22 Easy and Delicious Fall Pear Salad Recipes You’ll Love

Fall is the season of cozy flavors, vibrant colors, and fresh seasonal produce.

One of the star ingredients of autumn is the pear—sweet, juicy, and versatile. Pears pair beautifully with a wide range of ingredients, from leafy greens and nuts to roasted vegetables and tangy cheeses.

In this blog, we’ve compiled 22 fall pear salad recipes that are perfect for everything from weeknight dinners to holiday gatherings.

These recipes celebrate the unique sweetness of pears while highlighting the best flavors of fall, making your salads both nutritious and indulgent.

From warm roasted vegetable salads to crisp greens with caramelized pears, each recipe is designed to be flavorful, visually appealing, and easy to prepare.

Whether you’re looking for a simple side or a hearty main dish, these pear-inspired salads will make your autumn meals unforgettable.

22 Easy and Delicious Fall Pear Salad Recipes You’ll Love

Pears are one of the most versatile and delightful fruits of fall, lending natural sweetness and juiciness to a variety of salads.

From light and refreshing greens to hearty roasted vegetable combinations, these 22 fall pear salad recipes offer something for everyone.

Whether you prefer tangy, nutty, or creamy flavor profiles, incorporating pears into your salads is a delicious way to celebrate the flavors of the season.

Try these recipes at home to bring a touch of autumn to your table, impress your guests, or simply enjoy a healthy and satisfying meal.

Autumn Pear & Pecan Spinach Salad

This Autumn Pear & Pecan Spinach Salad is a delightful combination of sweet, juicy pears, crunchy toasted pecans, and tangy goat cheese, all tossed with a light maple-balsamic dressing.

It’s the perfect fall salad for a cozy lunch or as a stunning side dish for dinner.

Ingredients:

• 4 cups fresh baby spinach leaves, washed and dried
• 2 ripe Bosc pears, thinly sliced
• 1/2 cup toasted pecans
• 1/4 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced

For the Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. Start by preparing the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth. Set aside.
2. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from heat and let cool.
3. In a large salad bowl, combine spinach, sliced pears, red onion, dried cranberries, and toasted pecans.
4. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
5. Sprinkle crumbled goat cheese on top just before serving for a creamy finish.

This salad balances sweet, savory, and tangy flavors beautifully.

Each bite offers a satisfying crunch from the pecans and a burst of sweetness from the pears, making it an ideal autumn-inspired dish.

Roasted Pear & Arugula Salad with Warm Walnut Dressing

Roasted pears add depth and warmth to this arugula salad, complemented by a rich, nutty walnut dressing.

With hints of honey and thyme, this salad is hearty enough to serve as a light main dish or an elegant side.

Ingredients:

• 4 cups fresh arugula
• 2 ripe pears, halved, cored, and roasted
• 1/3 cup chopped walnuts, lightly toasted
• 1/4 cup crumbled blue cheese
• 2 tsp fresh thyme leaves
• Olive oil spray for roasting

For the Dressing:

• 1/4 cup walnut oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice pears in half, remove the core, and lightly spray with olive oil. Roast for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
2. In a small bowl, whisk together walnut oil, apple cider vinegar, honey, salt, and pepper. Set aside.
3. In a large salad bowl, combine arugula, roasted pears, walnuts, blue cheese, and thyme leaves.
4. Pour the warm dressing over the salad and toss gently to coat evenly. Serve immediately.

The roasted pears bring a subtle caramel sweetness that pairs perfectly with the peppery arugula and the creamy, salty blue cheese.

This salad is both comforting and sophisticated—a true fall favorite.

Pear, Quinoa & Roasted Beet Fall Salad

This nutrient-packed fall salad combines earthy roasted beets, sweet pear slices, and protein-rich quinoa.

Topped with a citrus vinaigrette and pumpkin seeds, it’s colorful, flavorful, and perfect for a seasonal lunch or dinner.

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 medium beets, roasted and cubed
• 2 ripe pears, sliced
• 4 cups mixed greens (baby kale, spinach, arugula)
• 1/4 cup roasted pumpkin seeds
• 1/4 cup crumbled feta cheese

For the Citrus Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tsp lemon zest
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Allow to cool, then peel and cube.
2. In a small bowl, whisk together olive oil, orange juice, lemon zest, honey, salt, and pepper for the vinaigrette.
3. In a large salad bowl, combine mixed greens, roasted beets, pear slices, and cooked quinoa.
4. Drizzle the citrus vinaigrette over the salad and toss gently to coat.
5. Sprinkle pumpkin seeds and crumbled feta on top before serving for extra texture and flavor.

