Every season has it’s best salads and I think this Pear and Pecan Salad is perfect for fall. Filled with pecans, crisp pear slices, dried cranberries, crumbled bacon and aged cheddar. It’s not only a great mid week light meal, it would make a great appearance on your Thanksgiving table.
I don’t know about you, but I’m ready for all the fall dishes. I say this all the time, I’m a comfort food girl at heart. Give me all the dishes like Scalloped Potatoes, Creamy Parmesan & Leek Turkey and Beef Stew. And yes, I’m a little sad to see the passing of summer, but I’m not too torn up about it. It was a great summer. A relaxing one to be completely honest. But fall really is where my heart and head are right now.
I might not be ready for pumpkin spice latees (I’ve never had one in my life and am not about to start), but I am ready for baking with pumpkin like Scones, Pumpkin Cupcakes with Cream Cheese Frosting and Pumpkin Spice Cookies. Bring it on I say!
So today I taking a small step into fall with this Pear & Pecan Salad. A great transition food. Light enough for warmer weather with all the beautiful flavours that embrace the coming season.
here’s What You’ll Need To Make The Fall Harvest Salad
- Leafy greens, your choice. I used a mixed bag.
- Pears
- Pecans
- Dried Cranberries
- Red Onion
- Bacon
- Aged Cheddar
- Salad dressing (your choice)
REMEMBER, The full recipe and instructions is always found in the recipe card at the end of the post.
How To Make This Delicious and Easy Pear and Pecan Salad
This salad recipe is really easy to make, as most leafy green salads are quite easy. The only cooking required is the bacon, which makes is pretty quick as well.
- Tips for cooking bacon – Line a baking tray with aluminum foil. Place bacon strips on the baking sheet and cook in a preheated 350 degree F/180 degree C oven for about 12 – 15 minutes. Zero clean up!
- Dressings to use – I just used a basic Balsamic Glaze with Olive Oil. You can use whatever your prefer. Homemade or store bought. In the post I go over many options.
- Make in advance – This salad can be prepared in advance and dressed just before serving. IMPORTANT, don’t add the pears until just before serving as they will brown if cut too early.
- Type of greens to use – I used a premixed bag bought in the supermarket. You could mix up whatever you like. Spinach, arugula, romaine, baby leaf, etc. These would all work well.
Can I make this Salad in Advance
Like many leafy green salads, this salad can be freshly made in the morning for later in the day. However, don’t slice and add the pears until just before serving. They will turn brown if added too early. Dress the salad with your favourite dressing just before serving as well.
This is the perfect make ahead Thanksgiving Salad. Your friends and family will love it!
Types of Salad Dressings To Serve with This Fall Salad
There are so many options of dressings to go with this salad and you can make your own or use your favourite store bought dressing. Here are some choices I would go with below.
- Basic Balsamic Glaze & Olive Oil – This is one of my most go to dressings. Literally just drizzle over Balsamic Glaze, olive oil and finish with sea salt. Easy and tasty!
- Honey Mustard Dressing – another classic you can’t go wrong with. Here’s what you need to make it, 1/4 Cup Mayonnaise, 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar and 1/2 teaspoon paprika. Just whisk it all together.
- Maple Vinaigrette – This one is perfect for fall and here’s what you need, 1/4 Cup Maple syrup, 1/2 cup balsamic vinegar, 1/3 cup olive oil, 1 teaspoon Dijon mustard, sea salt and black pepper. Just whisk it all together.
- Lemon Vinaigrette – There’s a full recipe for the Lemon Vinaigrette.
What’s The Best Way To Serve This Fall Salad with Pecans
- Serve it as a side dish – this Pear and Pecan Salad would be great alongside a Thanksgiving dinner to go with the many side dishes.
- A great starter– why not serve this up as a starter to a bigger dinner. Great for date night in, Sunday lunches or when you have friends over at the weekend.
- Why not serve it at a brunch – with the holiday season approaching, there are always events. I always believe that salads hold their place at a brunch table. And this fall inspired salad would be a great one to serve during the Thanksgiving weekend.
Enjoy the Pear and Pecan Salad friends. I hope you get a chance to make it sometime this fall. It was a hit at our place and I’ve already make it several times. Let me know in the comments below what you think. Enjoy the weekend and I’ll be back in the week with a super easy fall inspired dessert!
Here’s Some More Fall Recipes You Might Enjoy
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Get The Recipe!
Pear and Pecan Salad
Ingredients
- 6 cups leafy greens your choice, I used a premixed bag
- 1/3 cup pecans
- 1/3 cup dried cranberries
- 2 pears cored and cut into thin slices
- 1/2 red onion peeled and thinly sliced
- 6 strips bacon cooked and crumbled
- 4 oz cheddar cheese crumbled or thinly shaved
Instructions
- Cook the bacon. Drain on paper towels and crumble apart.
- Crumble or thinly shave the cheddar cheese.
- Core and thinly slice the pears.
- In a large salad bowl, add the green salad leaves, pecans, dried cranberries, red onion, bacon, cheddar cheese and pear slices. Toss well.
- Serve with salad dressing of your choice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Tips for cooking bacon – Line a baking tray with aluminum foil. Place bacon strips on the baking sheet and cook in a preheated 350 degree F/180 degree C oven for about 12 – 15 minutes. Zero clean up!
- Dressings to use – I just used a basic Balsamic Glaze with Olive Oil. You can use whatever your prefer. Homemade or store bought. It the post I go over many options.
- Make in advance – This salad can be prepared in advance and dressed just before serving. IMPORTANT, don’t add the pears until just before serving as they will brown if cut too early.
- Type of greens to use – I used a premixed bag bought in the supermarket. You could mix up whatever you like. Spinach, arugula, romaine, baby leaf, etc. These would all work well.
Thanks For Stopping by & Hope To See You Soon!
Thank you You it’s so tasty
Thank so much Sue!