Autumn Pear Salad with Balsamic and Walnuts
An elegant yet simple autumn salad featuring crisp pears, paper-thin fennel, and a trio of toasted nuts. Perfect for holiday tables or a quick Tuesday night dinner.
Ingredients
- 4 cups mixed salad greens tender varieties like baby lettuce or spring mix
- 2 ripe pears thinly sliced; Bosc or Anjou recommended
- 1 fennel bulb sliced paper thin
- 1 wedge lemon for squeezing over pears
- 2 tbsp dried cranberries
- 1 tbsp chopped pecans toasted
- 1 tbsp chopped walnuts toasted
- 1 tbsp chopped hazelnuts toasted
- 1/3 cup pecorino cheese shaved into ribbons
- balsamic vinaigrette as needed
- sea salt and black pepper to taste
Instructions
- Wash and dry the salad greens completely using a salad spinner to ensure the dressing adheres properly.
- Shave the fennel bulb paper-thin using a mandoline or a very sharp chef's knife.
- Halve and core the pears, then slice them evenly. Immediately squeeze the lemon wedge over the slices to prevent oxidation.
- Toast the pecans, walnuts, and hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring constantly until fragrant. Remove from heat and cool completely.
- On a wide, shallow platter, scatter the greens first. Arrange the pear slices and shaved fennel on top, then give them a gentle hand-toss.
- Sprinkle the dried cranberries and cooled toasted nuts over the salad. Top with generous ribbons of shaved pecorino.
- Just before serving, drizzle with balsamic vinaigrette and finish with a pinch of sea salt and fresh black pepper.
Notes
To make ahead, keep all components in separate airtight containers and assemble just before serving to prevent the greens from wilting. Swap pecorino for goat cheese or gorgonzola if preferred.