This salad is a beautiful fusion of sweet, earthy, and tangy flavors, with a satisfying crunch from the pumpkin seeds.

It’s wholesome, visually stunning, and perfect for embracing fall’s vibrant flavors.

Maple-Glazed Pear & Roasted Butternut Squash Salad

This fall salad features roasted butternut squash and maple-glazed pears, creating a warm, sweet, and earthy flavor profile.

Finished with toasted almonds and a light apple cider vinaigrette, it’s perfect for cozy autumn meals.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and baby kale)
• 1 small butternut squash, peeled and cubed
• 2 ripe pears, sliced
• 1/4 cup toasted sliced almonds
• 1/4 cup dried cranberries

For the Maple Glaze:

• 2 tbsp pure maple syrup
• 1 tsp olive oil

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, mix maple syrup and olive oil. Brush over pear slices and roast in the oven for 10–12 minutes until caramelized.
3. In a large salad bowl, combine mixed greens, roasted squash, and maple-glazed pears.
4. Whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently.
5. Sprinkle toasted almonds and dried cranberries on top for extra crunch and sweetness.

The combination of roasted squash and caramelized pears delivers a comforting autumn flavor, enhanced by the nutty crunch of almonds and tangy dressing.

A true fall favorite.

Pear, Pomegranate & Avocado Fall Salad

A refreshing and vibrant salad that balances sweet pears with tart pomegranate seeds and creamy avocado.

Tossed with a honey-lime dressing, this salad is both visually stunning and full of seasonal flavors.

Ingredients:

• 4 cups baby spinach
• 2 ripe pears, sliced
• 1 avocado, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup toasted walnuts

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, honey, lime juice, salt, and pepper for the dressing.
2. In a large salad bowl, combine spinach, pear slices, avocado, pomegranate seeds, and toasted walnuts.
3. Drizzle the honey-lime dressing over the salad and gently toss to coat all ingredients.
4. Serve immediately to maintain the freshness and texture of the avocado.

This salad bursts with color and flavor—sweet, creamy, and tart all in one bite.

It’s a fresh, elegant option for fall gatherings or a healthy lunch.

Pear, Roasted Brussels Sprouts & Bacon Salad

This hearty fall salad pairs caramelized pears with roasted Brussels sprouts, crispy bacon, and a tangy mustard vinaigrette.

It’s a warm, savory, and slightly sweet salad perfect for seasonal dinners.

Ingredients:

• 4 cups shredded Brussels sprouts
• 2 ripe pears, sliced
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

For the Mustard Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss shredded Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly crispy.
2. Cook bacon until crispy, then crumble into small pieces.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
4. In a large salad bowl, combine roasted Brussels sprouts, pear slices, bacon, and Parmesan cheese.
5. Drizzle vinaigrette over the salad, toss gently, and garnish with fresh parsley.

This salad offers a perfect balance of sweet pears, earthy Brussels sprouts, and smoky bacon.

The tangy vinaigrette ties it all together, making it a satisfying fall side or main dish.

Spiced Pear & Farro Fall Salad

This hearty salad combines nutty farro with sweet pears, roasted carrots, and a warm spiced vinaigrette.

It’s full of texture and autumnal flavors, making it a perfect side dish or light main course.

Ingredients:

• 1 cup cooked farro, cooled
• 2 ripe pears, sliced
• 2 medium carrots, roasted and sliced
• 4 cups mixed greens (arugula and spinach)
• 1/4 cup toasted pecans
• 2 tbsp dried cranberries

For the Spiced Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced carrots with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, cinnamon, salt, and pepper for the vinaigrette.
3. In a large salad bowl, combine cooked farro, roasted carrots, mixed greens, pear slices, pecans, and cranberries.
4. Drizzle the spiced vinaigrette over the salad and toss gently to combine. Serve immediately.

The combination of nutty farro, sweet pears, and warm spices brings a comforting and flavorful fall experience in every bite.

Pear, Roasted Sweet Potato & Feta Salad

This vibrant fall salad features roasted sweet potatoes, juicy pears, and creamy feta cheese, tossed with a citrus-honey dressing.

It’s colorful, hearty, and full of seasonal flavor.

