This fresh Pear Salad with Homemade Pear Vinaigrette combines crisp greens, juicy pears, blueberries, dried cranberries, and toasted walnuts for a vibrant salad that feels both elegant and effortless.
Sometimes the best recipes come from those moments when you need to bring something simple—but you still want it to feel special. That’s exactly how this salad came to be.
My friend Liz, from Books n’ Cooks originally made this salad for a book club dinner when she volunteered to bring the salad course. She wanted something easy to assemble but far from boring. With juicy pears, sweet blueberries, tart dried cranberries, and crunchy toasted walnuts, this salad delivered on both flavor and texture.
What really makes this salad stand out is the homemade pear vinaigrette. Blending fresh pear right into the dressing gives it a subtle sweetness that pairs beautifully with the apple cider vinegar. It’s the kind of dressing that tastes gourmet but only takes a few minutes to make.
The result is a salad that feels a little elevated but is still incredibly simple to prepare. Whether you’re bringing it to a gathering, serving it alongside dinner, or enjoying it as a light lunch that you can pair with grilled chicken strips, it’s a fresh and flavorful option that never feels boring.
FAQs
Bartlett, Bosc, or Anjou pears all work well. Choose pears that are ripe but still slightly firm.
Yes. Finely mince the pear and garlic, then whisk everything together in a jar until well combined.
Absolutely. Pecans, almonds, or even pistachios would work well.
Arugula, baby spinach, or a spring mix are all great options depending on the flavor profile you prefer.
Recipe Tips and Tricks
Here are a few of my tips and tricks whenever I make this salad with pear vinaigrette.
- Toast the walnuts for extra flavor – Place walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
- Use ripe but firm pears – You want pears that are sweet but still hold their shape when sliced.
- Make the dressing ahead of time – The vinaigrette can be made a day in advance and stored in the refrigerator.
- Protein -Grilled chicken, salmon, or even crumbled goat cheese pairs beautifully with this salad.
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Salad with Pear Vinaigrette
Equipment
- Measuring Spoons
- Cutting Board
- Knife
- Salad Bowl
- Tongs
Ingredients
Ingredients for the Vinaigrette:
- ¼ Pear roughly chopped
- 1 clove garlic
- 2 tablespoon dried cranberries
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
- ⅓ cup apple cider vinegar
- ⅓ cup extra-virgin olive oil
Ingredients for the Salad:
- 5 ounces salad greens
- ¾ pear finely sliced or chopped
- 1 cup fresh blueberries
- ⅓ cup dried cranberries
- ½ cup walnut pieces toasted
Instructions
- In a food processor, combine the ¼ Pear, 1 clove garlic, 2 tablespoon dried cranberries, ¼ teaspoon kosher salt, and pinch freshly ground black pepper. Pulse until the mixture is roughly blended.
- With the processor running, slowly add the ⅓ cup apple cider vinegar followed by the ⅓ cup extra-virgin olive oil until the vinaigrette becomes smooth and emulsified. Adjust the consistency with additional olive oil or vinegar if desired. Refrigerate the dressing until ready to use.
- In a large salad bowl, combine the 5 ounces salad greens, ¾ pear sliced, 1 cup fresh blueberries, and ⅓ cup dried cranberries.
- Drizzle the pear vinaigrette over the salad and toss gently to coat.
- Just before serving, sprinkle the toasted ½ cup walnut pieces over the top for added crunch.
Notes
- Toast the walnuts for extra flavor – Place walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
- Use ripe but firm pears – You want pears that are sweet but still hold their shape when sliced.
- Make the dressing ahead of time – The vinaigrette can be made a day in advance and stored in the refrigerator.
- Protein -Grilled chicken, salmon, or even crumbled goat cheese pairs beautifully with this salad.
Nutrition
This was originally published as a gust blog post by Liz from Books n’ Cooks. Unfortunately, Liz is no longer blogging. For a better reader experience I updated this recipe to reflect a better user experience.
Jen says
That dressing sounds good enough to just drink!
John@Kitchen Riffs says
Wow, what a great salad! Love the flavors in this — so nice. And so timely, because we’re definitely getting into salad season. Thanks so much.
Christine from Cook the Story says
This salad is gorgeous, Liz, and it looks delicious!