This fall inspired pear salad with candied pecans and balsamic vinaigrette is slightly sweet, tart and perfect for fall entertaining.
I feel that pears are often left out during the fall. Pumpkins and apples often get all attention and the pear is often overlooked. They are buttery, juicy and sweet.
My favorite type of pear would definitely be the bartlett pear.
When are bartlett pears in season?
Bartlett pears are in season from late August and early September and usually available through December or January.
Often you’ll find green bartlett pears at the grocery store. They will change to yellow when they are ripe.
Just leave the green pears on the counter and they will ripen in a few days.
How to make this fall inspired fall salad
The salad starts with a mix of greens which are then topped with ripe, butter pears.
Then for a touch of tartness, dried Michigan cherries are added.
Candied pecans add a crunchy, butty element to the salad. They just take a few minutes to make on the stove top.
The pear salad is tossed in a simple balsamic vinaigrette. The dressing just takes a few minutes to make too.
I love salads with different textures and this fall inspired salad salad delivers on a variety of textures.
This pear salad with candied pecans and balsamic vinaigrette would be a great addition to your Thanksgiving menu too. I definitely plan on making this salad for my family this Thanksgiving!
For the candied pecans:
- 1 Cup Pecans
- 2 Tablespoons Maple Syrup
- Pinch of Sea Salt
- Pinch of cinnamon
For the dressing:
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Shallots, minced
- Salt and Pepper to taste
For the salad:
- 1 5-ounce Package Lettuce Greens
- 1 Ripe Bartlett Pear, stemmed and seeded, then thinly sliced
- 1/4 Cup Dried Cherries
- First make the candied pecans. Line a baking tray with parchment paper and set aside.
- Add the pecans to a medium non-stick skillet. Toast the pecans for a few minutes, about 3-4 minutes.
- Add the maple syrup; stir to combine. Cook for 2-3 minutes.
- Transfer the pecans to the parchment-lined baking tray, sprinkle a pinch of salt and cinnamon. Then separate the nuts. Let cool a few minutes.
- In the meantime, make the dressing. Add all dressing ingredients to a jar or small bowl, then whisk and whisking to combine. Taste and adjust seasonings if needed.
- To serve, add greens, the sliced pear, dried cherries, and pecans to a large mixing or serving bowl. Drizzle with a little bit of the dressing and toss to combine. You will not need all of the dressing. You'll just need a little bit for the one. The leftover dressing will keep in the fridge for 3-4 days.