This pear salad has been one of my favorite quick salads for years. I first assembled this combination during an autumn dinner when a box of ripe pears sat on the counter and I needed something fresh to balance a heavy main course. The result was a revelation: juicy, crisp pear slices paired with warm toasted nuts, a scatter of tart dried cranberries and salty crumbled feta, all held together by a slightly sweet, shallot-forward dressing. It is simple, elegant and deeply satisfying.

I love this mix because it arrives on the table looking like a composed dish while taking less than half an hour to make. The textures are what make it memorable. Thin pear slices bring a delicate crunch and floral sweetness. Toasted pecans add warmth and a buttery snap. Feta contributes a creamy, briny counterpoint and dried cranberries deliver a bright chew that cuts through the dressing. This is the kind of salad people ask about at the first bite and then return to throughout the meal.

Ingredients

• Raw pecans or walnuts, 1/2 cup: Choose fresh nuts with no off smell. Pecans lend a buttery sweetness while walnuts add a slightly bitter edge. Toasting them brings out oils and amplifies crunch.
• Pear, 1 large: Use a ripe Bartlett or Anjou. Look for one that yields slightly to gentle pressure and has fragrant aroma. Slice thinly to maintain delicate texture and easy forks of fruit in each bite.
• Spring mix or mixed greens, 5 ounces: A tender spring mix balances the denser fruit and nuts. Spinach or arugula also work; arugula adds peppery bite.
• Crumbled feta, 1/2 cup (about 2 ounces): Choose a full-flavored, creamy feta for contrast with the sweet pear. Sheep or sheep-goat blend yields a creamier mouthfeel than low-fat options.
• Dried cranberries, 1/3 cup: Tart and chewy, they add color and bite. If overly sweet, look for reduced-sugar varieties or briefly soak in warm water to plump them evenly.
• Shallot, 1 small (dressing): Finely minced for bright onion flavor without harshness. If shallots are not available, use 1 teaspoon minced red onion.
• Extra virgin olive oil, 3 tablespoons: Use a fruity, medium-intensity oil. The oil carries the dressing and complements the maple's sweetness.
• Apple cider vinegar, 1 tablespoon: Adds a mild tang that balances the maple syrup. White wine vinegar is a good substitute for a lighter acid.
• Pure maple syrup, 1 tablespoon: Use grade A or pure maple for depth of flavor. Honey can stand in if needed but will slightly change the floral notes.
• Dijon mustard, 1 teaspoon: Emulsifies the dressing and adds a tangy backbone.
• Kosher salt, 3/4 teaspoon and black pepper, 1/8 teaspoon: Season to taste. Kosher salt dissolves easily in the vinaigrette, yielding a clean seasoning profile.

Instructions

Toast the nuts: Preheat the oven to 350 degrees Fahrenheit. Spread the 1/2 cup raw pecans or walnuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and lightly browned. Immediate transfer to a cutting board stops carryover browning. Roughly chop once cooled. Visual cue: nuts should smell toasty and have a warm color without dark spots. Make the dressing: In a medium mixing bowl whisk together the minced shallot, 3 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper. The vinaigrette will be slightly thick thanks to the maple syrup and mustard. Taste for balance and adjust salt or acid as needed. Assemble the base: In a large serving bowl place 5 ounces spring mix. Add half of the sliced pear, half of the crumbled feta, half of the dried cranberries and half of the toasted nuts. Layering ensures even distribution when tossing. Dress and toss carefully: With a spoon, add small amounts of the shallot dressing to the bowl and toss gently after each addition. Aim to lightly moisten the leaves; stop before the salad looks wet. It is easy to overdress so add gradually. Toss until every leaf has a light sheen. Finish and serve: Sprinkle the reserved pears, feta, cranberries and nuts on top and give a very gentle final toss to keep the presentation pretty. Taste and adjust with a small pinch of salt if desired. Serve immediately with any remaining dressing on the side.

Storage Tips

Store components separately for best results. Keep the dressing in an airtight jar in the refrigerator for up to 5 days. Store toasted chopped nuts in a sealed container at room temperature for up to 2 weeks or in the refrigerator for up to a month to preserve freshness. Greens and sliced pear are best when used the same day; if you must store sliced pear, toss it briefly with a teaspoon of lemon juice to deter browning and refrigerate in a sealed container for a few hours only. Assemble just before serving for optimal texture.

Ingredient Substitutions

Swap pecans for walnuts or toasted slivered almonds depending on availability. If avoiding dairy, replace feta with a firm tofu crumbles or a dairy-free crumbly cheese; expect a milder flavor. Use honey instead of maple syrup if needed but use slightly less honey because it is sweeter. For a nuttier vinaigrette try walnut oil in place of part of the olive oil. Use baby spinach or arugula in place of spring mix to change the salads pepper profile.

Serving Suggestions

Serve this salad as a light main with roasted chicken or grilled salmon. It also makes a lovely side for holiday roasts or grain bowls. Garnish with a few extra toasted pecans and an additional drizzle of maple vinaigrette for presentation. Pair with a crisp white wine such as Sauvignon Blanc or a sparkling water with lemon for a balanced meal. For a more substantial plate, add slices of grilled halloumi or a scoop of cooked quinoa.

Seasonal Adaptations

In fall, use Bosc or Bartlett pears for their honeyed fragrance. In winter swap cranberries for chopped dried cherries and add roasted squash on the side. Spring calls for lighter greens and a brighter acid like white wine vinegar. For summer, swap pear for ripe peaches or thin apple slices. The dressing adapts well to seasonal herbs; add a tablespoon of chopped tarragon in spring or a teaspoon of chopped rosemary in winter for aromatic notes.

Meal Prep Tips

Toast nuts and make the dressing up to 3 days in advance. Keep the dressing chilled in a lidded jar and re-whisk before using since oil may settle. Portion out greens into meal prep containers and store pears separately; assemble the portions just before eating. Use vented containers for greens to avoid sogginess. If transporting the salad, pack the dressing and crunchy toppings separately to preserve texture.

End with confidence: this pear and maple-pecan salad is proof that simple ingredients, modest technique and attention to timing deliver a dish that feels both refined and comforting. Make it your own with the swaps and tips above and enjoy the immediate rewards of a salad that looks as good as it tastes.