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Pear Pecan Green Salad

I’m on a quest to make my salads absolutely delicious. It’s so easy to eat tons of vegetables if you can make a salad that is almost addicting.

As my brother has said, “What makes a salad good is a high quantity of non-salad ingredients in it.” Non-salad ingredients referring to things like bacon, nuts, cheese, fruit, etc. as opposed to lettuce, tomatoes, cucumbers, etc.  I mean, he’s right.  I won’t deny it. Whatever helps you eat those greens, right? However, those non-salad ingredients can be very high-cal low-nutrients, which kind of defeats the purpose of eating a salad in my book. So there has got to be a happy medium, right? That’s what I’m after. 

Eating a large salad every day is one of the number one habits of healthy, fit people; because there is nothing more nutritious than leafy greens. I need to do better in this category. I’m testing lots of oil-free salad dressings right now, and I have found some good ones that I’ll be sharing soon!

I’ve made this three times in the past couple of weeks–once for a large church lunch and twice for dinners with friends at my house–and every time it is a hit. Soft, juicy pear slices with toasted pecans, chewy craisins, and a sweet maple balsamic dressing over fresh spring mix……it’s delicious! It’s also very quick to put together. The red, green, and white colors make it perfect for Thanksgiving and Christmastime.


5 from 4 votes
Pear Pecan Green Salad with Maple Balsamic Dressing
Prep Time
10 mins

A green salad that is both delicious and beautiful--perfect for a fall lunch or a holiday meal. 

Course: Salad
Servings: 6 people
  • 8 cups spring mix
  • 2 ripe pears, thinly sliced (I've used red or Bartlett)
  • 1/3 cup pecans
  • 1/3 cup dried cranberries
Maple Balsamic Dressing
  • 1/4 cup pure maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tsp brown spicy mustard or Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Put pecans on plate and microwave for 1 minute. Stir, and microwave another 30-60 seconds until fragrant but not burned. This gives them a toasted flavor. 

  2. In a glass measuring up, combine dressing ingredients and whisk together.

  3. Toss greens with dressing, then top with pears, pecans, and cranberries. 

Recipe Notes

Make sure to buy pears a few days in advance so they can ripen, as most grocery stores sell them green. 

Adapted from BettyCrocker.com.

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  1. I made this for dinner tonight, and all five of us loved it. Instead of dried cranberries, I used pomegranate seeds, since I have a whole tree of them. Served it with homemade rolls and cantaloupe slices.

  2. Our new favorite salad! Hands down! We love this! We brought this to Thanksgiving dinner with my fam and we’ve since been asked multiple times to bring the salad to other events because this is so delish! 😊 yum! Thanks for sharing!

    1. Aw I’m so glad to hear that, Tasha! I like brining salads to things because they’re so fast and don’t require any cooking. 🙂

  3. Oh man this salad is so delicious! I was at the church lunch she brought it to and asked for the recipe right away! I’ve made it a few times and it’s SO yummy! Huge fan.

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