Fresh Pear Walnut Mix

This juicy pear combo with toasted walnuts and creamy feta brings together snappy fruit, crunchy nuts, and soft cheese for an awesome mix of tastes and feels. The sweet-tangy maple-dijon sauce ties everything up nicely, working great with the natural sweetness in those pears.

I whipped up this salad last fall when some friends dropped by unexpectedly for dinner and I needed something quick but impressive. It was such a crowd-pleaser that now I make it regularly whenever pears are looking good at the market.

What You'll Need

• Fresh pears: these juicy gems add natural sweetness and moisture. Go for ones that aren't too soft but give a little when you press them
• Spring mix: makes a soft bed that lets other flavors shine. Pick bright, perky leaves with no brown spots
• Walnuts: give that must-have crunch and earthy taste. Warming them up first makes them way more flavorful
• Feta cheese: adds a tangy creaminess that works against the sweet stuff. Try to grab authentic Greek or Bulgarian kinds for better flavor
• Dried cranberries: give a chewy bite and tart pop. Try to find ones without extra sugar if you can
• Shallot: goes in the dressing for a gentle oniony kick that won't take over. Chop it super tiny for the best results
• Maple syrup: a natural sweet touch that's perfect with fall fruit. Don't swap in fake pancake stuff, get the real deal
• Dijon mustard: helps blend the dressing while adding zing. Its sharpness cuts through the sweet notes nicely

How To Make It

Get those walnuts toasty:

Spread them out on a baking tray and pop in a 350°F oven for about 8-10 minutes. You'll catch their nutty smell when they're done, and they'll look a shade darker. Take them off the hot pan right away or they'll keep cooking and might burn.

Throw together your dressing:

Put your finely chopped shallot, olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper in a bowl and whisk it real good until it looks smooth. It should end up a bit thick so it sticks nicely to all those greens.

Build your foundation:

Put your spring mix in a big bowl and scatter half of each topping over it. This way, every forkful gets a bit of everything good. Go easy on the dressing at first, you can always splash on more later.

Finish it off:

Scatter the rest of your pears, feta, cranberries and walnuts on top so it looks pretty. This trick makes sure all the good stuff isn't hiding at the bottom where nobody can see it.

Don't skip toasting those walnuts even though it seems like a small thing. I once tried making this in a hurry without that step and while it wasn't bad, it just missed that rich flavor depth. Those extra few minutes of toasting really make all the difference.

Prep Ahead Tricks

You can get everything for this salad ready up to two days before. Wash your greens well, dry them completely and store them with a paper towel in a closed container. Toast the nuts and keep them in an airtight jar on the counter. Mix up the dressing and keep it in the fridge. Just wait to cut those pears until right before serving so they don't turn brown.

Picking The Best Pears

For this salad, go for pears that give just a tiny bit when you press near the stem but don't feel mushy. Bartletts have a sweet, flowery taste while Anjous stay firmer and hold up better if you need to slice them slightly ahead. Stay away from super hard ones with no flavor, and skip the super soft ones that'll just turn to mush in your bowl.

Change It Up By Season

For summer, swap fresh berries for the dried cranberries and use goat cheese instead of feta. In fall, try pomegranate seeds instead of cranberries and throw in some thin apple slices alongside the pears. Winter version works great with blood orange chunks and blue cheese instead of feta, plus a handful of arugula mixed with your greens.

Pin it

What To Serve It With

This flexible salad goes great with roasted chicken, grilled salmon or next to a hot soup for lunch. To make it a full meal, top it with some grilled chicken or chickpeas for extra protein. Eat it right after mixing in the dressing since those tender greens will get soggy if they sit too long after being dressed.

Pin it

Frequently Asked Questions

→ Can I pick a different type of pear?

Absolutely! Bartlett and Anjou pears are usually ideal for their sweetness and texture. But Bosc or Comice pears work too as long as they’re ripe but still hold their shape when cut.

→ What if I don’t like feta?

You can easily switch feta with goat cheese for something creamy and tangy. For a sharper flavor, try blue cheese. If you want something mild, ricotta salata works well too.

→ How do I avoid browning for the pears?

Slice the pears just before serving, or coat them with a little lemon juice to keep them fresh. To save time, set up the other ingredients first, then add the sliced pears last.

→ Is it okay to make the dressing early?

Of course! You can mix the dressing up to 5 days before. Store in the fridge, sealed tight. Shake or stir it before using since it might separate over time.

→ What greens pair best here?

Spring mix is a nice balance of flavors, but arugula adds a peppery kick if you prefer that. Baby spinach, mixed greens, or even butter lettuce are also great swaps.

→ Any nut-free options for this salad?

Swap the walnuts with roasted pumpkin seeds or sunflower seeds for a similar crunch. Crispy chickpeas are another tasty option that also adds protein.