There’s something magical about a pear walnut salad. It’s crisp, colorful, and feels a little bit fancy without being fussy. This version with cranberries and goat cheese has been my secret weapon when I need to get dinner on the table quickly but still want it to taste like I actually tried. Sweet pears, tart cranberries, crunchy walnuts, creamy goat cheese, and a lemon Dijon vinaigrette? Let’s just say, your taste buds are in for a happy dance.
Table of Contents
Why You’ll Love This Pear Walnut Salad
- Quick & easy – ready in 20 minutes, no stove needed.
- Balanced flavors – sweet, tart, nutty, creamy.
- Wholesome – real ingredients, nothing complicated.
- Crowd-pleaser – even picky eaters usually go back for seconds.
I first threw this salad together when I was in a time crunch before a girls’ night potluck. It disappeared faster than the dessert table (which, let’s be honest, is saying something). Ever since, it’s become my go-to “I need something pretty, fast” dish.
What Does Pear Walnut Salad Taste Like?
Think of it as a little flavor symphony. You get the juicy sweetness of ripe pears, the tart pop of cranberries, a toasty crunch from walnuts, and that creamy, tangy bite of goat cheese. Add the bright lemon Dijon vinaigrette, and every bite feels refreshing and satisfying.
Ingredients You’ll Need for Pear Walnut Salad
When it comes to making a truly delicious pear walnut salad, it’s not just about tossing things together—it’s about choosing the right ingredients that complement each other. Each one brings something special to the bowl, and together they create that irresistible balance of sweet, tangy, creamy, and crunchy. Here’s what you’ll need:
- Mixed Salad Greens (2 handfuls) – A base of fresh, vibrant greens is what makes this salad feel light and refreshing. I love using lamb’s lettuce because it’s tender and mild, but baby spinach, arugula, or even a spring mix will work beautifully. The greens act like a canvas, letting the pears and walnuts really shine.
- Pear (1 large, ripe) – The star of the show! A perfectly ripe pear adds a juicy sweetness that balances the tangy goat cheese and tart cranberries. Bartlett or Bosc pears work best here because they hold their shape when sliced, but honestly—use whatever pear looks good at the store. For another salad that celebrates fruit in all its glory, you might also love my Honeycrisp Apple Feta Fall Salad—it’s got the same fresh, sweet-tart magic going on.
- Dried Cranberries (¼ cup) – These little gems bring a chewy, tart-sweet bite that cuts through the creaminess of the cheese and the richness of the walnuts. They also add a gorgeous pop of color that makes your plate look restaurant-worthy.
- Walnuts (⅓ cup) – The crunch factor! Toasting them in a dry skillet first makes them extra flavorful, almost buttery. Walnuts are not just about texture—they’re also full of heart-healthy fats, which means this salad is as nourishing as it is tasty.
- Goat Cheese (2 oz, semi-firm, sliced) – Creamy, tangy, and just the right amount of sharp. Goat cheese ties everything together, giving this pear walnut salad that fancy-but-approachable vibe. If goat cheese isn’t your thing, feta or even blue cheese can step in and still keep the flavor party going.
For the Lemon Dijon Vinaigrette:
This dressing is what transforms the salad from “pretty good” to “can I have seconds?” It’s fresh, zippy, and super easy to shake up in a jar.
- Olive Oil (2 tbsp) – Adds richness and helps carry the flavors.
- Honey (1 tsp) – A touch of sweetness to balance the lemon and mustard.
- Dijon Mustard (1 tsp) – Gives the dressing that tangy kick and helps emulsify it so it doesn’t separate.
- Fresh Lemon Juice (1 tbsp) – Bright, citrusy, and refreshing—it wakes everything up.
- Salt & Pepper – Just enough to make all the flavors pop.
✨ With these ingredients, you’re not just making a salad—you’re creating a fresh, balanced dish that’s as perfect for a weeknight dinner as it is for a holiday table.
Step-by-Step Instructions: How to Make Pear Walnut Salad
Making this pear walnut salad couldn’t be easier, but I’ll walk you through each step so you feel confident from start to finish. Think of this as having me in the kitchen with you, gently guiding you while we chat and nibble on walnuts.
Step 1: Wash and Prep Your Greens
Start by giving your salad greens a good rinse under cold water. This not only removes any grit but also perks them up, making the leaves crisp and fresh. Spin them dry (or pat with a clean towel)—this part matters because if the leaves are wet, your beautiful lemon Dijon vinaigrette will slide right off instead of clinging to each bite. Nobody wants a watery salad! Arrange the greens on a large platter or salad bowl so they’re ready to layer with flavor.
