Winter Pear Salad is one of my favorite fresh and festive dishes during the colder months. With juicy ripe pears, crisp greens, crunchy nuts, and creamy cheese, it’s the perfect balance of textures and flavors. I love how this salad feels light and refreshing, yet still comforting and seasonal — making it a beautiful addition to any winter meal or holiday spread.

Why You’ll Love This Recipe

I love this recipe because it takes advantage of peak-season pears and turns them into something simple yet elegant. The sweetness of the pears pairs beautifully with tangy vinaigrette, salty cheese, and toasted nuts. It’s quick to prepare, looks stunning on the plate, and can easily be served as a starter, side, or even a light main with some protein. Winter Pear Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe but firm pears (Bosc or Anjou), thinly sliced
Mixed greens (arugula, baby spinach, or spring mix)
Crumbled goat cheese or blue cheese
Candied or toasted walnuts or pecans
Dried cranberries or pomegranate seeds
Red onion, thinly sliced (optional)

For the vinaigrette:

Olive oil
Apple cider vinegar or balsamic vinegar
Dijon mustard
Honey or maple syrup
Salt and black pepper

Directions

I start by making the vinaigrette: I whisk together olive oil, vinegar, Dijon, honey, salt, and pepper until emulsified. I set it aside.
I assemble the greens in a large bowl or on a serving platter.
I top the greens with sliced pears, crumbled cheese, nuts, cranberries, and a few thin slices of red onion if using.
I drizzle the vinaigrette over the salad just before serving and toss gently to combine — or leave it undressed so guests can add it themselves.

Servings and timing

This recipe serves 4–6 as a side and takes just 15 minutes from start to finish.

Variations

Sometimes I add roasted butternut squash or thinly sliced apples for variety. I also swap goat cheese for feta or shaved Parmesan depending on what I have. For more crunch, I add seeds like pumpkin or sunflower, and I’ve even added quinoa or grilled chicken to make it a full meal.

Storage/Reheating

This salad is best served fresh. If I want to prep ahead, I store the ingredients separately and slice the pears just before serving to prevent browning. The vinaigrette keeps in the fridge for up to a week in a sealed jar — I just shake it before using. Winter Pear Salad

FAQs

What type of pears work best?

I like Bosc or Anjou pears because they’re firm, sweet, and hold their shape well when sliced.

Can I make this salad ahead of time?

Yes — I prep everything ahead but wait to slice the pears and dress the salad until right before serving to keep it crisp and fresh.

What can I use instead of goat cheese?

Blue cheese, feta, or even shaved Parmesan all work well, depending on how bold or creamy I want the flavor.

Are the nuts necessary?

They add a nice crunch and richness, but I’ve made it without or replaced them with seeds for a nut-free version.

What’s the best dressing for this?

I love using a honey mustard or apple cider vinaigrette, but a simple balsamic dressing works beautifully too.

Conclusion

Winter Pear Salad is light, bright, and full of seasonal flavor. It’s one of those salads that looks fancy but comes together effortlessly. Whether I’m making it for a cozy lunch or dressing up a holiday dinner table, this salad never fails to bring freshness and balance to the plate — with every bite feeling crisp, sweet, and satisfying.