Pear Greens Salad Fresh

The first time I tossed together this Pear & Greens Salad, I was surprised at how the sweet juiciness of the pears perfectly complemented the peppery greens. It quickly became my go-to when I wanted something light, bright, and effortlessly fresh.

I remember the first time I served this when some friends popped by unannounced—the quick toss together impressed everyone and made me look like I had it all planned out.

Ingredients

• Mixed salad greens: I like a peppery arugula mix to add freshness and bite.
• Pears: Choosing ripe but firm pears keeps the salad from getting soggy.
• Goat cheese or feta: Adds a creamy tang that mellows the sweetness.
• Toasted walnuts or pecans: Toasting nuts intensifies their crunch and flavor.
• Dressing: The vinaigrette brings it all together with just the right balance of sweet and tangy.

Instructions

Gather Your Ingredients:

Make sure your salad greens are fresh and dry, and pears are sliced thin enough to mingle with the leaves without overpowering.

Whisk the Dressing:

Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, whisking until emulsified and slightly thickened—the smell is bright and tangy.

Toss It Together:

Drizzle the dressing over greens and pears, tossing gently to coat each piece without bruising the fruit.

Add the Finishing Touches:

Sprinkle crumbled goat cheese and toasted nuts on top, giving it a light toss or leaving them as a garnish for texture contrast.

Serve Fresh:

Enjoy immediately before the greens wilt and pears release too much juice.

Save

This salad became more than just a quick meal—it turned into a staple at summer picnics, a crunchy bite of freshness on lazy evenings, and a reminder that simple ingredients can create comforting memories.

Keeping It Fresh

I like to keep all components separate until ready to serve if making ahead—salad greens can get soggy quickly when dressed too soon, and pears brown if sliced early.

Serving Ideas That Clicked

Adding a handful of dried cranberries or a few thin slices of red onion can introduce a sweet-tart contrast that’s delightful with the creamy cheese and nuts.

A Time This Recipe Saved the Day

Once, short on time and ingredients, I whipped up this salad with whatever was on hand and it turned into a surprise hit, proving how flexible and forgiving this recipe is.

• Don’t forget to toast your nuts right before tossing for max crunch.
• If you’re vegan, swap cheese for crunchy seeds and honey for maple syrup smoothly.
• Always taste and adjust your dressing to balance sweetness and acidity to your preference.

Save

Thanks for spending your kitchen time here—hope this salad becomes a frequent, joyful moment on your table.

Recipe FAQs

→ What types of greens work best?

Mixed greens like arugula, baby spinach, or spring mix provide a fresh and varied texture that complements the sweetness of pears.

→ Can I substitute nuts in this salad?

Yes, toasted walnuts or pecans offer crunch and flavor, but you can swap them for almonds or sunflower seeds based on preference or allergies.

→ Is there a recommended cheese alternative?

Crumbled goat cheese or feta enhance creaminess, but for a dairy-free option, omit cheese or use a vegan alternative to maintain texture.

→ How do I make the dressing?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and seasoning until emulsified for a balanced and tangy dressing.

→ Can this salad be prepared ahead of time?

It's best to toss the salad just before serving to keep greens crisp and pears fresh, though dressing can be made in advance.

→ What additions enhance flavor?

Thinly sliced red onions or dried cranberries add a sweet-tart depth, while swapping blue cheese creates a bolder profile.