Autumn Apple and Pear Salad
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.
Servings 4
Calories 250kcal
Cost $10-$12
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
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.
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.