This easy Autumn Pear Salad with honey mustard dressing is a seasonal favorite. Fresh mixed greens are topped with ripe pears, tart craisins, crunchy pecans, and creamy feta, all finished with a simple homemade honey mustard dressing. It’s light enough for a healthy lunch and elegant enough to serve as a holiday side dish.
This Autumn Pear Salad pairs beautifully with Thanksgiving or Christmas dinners. The combination of sweet pears, tangy craisins, salty feta, and crunchy pecans provides a balanced contrast to richer holiday mains. It’s quick to assemble, adaptable to personal tastes, and a fresh addition to any menu.
Customize the salad to suit your preferences: swap apples for pears, use blue cheese or gorgonzola in place of feta, or candy the pecans for extra sweetness. The honey mustard dressing uses pantry staples and keeps well in the fridge, making it convenient to prepare ahead.
Ingredients needed for this delicious Autumn pear salad
- Mixed greens
- Pears
- Craisins
- Feta cheese
- Pecans
- Olive oil
- Fresh lime juice
- Honey
- Dijon mustard
- Salt and pepper
How to make the best Autumn pear salad with honey mustard dressing
This fall salad comes together in minutes. The most time-consuming step is dicing the pears, but otherwise it’s simple and fast.
- Make the dressing: In a jar, combine olive oil, fresh lime juice, honey, Dijon mustard, salt, and pepper. Shake or whisk until combined and refrigerate until ready to use.
- Assemble the salad: In a large bowl, combine mixed greens, diced pears, craisins, feta crumbles, and chopped pecans. Toss gently to combine.
- Serve: Offer the dressing on the side to prevent wilting, or lightly dress the salad just before serving. Enjoy!
Tips for making this Autumn pear salad
- Cut pears right before serving—sliced pears brown quickly once exposed to air.
- Serve dressing on the side if the salad will sit for a while to keep greens crisp.
- Make the dressing ahead and chill it. Shake or whisk before using.
- Use fresh-squeezed lime juice for brighter flavor compared with bottled juice.
Can I use a different cheese?
Yes. If you prefer another cheese, blue cheese crumbles, gorgonzola, or shaved Parmesan all work well. Choose whichever cheese complements your taste.
What type of pear is best?
Anjou and Bartlett pears are excellent choices. Look for pears that are slightly tender near the stem—ripe pears will yield to gentle pressure. If pears are firm, you can ripen them in a brown paper bag on the counter for a few days.
How to tell when pears are ripe
Pears ripen from the inside out, so press gently near the stem. If the flesh gives slightly, the pear is ripe and ready to eat. Pears typically do not ripen fully on the tree, so store-bought pears often need a short time on the counter.
How to ripen pears quickly
Place firm pears in a brown paper bag at room temperature for a few days to speed ripening. Adding a ripe banana or apple to the bag can accelerate the process by releasing ethylene gas.
How to candy pecans
Melt 1 tablespoon butter with 1 tablespoon brown sugar in a medium skillet over medium heat. Add 1/2 cup pecans and cook, stirring constantly, until caramelized, about 2 minutes. Spread on a plate to cool in a single layer.
Other favorite salad recipes
- Strawberry Spinach Salad
- Best Broccoli Salad
- Egg Salad
- Veggie Pasta Salad
- Classic Chicken Salad
Autumn Pear Salad With Honey Mustard Dressing
April King
Ingredients
- 6 cups mixed greens
- 2 ripe pears, washed and diced
- 1/2 cup craisins
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped pecans
Honey Mustard Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice about 3 limes
- 2 Tbsp. honey
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
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Combine the dressing ingredients—olive oil, fresh lime juice, honey, Dijon, salt, and pepper—in a jar and shake until emulsified. Chill until ready to use.
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In a large bowl, toss mixed greens with diced pears, craisins, feta, and pecans.
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Serve immediately with dressing on the side or drizzle lightly over the salad just before serving.
Notes
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