I created an Arugula Pear Feta Salad that pairs peppery arugula, ripe pears, crunchy walnuts and crumbled feta with a bright homemade balsamic for an unexpected twist.

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I love a salad that tastes like it shouldn’t be this easy, and this Easy Pear Salad does exactly that. Ripe pears give a juicy pop against crumbled feta, and I half jokingly call it my Arugula Pear Feta Salad when people ask for seconds, but honestly it’s great any night.

What makes folks pause is the tang from the Salad Dressing For Pear Salad, it’s simple but sneaky in how good it is. I promise it won’t feel fussy, you might even find yourself making it more than you planned, because somehow salads like this keep winning.

Ingredients

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Pears: Juicy pears add natural sweetness and fibre, with gentle floral notes.
Mixed salad greens: Spring mix gives vitamins and crisp texture, a light bitter touch.
Walnuts: Walnuts bring crunchy healthy fats and protein, slightly bitter, toasty.
Feta cheese: Feta adds salty creaminess and calcium, balances sweet fruit nicely.
Red onion: Thin red onion gives sharp bite and a touch of tang.
Dried cranberries: Cranberries give chewy sweetness and a little tart contrast.
Balsamic dressing: Balsamic with olive oil makes glossy, sweet and tangy dressing that ties flavors.
Honey: Honey adds mellow sweetness and helps the dressing cling to leaves.
Dijon mustard: Dijon gives subtle sharpness, stabilizes dressing and brightens flavor.

Ingredient Quantities

mixed salad greens, 6 cups (spring mix or arugula)

ripe pears, 2 medium (bosc or bartlett)

walnuts, 1/2 cup, toasted if you like

feta cheese, 1/3 cup crumbled

red onion, 1 small (about 1/4 cup)

dried cranberries, 1/4 cup (optional)

extra virgin olive oil, 3 tablespoons

balsamic vinegar, 1 1/2 tablespoons

dijon mustard, 1 teaspoon

honey, 1 teaspoon

salt, 1/4 teaspoon

freshly ground black pepper, 1/8 teaspoon

How to Make this

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1. If you like toasted walnuts, heat a dry skillet over medium and toast 1/2 cup walnuts 3 to 5 minutes, stirring often, until fragrant and slightly darker; or bake at 350 F for 6 to 8 minutes. Let cool.

2. Rinse and spin or pat dry 6 cups mixed salad greens (spring mix or arugula). Put them in a large salad bowl.

3. Core and thinly slice 2 ripe pears (bosc or bartlett). Leave the skin on for texture and color, thin slices hold up better.

4. Thinly slice 1 small red onion so you have about 1/4 cup, separate the rings a bit so they disperse through the salad.

5. In a small bowl whisk together the dressing: 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until emulsified. Taste and tweak if you want it sweeter or tangier.

6. Add the pears, toasted or raw walnuts, 1/3 cup crumbled feta, the sliced red onion and 1/4 cup dried cranberries (optional) to the bowl with greens.

7. Drizzle about half the dressing over the salad and toss gently with tongs to coat everything evenly, then add more dressing only if needed. Don’t overdress it or the greens get soggy.

8. Transfer to a serving platter or bowls, sprinkle a few extra walnuts or feta on top, crack a little more pepper if you like, and serve right away for best texture and flavor.

Equipment Needed

1. Large dry skillet or baking sheet for toasting walnuts
2. Salad spinner or clean kitchen towels to dry the greens
3. Large salad bowl (for tossing everything)
4. Cutting board, make sure it’s stable
5. Sharp chef’s knife for pears and onion
6. Small bowl plus a whisk or fork for the dressing
7. Measuring spoons and a tablespoon or 1/4 cup measure
8. Tongs or salad servers and a serving platter or individual bowls

FAQ

Q: Can I use a different cheese instead of feta? A: Yes. Goat cheese or fresh mozzarella work great if you want a milder, creamier bite. Blue cheese gives more tang if you like strong flavors. Use about the same amount and taste as you go.

Q: How do I choose and prep the pears? A: Pick pears that give a little when you press near the stem but are not mushy. Bosc and Bartlett are ideal. Core and thinly slice them right before serving so they stay fresh, or toss slices in a little lemon juice to stop browning.

Q: Can I make the dressing ahead of time? A: Definitely. Whisk the olive oil, balsamic, dijon, honey, salt and pepper, store in the fridge up to 3 to 5 days. Shake or whisk before using, and only dress the salad just before serving so the greens dont get soggy.

Q: What can I use instead of walnuts? A: Pecans, sliced almonds, or roasted sunflower seeds are all good swaps. Toast them lightly in a dry pan for more flavor, then let cool before adding to the salad.

