Pear Cranberry Salad: Prepare to be amazed by this vibrant and refreshing salad that’s bursting with flavor! Forget boring side dishes; this is a showstopper that will elevate any meal, from casual weeknight dinners to elegant holiday feasts. I’m so excited to share this recipe with you!
While the exact origins of combining pears and cranberries in a salad are difficult to pinpoint, the pairing itself speaks to a beautiful marriage of autumnal flavors. Cranberries, a native North American fruit, have been enjoyed for centuries, often incorporated into traditional dishes around Thanksgiving. Pears, with their delicate sweetness, provide a perfect counterpoint to the cranberry’s tartness. This combination has evolved over time, with various additions like nuts, cheese, and dressings, resulting in the delightful Pear Cranberry Salad we know and love today.
What makes this salad so irresistible? It’s the perfect balance of sweet and tart, the satisfying crunch of nuts, and the creamy texture of cheese (if you choose to add it). Plus, it’s incredibly easy to make! You can whip it up in minutes, making it a lifesaver when you’re short on time but still want to impress. The bright colors also make it visually appealing, adding a touch of elegance to any table. Trust me, once you try this Pear Cranberry Salad, it will become a staple in your recipe collection!
Ingredients:
- For the Salad:
- 6 cups mixed greens (such as spinach, romaine, and kale)
- 2 ripe but firm pears, cored and thinly sliced
- 1 cup dried cranberries
- 1/2 cup crumbled goat cheese (optional, but highly recommended!)
- 1/2 cup candied pecans or walnuts
- 1/4 cup thinly sliced red onion (optional)
- For the Maple-Dijon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Preparing the Maple-Dijon Vinaigrette
Okay, let’s start with the vinaigrette. This is what’s going to bring all the flavors together, so we want to get it just right. It’s super easy, I promise!
- Combine the ingredients: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Make sure you whisk it really well until everything is emulsified and the dressing looks smooth and creamy-ish. If you want to get fancy, you can use a small mason jar. Just put all the ingredients in the jar, seal the lid tightly, and shake vigorously until combined.
- Taste and adjust: Now, this is the important part. Give the vinaigrette a taste. Does it need a little more sweetness? Add a tiny bit more maple syrup. Does it need a little more tang? Add a splash more apple cider vinegar. Don’t be afraid to experiment until you get it just the way you like it. Remember, you’re the chef here!
- Chill (optional): If you’re not ready to use the vinaigrette right away, you can cover the bowl or jar and store it in the refrigerator. The flavors will actually meld together even more as it sits. Just be sure to whisk or shake it again before using, as the oil and vinegar may separate.
Assembling the Pear Cranberry Salad
Now for the fun part putting together the salad! This is where you can really get creative and make it your own. I like to layer the ingredients for the best flavor and texture in every bite.
- Prepare the greens: Start by washing and drying your mixed greens thoroughly. Nobody wants a soggy salad! I usually use a salad spinner to get rid of any excess water. Place the greens in a large salad bowl.
- Add the pears: Next, add the thinly sliced pears to the bowl. I like to arrange them artfully on top of the greens, but you can just toss them in if you’re in a hurry. Just make sure they’re evenly distributed.
- Sprinkle the cranberries: Now, sprinkle the dried cranberries over the pears and greens. These little gems add a burst of sweetness and chewiness that’s just irresistible.
- Add the goat cheese (optional): If you’re using goat cheese (and I highly recommend it!), crumble it over the salad. The creamy, tangy goat cheese is the perfect complement to the sweet pears and cranberries.
- Add the candied pecans or walnuts: Sprinkle the candied pecans or walnuts over the salad for a bit of crunch and nutty flavor. You can buy them pre-candied, or you can make your own. I sometimes like to chop them up a bit before adding them to the salad.
- Add the red onion (optional): If you’re using red onion, add it now. The red onion adds a bit of sharpness and bite to the salad. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow out the flavor.
- Drizzle with vinaigrette: Just before serving, drizzle the Maple-Dijon Vinaigrette over the salad. Start with a little bit and add more to taste. You don’t want to drown the salad, just lightly coat the ingredients.
- Toss gently: Gently toss the salad to combine all the ingredients and distribute the vinaigrette evenly. Be careful not to over-toss, as this can bruise the greens.
- Serve immediately: Serve the salad immediately and enjoy! This salad is best served fresh, as the greens can wilt if they sit for too long.
Tips and Variations
Want to make this salad even more amazing? Here are a few tips and variations to try:
- Use different types of pears: Bartlett, Anjou, and Bosc pears all work well in this salad. Experiment with different varieties to find your favorite.
- Add protein: Make this salad a complete meal by adding grilled chicken, shrimp, or tofu.
- Substitute the cheese: If you’re not a fan of goat cheese, you can use feta cheese, blue cheese, or even shredded Parmesan cheese.
- Add other fruits: Apples, grapes, and pomegranate seeds are all delicious additions to this salad.
- Make it vegan: Omit the goat cheese and use a vegan maple syrup to make this salad vegan.
- Toast the nuts: Toasting the pecans or walnuts before adding them to the salad will enhance their flavor and add a bit of extra crunch.
- Make it ahead: You can prepare the vinaigrette and chop the ingredients ahead of time. Store them separately and assemble the salad just before serving.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little bit of heat.
- Add some herbs: Fresh thyme or rosemary can add a lovely aroma and flavor to this salad.
Choosing the Right Pears
The key to a great pear salad is using pears that are ripe but still firm. You don’t want them to be too soft and mushy, or they’ll fall apart when you slice them. Here’s how to choose the perfect pears:
- Check the neck: Gently press the neck of the pear with your thumb. If it gives slightly, the pear is ripe.
