If you’re craving a fresh, vibrant salad that captures the very essence of fall, you’re going to adore this Autumn Pear Salad Recipe. It’s packed with crisp pears, crunchy candied walnuts, tangy balsamic dressing, and just the right touch of sweetness and saltiness that makes every bite a little celebration. When I first made this salad, I was blown away by how the flavors danced together—it’s light enough for a weekday lunch but elegant enough to bring to dinner parties. Keep reading, and I promise you’ll want to make this your go-to autumn salad too!

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Why You’ll Love This Recipe

Simple yet elegant: This salad comes together in just 15 minutes but tastes like you spent hours crafting it.
Perfect blend of textures: Juicy pears, crunchy candied walnuts, and tender greens make every bite interesting.
Versatile for any occasion: Whether it’s a lunch salad or a side for dinner, it fits right in.
Make-ahead dressing: The balsamic vinaigrette keeps well, so you can prep in advance for an easy meal.

A white bowl filled with fresh green and purple leafy salad leaves forms the base layer, topped with thin yellowish slices of pear arranged evenly across the greens. Scattered on top are small clusters of chopped walnuts in light brown tones and dried red cranberries adding pops of color throughout. A dark brown dressing is being poured over the salad from a white pitcher, the liquid glistening as it falls onto the ingredients. The bowl sits on a white marbled surface, giving a clean and fresh look photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Autumn Pear Salad Recipe lies in the harmony of simple, fresh ingredients that complement each other perfectly. When shopping, pick pears that are ripe but still firm—they should give just a little when you press them gently. And don’t forget high-quality balsamic vinegar for a salad that really sings!

Extra virgin olive oil: Use a good, fruity one since it’s the base of the dressing.
Balsamic vinegar: Aged balsamic adds depth and tanginess to balance the sweetness.
Honey: Just a touch to round out the acidity with gentle sweetness.
Dijon mustard: Helps emulsify the dressing and gives a subtle kick.
Shallot: Finely diced for mild onion flavor without overwhelming.
Salt and freshly ground black pepper: Season to taste to bring all flavors forward.
Chopped walnuts: These get caramelized into candied walnuts for a crunchy, sweet touch.
Salted butter: Used to make those irresistible candied walnuts.
Light-brown sugar: Adds caramel notes when cooking the walnuts.
Spring Salad & Spinach blend: Use fresh, vibrant greens for a tender base.
Parmesan cheese: Shaved for savory richness that contrasts the sweet fruits and nuts.
Pears: Bartlett or Anjou are my favorites—thinly sliced for sweetness and texture.
Dried sweetened cranberries: Adds pops of chewy sweetness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Autumn Pear Salad Recipe depending on what’s in my kitchen or my mood that day. Feel free to make it your own—I’ve found little tweaks can really change the vibe without losing the soul of the salad.

Nut swap: Sometimes I use pecans instead of walnuts for a buttery crunch that my family can’t get enough of.
Cheese: Crumbled goat cheese gives the salad a tangier twist that’s fantastic if you want something creamier than parmesan.
Fruit options: Substitute dried cranberries with fresh pomegranate seeds for a juicy burst or toss in some apple slices for extra fall sweetness.
Vegan version: Omit the butter when candying nuts and swap parmesan for a nutty nutritional yeast garnish.

How to Make Autumn Pear Salad Recipe

Step 1: Whip Up the Perfect Balsamic Dressing

Start by adding your extra virgin olive oil, balsamic vinegar, honey, dijon mustard, and finely diced shallot into a blender. Sprinkle in salt and freshly ground black pepper—don’t be shy with seasoning! Blend it all until it’s smooth and well emulsified, which usually takes about 20 seconds. I like to refrigerate this dressing in an airtight container while I prepare the rest of the salad. Trust me, making this dressing ahead is a total time saver!

Step 2: Candied Walnuts That Steal the Show

In a medium skillet over medium heat, melt the butter and brown sugar together. Once fully melted and bubbly, toss in your chopped walnuts. Keep stirring constantly—this part happens quick, about 2 minutes—until the walnuts are beautifully caramelized and glossy. I learned the hard way that if you don’t stir enough, the sugar can burn, which ruins that sweet crunch. When done, spread them on a plate to cool in a single layer so they don’t stick together.

