Fall is the season when my kitchen practically smells like roasted pecans, cinnamon apples, and cozy soups simmering away. But when I need something fresh, quick, and a little crunchy, I turn to this Pear and Pecan Salad. It’s the kind of dish that looks fancy enough for your Thanksgiving table but comes together in less time than it takes to wrangle kids into their shoes (trust me, I know).
Table of Contents
Why You’ll Love This Pear and Pecan Salad
- Quick & easy: You can toss this together in under 15 minutes.
- Beautiful on the table: Those pear slices and jewel-toned cranberries make it look straight out of a magazine.
- Flexible: Works as a light lunch or a festive side dish.
- Crowd-pleaser: Even picky eaters usually can’t resist the sweet + savory combo.
What Does Pear and Pecan Salad Taste Like?
Imagine crisp pears meeting buttery pecans, with a tangy punch from dried cranberries and the smoky crunch of bacon. Add in sharp aged cheddar and peppery greens, and you’ve got a salad that’s equal parts refreshing and comforting. It’s like sweater weather in a bowl.
Ingredients You’ll Need for Pear and Pecan Salad
The beauty of this Pear and Pecan Salad is that it takes simple ingredients you probably already have in your kitchen and turns them into something special. Here’s what you’ll need to gather before we start tossing everything together:
- Leafy greens (6 cups) – I like to keep it simple with a bag of premixed greens from the grocery store, but you can also build your own base with baby spinach, arugula, or tender romaine. Each type of green adds a slightly different flavor—peppery arugula gives a little bite, while spinach brings a mild sweetness.
- Pecans (1/3 cup) – Toasted pecans are the star of this salad, adding that warm, buttery crunch that balances the crispness of the pears. If you’re making this for the holidays, you could even try candied pecans for a touch of sweetness.
- Dried cranberries (1/3 cup) – These little gems add pops of tangy-sweet flavor and beautiful color. They also pair wonderfully with the pecans and pears, making the salad festive and flavorful.
- Pears (2, cored and sliced thin) – Choose firm, ripe pears that are sweet but hold their shape when sliced. Bartlett, Bosc, or Anjou pears all work well. The juicy crunch of the pears is what makes this salad shine.
- Red onion (1/2, thinly sliced) – Just a little goes a long way here. Thin slices add a sharp contrast that keeps the salad from being too sweet. If raw onion feels strong for you, soak the slices in cold water for 10 minutes to mellow them out.
- Bacon (6 strips, cooked and crumbled) – Smoky, salty bacon adds a savory punch that balances all the sweetness in this dish. If you’re vegetarian, you can skip it or replace it with toasted chickpeas for extra crunch.
- Aged cheddar cheese (4 oz, crumbled or shaved) – The sharpness of aged cheddar gives this salad depth. You can also swap it for goat cheese or blue cheese if you prefer a tangier bite.
- Optional dressing – I love drizzling this with a simple balsamic glaze and olive oil, but it’s also delicious with a honey mustard vinaigrette or even a homemade apple cider dressing. If you enjoy playing with seasonal flavors, check out my Honeycrisp Apple Feta Fall Salad for another autumn-inspired dressing idea.
This list might look straightforward, but when you combine these ingredients, you get a salad that’s vibrant, balanced, and crave-worthy. It’s exactly what makes Pear and Pecan Salad such a versatile recipe—you can enjoy it as a light lunch, a colorful side dish, or the star of your holiday spread.
How to Make Pear and Pecan Salad (Step by Step)
Making this Pear and Pecan Salad couldn’t be simpler, but I’m a big believer that the little details make all the difference. Follow these step-by-step directions, and you’ll have a crisp, colorful salad that looks as good as it tastes:
Step 1: Cook the Bacon
Line a baking tray with aluminum foil for easy cleanup, then lay out your bacon strips. Pop the tray into a preheated 350°F (180°C) oven and let the bacon cook for 12–15 minutes until it’s golden and crispy. Remove, place on paper towels to drain, and crumble into bite-sized pieces.
👉 Pro tip: Oven-baked bacon not only frees you from stovetop splatters, but it also cooks evenly—perfect for salads like this one.
Step 2: Prep the Cheese
Grab your aged cheddar and either crumble it with your hands or use a vegetable peeler to shave thin slices. Both work beautifully, but crumbles give a rustic feel, while shavings feel a little fancier. If cheddar isn’t your thing, you can easily swap in goat cheese or feta like I do in my Apple Cranberry Pecan Salad—another family favorite for fall gatherings.