Ingredients:

• 4 cups baby kale or spinach
• 1 large sweet potato, peeled and cubed
• 2 ripe pears, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds

For the Citrus-Honey Dressing:

• 3 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper for the dressing.
3. In a large salad bowl, combine baby kale, roasted sweet potatoes, and pear slices.
4. Drizzle the citrus-honey dressing over the salad and toss gently.
5. Sprinkle crumbled feta and toasted pumpkin seeds on top before serving.

The sweet potatoes and pears create a naturally sweet base, balanced by the tangy feta and nutty pumpkin seeds, making this salad a perfect autumn delight.

Pear, Roasted Beet & Goat Cheese Fall Salad

A sophisticated salad featuring earthy roasted beets, sweet pear slices, creamy goat cheese, and candied walnuts, all dressed in a honey-balsamic vinaigrette.

Perfect for entertaining or a seasonal lunch.

Ingredients:

• 4 cups mixed greens (arugula and baby spinach)
• 2 medium beets, roasted and cubed
• 2 ripe pears, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup candied walnuts

For the Honey-Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, peel, and cube.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the vinaigrette.
3. In a large salad bowl, combine mixed greens, roasted beets, and pear slices.
4. Drizzle the honey-balsamic vinaigrette over the salad and toss gently.
5. Top with crumbled goat cheese and candied walnuts before serving.

The combination of earthy beets, sweet pears, and creamy goat cheese makes this salad both visually stunning and rich in flavor—a true celebration of fall ingredients.

Caramelized Pear & Endive Salad with Walnuts

This elegant fall salad features caramelized pears atop crisp endive leaves, finished with crunchy walnuts and a light honey-mustard dressing.

The perfect combination of bitter, sweet, and nutty flavors makes it a standout seasonal dish.

Ingredients:

• 3 heads Belgian endive, leaves separated
• 2 ripe pears, sliced
• 1/4 cup chopped walnuts, toasted
• 1/4 cup crumbled blue cheese

For the Honey-Mustard Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and lightly sauté pear slices until golden and caramelized, about 3–4 minutes per side.
2. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper for the dressing.
3. Arrange endive leaves on a serving platter, top with caramelized pears, crumbled blue cheese, and toasted walnuts.
4. Drizzle with honey-mustard dressing just before serving.

The bitterness of endive balances the sweetness of caramelized pears, while walnuts add crunch and blue cheese adds a creamy tang.

This salad is perfect for fall entertaining or a special lunch.

Pear, Roasted Fennel & Arugula Salad

This sophisticated salad combines the sweet aroma of roasted fennel with juicy pears, peppery arugula, and shaved Parmesan, all tossed in a lemon-thyme vinaigrette.

It’s fresh, aromatic, and full of fall flavor.

Ingredients:

• 4 cups arugula
• 2 ripe pears, sliced
• 1 medium fennel bulb, thinly sliced and roasted
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

For the Lemon-Thyme Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, thyme, salt, and pepper for the vinaigrette.
3. In a large bowl, combine arugula, pear slices, and roasted fennel. Drizzle with vinaigrette and toss gently.
4. Top with shaved Parmesan and toasted pine nuts before serving.

The roasted fennel adds a sweet, slightly licorice flavor that pairs beautifully with pears and arugula, while the Parmesan adds depth.

This salad is a sophisticated option for fall lunches or dinners.

Warm Pear, Lentil & Roasted Root Vegetable Salad

This hearty fall salad blends sweet pears, earthy roasted root vegetables, and protein-packed lentils.

Tossed with a warm mustard-honey vinaigrette, it’s perfect as a filling main dish or side for chilly fall evenings.

Ingredients:

• 1 cup cooked green or brown lentils, drained and cooled slightly
• 2 ripe pears, sliced
• 2 cups assorted root vegetables (carrots, parsnips, sweet potatoes), cubed and roasted
• 4 cups mixed greens
• 1/4 cup toasted walnuts

For the Warm Mustard-Honey Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. In a small saucepan over low heat, warm olive oil, Dijon mustard, honey, and apple cider vinegar, stirring until combined to make the vinaigrette.
3. In a large bowl, combine roasted root vegetables, lentils, pear slices, and mixed greens.
4. Pour warm vinaigrette over the salad and toss gently. Top with toasted walnuts before serving.

This salad is a warm, comforting celebration of fall flavors, combining sweetness, earthiness, and a touch of tang from the vinaigrette.

It’s hearty enough to serve as a main dish or a side.

