If you are looking for a fresh, vibrant salad that perfectly balances sweet, nutty, and tangy flavors, then this Pear Salad with Maple Vinaigrette Recipe is exactly what you need. Each bite delivers crisp mixed greens, juicy pears, and crunchy candied pecans all dressed in a luscious maple vinaigrette that is both simple and indulgent. Whether you want a quick lunch or an elegant side for dinner, this salad brings together easy-to-find ingredients into a dish that feels special every time.
Ingredients You’ll Need
The magic of this Pear Salad with Maple Vinaigrette Recipe lies in its simplicity. Every ingredient plays a vital role: the sharpness of shallots and Dijon mustard in the dressing create depth, the maple syrup adds a gentle sweetness, and the fresh greens combined with pears and candied pecans bring delightful textures and natural color.
- 1 small shallot (finely diced): Adds a mild onion flavor with just the right amount of pungency for the vinaigrette.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and brings a subtle tanginess.
- 2 teaspoons balsamic vinegar: Offers a rich, slightly sweet acidity that brightens the dressing.
- ¼ cup extra-virgin olive oil: Provides a smooth, fruity base that balances the vinaigrette.
- 2 teaspoons maple syrup: Infuses natural sweetness that pairs beautifully with the pears.
- Salt and pepper: Essential seasoning to enhance every flavor in the dressing and salad.
- 1 5-oz container mixed greens: A fresh, colorful bed for the salad with varied textures and tastes.
- 1 red pear (chopped): Juicy and sweet, this fruit adds a refreshing contrast to the peppery greens.
- ⅓ cup shaved Parmesan: Introduces a savory, nutty richness that complements the salad perfectly.
- ½ cup candied pecans: Adds irresistible crunch and a touch of caramelized sweetness.
How to Make Pear Salad with Maple Vinaigrette Recipe
Step 1: Prepare the Maple Vinaigrette
Start by combining the finely diced shallot, Dijon mustard, balsamic vinegar, olive oil, and maple syrup in a small jar. Close the lid tightly and shake vigorously until the mixture emulsifies into a smooth and glossy dressing. Don’t forget to season with salt and pepper to taste—this seasoning step really brings out all the layers of flavor.
Step 2: Toss the Greens with Dressing
Take your mixed greens and toss them lightly with just enough vinaigrette to coat the leaves. You want them to be gently dressed without becoming soggy, so go easy and build flavor gradually. This first toss ensures that every leaf benefits from the vinaigrette’s sweet and tangy charm.
Step 3: Combine Pears, Pecans, and Parmesan
Now add the chopped red pear, candied pecans, and shaved Parmesan to the bowl. Give everything a gentle toss to mix the ingredients without bruising the delicate greens. These components add the essential sweetness, crunch, and savory hints that make this Pear Salad with Maple Vinaigrette Recipe truly memorable.
Step 4: Final Toss and Serve
If you feel like the salad could use a touch more dressing, don’t hesitate to add a little extra at this stage. Toss once more to distribute the vinaigrette evenly, then serve immediately to enjoy the salad at its freshest and most vibrant.
How to Serve Pear Salad with Maple Vinaigrette Recipe
Garnishes
To elevate the salad visually and texturally, consider sprinkling some freshly cracked black pepper or a few extra shaved Parmesan curls on top. A light drizzle of pure maple syrup can also add a stunning glossy finish and amplify the sweetness just before serving.
Side Dishes
This Pear Salad with Maple Vinaigrette Recipe pairs beautifully with roasted chicken, grilled pork chops, or even a simple quiche. Its bright flavors and refreshing crunch provide a perfect contrast to warm, savory mains and can turn any meal into a feast.
Creative Ways to Present
For a fun twist, serve the salad built inside hollowed-out pear halves. You can also plate the salad on a large wooden board sprinkled with extra candied pecans and Parmesan shards to impress guests. Presentation can be as adventurous as you like with this flexible recipe!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately if possible—keep the dressing in a jar and the greens, pears, and pecans in an airtight container in the fridge. This will help preserve the freshness and crunch for up to 2 days.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The greens and pears will lose their texture and become mushy when thawed, detracting from the delightful eating experience.
Reheating
Since this salad is served cold, reheating is unnecessary and would diminish the crisp, refreshing qualities. Just give the vinaigrette a good whisk if refrigerated separately and toss with fresh greens for the best result.
FAQs
Can I use a different type of pear?
Absolutely! Bartlett, Bosc, or Anjou pears work beautifully depending on your flavor preference. Just make sure the pear is ripe but firm enough to hold its shape in the salad.
What if I don’t have candied pecans?
No worries! You can make your own by toasting pecans with a sprinkle of sugar in a pan, or substitute with walnuts, almonds, or even pepitas for a different crunch.
Is there a substitute for balsamic vinegar?
Yes, you can use apple cider vinegar or red wine vinegar as alternatives, though balsamic vinegar adds a distinctive sweetness that complements the maple syrup particularly well.
Can I make the maple vinaigrette ahead of time?
Definitely! The vinaigrette can be prepared and refrigerated for up to 3 days. Just give it a good shake before using, as the ingredients may separate over time.
How do I keep the pears from browning?
To prevent browning, toss the chopped pears in a little lemon juice before adding them to the salad. This keeps them fresh and visually appealing.
Final Thoughts
This Pear Salad with Maple Vinaigrette Recipe is one of those delightful dishes that transforms simple ingredients into something truly special. It’s refreshing, easy to prepare, and full of flavors that feel like a warm hug on your taste buds. I highly encourage you to try making it soon—you might just find it becoming one of your favorite go-to salads!
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Pear Salad with Maple Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Pear Salad with Maple Vinaigrette featuring mixed greens, crisp red pears, shaved Parmesan, and crunchy candied pecans, dressed in a sweet and tangy maple vinaigrette. This salad is quick to prepare and perfect for a light lunch or an elegant side dish.
Ingredients
Vinaigrette
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Salt and pepper, to taste
Salad
- 1 (5-ounce) container mixed greens
- 1 red pear, chopped
- ⅓ cup shaved Parmesan cheese
- ½ cup candied pecans
Instructions
- Make the vinaigrette: Add the diced shallot, Dijon mustard, balsamic vinegar, extra-virgin olive oil, and maple syrup to a small jar. Seal the jar and shake vigorously until the ingredients are fully emulsified and combined. Season the vinaigrette with salt and freshly ground black pepper according to your taste preferences.
- Assemble the salad: Place the mixed greens in a large bowl and toss them with just enough vinaigrette to lightly coat the leaves, ensuring they are evenly dressed without being soggy. Add the chopped red pear, candied pecans, and shaved Parmesan to the greens. Toss gently again, adding more vinaigrette if desired, to distribute the ingredients and flavors evenly. Serve the salad immediately to enjoy the crisp textures and fresh flavors.
Notes
- Use fresh pears that are ripe but firm to maintain crunchiness in the salad.
- Candied pecans can be substituted with walnuts or almonds if preferred.
- For a vegan option, substitute Parmesan with a plant-based cheese or omit it completely.
- The vinaigrette can be prepared ahead and refrigerated for up to 3 days; shake well before using.
- This salad is best served immediately after dressing to prevent the greens from wilting.