Step 2: Slice the Pears
Now for the star ingredient—your ripe pear. You can peel it if you prefer a softer texture, or keep the peel on for extra color and fiber (plus, it looks pretty!). Cut the pear into quarters, remove the core, then slice each quarter into thin, elegant slices. Arrange them artfully on top of the greens. This step is what makes your pear walnut salad feel like it belongs on a holiday table.
Step 3: Toast the Walnuts
Heat a dry skillet over medium heat and toss in your walnuts. Keep a close eye—nuts can go from golden to burnt in seconds (ask me how I know). Stir them gently until they smell fragrant and take on a light golden brown. Immediately transfer them to a plate to cool. Toasting deepens the flavor and gives that satisfying crunch that makes this salad irresistible.
Step 4: Add the Cranberries and Goat Cheese
Sprinkle dried cranberries over the salad for a pop of sweetness and color. Then, take your goat cheese and cut it into small cubes or crumbles. Scatter them generously across the top—this creamy, tangy layer balances the sweetness of the pears and cranberries beautifully.
Step 5: Whip Up the Lemon Dijon Vinaigrette
Grab a small mason jar (or even a bowl and whisk if that’s what you have). Add olive oil, honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Secure the lid and give it a good shake until the dressing looks smooth and slightly thickened. Taste test here—you can always add a little extra lemon if you like it tangier or more honey if you prefer sweeter.
Step 6: Dress and Serve
Right before serving, drizzle the vinaigrette over your pear walnut salad. Use just enough to coat the greens lightly—you can always pass the extra around the table for anyone who wants more. Serve immediately while the greens are crisp, the pears fresh, and the walnuts crunchy.
💡 Pro tip: If you love fruit-forward salads, you’ll also enjoy my Apple Cranberry Pecan Salad. It has that same sweet-crunchy balance, making it another winner for family dinners or potlucks.
Tips and Tricks for Perfect Pear Walnut Salad
- Dry your greens well – Watered-down dressing is the enemy here.
- Toast your nuts – That extra step makes the flavor so much better.
- Swap it up – Try pecans instead of walnuts, or blue cheese instead of goat.
- Make it hearty – Add grilled chicken or roasted chickpeas for protein.
- Best pears? Ripe but firm—Bosc and Bartlett are my top picks.
Storage
This salad is best fresh (the pears will brown and the greens wilt once dressed). If making ahead, prep everything separately and toss right before serving.
FAQs
Can I use fresh cranberries instead of dried?
Not unless you love super tart bites! Stick with dried or swap for pomegranate arils.
Can I make the dressing ahead of time?
Yes! It’ll keep in the fridge for up to 4 days—just give it a good shake.
What if I don’t like goat cheese?
Feta works beautifully, or even shaved Parmesan.
Conclusion
This pear walnut salad is proof that healthy food doesn’t have to be boring—or complicated. With just a handful of ingredients, you get a dish that feels fresh, vibrant, and dinner-party worthy. Next time you’re craving something quick but delightful, give this pear walnut salad a try. Trust me, your future self (and your taste buds) will thank you.
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Print
Pear walnut salad with cranberries and goat cheese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing salad with ripe pears, toasted walnuts, tangy goat cheese, and chewy cranberries, all tossed with a zesty lemon Dijon vinaigrette. Ready in just 20 minutes!
Ingredients
2 handfuls mixed salad greens (lamb’s lettuce, spinach, arugula, or spring mix)
1 large ripe pear (Bartlett or Bosc), sliced
1/4 cup dried cranberries
1/3 cup walnuts, toasted
2 oz semi-firm goat cheese, sliced or crumbled
For the Lemon Dijon Vinaigrette:
2 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
1 tbsp fresh lemon juice
Salt and pepper to taste
Instructions
1. Wash and dry the mixed salad greens thoroughly, then arrange them on a large platter or salad bowl.
2. Slice the pear into quarters, remove the core, and cut each quarter into thin slices. Arrange on top of the greens.
3. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, then remove from heat and let cool.
4. Sprinkle the dried cranberries and goat cheese over the salad.
5. In a small jar or bowl, combine olive oil, honey, Dijon mustard, lemon juice, salt, and pepper. Shake or whisk until emulsified.
6. Drizzle the vinaigrette over the salad just before serving. Serve immediately while the ingredients are fresh and crisp.
Notes
Toasting the walnuts adds depth and crunch—don’t skip it! You can substitute goat cheese with feta or blue cheese if preferred. For a heartier version, add grilled chicken or quinoa. This salad is best served immediately after dressing.