Q: How can I make this salad vegan or dairy free? A: Swap the feta for a vegan feta or omit cheese and add extra nuts or avocado for creaminess. Replace honey with maple syrup in the dressing.

Q: How many does this serve and can I add protein? A: The recipe is about 4 side salad servings or 2 as a main. To make it a full meal add grilled chicken, salmon, or crispy chickpeas. Increase ingredients proportionally if youre serving more people.

Easy Pear Salad Recipe Substitutions and Variations

Pears: apples (Honeycrisp or Fuji) for the same crisp sweet crunch, fresh figs or halved grapes for small sweet bites, firm Fuyu persimmon when in season.
Walnuts: pecans for similar buttery flavor, sliced almonds for clean crunch, toasted sunflower seeds for a nut free option.
Feta cheese: goat cheese (chevre) for tangy creaminess, crumbled blue cheese for a bolder bite, grated Pecorino or Parmesan for salty umami.
Balsamic vinegar: red wine vinegar plus 1 tsp honey to mimic the sweetness, apple cider vinegar with a drizzle of maple syrup, or white balsamic or sherry vinegar for milder fruity notes.

Pro Tips

1) Toast the walnuts till they smell nutty and then let them cool completely, or they’ll steam and go soggy. For a flavor boost toss them with a tiny bit of brown sugar or a drizzle of honey before toasting, but watch them close cause they burn fast. Store in an airtight jar if you toast ahead.

2) Stop pear slices from turning brown by brushing or tossing them in a little lemon or orange juice, or by dressing them right at the last minute. Too much citrus will hide the pear flavor so use just a little.

3) Make the dressing in a jar and shake it hard, then let it sit for 10 to 15 minutes so the flavors mellow and blend. Taste before you pour, and add a touch more honey if it needs softening or a splash more vinegar if it needs brightness.

4) Keep texture contrast front and center: add most of the dressing gently and only add more if needed, sprinkle crunchy bits on top right before serving and add the cheese last so it stays distinct. If you want a nice warm-cold contrast, warm the toasted nuts briefly and scatter them over the salad just before you bring it to the table.

Easy Pear Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created an Arugula Pear Feta Salad that pairs peppery arugula, ripe pears, crunchy walnuts and crumbled feta with a bright homemade balsamic for an unexpected twist.

Servings

servings

Calories

323

kcal

Equipment: 1. Large dry skillet or baking sheet for toasting walnuts
2. Salad spinner or clean kitchen towels to dry the greens
3. Large salad bowl (for tossing everything)
4. Cutting board, make sure it’s stable
5. Sharp chef’s knife for pears and onion
6. Small bowl plus a whisk or fork for the dressing
7. Measuring spoons and a tablespoon or 1/4 cup measure
8. Tongs or salad servers and a serving platter or individual bowls

Ingredients

mixed salad greens, 6 cups (spring mix or arugula)
ripe pears, 2 medium (bosc or bartlett)
walnuts, 1/2 cup, toasted if you like
feta cheese, 1/3 cup crumbled
red onion, 1 small (about 1/4 cup)
dried cranberries, 1/4 cup (optional)
extra virgin olive oil, 3 tablespoons
balsamic vinegar, 1 1/2 tablespoons
dijon mustard, 1 teaspoon
honey, 1 teaspoon
salt, 1/4 teaspoon
freshly ground black pepper, 1/8 teaspoon

Directions

If you like toasted walnuts, heat a dry skillet over medium and toast 1/2 cup walnuts 3 to 5 minutes, stirring often, until fragrant and slightly darker; or bake at 350 F for 6 to 8 minutes. Let cool.
Rinse and spin or pat dry 6 cups mixed salad greens (spring mix or arugula). Put them in a large salad bowl.
Core and thinly slice 2 ripe pears (bosc or bartlett). Leave the skin on for texture and color, thin slices hold up better.
Thinly slice 1 small red onion so you have about 1/4 cup, separate the rings a bit so they disperse through the salad.
In a small bowl whisk together the dressing: 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until emulsified. Taste and tweak if you want it sweeter or tangier.
Add the pears, toasted or raw walnuts, 1/3 cup crumbled feta, the sliced red onion and 1/4 cup dried cranberries (optional) to the bowl with greens.
Drizzle about half the dressing over the salad and toss gently with tongs to coat everything evenly, then add more dressing only if needed. Don’t overdress it or the greens get soggy.
Transfer to a serving platter or bowls, sprinkle a few extra walnuts or feta on top, crack a little more pepper if you like, and serve right away for best texture and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.