Crisp Pear and Pecan Salad with Maple Vinaigrette

This Pear and Pecan Salad highlights fresh, seasonal flavors and a pleasing mix of textures. It’s an ideal fall or winter salad—elegant enough for holiday meals yet simple enough for weeknight dinners.

pear and pecan salad on white serving plate with homemade pear vinaigrette drizzled on top.

About this salad

With the right balance of ingredients, a salad can transform from ordinary to memorable. This Pear and Pecan Salad combines nutty pecans, juicy pomegranate seeds, chewy dates, and sharp red onion so each bite delivers contrast and depth.

Ripe pears are the star here, making this salad especially appropriate during cooler months. It pairs beautifully with Thanksgiving or Christmas mains, or it can stand alone as a light, refined side.

Despite feeling sophisticated, this salad is effortless to prepare—ready in about 10 minutes. It’s naturally gluten-free and dairy-free, though cheese can easily be added for those who prefer it.

Recipe Ingredients

50/50 Spring Mix – A tender, mixed-green base.
Red Onion – Adds bite; finely diced if you want milder onion flavor, sliced if you prefer it more pronounced.
Pecans – Honey-roasted, candied, or salted pecans all work; increase the amount if you love pecans.
Medjool Dates & Dried Cranberries – Provide chewy, sweet contrast.
Pomegranate Seeds – Offer bright bursts of flavor and a pleasant crunch.
Bartlett Pears – Choose soft, ripe pears for the best texture and sweetness.
Pear Vinaigrette – A light pear vinaigrette complements the salad; use homemade or a light store-bought vinaigrette.

See the recipe card below for exact measurements.

Substitutions and variations

Change the fruit. Swap pears for apples, strawberries, or blackberries depending on season and preference.
Use different nuts. Try walnuts, slivered almonds, or pine nuts instead of pecans.
Alter the greens. Substitute spinach or kale for the spring mix.
Add cheese. For a richer salad, add crumbled gorgonzola, feta, or goat cheese.
Pick a dressing. If you prefer not to make pear vinaigrette, choose a light red wine, balsamic, or poppy seed dressing.

How to Make This Recipe

1. Prep ingredients: wash and thinly slice pears (remove stems), slice or finely dice red onion, chop dates into bite-sized pieces, and remove pomegranate seeds if needed.

lettuce and red onion on white serving plate beside small bowl of pomegranate seeds and a pear. — Step 2

2. Place the spring mix in a large salad bowl as the base.

lettuce, sliced dates, pecans and red onion on white serving plate beside small bowl of pomegranate seeds and a pear. — Step 3

3. Layer the remaining ingredients over the greens: red onion, pecans, chopped dates, pomegranate seeds, and dried cranberries. Add cheese if desired.

pear and pecan salad on white serving plate beside bowl of pomegranate seeds. — Step 4

4. Add the sliced pears on top as the final fresh element.

5. Drizzle the pear vinaigrette over the salad, toss gently to combine, and serve immediately.

Recipe FAQs

How should I store this salad?

This salad is best eaten fresh. If you have leftovers, store them without dressing in an airtight container for up to 2 days. Longer storage will cause pears to brown and become soft and greens to wilt.

How do I choose a ripe pear?

Check ripeness by feel, not color. Gently press near the stem: a slight give indicates perfect ripeness. If the skin breaks, the pear is overripe and is better used in dressings, jams, or smoothies. To ripen pears quickly, place them in a paper bag at room temperature for 1–2 days, then refrigerate when soft.

Do I need to make homemade dressing?

Homemade pear vinaigrette enhances the salad, but a light store-bought dressing works too. Choose a red wine, balsamic, or poppy seed dressing for similar flavor balance.

More Recipes You’ll Love

If you enjoyed this recipe, please leave a 5-star rating and a comment in the recipe card below. Thank you for visiting!

Print
Pin Recipe

Pear and Pecan Salad

5 from 4 votes

Prep10 mins

Total10 mins

Servings6

This Pear and Pecan Salad is full of fresh, seasonal flavors and a variety of textures. It’s a perfect fall or winter salad for holiday dinners or weeknight meals.

Author: Courtney Paige

Equipment

Salad bowl
Knife
Cutting Board
Measuring cups and spoons
Tongs

Ingredients

1 bag 50/50 spring mix/leafy lettuce blend
1/4 cup red onion
1/4 cup honey roasted pecans
6 medjool dates, chopped
1/2 cup pomegranate seeds
1/4 cup dried cranberries
2 Bartlett pears, sliced
1/4 cup pear vinaigrette
Cheese, optional

Instructions

Prepare the ingredients: wash and thinly slice pears, slice or finely dice red onion, chop dates, and remove pomegranate seeds if needed.
Place the spring mix in a salad bowl. Layer red onion, pecans, dates, pomegranate seeds, dried cranberries, and pears. Add cheese if desired.
Drizzle pear vinaigrette over the salad, toss gently, and serve.

Nutrition

Notes

I didn’t add cheese, but a honey goat cheese or crumbled gorgonzola would pair wonderfully with this salad.

See the pear vinaigrette recipe for a complementary dressing.

Enjoy this recipe? Show your support!
Support the creator to help keep new recipes coming.

Looking for this in MyFitnessPal?

Search “A Paige Of Positivity” in MyFitnessPal to find PEAR AND PECAN SALAD for calories and nutrition facts. For the most accurate macronutrients, enter each ingredient into your food diary.

I’d love to hear your thoughts in the comments below. It’s my passion to create dishes meant to be shared—tell me what you enjoyed or just say hi!