Balsamic Pear and Cranberry Salad Recipe

This Balsamic Pear and Cranberry Salad is a refreshing, vibrant dish that’s bursting with flavor and seasonal flair. Juicy ripe pears, sweet dried cranberries, crisp greens, and a tangy balsamic vinaigrette come together in a salad that’s simple enough for everyday meals and elegant enough for holiday gatherings.

Why You’ll Love This Recipe

It’s light, colorful, and full of contrasting textures—sweet, crunchy, creamy, and tangy all in one bite. The balsamic dressing pairs perfectly with the natural sweetness of the pears and cranberries, making this salad a delicious side or a main when topped with protein. It’s quick to prepare and easy to customize.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed greens (like spinach, arugula, or spring mix)
• Ripe pear (thinly sliced)
• Dried cranberries
• Candied pecans or walnuts
• Crumbled goat cheese or feta
• Red onion (thinly sliced)
• Olive oil
• Balsamic vinegar
• Dijon mustard
• Maple syrup or honey
• Salt and pepper

directions

1. Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper. Set aside.
2. Prepare the Salad Base: In a large bowl, add your mixed greens.
3. Layer the Ingredients: Top greens with sliced pears, cranberries, red onion, goat cheese, and candied pecans.
4. Dress and Toss: Drizzle salad with the balsamic dressing and gently toss to combine.
5. Serve: Plate immediately and enjoy.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

• Use apples instead of pears for a slightly tart twist.
• Swap goat cheese with blue cheese or shaved parmesan.
• Add grilled chicken or roasted turkey for a hearty main dish salad.
• Use pomegranate seeds instead of cranberries for a festive look.
• Try roasted squash or sweet potato cubes for extra autumn vibes.

storage/reheating

This salad is best served fresh. To store, keep the dressing separate and refrigerate both for up to 2 days. Assembled salad may wilt if dressed too early. No reheating is necessary.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for their sweetness. Fresh ones are too tart unless cooked or sweetened.

What pears work best in this salad?

Bartlett, Anjou, or Bosc pears work well—just make sure they’re ripe but not overly soft.

Can I make this salad ahead of time?

Yes, prep the components and keep them separate. Assemble just before serving to avoid sogginess.

Is there a nut-free version?

Yes, omit the nuts or use sunflower seeds or pumpkin seeds for crunch.

What’s a good cheese substitute?

Feta, gorgonzola, or even a dairy-free cheese crumble can work well.

How do I keep the pears from browning?

Toss slices in a little lemon juice to prevent browning if prepping in advance.

Can I make this vegan?

Yes, use maple syrup and a plant-based cheese substitute or omit the cheese entirely.

What’s the best way to slice the pear?

Thin slices work best—use a sharp knife or mandoline for even cuts.

How long does the dressing last?

Stored in the fridge, the dressing keeps for up to a week. Shake or whisk before using.

Can I use a store-bought dressing?

Absolutely! A quality balsamic vinaigrette will work in a pinch.

Conclusion

Balsamic Pear and Cranberry Salad is a fresh, festive dish that’s perfect for fall and winter. With its mix of sweet and savory flavors and delightful textures, it’s a standout addition to any table. Quick to make and easy to love, this salad will become your go-to for both casual dinners and special occasions.

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