I crafted a salad with pears and cranberries that pairs crisp pear slices with sweet cranberries and crunchy walnuts, and hides a clever twist you’ll want to uncover.

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I stumbled on this Pear Walnut Salad With Cranberries And Goat Cheese last fall and I keep coming back to it. I like that it fights your expectations: pear slices that are almost delicate, pockets of tangy goat cheese, and little surprise bites that make you pause.

If you thought a Pear And Goats Cheese Salad was predictable, try this spin, it flirts with sweet and sour and the textures refuse to behave. I usually call it my Pear Cranberry Salad tweak, cause i can’t stop tweaking things and then pretending it was on purpose.

Ingredients

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Pears bring juicy sweetness, good fiber, vitamin C, soften salads and add mild floral flavor
walnuts give crunch, heart healthy omega 3s, protein boost and earthy bitter notes
Cranberries add chewy sweetness and tartness, mostly carbs from sugar, bright color
Goat cheese gives creamy tang, adds protein, a bit of salt, rich mouthfeel
Mixed greens supply fiber, vitamins, earthy bitterness and volume without many calories
Balsamic vinegar plus honey makes sweet acidic dressing, lifts flavors, balances richness
Red onion brings sharp bite, mild sweetness when soaked, adds crunch and color
Herbs like parsley or chives add fresh green brightness and aroma, subtle lift

Ingredient Quantities

6 cups mixed salad greens (spring mix, arugula, baby spinach)

2 ripe pears (Bosc or Anjou), cored and thinly sliced

1/2 cup walnut halves, toasted and roughly chopped

1/2 cup dried cranberries

4 ounces goat cheese, crumbled

1 small red onion, thinly sliced

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or pure maple syrup

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley or chives, optional

How to Make this

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1. Toast the walnut halves in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned, about 5 to 7 minutes; cool and roughly chop (or bake 350F for 8 to 10 minutes if you prefer).

2. Core and thinly slice the pears, then toss them with the tablespoon of fresh lemon juice so they don’t brown.

3. Thinly slice the red onion and soak it in cold water for 5 minutes, then drain well to take the sharp edge off.

4. Whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified, or put everything in a jar and shake.

5. Put 6 cups mixed salad greens in a large bowl and pour about three quarters of the dressing over them; toss gently so the leaves are lightly coated, don’t overdress or they’ll get soggy.

6. Add the lemon-tossed pear slices, drained red onion, 1/2 cup dried cranberries and most of the toasted walnuts to the greens; toss gently to combine.

7. Crumble 4 ounces goat cheese over the top and sprinkle the remaining walnuts and a few extra cranberries for texture and color.

8. Finish with a final drizzle of the reserved dressing, taste and adjust salt and pepper, sprinkle 1 tablespoon chopped fresh parsley or chives if using, and serve immediately.

Equipment Needed

1. Dry skillet or baking sheet for toasting walnuts
2. Cutting board and a chef knife for slicing pears and onion
3. Citrus juicer or a fork to squeeze the lemon juice
4. Small bowl and whisk, or a jar with lid to shake the dressing
5. Measuring spoons & measuring cups
6. Large salad bowl
7. Salad tongs or two big serving spoons to toss the greens
8. Colander or small strainer to drain the onion

FAQ

Q: Can I make this salad ahead of time? A: Yes and no. You can toast the walnuts, make the dressing and slice the onion a day ahead, but don't slice the pears or toss everything together until right before serving. Pears brown fast, and mixed greens get soggy if dressed too early. If you must prep pears, toss the slices in a little lemon juice and cold water to slow browning.

Q: What kind of pears should I use and how do I tell they're ripe? A: Bosc or Anjou are perfect. They should give slightly when you press near the stem but not be mushy. If they're too firm, leave them at room temp for 1 to 3 days, or put them in a paper bag with a banana to speed ripening. Don't use overly soft pears, they'll turn mealy in the salad.

Q: Any good substitutions for goat cheese or walnuts? A: Sure. Swap goat cheese for feta, ricotta salata, or a dairy free cheese if you need vegan. Walnuts can be pecans, sliced almonds, or pistachios. Dried cranberries work fine, but dried cherries or chopped dried apricots are tasty too. Honey can be swapped with maple syrup for vegan option.

Q: How do I toast walnuts without burning them? A: Use a shallow pan over medium heat and shake or stir every 30 seconds for 3 to 5 minutes until fragrant, or bake at 350 F for 5 to 8 minutes watching closely. Take them off the heat the moment you smell them, they go from perfect to burnt fast. Tip: chop after toasting so they don't dry out.

Q: My dressing separated, how do I fix it? A: No problem, just whisk it hard or put it in a jar and shake like crazy. If it's too sharp add a bit more honey or maple and a splash of olive oil, if too thick add a teaspoon of water at a time. Dijon helps it emulsify, but shaking is easiest when you're in a hurry.

Q: How long will leftovers last and how should I store them? A: Store components separately for best results. Dressing in a jar in the fridge 1 to 2 weeks, toasted nuts about a week in an airtight container, sliced pears and dressed salad only a day. If you've already tossed everything, keep in fridge up to 24 hours but the greens will get limp, so eat sooner if you can.

Pear Walnut Salad With Cranberries And Goat Cheese Recipe Substitutions and Variations

Pears: swap with thinly sliced Honeycrisp or Gala apples, toss them with a little lemon juice so they don’t brown. Texture stays crisp, flavor a bit more tangy and less floral.
Walnuts: use toasted pecans or sliced almonds for similar crunch and richness, or toasted sunflower seeds if you need a nut free option.
Dried cranberries: trade for dried cherries or golden raisins, or for a fresher tart pop use pomegranate arils instead.
Goat cheese: feta works great for the salty tang, or try crumbled firm tofu or a cashew cheese if you want a dairy free version.

Pro Tips

1. Toast the walnuts longer than you think, watch them closely cause they go from perfect to burnt fast, and let them cool on a single layer so they stay crunchy. If you want a little extra pop toss them with a tiny pinch of flaky salt or a teaspoon of maple syrup and toss back in the oven for just 2 minutes, it makes a nice sweet salty contrast.

2. Pick pears that are ripe but still slightly firm, slice them close to serving time so they dont get soggy, and blot excess juice with a paper towel after you toss them in lemon. If you like a bit more tang try a light quick pickle for 10 minutes in a splash of vinegar, sugar and water, it brightens the salad.

3. Warm the honey a few seconds so it mixes easier into the dressing, then shake everything in a jar hard until it looks creamy, mustard helps it stick together. Make the dressing ahead if you want, but bring it back to room temperature and give it a good shake right before using.

4. Never overdress the greens, reserve some dressing and add just a little at a time, toss gently and only once. Crumble the goat cheese with your fingers or freeze it for 10 minutes first so it breaks into nicer chunks, sprinkle most of the walnuts and cranberries on top last so they stay crunchy and pretty.