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This eye-catching pear salad packed with walnuts, feta, and cranberries has become my go-to companion when I need to impress dinner guests without hours in the kitchen. The succulent pears blend beautifully with tangy feta and crunchy nuts, while the homemade maple dressing brings together a lovely mix of fall flavors.
I threw this salad together during a last-minute panic before friends showed up and I needed something impressive but quick. They all loved it so much they asked for the recipe before leaving, and now it appears at almost every gathering I host throughout fall and early winter.
Ingredients
- Spring mix greens: Make a tender foundation that lets other ingredients stand out
- Ripe Bartlett or Anjou pears: Add natural sweetness and juicy texture
- Walnuts or pecans: Provide essential crunch and rich flavor when toasted
- Feta cheese: Brings creamy tanginess that balances the sweetness
- Dried cranberries: Create chewy texture and tart flavor bursts
- Shallot: Builds a flavorful base for the dressing without overwhelming
- Apple cider vinegar: Supplies just enough zing that pairs well with pears
- Pure maple syrup: Delivers sweetness with deep, cozy notes
- Dijon mustard: Emulsifies the dressing and adds a subtle kick
Wonderful Instructions
- Toast the Nuts:
- Spread walnuts or pecans on a baking sheet and stick them in a 350°F oven for 8-10 minutes until fragrant and crunchy. Transfer them to a cutting board immediately so they don't overcook, and roughly chop them once cooled. This step transforms them from bland to flavorful and adds crucial texture.
- Prepare the Dressing:
- Combine minced shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until well mixed. The mustard will make it somewhat thick, which helps it coat your greens perfectly.
- Assemble the Base:
- In a large bowl, mix your spring greens with half of your pear slices, feta, cranberries, and toasted nuts. This ensures you'll find goodies throughout the salad instead of just on top.
- Dress with Care:
- Gradually drizzle just enough dressing to lightly coat everything. Toss gently between additions to avoid drowning the greens. You want everything lightly dressed but not swimming in dressing, preserving each ingredient's flavor.
- Add Final Touches:
- Top with remaining pears, feta, cranberries, and nuts and give one final gentle toss. This technique creates a visually stunning salad with visible toppings rather than having everything sink to the bottom.
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The maple syrup truly transforms this dressing. I ran out once and substituted honey, and while it wasn't terrible, it lacked that special autumn warmth that real maple provides. My grandma always told me quality maple syrup is worth the extra money, and for this dish, she was absolutely right.
Make-Ahead Tips
You can prep most components in advance for lightning-fast assembly when you're ready to eat. Toast nuts up to 3 days beforehand and store in an airtight container. The dressing will keep in your refrigerator for 5 days, but allow it to come to room temperature and stir well before using. Wait to slice pears and combine everything until just before serving to prevent browning and maintain freshness.
Simple Substitutions
This salad shines with whatever ingredients you have available. Switch feta for goat cheese or blue cheese if you prefer. Apples work perfectly in place of pears depending on what's in season. Sub in pistachios or almonds for walnuts, or try dried cherries instead of cranberries. The core formula remains constant—fresh fruit, crunchy nuts, creamy cheese, and dried fruit—so it'll taste fantastic regardless of your specific choices.
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Serving Suggestions
This adaptable salad pairs wonderfully with roasted chicken, grilled salmon, or a comforting soup. For a standalone meal, add some grilled chicken or a handful of quinoa. During holiday feasts, it offers a refreshing contrast to rich sides like mashed potatoes and stuffing. I particularly enjoy serving it alongside my maple glazed pork tenderloin—the flavors complement each other perfectly for a complete autumn dinner.
Seasonal Adaptations
While this dish really shines during fall and winter when pears are at their peak, you can easily adjust it year-round. For summer, swap in peaches or nectarines instead of pears and create a brighter dressing with lemon juice. Spring works well with strawberries and tender greens, while winter can feature blood oranges or pomegranate seeds. The concept stays intact, but the ingredients change based on what's freshest at the moment.
Common Questions
- → What's the best way to toast walnuts?
Heat your oven to 350°F. Place walnuts on a baking sheet without adding any oil. Bake them for about 8-10 minutes until they smell nutty. Make sure they cool completely before adding them to your salad.
- → Can feta be swapped out?
Sure thing! Try some goat cheese or blue cheese instead, or grab a dairy-free option if that's what you prefer.
- → Which pears are ideal for this recipe?
Anjou and Bartlett pears work great! They're sweet and juicy, but don't be afraid to try different kinds to find your favorite.
- → Can the dressing be prepped early?
For sure! Store it in your fridge in a tight container for up to a week. Just give it a good shake or stir right before you pour it on.
- → How can I save leftovers without ruining them?
Keep all parts in separate containers in your fridge for no more than two days. Only toss everything together when you're about to eat it.