This Autumn Apple and Pear Salad is fresh, colorful, and full of sweet, juicy fruit with just the right amount of crunch. It’s the kind of dish that feels elegant enough for a holiday table, yet simple enough to throw together on a busy weeknight. With its vibrant colors and irresistible flavor, this salad is bound to be your go-to fall side dish.
I first made this salad on a cool October afternoon after a trip to the farmer’s market. The apples were perfectly crisp, the pears soft and sweet, and I knew I wanted something that let both shine without too much fuss. The idea for the salad came together while unpacking my bags, and after adding a handful of crunchy nuts and a tangy vinaigrette, I knew it was something special. Every time I make it now, it takes me right back to that cozy fall day, and it’s a recipe I love sharing with family and friends.
Why You’ll Love This
It’s fresh, crisp, and bursting with flavor.
This salad balances the sweetness of ripe pears and apples with the tartness of a homemade vinaigrette. Every bite is refreshing, and the crunch from the fruit pairs beautifully with the tender greens. It’s light yet satisfying, making it the perfect starter or side.
It’s quick and easy to prepare.
You can have this entire salad ready in less than 15 minutes, which makes it perfect for busy days. Most of the ingredients require minimal prep, and the dressing comes together in a simple jar shake. You don’t need any fancy techniques to make it taste amazing.
It’s versatile for any occasion.
Whether you’re hosting a fall dinner party, bringing a dish to a potluck, or making a light lunch, this salad fits right in. You can easily adjust the portions or ingredients to suit the season or event. Plus, it looks beautiful on any table.
It’s full of wholesome ingredients.
With fresh fruit, leafy greens, healthy fats from nuts, and a homemade dressing, this salad is as nourishing as it is tasty. You get a nice boost of fiber, vitamins, and antioxidants while still enjoying a flavorful dish.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisine Type: American, Fall-Inspired
Servings: 4
Estimated Cost: $10–$12
Equipment Needed:
- Large salad bowl
- Small bowl or jar with lid for dressing
- Cutting board
- Sharp knife
- Measuring spoons
- Salad tongs
- Optional: mandoline slicer for uniform fruit slices
Ingredients
- 2 medium apples, thinly sliced (Honeycrisp or Fuji work well)
- 2 ripe pears, thinly sliced (Bosc or Bartlett are great choices)
- 5 cups mixed salad greens (spring mix, spinach, or arugula)
- ½ cup crumbled feta or goat cheese (optional, for creaminess)
- ½ cup pecans or walnuts, toasted
- ¼ cup dried cranberries
- 2 tablespoons pomegranate seeds (optional, for color and sweetness)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Ingredient Notes:
- For a nut-free version, swap nuts for roasted pumpkin seeds or sunflower seeds.
- You can prepare the dressing ahead and store it in the fridge for up to a week.
- To keep apple and pear slices from browning, toss them in a little lemon juice before adding to the salad.
Step-by-Step Instructions
Step 1: Prep the fruit.
Wash the apples and pears thoroughly. Slice them thinly, leaving the skin on for extra color and fiber. If you like, sprinkle them with a touch of lemon juice to keep them fresh-looking while you prep the rest of the salad.
Step 2: Assemble the greens.
Place your salad greens in a large bowl. Choose a mix of tender leaves and a few peppery ones like arugula for added depth. This base will soak up the dressing beautifully.
Step 3: Add the fruit.
Layer the apple and pear slices over the greens, making sure they are evenly distributed. This helps every serving get a good balance of flavors.
Step 4: Add the toppings.
Sprinkle the crumbled cheese, toasted nuts, dried cranberries, and pomegranate seeds over the salad. These toppings add texture, flavor, and a pop of color that makes the dish look extra appealing.
Step 5: Make the dressing.
In a small jar or bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk until well blended. Taste and adjust sweetness or tang as you prefer.
Step 6: Dress and toss.
Drizzle the dressing over the salad right before serving. Gently toss with salad tongs until the greens are lightly coated and the toppings are mixed in. Serve immediately for the best flavor and texture.
