Zesty Pear Salad with Feta

This fancy pear salad topped with walnuts, feta, and cranberries has turned into my favorite side when I want to wow friends without spending forever in the kitchen. The juicy pears work so well with the sharp feta and crunchy nuts, while the maple dressing ties everything together with amazing autumn tastes.

I came up with this salad during a rushed dinner party when I needed something that looked great but took almost no effort. Everyone loved it so much they asked me to share how I made it before they left, and now it shows up at pretty much every get-together I host from fall through early winter.

Ingredients

• Spring mix greens: Make a soft base that helps other flavors stand out
• Ripe Anjou or Bartlett pears: Give natural sweetness with just the right juicy bite
• Pecans or walnuts: Bring much-needed crunch and rich flavor when toasted
• Feta cheese: Adds a smooth tangy kick that works against the sweetness
• Dried cranberries: Give a chewy feel and little bursts of sourness
• Shallot: Makes a tasty base for the dressing without being too strong
• Apple cider vinegar: Brings the right amount of tang that goes well with pears
• Pure maple syrup: Adds sweetness naturally with deep caramel hints
• Dijon mustard: Helps mix everything together and adds a bit of kick

Step-by-Step Instructions

Toast the Nuts:

Put pecans or walnuts flat on a baking sheet without any oil and bake at 350°F for 8 to 10 minutes until they smell good and get crispy. Move them right away to a cutting board so they don't burn and roughly chop them once they cool down. Toasting changes them completely from soft to crunchy and makes them taste way better.

Prepare the Dressing:

Mix chopped shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until everything's mixed well. It'll be kind of thick because of the Dijon, which makes the dressing stick nicely to your greens.

Assemble the Base:

In a big serving bowl, mix the spring greens with half the pear slices, feta cheese, dried cranberries, and toasted nuts. This makes sure everything gets spread out evenly through the whole salad.

Dress with Precision:

Slowly add just enough dressing with a spoon to lightly cover everything. Toss carefully after each time you add some to avoid using too much. The right amount should just make the greens wet but not soggy, so each thing keeps its own texture and flavor.

Add Final Touches:

Scatter the rest of the pears, feta, cranberries, and nuts on top of the dressed salad and toss once gently. This way you'll get a pretty presentation with toppings you can actually see instead of everything sinking to the bottom.

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The maple syrup in the dressing really makes this salad stand out. One time I tried using honey when I ran out of maple, and while it tasted fine, it didn't have that special fall warmth that real maple brings. My grandma always told me good maple syrup is worth every penny, and with this recipe, I totally get what she meant.

Make-Ahead Tips

You can get most parts of this salad ready early so throwing it together is super fast when you're ready to eat. Toast the nuts and keep them in a sealed container up to 3 days early. You can mix the dressing and keep it in the fridge for up to 5 days, but let it warm up a bit and stir it again before using. Don't slice the pears or put everything together until right before serving so they don't turn brown and everything stays crisp.

Simple Substitutions

This salad works great with whatever you have on hand. Try goat cheese or blue cheese instead of feta if you want a different tangy taste. Apples work just as well as pears if that's what's in season. You can use pistachios or almonds instead of walnuts, or dried cherries instead of cranberries. The basic idea stays the same—fresh fruit, crunchy nuts, tangy cheese, and dried fruit—so it'll still taste amazing no matter what specific things you use.

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Serving Suggestions

This flexible salad goes great with baked chicken, grilled salmon, or next to a thick fall soup. For a full meal, throw in some grilled chicken or a scoop of quinoa right into the salad. During holidays, it gives a nice fresh contrast to heavier stuff like mashed potatoes and stuffing. I really love serving it with my maple-glazed pork tenderloin, where the matching flavors create a perfect seasonal meal.

Seasonal Adaptations

While this salad is best in fall and winter when pears taste amazing, you can easily turn it into something you'll enjoy all year. In summer, use peaches or nectarines instead of pears and make a lighter dressing with lemon juice. For spring, try strawberries with baby greens, and in winter go for blood oranges or pomegranate seeds. The basic idea stays the same, but the ingredients change based on what's best at that time of year.

Common Recipe Questions

→ How do I toast the walnuts?

Turn your oven to 350ºF. Place walnuts flat on a baking sheet without any oil. Pop them in for 8–10 minutes until they smell good and look golden. Let them cool down before adding to your salad.

→ Can I substitute the feta cheese?

Sure thing, you can swap feta for goat cheese, blue cheese, or any plant-based cheese that matches your taste.

→ What type of pear works best?

Go for soft Bartlett or Anjou pears as they've got a really sweet juice, but feel free to try other kinds too if you want.

→ Can I make the dressing ahead of time?

For sure, you can mix up the dressing early and keep it in the fridge for about a week in a sealed container. Just give it a good shake before you use it.

→ How do I store leftovers?

Keep all the salad bits in different containers in your fridge for up to 2 days. Only mix everything together when you're ready to eat so it stays nice and fresh.