This pear salad features spinach, fresh pears, pecans, craisins, goat cheese, and then is all tossed with a homemade beet dressing. It’s simple, delicious, and the perfect autumn dish!
Autumn is officially here! This pear salad has the perfect combination of fall flavors. It’s made with sweet, juicy pears, crunchy candied pecans, tangy goat cheese, and tart dried cranberries, all hallmarks of the season. It’s then drizzled with homemade beet dressing that ties the flavors together.
This pear salad is loaded with healthy ingredients and packed with flavor. It makes a great side salad, lunch, or appetizer. If you would like to make it a more filling dinner salad you can easily toss in your favorite protein like chicken, steak, or tofu. Also, if you love pears, check out my Brie Cheese Crostini With Pear .
Save this recipe now, make it later!
Ingredients To Make Pear Salad
This pear salad recipe is packed with varied textures and flavors, but it only calls for a handful of basic ingredients:
- Baby Spinach- leafy greens form the base of this salad.
- Pears- Make sure they’re ripe before you make this salad. Sweet, juicy pears are what makes it delicious!
- Nuts- I love making candied pecans and they are so fast to make at home. However, you can buy packaged candied nuts if you’re short on time. Also, if you don’t want it so sweet you can just use plain nuts.
- Cheese- I used crumbled goat cheese. The cheese offers a rich, salty contrast to the sweet pears and craisins.
- Craisins- They add chewy texture and a sweet/tart pop of flavor.
- Homemade beet dressing- tastes like a raspberry vinaigrette. A perfect tangy finishing touch!
Homemade Beet Dressing
I know most people will see ‘beet dressing’ in the recipe and likely be turned off. You either love them, greatly dislike them, or just have never been interested in trying them. While the beet dressing is completely optional, as you can always use your favorite store-bought or homemade dressing, I highly suggest trying this dressing at least once. My husband thought it was raspberry vinaigrette and had no idea it was made from beets when he first tried it.
This beet salad dressing is slightly sweet and tangy, and the vibrant pink-purple hue is absolutely gorgeous on any salad. Also, if you’re trying to choose healthier options, making homemade dressings is a great way to reduce added sugar, salt, and other additives often found in store-bought dressings. In addition, adding beets to your dressing packs (and sneaks in!) so many extra nutrients.
Nutrients Found In Beets
Beets are a great source of fiber, folate, potassium, iron, vitamin C, manganese, and more. Beets also contain a phytonutrient (plant compound) called betalains, which not only gives them their reddish-purple hue, but have also been shown to help reduce inflammation and fight cell damage.
Substitutions
As with all salad recipes, this pear salad with beet dressing can be modified as you see fit. Eliminate or add ingredients based on taste preference. However, this flavor combination is delicious and worth trying!
- Spinach- substitute your favorite leafy greens like arugula, romaine, or mixed greens
- Pears- swap fresh apples
- Nuts- walnuts or almonds are great alternatives. If you need nut free, replace with sunflower or pumpkin seeds for crunch
- Cheese- feta or gorgonzola would be delicious in this salad
- Don’t like or have craisins- raisins or even pomegranate seeds would be a great substitute
- Although this homemade beet dressing is delicious with it- you can use your favorite bottled raspberry vinaigrette
Tips
- Buy the pears ahead of time. Pears often need a few days on the counter to ripen fully. Once the pears ripen on the counter stick them in the fridge until ready to use.
- To prevent the pears from turning brown after slicing, dip each slice in a small bowl of lemon juice.
- You can prepare the dressing and candied nuts ahead of time. Spinach wilts very fast so for best results I would suggest tossing the salad with the dressing right before serving.
- For convenience, I buy the vacuum sealed cooked and peeled beets found in the produce aisle at most grocery stores. But you can certainly buy fresh beets, then roast or boil them, and peel them to make the dressing.
This pear salad is a delicious special addition to any holiday menu but it’s also easy to make for everyday dinners or lunches too. You’re going to love this salad all fall and winter long!
Looking for more delicious fall recipes. Here are some of my favorites!
- Pumpkin Pie Oatmeal
- Apple Oatmeal Cookies
- Butternut Squash Soup
- Butternut Squash Ravioli
- Apple Crisp
- Pumpkin Bolognese
Pear Salad
Ingredients
- 4-5 cups baby spinach
- 1-2 pears quartered and sliced
- 1-2 Tablespoons lemon juice
- ¼ cup crumbled cheese goat, feta, gorgonzola
- ¼ cup craisins more to your liking
Beet Dressing (optional, see notes)
- ½ cup heaping cooked and peeled beets diced
- ¼ cup Extra Virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon honey
- ⅛ teaspoon pepper
- 1 Tablespoon water
Candied nuts
- 3 Tablespoons light brown sugar
- 1 Tablespoon water
- ½ cup pecans walnuts or almonds
- Pinch cinnamon
Instructions
- Make the candied nuts. Heat a small pan over medium-low heat. Add the brown sugar and water and stir until the sugar dissolves. Add the cinnamon and stir well. Let the sugar-water bubble for 1-2 minutes and start to thicken, then add the nuts and stir to fully coat the nuts evenly. Once most of the sugar-water has evaporated/stuck to the nuts, pour the nuts onto a plate, separating them slightly so they don’t all clump together and let cool completely. Set aside.
- Make the beet dressing. Add all the ingredients for the beet dressing to a small blender and blend until smooth. Taste and adjust seasoning to your liking. You can add more water to thin the dressing to the consistency you prefer.
- Assemble the salad. When you slice the pears, lightly dip them in lemon juice to prevent them from browning. In a large mixing bowl add the spinach, pears, crumbled cheese, craisins, and cooled nuts. Add a small amount of dressing at a time and toss well. Add more dressing to your liking. Serve and Enjoy!
Nutrition Facts
• Buy the pears ahead of time. Pears often need a few days on the counter to ripen fully. Once the pears ripen on the counter stick them in the fridge until ready to use. • To prevent the pears from turning brown after slicing, dip each slice of pear in a small bowl of lemon juice. But even with the lemon juice the pears won’t stay fresh forever so it’s best to slice them close to when you will be serving the salad • You can prepare the dressing and candied nuts ahead of time. Spinach wilts very fast so for best results I would suggest tossing the salad with the dressing right before serving. • For convenience, I buy the vacuum sealed cooked and peeled beets found in the produce aisle at most grocery stores. But you can certainly buy fresh beets, then roast or boil them, and peel them to make the dressing. • You will likely have leftover over beet dressing. Add a small amount at a time. Substitutions
• Spinach- substitute arugula, romaine, or mixed greens • Pears- swap fresh apples • Nuts- walnuts or almonds are great alternatives. If you need nut free, replace with sunflower or pumpkin seeds for crunch • Cheese- feta or gorgonzola would be delicious in this salad • Don’t like or have craisins- raisins or even pomegranate seeds would be a great substitute • Although this homemade beet dressing is delicious with it- you can use your favorite homemade or bottled dressing. Raspberry vinaigrette is a delicious compliment to this salad!
What’s your favorite fall dish? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
Save this recipe now, make it later!
If you are not already following my blog, please subscribe to Rachel B the RD to have every new post delivered straight to your e-mail box! Sign up below!
[mc4wp_form id=”125″