Step 3: Slice the Pears
Wash, core, and thinly slice your pears. I like them sliced about ¼ inch thick so they hold their shape but still have that crisp, juicy bite. Remember, don’t slice these too early or they’ll brown before you’re ready to serve. Bartlett, Bosc, or Anjou pears are all excellent choices for this salad.
Step 4: Slice the Onion
Thinly slice half of a red onion. If you find raw onion too sharp, let the slices soak in cold water for about 10 minutes—it softens the flavor while keeping that beautiful purple color.
Step 5: Assemble the Salad
In a large salad bowl, add your leafy greens as the base. Scatter in the pecans, dried cranberries, sliced onion, crumbled bacon, cheddar cheese, and pear slices. Gently toss everything together so each bite has a little sweet, savory, and crunchy goodness.
Step 6: Dress and Serve
Just before serving, drizzle your salad with balsamic glaze and a little olive oil, or use your favorite vinaigrette. Toss lightly, and you’re ready to serve! This Pear and Pecan Salad looks especially stunning in a wide, shallow bowl so all the colors shine through.
Tips and Tricks for Perfect Pear and Pecan Salad
- Don’t cut pears too early: They brown quickly, so slice them just before serving.
- Bacon hack: Baking on foil = zero cleanup (you’ll thank me later).
- Cheese swap: Try blue cheese or goat cheese if you want a tangier bite.
- Make-ahead: Prep everything except the pears and dressing a few hours in advance.
- Nut alternative: Walnuts or candied pecans work beautifully too.
Storage
This salad is best enjoyed fresh, but leftovers (without dressing) can be stored in the fridge for up to 1 day. If it’s already dressed, eat it within a few hours to keep it from getting soggy.
FAQs
Can I make this vegetarian?
Absolutely—just skip the bacon or swap it for roasted chickpeas for crunch.
What dressing goes best?
A balsamic glaze + olive oil is my favorite, but a honey mustard vinaigrette or apple cider dressing also pairs well.
Can I serve this at Thanksgiving?
Yes! It’s a festive, colorful side that balances heavier dishes like turkey and stuffing.
Conclusion
This Pear and Pecan Salad is fresh, flavorful, and ridiculously easy. Whether you’re making it for a weeknight dinner or setting it on your holiday table, it’s one of those recipes that makes everyone say, “Wow, what’s in this?” Go ahead—try it this week and let your kitchen feel just a little more like fall.
And if you’re on the hunt for more salad inspiration, you might love my Honeycrisp Apple Feta Fall Salad or this hearty Apple Cranberry Pecan Salad.
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Pear and Pecan Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Bake
- Cuisine: American
Description
Crisp pears, buttery pecans, smoky bacon, sharp aged cheddar, and tart cranberries over tender greens, finished with balsamic glaze and olive oil for a festive, fall-ready salad.
Ingredients
6 cups leafy greens (spring mix, baby spinach, arugula, or tender romaine)
1/3 cup pecans, toasted (or candied for holidays)
1/3 cup dried cranberries
2 ripe pears (Bartlett, Bosc, or Anjou), cored and thinly sliced
1/2 small red onion, thinly sliced
6 strips bacon, baked until crisp and crumbled
4 oz aged cheddar, crumbled or shaved
Balsamic glaze, for drizzling
Extra virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat oven to 350°F (180°C). Line a sheet pan with foil, arrange bacon, and bake 12–15 minutes until golden and crisp. Drain on paper towels and crumble.
2. Prepare the cheese: crumble or shave the aged cheddar; set aside.
3. Wash, core, and thinly slice the pears (about 1/4-inch thick). Slice the red onion thinly; if desired, soak onion in cold water 10 minutes to mellow.
4. Toast pecans in a dry skillet over medium heat 3–4 minutes until fragrant (skip if using candied pecans).
5. Add greens to a large salad bowl. Scatter pears, pecans, dried cranberries, red onion, cheddar, and crumbled bacon over the top.
6. Just before serving, drizzle with balsamic glaze and a little olive oil. Season with salt and pepper, toss gently, and serve.
Notes
For vegetarian, skip bacon or swap in toasted chickpeas for crunch.
Keep pears from browning by tossing slices with a little lemon juice.
Cheese swaps: goat cheese or blue cheese both work beautifully.
Dressing options: honey-mustard vinaigrette or apple-cider vinaigrette are excellent alternatives to balsamic glaze.
Assemble ahead by prepping components; toss with dressing just before serving.
