Best Pear Salad with Candied Walnuts
Updated September 25, 2025
Quick Summary
This vibrant pear salad recipe features sweet roasted pear vinaigrette, crisp lettuce, juicy pears, crunchy candied walnuts, tangy blue cheese, and bright pomegranate arils. It's the perfect mix of flavors and textures for a fresh, elegant side dish or light lunch!
A Fresh and Flavorful Pear Salad Recipe
There's something magical about fall produce, and pears are one of those fruits I look forward to every year. Their natural sweetness, tender bite, and versatility make them a standout in both sweet and savory dishes. But this pear salad recipe? It might just be my favorite way to enjoy them.
This salad has it all: roasted pear vinaigrette that's silky and subtly sweet, crisp lettuce, juicy pear slices, crunchy candied walnuts, creamy blue cheese, and a sprinkle of pomegranate arils for a burst of color and tang. It looks impressive (hello, dinner party-worthy!), but comes together quickly and easily.
I make this salad throughout the fall and winter months, it's the perfect starter for Thanksgiving, an elegant addition to a holiday table, or even a refreshing side for a weeknight meal. Every bite is balanced and bright, and I guarantee your guests will be asking for the recipe.
I promise, this one will become a new seasonal favorite!
Salad Ingredients (with Helpful Notes)
- Greens-I like to use red leaf lettuce for this salad because I love the touch of red. It is so pretty with the pears and pomegranate. Feel free to use your favorite greens, any will do!
- Pears-I use Anjou pears or Bartlett pears. The red Anjou pears are especially pretty! Just make sure you use RIPE pears. Pears should yield slightly to pressure when gently pressed near the stem when they're ripe and ready to eat.
- Candied Walnuts-You will love the sweet and sugary crunch! A MUST for this salad!
- Red Onion-Thinly sliced red onion adds great flavor!
- Pomegranate-Add in pomegranate arils for a pop of color and a burst of juiciness. Dried cranberries also work well in this salad.
- Cheese-I like to use crumbled blue cheese or gorgonzola cheese. Both pair well with pears. You can also use crumbled feta or goat cheese.
- Roasted Pear Vinaigrette-This dressing is AMAZING and I promise it's easy to make! You'll need a ripe pear that's been peeled, cored, halved, and roasted until tender. Blend it with olive oil, fresh lemon juice, champagne vinegar (or white wine vinegar), minced garlic, finely chopped shallot, and a touch of honey. Season the dressing with kosher salt and freshly ground black pepper to taste. The result is a silky, slightly sweet vinaigrette that ties the whole salad together beautifully.
Tips for Making the Best Pear Salad
- Roast the pear ahead of time for the vinaigrette and let it cool completely before blending.
- Use a high-speed blender to get the dressing silky smooth.
- Taste the vinaigrette before dressing the salad—you might want a touch more honey or vinegar depending on your pears.
- Make the candied walnuts in advance – They store well for up to a week in an airtight container. Having them ready to go makes salad assembly super quick! You can wwap in candied pecans, they work just as well and add a cozy, nutty richness that pairs beautifully with the pears and blue cheese. You can also use store-bought nuts if you are short on time!
- Use a mandoline for slicing – It helps get ultra-thin, even slices of pear and red onion for that restaurant-style presentation.
- Mix up the greens – A blend of red leaf, arugula, and baby spinach adds even more texture and flavor.
- Serve on a platter – Instead of tossing, try layering the ingredients on a big platter for a stunning presentation—then drizzle with the vinaigrette just before serving.
- Add protein – Grilled chicken, roasted turkey, or even prosciutto turn this side into a full meal.
- Assemble just before serving to keep the lettuce crisp.
Best Pear Salad
Ingredients
For the Roasted Pear Vinaigrette:
- 1 large ripe pear, peeled, cored, and cut in half
- 1/3 cup olive oil, plus 1 teaspoon olive oil, divided
- 1 tablespoon fresh lemon juice
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 clove garlic, minced
- 1 tablespoon finely chopped shallot
- 2 to 3 teaspoons honey
- Kosher salt and freshly ground black pepper, to taste
For the Salad:
- 1 head Red Leaf or Romaine Lettuce, washed and roughly-chopped
- 2 ripe pears, cored and thinly sliced
- 1 cup candied walnuts
- 1/3 cup crumbled blue cheese or Gorgonzola cheese
- ¼ red onion, thinly sliced
- 1/3 cup pomegranate arils
Instructions
- Preheat the oven to 425 degrees F.
- Place the pear halves on a baking sheet and drizzle with 1 teaspoon of olive oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.
- To make the vinaigrette, place the roasted pear, remaining ⅓ cup olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper in a blender. Blend until smooth.
- To assemble the salad, place the lettuce in a large bowl. Top with the sliced pears, candied walnuts, blue cheese, red onion, and pomegranate arils.
- Drizzle with roasted pear vinaigrette and toss. Serve immediately.
Notes
- Vinaigrette: Store in an airtight jar in the refrigerator for up to 5 days. Shake before using.
- Candied walnuts: Keep in a sealed container at room temp for up to a week.
- Salad: Best assembled fresh. If you have leftovers, store undressed salad components in separate containers and refrigerate for up to 2 days.
Nutrition
Have you tried this recipe?
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