Pear and pecan salad comes together quickly, tossed in a homemade dressing that makes the best light lunch or a show stopping appetizer for holiday meals and special occasions.

Looking for a salad that feels a little extra but takes hardly any effort? This Pear and Pecan Salad is exactly that. With sweet, juicy pear slices, crunchy toasted pecans, creamy goat cheese, and tender baby spinach, it really does check all of the boxes! 

The best part is that it’s totally versatile, so you can switch up the ingredients as needed to use what you have on hand. 

Ingredients Needed: 

• baby spinach – while any greens will do, the spinach adds extra nutrition and goes well with salads that have fruit in them. 
• Pear – Bartlett or Anjou pears work great—go for one that’s ripe but not mushy.
• Pecans – I love using toasted pecans on this salad, they are more flavorful. 
• Goat cheese

For the dressing (makes extra):

• extra virgin olive oil – other oils can be substituted, you just want to use one that is mild so it doesn’t overpower the other ingredients. 
• white wine vinegar or champagne vinegar
• maple syrup 
• Salt and pepper
• Dijon mustard

How to Make Pear and Pecan Salad 

Assemble the Salad: Add the spinach, pear slices, toasted pecans, and crumbled goat cheese in a large mixing or serving bowl.

Whisk the Dressing: In a smaller bowl, mix the olive oil, vinegar, maple syrup, mustard, salt, and pepper until it’s smooth and creamy.

Serve: Drizzle the dressing on top or serve it on the side so everyone can add their own. Any leftover dressing will keep in the fridge for up to two weeks.

Tips for Making 

• If you know you aren’t going to eat the entire salad, keep the salad and dressing separate so it doesn’t get soggy. 
• Before using the extra dressing next time, give it a good shake or stir first.

Substitutions and Variations 

Switch Up the Nuts: Walnuts, almonds, or candied pecans work just as well.

Add Some Seeds: Sunflower or pepitas would work great.

Try New Fruits: Apples, figs, or dried cranberries are fantastic substitutes for pears. 

Pop of Color and Crunch: Toss in a handful of pomegranate seeds for a burst of color and a tangy-sweet crunch.

Add Protein: Grilled (or rotisserie) chicken, shrimp, or even a soft-boiled egg can turn this into a full meal.

Different Dressings: If you’re in the mood for something different, a balsamic vinaigrette or honey mustard dressing would taste amazing.

Common FAQs 

What if I don’t like spinach?
No problem! Arugula adds a nice peppery flavor, or you can use mixed greens for more variety.

Can I use a different cheese?
Absolutely! If goat cheese isn’t your thing, try feta for a salty tang, gorgonzola for a bold and creamy kick, or shaved Parmesan for a nutty twist. 

How long will the dressing last?
The dressing will stay fresh in the fridge for up to two weeks when stored in an airtight container or jar.

More Delicious Salads to Try: 

• Millet Salad
• Chicken and Halloumi Salad
• Cranberry Chicken Salad
• Spinach Berry Salad
• Superfood Spinach Quinoa Salad with Pomegranate Citrus Dressing

Pear and Pecan Salad

Pear and pecan salad comes together quickly, tossed in a homemade dressing that makes the best light lunch or a show stopping appetizer for holiday meals and special occasions.

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Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Ingredients

• 4 cups baby spinach
• 1 ripe pear sliced
• ½ cup pecans toasted
• 1 ounce goat cheese crumbled

For the dressing (makes extra):

• ½ cup extra virgin olive oil
• ½ cup white wine vinegar or champagne vinegar
• 1 teaspoon maple syrup
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Dijon mustard

Instructions

• In a bowl, add spinach, pear, pecans, and goat cheese.
• In a separate bowl, add oil, vinegar, maple syrup, salt, pepper, and mustard and whisk well.
• Serve salad with dressing on the side. Leftover dressing can stay in the refrigerator for 2 weeks.

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