Nutrition Facts (per serving)
- Calories: ~250
- Protein: 5g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 14g
- Sodium: 220mg
- Vitamin C: 20% DV
- Vitamin A: 25% DV
- Calcium: 8% DV
- Iron: 6% DV
Tips for Success
Slice fruit thinly.
Thinner slices not only look elegant but also make it easier to get a bit of everything in each bite.
Toast the nuts.
Lightly toasting pecans or walnuts in a dry skillet for a few minutes enhances their flavor and gives them a satisfying crunch.
Dress just before serving.
To keep your greens crisp, wait until you’re ready to serve before adding the dressing.
Play with textures.
A good salad has a mix of soft, crunchy, and chewy elements. The apples, pears, nuts, and cheese work together to make each bite interesting.
Common Questions
Can I make this salad ahead of time?
Yes, but keep the dressing separate until right before serving. Store the sliced fruit in lemon water to prevent browning.
What if I don’t have apple cider vinegar?
You can substitute white wine vinegar, balsamic vinegar, or even fresh lemon juice for a different twist.
Is this salad gluten-free?
Yes, it’s naturally gluten-free as long as you check that your cheese and mustard are certified gluten-free.
How do I store leftovers?
If dressed, the salad is best eaten within a few hours. Without dressing, you can store the greens, toppings, and fruit separately in airtight containers for up to 2 days.
Variations and Substitutions
- Use blue cheese instead of feta for a bolder flavor.
- Swap pecans for almonds or cashews.
- Add grilled chicken for a hearty main course salad.
- Try Asian pears for a crisp, slightly floral twist.
Serving and Pairing Suggestions
This salad pairs beautifully with roasted chicken, turkey, or pork tenderloin. For a vegetarian meal, serve it alongside a butternut squash soup or crusty bread. A glass of crisp white wine or sparkling apple cider makes a perfect beverage match.
Autumn Apple and Pear Salad
Ingredients
- 2 medium apples thinly sliced (Honeycrisp or Fuji work well)
- 2 ripe pears thinly sliced (Bosc or Bartlett are great choices)
- 5 cups mixed salad greens spring mix, spinach, or arugula
- ½ cup crumbled feta or goat cheese optional, for creaminess
- ½ cup pecans or walnuts toasted
- ¼ cup dried cranberries
- 2 tablespoons pomegranate seeds optional, for color and sweetness
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Wash the apples and pears thoroughly. Slice them thinly, leaving the skin on for extra color and fiber. If you like, sprinkle them with a touch of lemon juice to keep them fresh-looking while you prep the rest of the salad.
- Place your salad greens in a large bowl. Choose a mix of tender leaves and a few peppery ones like arugula for added depth. This base will soak up the dressing beautifully.
- Layer the apple and pear slices over the greens, making sure they are evenly distributed. This helps every serving get a good balance of flavors.
- Sprinkle the crumbled cheese, toasted nuts, dried cranberries, and pomegranate seeds over the salad. These toppings add texture, flavor, and a pop of color that makes the dish look extra appealing.
- In a small jar or bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk until well blended. Taste and adjust sweetness or tang as you prefer.
- Drizzle the dressing over the salad right before serving. Gently toss with salad tongs until the greens are lightly coated and the toppings are mixed in. Serve immediately for the best flavor and texture.
Notes
Thinner slices not only look elegant but also make it easier to get a bit of everything in each bite. Toast the nuts.
Lightly toasting pecans or walnuts in a dry skillet for a few minutes enhances their flavor and gives them a satisfying crunch. Dress just before serving.
To keep your greens crisp, wait until you’re ready to serve before adding the dressing. Play with textures.
A good salad has a mix of soft, crunchy, and chewy elements. The apples, pears, nuts, and cheese work together to make each bite interesting.
I hope you enjoy making this Autumn Apple and Pear Salad as much as I do. It’s fresh, vibrant, and full of fall flavor, and it never fails to brighten up a table. Whether you make it for a quiet lunch at home or a big holiday gathering, it’s sure to be a hit. Thank you for stopping by my kitchen, and I can’t wait for you to give it a try.
