Hi there! If you’re looking for a mouth watering pear salad recipe then are you are in luck.
This recipe came to me from my Aunt Cathy, and it has been a family favorite of ours for years!
While we have been known to make it year round, I think this salad is at it’s best during the fall and winter months when pears are in season.
This pear salad has tangy sharp feta cheese, candied pecans and a delicious yet simple red wine vinaigrette.
Almost every time I make this salad for someone they ask for the recipe!
So let’s get to it!
Pear Salad Recipe Instructions
First you will want to candy your pecans.
Don’t freak out and think this is some complicated process, it’s not!
All it takes is two ingredients and a little attention. 😉
Making these is well worth your time.
These candied pecans are one of the stars of this salad, and SO much better than the store bought variety.
In a medium sauce pan (ON LOW-MEDIUM) heat you will add pecans and sugar.
I place the lid on (to help speed up the sugar melting) but stand by to closely watch to make sure it doesn’t burn!
If you walk away for too long (or have your heat too high) these babies can torch in an instant.
Think low and slow here.
The sugar will do nothing for 3-4 minutes while warming, then quickly melt into a liquid form.
You’ll want to take them off when your pecans look like they do in this video below!
When you see the edges of the pecans starting to darken and the sugar syrup turning golden brown it’s time to promptly remove them from the heat!
If you’re sugar is balled up into crystals (it does this when it heats too fast) you can throw in a half pat (1/2 Tbs) of butter to help dissolve it. 😉
No harm, no foul.
And don’t feel bad if you burn you first batch!
I’ve been known to set em and forget em until the smell of scorching sugar reminds me! haha
Pear Salad Dressing Recipe
I usually whisk up this simple red wine vinaigrette while my candied pecans are warming.
It’s a simple combination of oil, vinegar, sugar, dijon and seasonings!
If you like an extra zip you can finely mince a garlic clove for extra depth of flavor.
After your pecans are sugar coated and toasted to perfection you’ll want to transfer them to a plate to cool.
Now that the hardest work is over!
You can start assembling the rest of your salad ingredients.
I think that field greens or spring mix works well with this recipe!
You can also use red or green leaf lettuce if you like.
Next up thinly slice one ripe pear.
I like bartlett pears, but red pears work great too!
Next you’ll want to chop your cooled candied pecans.
And as hard as it may be, you’ll need to try to prevent yourself from eating the entire batch.
They are SO good.
I recommend you use Athenos traditional crumbled Feta for this salad.
It’s not overly dry, it crumbles well and has the BEST flavor!
It’s sharp saltiness really balances the sweet pears and pecans.
You can assemble this pear salad recipe in a large serving bowl or on individual salad places.
Simply start assembling salad ingredients on top of your greens.
Thinly sliced red onions are great in this recipe too!
I didn’t use them this time, but sometimes I do. 🙂
Drizzle your dressing on top of your salad just before serving!
I serve this salad as a side to many of my favorite dinners, but it can act as a delicious main course as well.
When my friends are coming over for lunch I love to make this salad and top it with lemon garlic grilled chicken breasts.
It’s always a favorite!
For full recipe details check out this printable recipe card below.
Printable Pear Salad Recipe
- 11 oz Spring Mix or Field Greens
- 1 ripe Pear
- 1/4 C Crumbled Feta Cheese Athenos Brand
- 1/2 C Pecans
- 1/4 C Sugar
- 1/3 C Light or Extra Virgin Olive Oil
- 1/2 C Red Wine Vinegar
- 1/4 C Sugar
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp Onion Salt
- 1 tsp Dijon Mustard
- 1 garlic clove finely minced (optional)
- 1/4 C thinly sliced red onion (optional)
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In a medium sauce pan place pecans and 1/4 sugar on med/low heat and cover
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When sugar begins to melt, remove lid and stir continuously until pecans are lightly browned and evenly coated and the sugar is caramel in color being careful not to burn.
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Transfer to a cutting board to cool
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To make salad dressing whisk oil, vinegar, remaining sugar, pepper, salt, and dijon mustard until well incorporated.
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Pile green into a large serving bowl, or on individual serving plates.
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Thinly slice pears (and optional red onion) and sprinkle on tops of greens
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Chop candied pecans and add to greens mixture along with feta cheese crumbles
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Drizzle dressing over salad just before serving
Looking for more inspiration from my home and kitchen?
Cheers for now my friends.
<3 Ang
