This Autumn Pear Salad has been a fall favorite at my table for years. I first assembled these flavors on a chilly October afternoon when the farmers market bins were full of Bartlett pears and dark sweet cranberries. The combination of crisp greens, thinly sliced pears, and bright balsamic dressing felt like autumn on a plate. What makes this salad special is its balance of textures and tastes. The tender pear slices and crunchy candied walnuts play off the salty, nutty Parmesan and the sweet tartness of dried cranberries. The dressing ties it all together with a glossy, tangy finish.

I remember serving this at a casual family dinner the first time and watching strangers become fast friends over second helpings. The recipe is forgiving enough to adapt to what you have on hand yet precise enough to deliver consistent results. The dressing emulsifies quickly in a blender and the candied walnuts take only minutes to prepare, so this salad is an easy way to elevate a weeknight meal or contribute a bright course to a holiday table. Use ripe but firm pears and freshly shaved cheese for the best texture contrast.

Ingredients

• Extra virgin olive oil 1/3 cup. Use a fruity, medium intensity extra virgin oil for a bright mouthfeel. Avoid overly peppery bottles that can dominate the delicate pear.
• Balsamic vinegar 2 1/2 tablespoons. A good aged balsamic adds sweetness and depth. If you have a well balanced balsamic from Modena the dressing will be glossy and complex.
• Honey 1 tablespoon. Using a mild wildflower or clover honey blends smoothly with the balsamic and helps the dressing emulsify.
• Dijon mustard 1 teaspoon. Acts as an emulsifier and brings subtle bite. Maille is a reliable brand if you like a classic Dijon flavor.
• Shallot 1 1/2 tablespoons finely diced. Choose a small, firm shallot and mince it finely so the pieces disperse into the dressing without large pungent bites.
• Salt and pepper to taste. I typically use about 1/4 teaspoon plus 1/8 teaspoon salt and 1/4 teaspoon black pepper for the full batch.
• Walnuts 1/2 cup chopped. Use fresh walnuts with a clean smell. Toasting them briefly before candying deepens the nutty flavor.
• Unsalted butter 1 tablespoon. For candying the nuts use butter rather than oil for richness.
• Light brown sugar 1 tablespoon packed. This helps the nuts caramelize quickly and produces a glossy coating.
• Spring salad and spinach blend 7 ounces. A baby leaf mix with young spinach and tender lettuces provides the right texture. Use a 5 to 7 ounce bag for four servings.
• Parmesan cheese 2 ounces shaved. Fresh Parmigiano Reggiano shaved gives salty umami and a pleasant chew that pairs beautifully with pear.
• Pears 2 firm ripe pears, thinly sliced. Bartlett or Anjou are recommended. Look for fruit that gives slightly under gentle pressure but is not mushy.
• Dried sweetened cranberries 1/3 cup. Choose sweetened cranberries for balance with the cheese and vinaigrette.

Instructions

Make the balsamic vinaigretteTo a blender add 1/3 cup extra virgin olive oil, 2 1/2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 1/2 tablespoons finely diced shallot. Season with 1/4 teaspoon plus 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper or to taste. Blend the mixture until well emulsified, about 20 seconds. You should see a uniform glossy emulsion with no separation. Taste and adjust seasoning. Transfer to an airtight container and chill until ready to serve. The emulsion will thicken slightly when cold.Candy the walnutsIn a medium skillet melt 1 tablespoon butter with 1 tablespoon packed light brown sugar over medium heat. Once the mixture has melted and started to bubble gently add 1/2 cup chopped walnuts. Stir constantly so the sugar does not burn and cook until the walnuts are evenly coated and caramelized, about 2 minutes. Watch for color change and a toasted aroma. Immediately transfer the nuts to a single layer on a plate or parchment to cool so they do not clump.Prepare the salad componentsThinly slice 2 pears and place them in a large bowl with 7 ounces salad and spinach blend. Toss gently with a few tablespoons of dressing to coat the leaves and pears lightly. Alternatively you can layer the ingredients and drizzle dressing just before serving to prevent wilt. Add 1/3 cup dried sweetened cranberries and 2 ounces shaved Parmesan.Assemble and serveTop the dressed greens with the candied walnuts and give a final gentle toss. Serve immediately so the leaves remain crisp. If serving family style, pass extra dressing at the table. Note that if dressed too far ahead the greens will soften and the salad will lose some of its lively texture.

Storage Tips

Store leftover dressing in an airtight jar in the refrigerator for up to three days. Bring it to room temperature and shake or whisk before using. Candied walnuts keep best at room temperature in a sealed container for up to three days. Store assembled salad without dressing in the refrigerator for up to one day but expect the leaves to soften. If you need to refrigerate the components place the pear slices on a paper towel to absorb excess moisture and keep the cheese in a separate small container. To reheat candied walnuts place them on a baking sheet and warm at 325 degree Fahrenheit for three to five minutes to refresh their crunch.

Ingredient Substitutions

If you do not have Parmesan use aged Pecorino for a sharper salty note or omit cheese for a dairy free lunch. Replace dried cranberries with chopped dried cherries for a tarter flavor. For a vegan version use coconut oil or vegan butter to candy the walnuts and choose a dairy free cheese or omit the cheese entirely. For a nuttier dressing try walnut oil in place of half the olive oil but use sparingly because it has a strong aroma. Swap Bartlett pears for Anjou or Bosc if you prefer a firmer bite; note that very ripe fruit will make the salad sweeter and softer.

Serving Suggestions

This salad pairs beautifully with roast chicken or pork and makes a bright first course at a holiday meal. For a lunch plate add grilled chicken breast or pan seared salmon on top. Garnish with extra shaved Parmesan and a few lemon zest curls to brighten the flavors. Serve on a wide shallow bowl so the pear slices can be displayed on top for visual appeal. A crusty baguette is a welcome accompaniment to sop up any leftover dressing.

Cultural Background

Fruit and cheese pairings are classic in many Western culinary traditions where seasonal fruit meets aged cheese and nuts for texture contrast. Using balsamic vinegar traces to Italian traditions where sweet and acidic reductions complement fresh produce. This salad reflects that lineage by combining a Modena style balsamic with Parmigiano Reggiano and local seasonal pears to create a dish that is both modern and rooted in time tested flavor pairings.

Seasonal Adaptations

In later winter swap the fresh pear for thinly sliced apple and increase the dried cranberry to 1/2 cup for extra sweetness. In spring use fresh apricot halves and a light honey lemon vinaigrette. In summer choose stone fruit and reduce the balsamic to let the fruit shine. Small adjustments in acidity will keep the salad balanced as the produce changes through the year.

Meal Prep Tips

Make the dressing up to three days in advance and store in the refrigerator. Candy the walnuts the day before and keep them sealed at room temperature. Wash and thoroughly spin dry the greens and store them in a resealable container with a folded paper towel to absorb excess moisture. Slice the pears just before serving to avoid browning. If you must slice early toss them in a teaspoon of lemon juice diluted in two tablespoons water to slow oxidation.

This salad captures the best of autumn and is easy to personalize. Share it with friends, bring it to a gathering, and enjoy the simple ritual of building small contrasts of flavor on one plate.