Harvest Pear Greens Salad (Printable)

A crisp salad blending sweet pears, mixed greens, goat cheese, and candied pecans with zesty dressing.

# What You’ll Need:

→ Greens

01 - 6 cups mixed salad greens (arugula, spinach, baby kale)

→ Fruit

02 - 2 ripe pears, cored and thinly sliced

→ Cheese

03 - 1/2 cup crumbled goat cheese (or feta)

→ Nuts

04 - 1/2 cup candied pecans (or walnuts)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.
02 - Place mixed salad greens into a large serving bowl.
03 - Layer pear slices, crumbled goat cheese, and candied pecans over the greens.
04 - Drizzle the vinaigrette evenly over the assembled ingredients just before serving.
05 - Gently toss all components together until lightly coated and serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you actually spent time on it.
  • The combination of textures—crispy, creamy, tender, crunchy—makes every bite interesting.
  • It works equally well as a side dish or a light main course when you're tired of heavy meals.
02 -
  • Wet greens will dilute your dressing and make everything soggy—dry them well after washing, or buy them pre-dried and bagged to save time.
  • Don't add the dressing until the last minute before eating; even two minutes makes a difference in how crisp the greens stay.
03 -
  • Always taste your dressing before it hits the salad; you might want more salt, more acid, or a touch more honey depending on your greens and fruit.
  • If your pears are slightly underripe when you need to serve, slice them anyway—the vinaigrette helps soften them slightly, and the sweetness of the candied pecans compensates for any textural shortcomings.

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