If you’re craving something fresh, seasonal, and absolutely bursting with fall flavors, then you’re going to love this Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe. I remember the first time I whipped this up—the combination of sweet pears, crunchy walnuts, and tangy dressing completely won me over, and it’s been a staple ever since. Whether you’re making a light lunch or need a stunning side for dinner, this salad checks all the boxes for texture, flavor, and that cozy autumn vibe. Let me walk you through everything so you nail it on your first try!

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Why You’ll Love This Recipe

  • Perfect Fall Flavor Balance: The sweetness of pears and cranberries contrasts beautifully with savory parmesan and tangy balsamic.
  • Textural Delight: You get that satisfying crunch from caramelized walnuts combined with tender greens and juicy pears.
  • Quick and Simple Prep: From start to finish in 15 minutes—you’ll be enjoying this in no time.
  • Versatile for Any Meal: Works as a light lunch, a side dish, or even a first course for entertaining.
A white bowl filled with fresh green and purple leafy salad leaves forms the base layer, topped with thin yellowish slices of pear arranged evenly across the greens. Scattered on top are small clusters of chopped walnuts in light brown tones and dried red cranberries adding pops of color throughout. A dark brown dressing is being poured over the salad from a white pitcher, the liquid glistening as it falls onto the ingredients. The bowl sits on a white marbled surface, giving a clean and fresh look photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Getting the right ingredients for this Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe is key—it’s all about fresh, crisp pears, rich nuts, and a well-balanced dressing. The mix of textures and flavors really shine when each component is fresh and quality.

  • Extra virgin olive oil: Use a fruity, high-quality oil—it’s the backbone of the vinaigrette’s richness.
  • Balsamic vinegar: Aged balsamic helps bring a nice sweetness and depth to the dressing.
  • Honey: Adds natural sweetness that complements the balsamic without overpowering it.
  • Dijon mustard: Provides a bit of tang and helps emulsify the dressing perfectly.
  • Shallot: Finely diced for a subtle onion flavor that keeps the vinaigrette interesting.
  • Salt and freshly ground black pepper: Essential for seasoning—the magic is in the balance here.
  • Chopped walnuts: Fresh, not stale—this is what you’ll caramelize for the perfect crunch.
  • Salted butter: Adds richness and helps brown the walnuts beautifully.
  • Light-brown sugar: A touch of molasses flavor enhances the caramelization.
  • Spring Salad & Spinach blend: A tender mix makes the perfect fresh green bed for the salad.
  • Parmesan cheese: Shaved, for a salty and nutty finishing touch.
  • Pears: Bartlett or Anjou are my favorites—pick firm but ripe ones for the best texture.
  • Dried sweetened cranberries: For bursts of tart-sweet flavor and a pop of color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up with this Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe depending on what’s in season or what we’re in the mood for—feel free to play around and make it your own!

  • Swap the nuts: Sometimes I try pecans or even pistachios for a different kind of crunch and flavor—I always toast them lightly first for extra aroma.
  • Add fresh herbs: A sprinkle of thyme or rosemary complements the fall feeling beautifully.
  • Make it vegan: Skip the butter and parmesan, and swap in a plant-based cheese or extra nuts—you’ll still get plenty of richness.
  • Use different greens: Kale or arugula adds a bit of bite and pepperiness if you want something more robust.

How to Make Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe

Step 1: Whip Up Your Balsamic Vinaigrette

Start by combining extra virgin olive oil, balsamic vinegar, honey, dijon mustard, and finely diced shallots in a blender. Don’t forget to season with salt and pepper—this is where the dressing gets its backbone. Blend everything well for about 20 seconds until it’s smooth and emulsified. I like to refrigerate my dressing for a bit before tossing so the flavors really come together, but you can use it right away if you’re short on time.

Step 2: Caramelize the Walnuts

This is where the magic happens! Melt butter and brown sugar in a skillet over medium heat, then toss in the chopped walnuts. Stir constantly — it only takes about 2 minutes to get them nicely caramelized and fragrant. Don’t walk away here; walnuts can quickly burn, so keep your eye on the pan. Once done, spread them on a plate to cool in a single layer. Your salad will thank you for this sweet, crunchy touch.

Step 3: Assemble and Toss

In a large bowl, layer your spring salad and spinach blend with thinly sliced pears. Drizzle the vinaigrette over the top and give everything a gentle toss to coat. Then, sprinkle shaved parmesan, dried cranberries, and those luscious caramelized walnuts right on top. The last thing I’ll say: add the dressing just before serving to avoid wilting your greens—this little trick keeps the salad crisp and fresh every time.

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Pro Tips for Making Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe

  • Pick the Right Pears: Bartlett and Anjou are my go-tos because they hold up well and aren’t overly soft—this helps keep the salad’s texture interesting.
  • Toast Your Walnuts First: Before caramelizing, lightly toasting the walnuts can deepen the flavor even more and prevent sogginess.
  • Prep Dressing Ahead: Make the vinaigrette a day in advance and let it chill; the flavors marry beautifully this way—just give it a shake before using.
  • Add Dressing Last Minute: This keeps your greens crisp and prevents them from getting soggy, which I learned after a few disappointing salads.

