Capture the essence of fall with a light, flavorful dish! This Pear Salad with Candied Pecans is a vibrant Autumn Greens Delight featuring peppery arugula, sweet pears, creamy goat cheese, and crunchy candied pecans. Perfect for holiday gatherings or a quick lunch, this crisp autumn salad balances sweet and savory with minimal effort. Ready in just 15 minutes, this seasonal greens medley is sure to elevate your table. Let’s toss together a Pear Salad with Candied Pecans for a delicious, fall-inspired treat!
Why You’ll Love Pear Salad with Candied Pecans
- Quick Prep: Ready in 15 minutes for a fast fall-inspired salad.
- Balanced Flavors: Sweet pears and peppery arugula create a vibrant autumn greens delight.
- Dietary Friendly: Gluten-free and nut-optional for a versatile seasonal greens medley.
- Elegant Yet Simple: Perfect for festive brunches or everyday crisp autumn salads.
- Crunchy Texture: Candied pecans add a delightful snap to this autumn greens delight.
Ingredients for Pear Salad with Candied Pecans
Here’s what you’ll need for this seasonal greens medley (makes 4 servings):
- 4 cups (100g) baby arugula, washed and dried
- 2 ripe but firm pears (Bartlett or Bosc), thinly sliced
- ½ cup (60g) crumbled goat cheese
- ½ cup (60g) pecans
- 2 tbsp (25g) brown sugar (for candying pecans)
- 1 tbsp (15g) butter (for candying pecans)
Dressing:
- 3 tbsp (45ml) olive oil
- 1 tbsp (15ml) apple cider vinegar
- 1 tsp (5ml) honey
- Pinch of salt
Equipment
- Large platter or mixing bowl
- Small skillet (for candying pecans)
- Small bowl
- Whisk
- Salad spinner (optional, for drying arugula)
Ingredient Tips
- Arugula: Dry thoroughly for a crisp Pear Salad with Candied Pecans; damp greens make dressing slide off.
- Pears: Use firm, ripe Bartlett or Bosc for structure and sweetness in this fall-inspired salad.
- Goat Cheese: Adds creaminess to seasonal greens medley; feta works as a substitute.
- Pecans: Candying adds sweetness and crunch to this crisp autumn salad; use raw pecans for best results.
- Dressing: Apple cider vinegar and honey create a balanced, tangy-sweet autumn greens delight.
Directions for Pear Salad with Candied Pecans
Let’s create this crisp autumn salad!
Candy the Pecans
In a small skillet over medium heat, I melt 1 tbsp butter with 2 tbsp brown sugar. I add ½ cup pecans, stirring for 2–3 minutes until coated and fragrant. I spread them on parchment to cool, ensuring crunchy bites for this Pear Salad with Candied Pecans.
Prep the Arugula
I wash and dry 4 cups baby arugula using a salad spinner or towel, keeping it crisp for this seasonal greens medley.
Slice the Pears
I thinly slice 2 pears, leaving the skin on for color and structure, preventing browning by slicing just before assembly for this fall-inspired salad.
Make the Dressing
In a small bowl, I whisk 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and a pinch of salt until smooth, creating a tangy dressing for this autumn greens delight.
Assemble the Salad
On a large platter, I layer the arugula evenly. I fan out pear slices, crumble ½ cup goat cheese, and scatter candied pecans, creating a vibrant Pear Salad with Candied Pecans.
Dress and Serve
I drizzle the dressing over the salad just before serving, tossing gently to coat without wilting the greens, and serve immediately for a fresh seasonal greens medley.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for pecans)
- Total Time: ~15 minutes
- Servings: 4
- Calories: ~250–300 kcal per serving
- Macros per Serving: 20g carbs, 5g protein, 18g fat, 3g fiber
Variations for Pear Salad with Candied Pecans
Try these twists on this seasonal greens medley:
- Nut-Free: Swap pecans for sunflower seeds, inspired by Food and Tips’ Pumpkin Protein Balls.
