Pear Salad with Feta

This elegant pear salad with walnuts, feta, and cranberries has become my go-to side dish whenever I want to impress guests without spending hours in the kitchen. The sweet pears balance perfectly with tangy feta and crunchy nuts, while the maple vinaigrette brings everything together in a symphony of fall flavors.

I first created this salad for a last-minute dinner party when I needed something impressive with minimal effort. The combination was such a hit that guests actually asked for the recipe before leaving, and now it appears at nearly every gathering I host from September through December.

Ingredients

• Spring mix greens: Provide a delicate base that lets the other flavors shine
• Ripe Bartlett or Anjou pears: Offer natural sweetness with the perfect juicy texture
• Walnuts or pecans: Add essential crunch and nutty depth when toasted
• Feta cheese: Brings a creamy tangy element that balances the sweet components
• Dried cranberries: Provide chewy texture and bright pops of tartness
• Shallot: Creates an aromatic foundation for the dressing without overwhelming
• Apple cider vinegar: Adds the perfect acidity that complements the pears
• Pure maple syrup: Sweetens naturally while adding complex caramel notes
• Dijon mustard: Works as both an emulsifier and adds subtle spice

Step-by-Step Instructions

Toast the Nuts:

Spread walnuts or pecans in a single layer on an ungreased baking sheet and bake at 350°F for 8 to 10 minutes until fragrant and crisp. Transfer immediately to a cutting board to prevent burning and roughly chop once cooled. Toasting transforms the nuts from waxy to crisp and intensifies their flavor dramatically.

Prepare the Dressing:

Whisk together minced shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium mixing bowl until well combined. The mixture will be relatively thick due to the Dijon mustard, which helps the dressing cling beautifully to the greens.

Assemble the Base:

In a large serving bowl, combine the spring mix with half portions of the sliced pears, feta cheese, dried cranberries, and toasted nuts. This creates a foundation where every ingredient is distributed evenly throughout the salad.

Dress with Precision:

Use a spoon to gradually add just enough dressing to lightly coat the ingredients. Toss gently after each addition to prevent overdressing. The proper amount leaves the greens moistened but not soggy, allowing each ingredient to maintain its distinct texture and flavor.

Add Final Touches:

Sprinkle the remaining pears, feta, cranberries, and nuts over the dressed salad and give it one gentle toss. This technique ensures beautiful presentation with visible toppings rather than everything sinking to the bottom of the bowl.

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The maple syrup in this dressing is truly what makes this salad special. I once tried substituting honey when I ran out of maple syrup, and while still delicious, it lacked that distinctive fall warmth that real maple brings. My grandmother always said good maple syrup is worth its weight in gold, and in this recipe, I couldn't agree more.

Make-Ahead Tips

You can prepare most components of this salad in advance to make assembly lightning-fast when you're ready to serve. Toast the nuts and store in an airtight container up to 3 days ahead. The dressing can be mixed and refrigerated for up to 5 days, though you'll need to let it come to room temperature and rewhisk before using. Wait to slice the pears and assemble until just before serving to prevent browning and maintain optimal texture.

Simple Substitutions

This salad welcomes customization based on what you have available. Swap in goat cheese or blue cheese for the feta if you prefer a different tangy element. Apples work beautifully in place of pears during different seasons. Consider substituting pistachios or almonds for the walnuts, or dried cherries for the cranberries. The foundation remains the same—crisp fruit, crunchy nuts, tangy cheese, and dried fruit—keeping the essential character intact regardless of specific ingredients.

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Serving Suggestions

This versatile salad pairs beautifully with roasted chicken, grilled salmon, or alongside a hearty fall soup. For a complete meal, add grilled chicken or a cup of quinoa directly to the salad. During the holidays, it makes a refreshing counterpoint to richer dishes like mashed potatoes and stuffing. I particularly love serving it with my maple glazed pork tenderloin, where the complementary flavor profiles create a cohesive seasonal meal.

Seasonal Adaptations

While this recipe shines brightest during fall and winter when pears are at their peak, you can easily transform it into a year-round favorite. In summer, substitute nectarines or peaches for the pears and use a lighter vinaigrette with lemon juice. Spring calls for strawberries and tender baby greens, while winter can feature blood oranges or pomegranate seeds. The formula remains the same, but the ingredients shift with what nature provides at its best.

Frequently Asked Questions

→ How do I toast the walnuts?

Preheat your oven to 350ºF. Spread the walnuts on an ungreased baking sheet in a single layer. Bake for 8–10 minutes until they are fragrant and lightly toasted. Allow them to cool before using.

→ Can I substitute the feta cheese?

Yes, you can replace feta with goat cheese, blue cheese, or even a vegan cheese alternative to suit your preference.

→ What type of pear works best?

Ripe Bartlett or Anjou pears are recommended for their sweet and juicy flavor, but you can experiment with other varieties if desired.

→ Can I make the dressing ahead of time?

Yes, the dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.

→ How do I store leftovers?

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Combine and toss just before serving to keep the salad fresh.