Juicy 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 dinner guests without sweating in the kitchen for hours. The juicy pears match up perfectly with sharp feta and crunchy nuts, while the maple dressing ties all these autumn tastes together beautifully.

I came up with this salad during a rushed dinner party when I needed something fancy but quick. Everyone loved it so much they asked me to write down the recipe 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: Create a gentle foundation that makes other flavors stand out
• Ripe Bartlett or Anjou pears: Bring natural sweetness and a wonderful juicy bite
• Walnuts or pecans: Give that must-have crunch and rich flavor when toasted
• Feta cheese: Adds a smooth tanginess that works against the sweet stuff
• Dried cranberries: Give chewy texture and little bursts of tartness
• Shallot: Forms a tasty base for the dressing without being too strong
• Apple cider vinegar: Gives just the right tang that goes well with pears
• Pure maple syrup: Adds sweetness naturally with hints of caramel flavor
• Dijon mustard: Helps blend everything while adding mild spiciness

Tasty Instructions

Toast the Nuts:

Put walnuts or pecans flat on a baking sheet without 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 chop them roughly after they cool. The toasting makes them crisp instead of soft and really brings out their flavor.

Mix the Dressing:

Stir together 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 mustard, which helps it stick to all the greens nicely.

Build the Foundation:

In a big bowl for serving, mix the spring greens with half of the pear slices, feta cheese, dried cranberries, and toasted nuts. This makes sure all the good stuff gets spread evenly through the salad.

Add the Dressing:

Use a spoon to slowly add just enough dressing to coat everything lightly. Toss it gently after each splash to avoid using too much. The right amount makes the greens moist but not soaked, so everything keeps its own texture and taste.

Top it Off:

Scatter the rest of the pears, feta, cranberries, and nuts on top of the dressed salad and toss it once gently. This trick makes the salad look pretty with toppings you can actually see instead of everything falling to the bottom.

Pin

The maple syrup in this dressing really makes this salad stand out. I ran out once and used honey instead, and while it was still yummy, it missed that warm fall feeling that real maple gives. My grandma always told me good maple syrup was worth every penny, and for this recipe, I totally get what she meant.

Prep Ahead Ideas

You can get most parts of this salad ready beforehand to make putting it together super quick when it's time to eat. Toast the nuts up to 3 days early and keep them in a sealed container. The dressing can be mixed and kept in the fridge for up to 5 days, but let it warm up and stir it again before pouring. Don't slice the pears or put everything together until you're about to serve it so the pears don't turn brown and everything stays fresh.

Easy Swaps

This salad works great with whatever you've got 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 when the seasons change. You can also use pistachios or almonds instead of walnuts, or swap in dried cherries for cranberries. The basic idea stays the same—fresh fruit, crunchy nuts, tangy cheese, and dried fruit—keeping the salad's character no matter what specific ingredients you use.

Pin

Pairing Suggestions

This flexible salad goes great with roasted 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 holiday dinners, it gives a fresh contrast to heavier stuff like mashed potatoes and stuffing. I really love serving it alongside my maple glazed pork tenderloin, where the matching flavors create a perfect seasonal meal.

Year-Round Variations

While this recipe works best in fall and winter when pears taste amazing, you can easily make it work all year. In summer, use nectarines or peaches 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 formula stays the same, but the ingredients change based on what's freshest at the time.

FAQs About the Recipe

→ How do I toast the walnuts?

Heat your oven to 350ºF. Put the walnuts on a baking sheet in one layer without greasing. Pop them in for 8–10 minutes until they smell good and look slightly darker. Let them cool down before adding to your salad.

→ Can I substitute the feta cheese?

Sure thing. Try goat cheese or blue cheese instead. If you're avoiding dairy, a vegan cheese works too.

→ What type of pear works best?

Go for ripe Anjou or Bartlett pears as they're sweet and juicy. But feel free to try other kinds if you want something different.

→ Can I make the dressing ahead of time?

You bet. Mix up the dressing and keep it in the fridge in a sealed container for up to a week. Just give it a good shake or stir before you pour it on.

→ How do I store leftovers?

Keep all the parts of the salad separate in covered containers in your fridge for up to 2 days. Only mix them together right before you're ready to eat to keep everything fresh and crisp.