If you love fresh, seasonal salads with big flavor, this Pear Salad with Honey Mustard Vinaigrette is such a good one to add to your rotation. It has the same bright, wintery feel as my Winter Chopped salad, only this version leans more into fruit, toasted nuts, and a sweet tangy dressing that pulls everything together.
What Makes This Salad So Good
This bowl hits that perfect balance of fresh, crisp, creamy, and crunchy. The pears add natural sweetness, the toasted walnuts bring warm depth, and the honey mustard vinaigrette ties it together with a sharp, bright finish. The pomegranate is optional, but it adds color and a juicy pop that makes the whole salad feel more festive. It works for weeknights, winter gatherings, or anytime you want something light but satisfying.
Tips and Substitutions
- If your pears are underripe, slice them thin so they soften a bit once dressed.
- Use mixed greens or spinach if you prefer a sturdier base.
- Swap feta for goat cheese if you want something softer and tangier.
- For a lighter dressing, whisk in a teaspoon of water to thin it slightly.
Storage
This salad is best assembled and served immediately. To prep ahead, toast the walnuts, slice the shallot, and whisk the dressing in advance. Store everything separately and slice the pears right before serving to keep them from browning.
Pear Salad with Honey Mustard Vinaigrette
Ingredients
Salad
- 2 cups walnuts, roughly chopped
- 16 ounces spring mix salad blend, about 6 cups
- 2 large ripe pears, thinly sliced
- 1 small shallot, thinly sliced
- 1 cup dried cranberries
- 4 ounces feta cheese, crumbled
- 1/4 cup pomegranate arils
Vinaigrette
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat a dry skillet over medium heat. Add chopped walnuts and toast for 5 to 7 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool completely.
- Add the spring mix to a large salad bowl. Arrange the sliced pears, shallots, cranberries, crumbled feta, pomegranate arils, and cooled toasted walnuts over the top of the greens.
- In a small mixing bowl or glass measuring cup, whisk together the olive oil, apple cider vinegar, honey, mustard, salt, and pepper until the dressing is smooth and fully combined.
- Drizzle the dressing over the salad just before serving. Use salad tongs to gently toss everything together until evenly coated. Serve immediately.
This recipe was inspired by the Winter Pear Salad on iamhomesteader.com.
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