- Cheese Swap: Use feta instead of goat cheese for a tangy crisp autumn salad.
- Fruit Twist: Add sliced apples, inspired by Food and Tips’ Fall Fruit Salad.
- Spicy Kick: Mix in spicy greens like watercress for a bold autumn greens delight.
- Balsamic Glaze: Drizzle balsamic glaze instead of vinaigrette for a sweeter fall-inspired salad.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Turkey Burger Bowl for a hearty meal.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical touch.
Storage
I store Pear Salad with Candied Pecans components separately in airtight containers: arugula and goat cheese in the fridge for up to 3 days, candied pecans at room temperature for 1 week. I slice pears fresh to avoid browning and assemble with dressing just before serving to keep this crisp autumn salad fresh. Freezing is not recommended, as greens and pears lose texture.
Serving Tips
- Presentation: Arrange this fall-inspired salad on a wide platter for an elegant display.
- Garnish: Sprinkle extra candied pecans or a pinch of cinnamon for flair.
- Pairing: Enjoy with coffee or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: ~1 cup per serving for a light seasonal greens medley.
- Occasions: Perfect for holiday brunches, light lunches, or festive gatherings.
FAQs About Pear Salad with Candied Pecans
Here are answers to common questions about this dish:
How do I keep arugula crisp for Pear Salad with Candied Pecans?
Dry arugula thoroughly with a spinner or towel to ensure dressing clings to this fall-inspired salad.
Can I use other fruits?
Sliced apples or persimmons work well for a unique seasonal greens medley.
How do I prevent pear browning?
Slice pears just before assembly or dip in lemon water for this crisp autumn salad.
Can I make it nut-free?
Omit pecans or use sunflower seeds for a nut-free autumn greens delight.
How do I store candied pecans?
Keep at room temperature in an airtight container for up to 1 week for this Pear Salad with Candied Pecans.
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Conclusion
Pear Salad with Candied Pecans is a light, flavorful way to celebrate fall’s bounty. This seasonal greens medley, with its peppery arugula and sweet candied pecans, is perfect for festive gatherings or quick lunches. Toss together this crisp autumn salad, add your favorite garnishes, and enjoy a delicious, elegant treat!
Pear Salad with Candied Pecans
Ingredients
- 4 cups 100g baby arugula, washed and dried
- 2 ripe but firm pears Bartlett or Bosc, thinly sliced
- ½ cup 60g crumbled goat cheese
- ½ cup 60g pecans
- 2 tbsp 25g brown sugar (for candying pecans)
- 1 tbsp 15g butter (for candying pecans)
Dressing:
- 3 tbsp 45ml olive oil
- 1 tbsp 15ml apple cider vinegar
- 1 tsp 5ml honey
- Pinch of salt
Instructions
Candy the Pecans
- In a small skillet over medium heat, I melt 1 tbsp butter with 2 tbsp brown sugar. I add ½ cup pecans, stirring for 2–3 minutes until coated and fragrant. I spread them on parchment to cool, ensuring crunchy bites for this Salad with Candied Pecans.
Prep the Arugula
- I wash and dry 4 cups baby arugula using a salad spinner or towel, keeping it crisp for this seasonal greens medley.
Slice the Pears
- I thinly slice 2 pears, leaving the skin on for color and structure, preventing browning by slicing just before assembly for this fall-inspired salad.
Make the Dressing
- In a small bowl, I whisk 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and a pinch of salt until smooth, creating a tangy dressing for this autumn greens delight.
Assemble the Salad
- On a large platter, I layer the arugula evenly. I fan out pear slices, crumble ½ cup goat cheese, and scatter candied pecans, creating a vibrant Salad with Candied Pecans.
Dress and Serve
- I drizzle the dressing over the salad just before serving, tossing gently to coat without wilting the greens, and serve immediately for a fresh seasonal greens medley.
Notes