Step 3: Assemble and Toss

In a large bowl, layer your lettuce and spinach blend with the thinly sliced pears. Now, pour your dressing over and toss gently—just enough to coat the leaves without making them soggy. Top the salad with shaved parmesan, dried cranberries, and those irresistible candied walnuts. I find it’s best to add the dressing right before serving to keep the greens fresh and crisp. This layering and timing make a world of difference!

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Pro Tips for Making Autumn Pear Salad Recipe

Perfect Pear Ripeness: Choose pears that are ripe but firm to avoid mushy slices that won’t hold up in the salad.
Caramelize with Care: Stir the walnuts constantly to prevent burning the sugar—this small step guarantees a perfect crunch.
Dress Late: Toss the salad with dressing just before serving to keep greens crisp and fresh.
Make Dressing in Advance: The vinaigrette can be stored refrigerated for up to a week, so making it ahead lets the flavors meld beautifully.

How to Serve Autumn Pear Salad Recipe

A colorful salad is shown in a white bowl on a white marbled surface. The salad has a base of fresh green and purple mixed leafy greens spread evenly across the bowl. Thin, light yellow pear slices with a hint of red are placed on top, layered among the leaves. Scattered throughout are small, rough-textured brown walnut pieces adding texture. Bright red dried cranberries add small pops of color, and thin shards of pale yellow cheese are spread irregularly over the salad. The whole dish is lightly coated with a shiny brown dressing, giving a slight gloss to the ingredients. A whole yellow pear sits next to the bowl, adding context to the fresh fruit used in the salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it classic with shaved parmesan on top, but I’m also a big fan of grating a little fresh lemon zest over the salad for an unexpected zing. A sprinkle of extra candied nuts or whole cranberries adds lovely texture and color too.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled salmon for a light, wholesome meal. When I served it at a recent gathering, it was a perfect complement to a hearty butternut squash soup and fresh crusty bread.

Creative Ways to Present

For something special, I like to arrange this Autumn Pear Salad Recipe on individual plates rather than a big bowl—layering pears and greens thoughtfully, topping with walnuts and curls of parmesan. It feels fancy but is totally doable. Sometimes, adding edible flowers or a drizzle of aged balsamic glaze on top makes it a real showstopper for dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate to prevent sogginess. Store the salad greens and toppings in an airtight container and the dressing in a small jar in the fridge. The candied walnuts stay crunchy best at room temperature but can last a couple of days refrigerated.

Freezing

I wouldn’t recommend freezing this Autumn Pear Salad Recipe due to the fresh greens and pears, which don’t freeze well. The carmelized walnuts and dressing, however, keep better in the fridge than the freezer.

Reheating

Since this is a fresh salad, reheating isn’t necessary. But if you want warm candied walnuts, give them a quick toast in a dry pan for a minute or two before serving.

FAQs

Can I use other types of pears for this Autumn Pear Salad Recipe?

Absolutely! Bartlett and Anjou pears are excellent choices because they’re juicy and hold their shape well. You can also try Bosc pears if you prefer a firmer texture. Just make sure the pears aren’t overly ripe to avoid mushiness in your salad.
How long can I store the homemade balsamic dressing?

The dressing can be made up to one week in advance and kept refrigerated in an airtight container. It even tastes better after a day when the flavors have had time to meld.
Can I make this salad vegan?

Yes! Simply skip the butter when making the candied walnuts and replace parmesan cheese with a plant-based alternative or nutritional yeast for a similar savory note.
What’s the best way to avoid soggy greens?

Always add the dressing just before serving and toss gently. If you’re prepping ahead, store the salad and dressing separately and combine right before eating.

Final Thoughts

This Autumn Pear Salad Recipe has become one of my favorites every fall—not only because it’s delicious, but because it captures that warm, cozy feeling I crave during the season. It’s a beautiful mix of sweet, salty, and crunchy that keeps people coming back for more. I can’t wait for you to try it and see how it brightens up your meals as much as it does mine. Trust me, it’s one of those recipes you’ll be reaching for again and again.