Description

This Balsamic Pear and Cranberry Salad is crisp, colorful, and full of fall flavor. Juicy pears, tart cranberries, crunchy nuts, and creamy feta are tossed with mixed greens and a sweet-tangy balsamic vinaigrette. It’s the perfect side for holiday dinners or a light, refreshing lunch.

Ingredients

For the salad:

6 cups mixed salad greens (spring mix or baby spinach)
2 ripe pears, sliced thin
1/3 cup dried cranberries
1/3 cup chopped candied pecans (or walnuts)
1/4 cup crumbled feta or goat cheese
Optional: thinly sliced red onion

For the balsamic vinaigrette:

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and black pepper, to taste

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Instructions

Make the dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
Assemble the salad: In a large bowl or on a serving platter, layer mixed greens, pear slices, cranberries, nuts, and cheese.
Dress and serve: Drizzle with balsamic vinaigrette just before serving. Toss gently to combine or serve dressing on the side.

Notes

Add grilled chicken for a heartier main dish.
Swap pears for apples or use fresh pomegranate seeds in place of cranberries for a twist.
Store extra dressing in the fridge for up to 1 week.