Pear Parmesan Salad is a gorgeous salad worthy of the holidays, but with just a few simple ingredients, it's easy enough for weeknights and goes with almost anything! Juicy ripe pears, buttery candied walnuts, big shavings of Parmesan cheese, and a bright honey-Dijon vinaigrette come together in minutes for a stunning side with classic taste!
- From Holidays to Weeknights! - This elegant salad goes with turkey, ham, steaks, roast chicken, pork tenderloin, beef roasts, just about anything you're serving!
- Sweet and Salty - The magic is in the contrast: sweet pears against salty Parmesan, crunchy candied walnuts against tender greens, and a garlicky-honey dressing that ties it all together.
- Love Stunning Salads? Try some of our other favorites like this Pear & Blue Cheese Salad and this Apple Pomegranate Salad. Our browse these 16 Holiday-Worthy Winter Salads!
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Ingredients & Substitutions
With minimal ingredients, each component brings delicious flavors to the table!
- Lettuce - Any type of lettuce mix will work here. I used a box of pre-washed lettuce and spinach mix, but arugula or any type of lettuce mix would be great too.
- Candied Nuts - Take the 3 minutes to candy the walnuts on the stove, it's the best part! They're so easy and give the salad that something special. You might want to double the recipe for snacking! Next time you run out, try making your own Homemade Brown Sugar!
- Pears - Use any type of pears, Bartlett, Anjou, or Bosc are my favorites. Make sure they're ripe! If they're rock-hard from the store, leave them on the counter 1-2 days until they give slightly when pressed. Wait until close to serving to slice them so they don't brown.
- Parmesan Cheese - I like to buy a block of Parmesan and use a vegetable peeler to get big shavings, then gently crumble them with your fingers. You can also buy shaved Parmesan in a bag.
- Vinaigrette - Easily make your own homemade vinaigrette with a quick shake in a jar. The honey compliments the sweet flavors, while the fresh garlic clove balances the savory. White, red or champagne vinegar could be used.
See recipe card below for full quantities.
Instructions
A quick toast of the walnuts on the stovetop (just don't walk away-they go from perfect to burnt fast!), then toss everything right before serving so the lettuce stays crisp and the flavors stay fresh.
Step 1 - Start melting the butter in a skillet and add the walnuts and brown sugar.
Stir and toss them constantly for about 3 to 4 minutes until fragrant but not burnt. Don't walk away, nuts and sugar will burn very quickly!
Step 2 - Shake up the dressing in a jar with a lid to emulsify.
Fresh garlic is really good, but if you don't have it, just leave it out.
Step 3 - Toss the lettuce with about HALF of the sliced pears, candied walnuts, Parmesan cheese and a bit of the dressing.
Arrange on a platter with the remaining ingredients over the top and another drizzle of dressing.
Recipe Notes & Tips
- Toss with Half, Top with Half - The trick to salad presentation is not letting all the ingredients sink to the bottom of the bowl! Add about half of each ingredient when tossing the lettuce with the dressing, then arrange the other half over the top. Fan out the sliced pears, this gives you a stunning presentation!
- How to Adjust a Salad for Any Size Group - This salad serves about 8 people but any salad can easily be adjusted up or down to serve any size party. Just grab a small handful of lettuce, about the amount you think one person would eat, and toss it in your bowl. Count out those little handfuls for your amount of people, then just adjust the toppings to look right. Salad measurements don't need to be exact! The dressing is more than enough for this salad, so should be fine if your salad is larger.
- Dressing - This is the basic vinaigrette dressing recipe I make up all the time and keep in my fridge to use on any salad! You'll only use about half for this recipe. The rest keeps in the fridge for up to a month, just let it come to room temperature and give it another shake before using.
- Storage - Extra salad with dressing does not store very well, so try to eat it the day it's made. Extra dressing can keep in the fridge for a month and can be used on any salad. Allow it to come to room temperature and shake again to emulsify.
Recipe FAQs
Yes! Make the candied walnuts and dressing a day or two ahead. Store walnuts in an airtight container at room temperature (they stay crunchy!). The day of, add the lettuce and Parmesan to a salad bowl and refrigerate. Then bring along the dressing, walnuts and 1 or 2 pears to slice just before serving so they don't brown.
Yes! This salad would be delicious with blue cheese or feta cheese in place of the Parmesan. You could substitute pecans for the walnuts.
Yes! Especially around the holidays with big gatherings, you may have a guest that eats gluten-free and this salad is perfect for them! To make it vegan, just omit the cheese, swap the honey with maple syrup, and substitute olive oil for the butter.
More Favorite Salad Recipes!
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Pear Parmesan Salad with Candied Walnuts
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Print Pin RateIngredients
- 1 Tablespoon butter
- 1 cup walnuts
- 1 Tablespoon brown sugar
- 5 ounces lettuce mix
- 1 to 2 pears ripe, sliced
- ⅓ cup Parmesan cheese shaved and crumbled
For the Dressing
- 1 clove fresh garlic minced
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
- 1 teaspoon dijon mustard regular or whole grain
- 1 teaspoon honey
- 3 Tablespoons white wine vinegar
- ¼ cup olive oil
Instructions
- In a skillet over medium low heat, add the butter, walnuts, and brown sugar. Stir and toss constantly to coat for about 3 to 4 minutes. Don't walk away, nuts and sugar can burn quickly! Transfer to a bowl to cool.
- Add all ingredients for the dressing to a jar with a lid and shake well to emulsify.
- When ready to serve, toss the lettuce in a bowl with half the sliced pears, Parmesan cheese shavings, candied walnuts and a bit of dressing (you won't need it all).
- Transfer to a serving platter and arrange the remaining ingredients over the top with another drizzle of vinaigrette.
Notes
- Parmesan Cheese - Use a vegetable peeler to get big shavings of cheese from a block and lightly crumble them with your fingers.
- Pears - Make sure they're ripe, leave on the counter a day or 2 before making.
- Dressing - You won't need all the dressing for this salad. Extra can keep in the fridge for a month and be used on any salad. Let it come to room temperature and re-shake before using.
- Don't Burn the Walnuts - Stir and toss and don't walk away! If you smell the burning, quickly pour them out of the hot pan and into a bowl to cool.
- Make Ahead - Dressing and candied walnuts can be made a day or two in advance. Store the walnuts in a container at room temperature and the dressing in the fridge. Slice the pear just before serving.
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