually go back for seconds of salad, which felt like a small victory. My friend Sarah asked for the recipe while still chewing, which is how I know it landed right.

Ingredients

• Mixed salad greens: Use whatever combination feels fresh to you—arugula brings a little peppery snap, spinach adds earthiness, romaine gives you crunch that holds up against the vinaigrette.
• Ripe pears: Slice them just before assembling so they don't brown and lose that delicate texture; Bosc or Bartlett both work beautifully here.
• Dried cranberries: They plump up slightly when they hit the vinaigrette, giving little bursts of tart sweetness that keep things interesting.
• Toasted walnuts or pecans: Toast them yourself if you can—the smell alone is worth it, and they'll have more character than store-bought versions.
• Goat cheese or feta: Optional but worth it; even a light crumble adds a creamy note that makes the whole thing feel more intentional.
• Extra virgin olive oil: This is where quality matters; a good oil tastes like the olives it came from, which changes everything.
• Apple cider vinegar: It's gentler than regular vinegar and plays nice with the fruit flavors without being sharp.
• Honey or maple syrup: Just a touch rounds out the vinaigrette and helps it cling to the leaves.
• Dijon mustard: An emulsifier and flavor builder at once—never skip it, even though it seems small.
• Salt and pepper: Taste as you go; salad dressing needs more seasoning than you'd think.

Instructions

Prepare your greens and toppings:

Wash and dry your greens thoroughly—wet leaves won't hold vinaigrette well and the dressing will slide right off. Slice the pears thin, chop the nuts into rough pieces, and have everything ready before you touch the vinaigrette.

Assemble the salad base:

Pile the greens into a large bowl, then scatter the pear slices, cranberries, nuts, and cheese across the top without tossing yet. This way each bite has a fair chance of getting everything.

Make the vinaigrette:

Whisk together the oil, vinegar, honey, mustard, salt, and pepper in a small bowl or jar until it looks almost creamy and comes together. If using a jar, close the lid and shake it for about 30 seconds—it's that simple.

Dress and serve:

Drizzle the vinaigrette over the salad, then toss gently so nothing gets bruised. Serve right away while everything is still at its crispest.

Save

This salad showed up to a dinner party once and made people slow down mid-conversation to taste it properly. That's when I realized how much a good, simple salad can matter.

Getting the Best From Your Ingredients

The magic here isn't in complexity—it's in choosing each ingredient at its peak. Ripe but not mushy pears make all the difference; they should yield to gentle pressure but not be soft. Hunt for greens that look crisp and vibrant, not tired or limp. And those toasted nuts? If you're toasting them yourself, stop while they still smell amazing but before they smell like they might burn—that's the sweet spot.

Making It Your Own

This is the kind of salad that invites tinkering. Swap the vinaigrette for a creamy tahini dressing if you're in that mood, or add a handful of pomegranate seeds for color and a different kind of tartness. I've made it with shredded beets, with candied pecans instead of plain ones, even with a sprinkle of crispy chickpeas when I wanted more protein without adding meat. The core works so well that it handles your changes gracefully.

Small Touches That Matter

Let your greens come to room temperature on the counter for five minutes before serving if they've been cold—they'll taste more like themselves. Keep the vinaigrette separate if you're eating this over time, shaking it again right before you pour. If you're adding cheese, crumble it just before assembly so it doesn't get lost in the tossing.

• Toast your own nuts 10 minutes before eating if you have time; the taste difference is real.
• Keep extra vinaigrette in a jar in the fridge for up to a week—it's good on grain bowls and roasted vegetables too.
• Add protein on the side rather than mixing it in so each element keeps its own texture and flavor.

Save

This is a salad that feels light but satisfying, the kind you want to make again the moment you finish eating it. It's proof that fresh, honest ingredients and a few minutes of attention can be enough.

Recipe FAQs

→ Can I substitute the nuts with seeds?

Yes, pumpkin or sunflower seeds can replace nuts for added crunch, especially to accommodate nut allergies.

→ What kind of greens work best in this salad?

A mix of arugula, spinach, and romaine provides a nice balance of textures and flavors.

→ How can I make the vinaigrette sweeter?

Adjust the honey or maple syrup quantity to your taste for a sweeter vinaigrette.

→ Is it possible to make the salad more filling?

Adding grilled chicken or sliced turkey boosts protein and makes the salad heartier.

→ What cheese can I use as a substitute for goat cheese?

Blue cheese provides a bolder flavor, while feta offers a milder, tangy alternative.