Fall Pear Salad

Fall pear salad is an easy seasonal side made with spring mix, thinly sliced pear, spiced balsamic pecans, Parmesan cheese, and a homemade balsamic Dijon dressing. It’s fresh and crunchy with a little sweetness, making it a great salad for fall dinners, Thanksgiving, or other holiday meals.

The pecans are my favorite part.

Instead of tossing plain nuts on top, they’re toasted in a skillet with balsamic vinegar, cinnamon, a little cayenne, and sugar. Once cooled, they add a sweet, lightly spiced crunch that works really well with the pear and salty Parmesan.

Ingredients You’ll Need

• Pecan halves: Toasted with balsamic vinegar, cinnamon, cayenne, and sugar for a sweet, lightly spiced crunch.
• Balsamic vinegar: Divided between the pecans and homemade dressing.
• Olive Oil and Salt: Part of homemade dressing
• Cinnamon and cayenne pepper: You only need a dash of each. The cayenne adds a little warmth without making the pecans spicy.
• Granulated sugar: Used in both the pecans and the dressing.
• Dijon mustard: Adds a little bite to the balsamic dressing and balances the sweetness.
• Spring mix: An 8-ounce package keeps the salad simple with no lettuce to chop.
• Pear: Slice it thin so you get pear throughout the salad without large pieces taking over each bite.
• Parmesan cheese

How to Make Fall Pear Salad

Toast the Spiced Pecans

Add 2/3 cup pecan halves, 2 tablespoons balsamic vinegar, a dash of cinnamon, and a dash of cayenne pepper to a skillet.

Heat over medium for about 3-4 minutes, stirring constantly, until the pecans are toasted.

Add 1 tablespoon granulated sugar and continue cooking for another 2 minutes, stirring constantly.

Spread the pecans onto a piece of foil in a single layer and let them cool. Separate any pecans that are stuck together before the coating completely sets.

Whisk the Balsamic Dressing

Whisk together the remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons granulated sugar, Dijon mustard, olive oil, and salt.

Give the dressing another quick whisk right before adding it to the salad since homemade vinaigrettes naturally separate as they sit.

Assemble the Salad

Place the spring mix onto a large serving platter or in a serving bowl.

Arrange the thinly sliced pear over the greens.

Drizzle with balsamic dressing and top with the cooled pecans and shredded Parmesan cheese.

Serve immediately.

What Kind of Pear Is Best for Salad?

You want a pear that has good flavor but is still firm enough to slice.

Bosc and Anjou pears work especially well because they tend to hold their shape. Bartlett pears can also be used, but very ripe Bartletts get soft quickly and are harder to slice thinly.

I would avoid an overly ripe pear for this salad. A little firmness gives better texture against the tender spring mix and dressing. There is no need to peel the pear unless you prefer it that way.

Can You Make Pear Salad Ahead of Time?

You can prepare part of this salad ahead, but I would wait to assemble it until close to serving.

The pecans can be made ahead and cooled completely. Once cool, keep them covered until you are ready to use them. The balsamic dressing can also be prepared ahead and refrigerated. Whisk it again before adding it to the salad.

Wait to slice the pear until close to serving so it doesn’t begin to brown, and don’t dress the spring mix early. Tender greens will start to wilt once the vinaigrette is added.

If you’re putting together a larger fall or holiday meal, this salad pairs well with other lighter sides like my Green Bean Salad with Feta, Broccoli Cranberry Salad, or Pomegranate Salad with Feta.