Roasted Pear & Sweet Potato Kale Salad

This hearty fall salad combines roasted sweet potatoes and caramelized pears with nutrient-rich kale.

Finished with a maple-tahini dressing and crunchy pepitas, it’s both comforting and full of autumn flavor.

Ingredients:

• 4 cups chopped kale, stems removed
• 1 large sweet potato, peeled and cubed
• 2 ripe pears, sliced
• 1/4 cup pepitas, toasted
• 2 tbsp dried cranberries

For the Maple-Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. In a skillet over medium heat, sauté pear slices for 3–4 minutes until caramelized.
3. In a small bowl, whisk together tahini, maple syrup, lemon juice, olive oil, salt, and pepper to make the dressing.
4. In a large bowl, combine kale, roasted sweet potatoes, and caramelized pears. Drizzle dressing over the salad and toss gently.
5. Sprinkle toasted pepitas and dried cranberries on top before serving.

This salad balances earthy, sweet, and nutty flavors while providing a satisfying crunch.

It’s a wholesome fall dish perfect for lunch or dinner.

Pear, Roasted Acorn Squash & Spinach Salad

Sweet roasted acorn squash and juicy pears make this spinach salad a colorful and flavorful fall delight.

Tossed with a spiced apple cider vinaigrette, it’s perfect for a seasonal side or main course.

Ingredients:

• 4 cups baby spinach
• 1 small acorn squash, peeled, cubed, and roasted
• 2 ripe pears, sliced
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese

For the Spiced Apple Cider Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, cinnamon, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine spinach, roasted acorn squash, and pear slices. Drizzle with vinaigrette and toss gently.
4. Top with toasted pecans and crumbled feta before serving.

The sweet squash and pears combined with the spiced vinaigrette create a warm, cozy salad bursting with fall flavors.

It’s both hearty and visually appealing.

Pear, Roasted Beet & Quinoa Salad with Orange Vinaigrette

This vibrant fall salad features roasted beets, juicy pears, and protein-packed quinoa, tossed in a citrusy orange vinaigrette.

Topped with toasted almonds, it’s both flavorful and nutritious.

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 medium beets, roasted and cubed
• 2 ripe pears, sliced
• 4 cups mixed greens
• 1/4 cup toasted almonds
• 1/4 cup crumbled goat cheese

For the Orange Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, peel, and cube.
2. In a small bowl, whisk together olive oil, orange juice, Dijon mustard, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, combine mixed greens, cooked quinoa, roasted beets, and pear slices.
4. Drizzle orange vinaigrette over the salad and toss gently.
5. Top with toasted almonds and crumbled goat cheese before serving.

This salad is a colorful celebration of fall flavors, balancing sweetness from pears, earthiness from beets, and a bright citrus finish.

It’s perfect for both casual and festive occasions.

Spiced Pear & Roasted Carrot Salad

This fall salad combines the natural sweetness of roasted carrots with juicy, spiced pears.

Finished with toasted hazelnuts and a warm maple-cider dressing, it’s perfect for seasonal lunches or as a side for dinner.

Ingredients:

• 4 cups baby spinach or mixed greens
• 2 ripe pears, sliced
• 2 cups carrots, peeled and cut into sticks
• 1/4 cup toasted hazelnuts
• 2 tbsp dried cranberries

For the Warm Maple-Cider Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
2. In a small saucepan, combine olive oil, apple cider, maple syrup, cinnamon, salt, and pepper. Warm gently over low heat.
3. In a large bowl, combine roasted carrots, pear slices, and mixed greens.
4. Drizzle the warm dressing over the salad and toss gently.
5. Sprinkle toasted hazelnuts and dried cranberries on top before serving.

The roasted carrots and spiced pears create a cozy, autumn-inspired flavor combination.

The warm dressing enhances the sweetness, while hazelnuts add a satisfying crunch.

Pear, Roasted Pumpkin & Arugula Salad

This salad combines tender roasted pumpkin with sweet pear slices, peppery arugula, and tangy goat cheese.

Finished with a pumpkin seed vinaigrette, it’s a colorful and flavorful fall dish.

Ingredients:

• 4 cups arugula
• 2 ripe pears, sliced
• 2 cups roasted pumpkin cubes
• 1/4 cup crumbled goat cheese
• 2 tbsp roasted pumpkin seeds

For the Pumpkin Seed Vinaigrette:

• 3 tbsp pumpkin seed oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a small bowl, whisk together pumpkin seed oil, apple cider vinegar, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, combine arugula, roasted pumpkin, and pear slices. Drizzle with the vinaigrette and toss gently.
4. Top with crumbled goat cheese and roasted pumpkin seeds before serving.