How to Serve Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe

A colorful salad is shown in a white bowl on a white marbled surface. The salad has a base of fresh green and purple mixed leafy greens spread evenly across the bowl. Thin, light yellow pear slices with a hint of red are placed on top, layered among the leaves. Scattered throughout are small, rough-textured brown walnut pieces adding texture. Bright red dried cranberries add small pops of color, and thin shards of pale yellow cheese are spread irregularly over the salad. The whole dish is lightly coated with a shiny brown dressing, giving a slight gloss to the ingredients. A whole yellow pear sits next to the bowl, adding context to the fresh fruit used in the salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the salad with extra shaved parmesan and a few whole caramelized walnuts just for that wow factor—it adds a beautiful contrast and invites everyone to dig in straight away. Sometimes I throw on a few fresh herbs like parsley or thyme for color and a fresh note.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled pork chops, or even a cozy bowl of butternut squash soup. It also makes a great side for Thanksgiving or any fall gathering when you want something bright amidst heartier dishes.

Creative Ways to Present

For special occasions, I like layering the ingredients in a clear glass trifle bowl so you see those gorgeous layers of greens, pears, cranberries, and nuts glowing through. Another fun idea is assembling individual portions in small jars or bowls for a grab-and-go party vibe that always impresses guests!

Make Ahead and Storage

Storing Leftovers

Leftover salad is best stored separately from the dressing and walnuts if possible. I usually keep the greens and pears in an airtight container in the fridge, walnuts in a small sealed bag, and dressing in a jar. Combine just before eating to keep everything vibrant and crisp.

Freezing

This salad doesn’t freeze well because fresh greens and pear slices turn mushy. I’d recommend freezing just the vinaigrette if you want to store extras—then you can enjoy fresh salad any time and dress it with your pre-made dressing.

Reheating

Since this salad is best served fresh and cold, I don’t recommend reheating. If you have leftovers with warm chicken or similar on the side, I usually heat the main dish but keep the salad chilled for the best texture and flavor balance.

FAQs

  1. Can I use other types of nuts instead of walnuts?

    Absolutely! Pecans, almonds, or even hazelnuts work really well. Just toast and caramelize them like the walnuts in the recipe to maintain that perfect crunch and sweetness.

  2. How do I prevent the salad greens from wilting?

    The key is to add the vinaigrette dressing right before serving. If you toss the greens too early, they start to get soggy. Keeping the dressing separate until the last minute keeps your salad crisp and fresh.

  3. What’s the best type of pear to use for this salad?

    Bartlett and Anjou pears are great picks because they’re juicy but firm enough to slice thin without falling apart. Avoid overly ripe pears to maintain texture in your salad.

  4. Can I prepare the caramelized walnuts in advance?

    Yes! You can prepare caramelized walnuts a day or two ahead and store them in an airtight container at room temperature. This actually saves time and keeps them perfectly crunchy for your salad.

Final Thoughts

This Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe has become a favorite in my kitchen because it’s so simple yet packed with layers of flavor and texture that make every bite a delight. I love sharing it at fall dinners and casual lunches alike—it always gets compliments and requests to make it again. Give it a try, and I’m confident you’ll find yourself reaching for it every autumn season too!

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Autumn Pear Salad with Caramelized Walnuts and Balsamic Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 72 reviews
  • Author: Julia
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 min
  • Yield: 5 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Autumn Pear Salad is a delightful blend of tender spring greens, sweet juicy pears, crunchy candied walnuts, salty rich parmesan, and a tangy balsamic vinaigrette. Perfect as a refreshing fall side or a light main course, this salad balances flavors and textures beautifully with a homemade dressing and candied walnuts adding a sweet and savory crunch.

Ingredients

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 1/2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • 1 1/2 Tbsp finely diced shallot
  • Salt and freshly ground black pepper, to taste (about 1/4 + 1/8 tsp salt and 1/4 tsp pepper)

Candied Walnuts

  • 1/2 cup chopped walnuts
  • 1 Tbsp salted butter
  • 1 Tbsp packed light-brown sugar

Salad

  • 7 oz Spring Salad & Spinach blend
  • 2 oz parmesan cheese, shaved
  • 2 pears, thinly sliced (Bartlett or Anjou recommended)
  • 1/3 cup dried sweetened cranberries

Instructions

  1. Prepare the Dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, finely diced shallot, salt, and freshly ground black pepper in a blender. Blend until the mixture is well emulsified, about 20 seconds. Transfer the dressing to an airtight container and refrigerate until ready to use.
  2. Candy the Walnuts: In a medium skillet over medium heat, melt the butter and brown sugar together. When fully melted, add the chopped walnuts and stir constantly until the walnuts are caramelized and coated evenly, approximately 2 minutes. Spread the candied walnuts out in a single layer on a plate to cool.
  3. Assemble the Salad: In a large bowl, layer the spring salad and spinach blend with the thinly sliced pears. Toss gently with the prepared dressing just before serving to prevent the greens from wilting.
  4. Finish and Serve: Top the dressed salad with shaved parmesan, dried sweetened cranberries, and the cooled candied walnuts. Serve immediately to enjoy the fresh textures and flavors.

Notes

  • This flavorful Pear Salad easily becomes a favorite fall recipe with its balance of tender greens, sweet pears, crunchy walnuts, rich parmesan, and tangy vinaigrette.
  • To maintain the crispness of the greens, add the dressing right before serving.
  • Thinly slicing the pears enhances the texture and makes the salad easier to eat.
  • You can substitute walnuts with pecans if preferred.
  • Use Bartlett or Anjou pears for the best flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 370 kcal
  • Sugar: 19 g
  • Sodium: 228 mg
  • Fat: 27 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 13 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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