- Look for blemishes: Avoid pears with bruises, cuts, or soft spots.
- Consider the color: The color of the pear will vary depending on the variety. Bartlett pears turn yellow when ripe, while Anjou pears stay green.
- Smell it: Ripe pears will have a sweet, fragrant aroma.
Making Candied Pecans or Walnuts
If you want to take your salad to the next level, try making your own candied pecans or walnuts. It’s easier than you think!
Ingredients:
- 1 cup pecans or walnuts
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions:
- Combine ingredients: In a medium saucepan, combine the sugar, water, and salt.
- Cook over medium heat: Cook over medium heat, stirring constantly, until the sugar dissolves.
- Add nuts: Add the pecans or walnuts to the saucepan and stir to coat.
- Continue cooking: Continue cooking, stirring frequently, until the sugar mixture thickens and crystallizes around the nuts. This will take about 5-7 minutes.
- Spread on parchment paper: Spread the candied nuts on a sheet of parchment paper to cool.
- Break apart: Once the nuts are cool, break them apart and store them in an airtight container.
Serving Suggestions
This Pear Cranberry Salad is a versatile dish that can be served as a side salad, a light lunch, or even a starter for a dinner party. Here are a few serving suggestions:
- Serve it with grilled chicken or fish: The sweet and tangy flavors of the salad pair perfectly with grilled chicken or fish.
- Serve it as a side dish for Thanksgiving or Christmas: This salad is a festive and flavorful addition to any holiday meal.
- Serve it as a light lunch: Add some protein, such as grilled chicken or tofu, to make it a more substantial meal.
- Serve it as a starter for a dinner party: This salad is a beautiful and delicious way to start a dinner party.
- Serve it with a glass of white wine: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this
Conclusion:
This Pear Cranberry Salad isn’t just another salad; it’s a vibrant explosion of flavors and textures that will elevate any meal. The sweetness of the ripe pears perfectly complements the tartness of the cranberries, all brought together by a delightful dressing that ties everything together. Trust me, once you try it, you’ll understand why I call it a must-try! It’s the kind of dish that disappears quickly at gatherings, leaving everyone wanting more.
But the best part? It’s incredibly versatile! Serve it as a refreshing side dish alongside roasted chicken or pork for a complete and balanced meal. It’s also fantastic as a light lunch on its own, especially during the warmer months. For a more substantial salad, consider adding some crumbled goat cheese or toasted pecans for extra richness and crunch.
Looking for variations? Absolutely! If you’re not a fan of cranberries, try using dried cherries or even pomegranate seeds for a similar burst of tartness. You can also experiment with different types of nuts, such as walnuts or almonds, to add a unique flavor profile. For a creamier dressing, whisk in a tablespoon of Greek yogurt or sour cream. And if you’re feeling adventurous, try grilling the pears before adding them to the salad for a smoky, caramelized flavor.
I’ve personally made this salad countless times, and it’s always a hit. It’s perfect for potlucks, holiday gatherings, or even just a simple weeknight dinner. The bright colors and fresh ingredients make it a feast for the eyes as well as the taste buds. Plus, it’s so easy to prepare, even for beginner cooks. You really can’t go wrong!
I truly believe that this Pear Cranberry Salad will become a staple in your recipe collection. It’s a crowd-pleaser, it’s adaptable, and most importantly, it’s absolutely delicious. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece!
I’m so excited for you to try this recipe and experience the magic for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Don’t be shy let me know what you think! Happy cooking, and I hope you enjoy every bite of this delightful salad! I can’t wait to hear all about your culinary adventures with this recipe. Remember to tag me in your social media posts so I can see your creations!
Pear Cranberry Salad: A Festive & Delicious Recipe
Pear Cranberry Salad with Maple-Dijon Vinaigrette. Features sweet pears, tart cranberries, creamy goat cheese, and crunchy candied pecans.
Ingredients
- 6 cups mixed greens (such as spinach, romaine, and kale)
- 2 ripe but firm pears, cored and thinly sliced
- 1 cup dried cranberries
- 1/2 cup crumbled goat cheese (optional, but highly recommended!)
- 1/2 cup candied pecans or walnuts
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup pecans or walnuts
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
- Prepare the Maple-Dijon Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified. Taste and adjust seasonings as needed. Chill if desired.
- Prepare Candied Pecans or Walnuts (Optional): In a medium saucepan, combine sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. Add nuts and stir to coat. Continue cooking, stirring frequently, until the sugar mixture thickens and crystallizes around the nuts (5-7 minutes). Spread on parchment paper to cool, then break apart.
- Assemble the Salad: Wash and dry mixed greens. Place in a large salad bowl.
- Add thinly sliced pears to the bowl.
- Sprinkle dried cranberries over the pears and greens.
- If using, crumble goat cheese over the salad.
- Sprinkle candied pecans or walnuts over the salad.
- If using, add thinly sliced red onion.
- Just before serving, drizzle the Maple-Dijon Vinaigrette over the salad. Start with a little and add more to taste.
- Gently toss the salad to combine all the ingredients and distribute the vinaigrette evenly.
- Serve immediately.
Notes
- Use ripe but firm pears for the best texture.
- Adjust the vinaigrette to your liking by adding more maple syrup for sweetness or apple cider vinegar for tang.
- Soaking red onion in cold water for 10 minutes will mellow its flavor.
- Toasting the nuts before candying or adding to the salad enhances their flavor.
- This salad can be customized with different types of pears, cheeses, fruits, and proteins.
- For a vegan option, omit the goat cheese and use vegan maple syrup.
- The vinaigrette and chopped ingredients can be prepared ahead of time and stored separately. Assemble the salad just before serving.
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