This Autumn Pear Salad has quietly become my signature at seasonal dinners and casual weekday meals alike. I first assembled this combination one October when the farmers market was overflowing with ripe Bartlett pears and I wanted a salad that felt both celebratory and effortless. The contrast between tender, juicy pear slices and crisp mixed greens delivers a texture that keeps every forkful interesting, while the shaved Parmesan adds savory depth. The candied walnuts bring a warm caramel note and satisfying crunch that my family always fights over.

I remember serving this at a small Sunday dinner last year. Guests lingered at the table, talking and returning for second helpings because the flavors were at once familiar and a little surprising. The balsamic vinaigrette, balanced between sweet honey and tangy vinegar, coats the leaves without overpowering them. This combination is approachable for cooks of all levels, makes excellent use of pantry staples, and scales easily when you want to feed a crowd.

Ingredients

• Extra virgin olive oil: Use high quality olive oil for the vinaigrette; it adds a fruity roundness. I use a medium intensity brand such as Colavita or California-pressed oil to avoid bitterness.
• Balsamic vinegar: Choose a good everyday balsamic, not an aged glaze. Two and a half tablespoons adds brightness and gentle acidity to balance the honey.
• Honey: One tablespoon binds the dressing and softens the vinegar bite. Use mild wildflower or clover honey for a neutral sweetness.
• Dijon mustard: A teaspoon acts as an emulsifier and adds a subtle tang. Maille or Grey Poupon are reliable choices.
• Shallot: Finely diced shallot (about 1 1/2 tablespoons) gives a delicate onion flavor. Rinse briefly if you want it milder.
• Walnuts: Half a cup chopped walnuts are caramelized in butter and brown sugar to create a crunchy topping. Toasted walnuts have more depth if you prefer less sweetness.
• Butter and brown sugar: One tablespoon of salted butter and one tablespoon packed light brown sugar provide the caramel coating for the walnuts.
• Spring salad and spinach blend: Seven ounces provides a tender, leafy base. Look for a mix with baby spinach and arugula for peppery notes.
• Parmesan cheese: Two ounces shaved adds umami and savory richness; choose a good-quality Parmigiano Reggiano for best flavor.
• Pears: Two ripe Bartlett or Anjou pears sliced thin. Bartletts are juicier and more fragrant; Anjou holds its shape slightly better when sliced.
• Dried sweetened cranberries: One third cup adds chew and a sweet-tart pop that complements the dressing and pears.

Instructions

Make the Balsamic Vinaigrette: To a blender add 1/3 cup extra virgin olive oil, 2 1/2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 1/2 tablespoons finely diced shallot, and season with salt and freshly ground black pepper to taste (I used 1/4 plus 1/8 teaspoon salt and 1/4 teaspoon pepper). Blend on high until the mixture is fully emulsified and glossy, about 20 seconds. Taste and adjust seasoning. Chill in an airtight container until ready to use. Candy the Walnuts: In a medium skillet melt 1 tablespoon salted butter with 1 tablespoon packed light brown sugar over medium heat. Once the butter and sugar have melted and combined, add 1/2 cup chopped walnuts. Stir constantly until the walnuts are evenly coated and the sugar begins to caramelize, about 2 minutes. Transfer to a plate in a single layer to cool; they will crisp as they cool. Use a spatula to separate any clumps while still warm. Prepare the Salad Components: Wash and spin dry the spring salad and spinach blend if needed. Thinly slice 2 pears crosswise or on the mandoline for even 1/8-inch slices. Shave 2 ounces of Parmesan using a vegetable peeler. Measure 1/3 cup dried sweetened cranberries. Assemble and Serve: In a large bowl layer the greens and pear slices. Add about two to three tablespoons of the vinaigrette to the greens and gently toss until leaves are lightly coated. Arrange on a serving platter or keep in the bowl and sprinkle with shaved Parmesan, dried cranberries, and the candied walnuts. Alternatively, assemble all ingredients and drizzle dressing at the table. Important: add dressing just before serving to keep leaves crisp.

Storage Tips

Store leftover components separately for best results. Keep the vinaigrette in an airtight jar in the refrigerator for up to one week. Place cooled candied walnuts in a sealed container at room temperature for up to three days or freeze in a single layer for up to three months. Refrigerate any assembled salad only briefly; once dressed, consume within a few hours. When reheating walnuts, warm them in a dry skillet over low heat for 30 seconds to restore crunch. Watch for discoloration or off-odors in pears which indicate they are past their prime.

Ingredient Substitutions

If you prefer a different nut, use pecans in equal volume for a softer, buttery crunch. Swap dried cherries for cranberries for a tarter finish. For a vegan option, omit the Parmesan and use a sprinkle of nutritional yeast or toasted sunflower seeds for umami. Replace honey with an equal amount of maple syrup for a deeper, woodsy sweetness. To cut sugar, reduce brown sugar to 2 teaspoons for the walnuts and skip sweetened cranberries in favor of unsweetened varieties.

Seasonal Adaptations

In colder months, switch to rooster or Bosc pears and swap spring mix for a sturdier base of kale or baby chard that stands up to dressing. Add roasted root vegetables such as thinly sliced beets for earthiness. In spring, add thinly sliced fennel for brightness and swap cranberries for dried apricots. For holiday menus, finish with a drizzle of reduced balsamic glaze and scatter pomegranate seeds for color and festive flavor.

Serving Suggestions

Present this on a large platter with pears fanned across the greens for visual appeal. Pair with roasted chicken or baked salmon for a complete meal. Offer extra shaved Parmesan and a small pitcher of vinaigrette at the table for guests who prefer more or less dressing. Garnish with microgreens or a few cracked black peppercorns for a restaurant-style finish. This also makes an elegant side for Thanksgiving or autumn brunches.

Meal Prep Tips

Prepare the vinaigrette and candied walnuts up to three days ahead to save time. Wash and dry the greens completely and store them in a sealed container with a paper towel to absorb moisture. Slice pears just before serving to avoid browning; if you must slice ahead, toss briefly in a little lemon water and pat dry. Pack components separately for lunches and assemble at work for best texture.

Cultural Background

This style of composed salad — pairing fruit, nuts and cheese over mixed greens with a vinaigrette — is a modern American approach rooted in European traditions. Fruit and cheese pairings are classic in French cuisine while candied nuts have been used in many regional cuisines to add texture. The use of balsamic ties back to Italy where balsamic finishes are prized for their sweet acidity, while the simple honey-Dijon vinaigrette reflects the pragmatic home-cook ethos of balancing pantry staples.

Success Stories

Readers often tell me this was the first salad that got skeptical family members to enjoy greens. One friend served it at a small rehearsal dinner and several guests asked for the recipe. Another made it for a potluck and returned home with an empty platter and requests for the nut technique. Those stories are why I keep the components easy to replicate and forgiving to varying ingredient quality.

This Autumn Pear Salad is an invitation to enjoy seasonal produce with minimal fuss. It is adaptable, attractive and reliably delicious whether you serve it for two or twelve. I hope it becomes a fall favorite in your home as it did in mine.