Pear and Candied Pecan Salad with Balsamic Vinaigrette

Pear and Candied Pecan Salad with Balsamic Vinaigrette is a fresh, elegant mix of sweet, savory, and crunchy. I toss together crisp greens, juicy ripe pears, crunchy candied pecans, and creamy cheese, then finish it all off with a tangy homemade balsamic vinaigrette. It’s simple, seasonal, and always a hit on the table.

Why You’ll Love This Recipe

I love this salad because it feels special but comes together in minutes. The sweetness of the pears and candied pecans balances beautifully with the sharpness of the cheese and the acidity of the vinaigrette. It’s a great way to dress up any meal, and I often serve it for holidays, dinner parties, or when I want something light but satisfying. It’s also easy to scale up or down depending on how many people I’m feeding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Mixed greens (like arugula, baby spinach, or spring mix)

• Ripe pears, thinly sliced

• Candied pecans

• Crumbled goat cheese, blue cheese, or feta

• Optional: thinly sliced red onion or dried cranberries

For the balsamic vinaigrette:

• Balsamic vinegar

• Dijon mustard

• Honey or maple syrup

• Olive oil

• Salt and black pepper

Directions

1. I start by making the vinaigrette: I whisk together balsamic vinegar, Dijon mustard, and honey, then slowly drizzle in the olive oil while whisking to emulsify. I season with salt and pepper to taste.

2. In a large bowl or platter, I arrange the mixed greens.

3. I top the greens with sliced pears, candied pecans, cheese, and any extras like red onion or cranberries.

4. I drizzle the vinaigrette over the salad right before serving and toss gently to coat.

Servings and timing

This recipe serves 4 and takes about 15 minutes total, making it perfect for quick lunches or a fresh dinner side.

Variations

Sometimes I swap the pears for apples or roasted figs, depending on the season. If I want a heartier salad, I add grilled chicken or quinoa. I’ve also used walnuts or almonds when I don’t have pecans. For a sharper dressing, I mix in a splash of lemon juice or use a raspberry balsamic vinegar.

storage/reheating

I store the vinaigrette separately in a jar in the fridge for up to a week. Once dressed, the salad is best eaten right away. If I’m prepping ahead, I keep the components separate and assemble just before serving to keep everything fresh and crisp.

FAQs

How do I keep the pears from browning?

I slice them just before serving, or toss them in a little lemon juice if I need to prep them ahead of time.

Can I make my own candied pecans?

Yes. I coat pecans in a bit of sugar, cinnamon, and butter, then toast them in the oven or on the stovetop until golden. They keep well and add great crunch.

What kind of cheese works best?

I love goat cheese for its creaminess, but blue cheese gives a bold contrast. Feta is a good option too for a more crumbly texture.

Is this salad vegan?

It can be. I use maple syrup in the dressing and skip the cheese or use a vegan alternative. The rest of the ingredients are naturally plant-based.

What greens should I use?

I like a mix of arugula and spinach, but any leafy greens work—just avoid iceberg, which doesn’t hold up well under the vinaigrette.

Conclusion

Pear and Candied Pecan Salad with Balsamic Vinaigrette is one of those salads that feels restaurant-quality but takes just minutes to make. I love the contrast of sweet, salty, creamy, and crunchy in every bite. Whether I’m serving it as a starter or adding protein to make it a meal, it’s always a fresh, flavorful choice that looks as good as it tastes.

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