This salad balances sweet, earthy, and tangy flavors beautifully.

The roasted pumpkin and pears make it a true fall-inspired dish full of warmth and color.

Pear, Roasted Fennel & Pomegranate Salad

A bright, flavorful salad that pairs roasted fennel with juicy pears, tangy pomegranate seeds, and creamy feta.

Tossed with a citrus-honey dressing, it’s both refreshing and comforting for fall.

Ingredients:

• 4 cups mixed greens
• 2 ripe pears, sliced
• 1 medium fennel bulb, roasted and sliced
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted walnuts

For the Citrus-Honey Dressing:

• 3 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
2. In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper to make the dressing.
3. In a large salad bowl, combine mixed greens, roasted fennel, and pear slices. Drizzle with the dressing and toss gently.
4. Sprinkle pomegranate seeds, crumbled feta, and toasted walnuts on top before serving.

This salad offers a stunning mix of colors and textures, with sweet pears, tangy pomegranate, and earthy roasted fennel.

It’s a festive and flavorful fall salad perfect for any occasion.

Pear, Roasted Chestnut & Spinach Salad

This autumn-inspired salad combines the sweetness of pears with the rich, nutty flavor of roasted chestnuts.

Tossed with fresh spinach and a maple-balsamic dressing, it’s both comforting and elegant.

Ingredients:

• 4 cups fresh spinach
• 2 ripe pears, sliced
• 1/2 cup roasted chestnuts, chopped
• 1/4 cup crumbled goat cheese
• 2 tbsp dried cranberries

For the Maple-Balsamic Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast chestnuts (if not pre-roasted) at 375°F (190°C) for 15–20 minutes until fragrant, then chop.
2. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
3. In a large salad bowl, combine spinach, pear slices, roasted chestnuts, and dried cranberries.
4. Drizzle dressing over the salad and toss gently.
5. Sprinkle crumbled goat cheese on top before serving.

The combination of sweet pears and earthy chestnuts with a hint of maple makes this salad a cozy, indulgent choice for fall gatherings or a special lunch

Pear, Roasted Cauliflower & Quinoa Salad

A hearty and healthy fall salad featuring roasted cauliflower, sweet pear slices, and protein-rich quinoa.

Finished with a lemon-tahini dressing, it’s both satisfying and flavorful.

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 cups roasted cauliflower florets
• 2 ripe pears, sliced
• 4 cups mixed greens
• 1/4 cup toasted almonds

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper to make the dressing.
3. In a large salad bowl, combine mixed greens, roasted cauliflower, quinoa, and pear slices.
4. Drizzle dressing over the salad and toss gently.
5. Top with toasted almonds for crunch before serving.

The sweet pears and roasted cauliflower pair beautifully with nutty quinoa and a creamy lemon-tahini dressing, creating a wholesome and delicious fall salad perfect for any meal.

Pear, Roasted Beet & Walnut Salad

This vibrant fall salad combines earthy roasted beets with sweet pears, crunchy walnuts, and tangy feta cheese.

Tossed in a honey-balsamic vinaigrette, it’s both colorful and full of seasonal flavors.

Ingredients:

• 4 cups mixed greens
• 2 medium beets, roasted and cubed
• 2 ripe pears, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted walnuts

For the Honey-Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, peel, and cube.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. In a large salad bowl, combine mixed greens, roasted beets, and pear slices. Drizzle with vinaigrette and toss gently.
4. Top with crumbled feta and toasted walnuts before serving.

The combination of earthy beets, sweet pears, and crunchy walnuts creates a balanced and festive salad perfect for fall dinners or entertaining.

Pear, Roasted Brussels Sprouts & Cranberry Salad

A hearty fall salad featuring caramelized pears, roasted Brussels sprouts, and tart dried cranberries.

Tossed in a maple-Dijon dressing, it’s perfect as a side dish or a light meal.

Ingredients:

• 4 cups shredded Brussels sprouts
• 2 ripe pears, sliced
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tbsp crumbled blue cheese

For the Maple-Dijon Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss shredded Brussels sprouts with olive oil, salt, and pepper, and roast for 20 minutes until lightly caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. In a large salad bowl, combine roasted Brussels sprouts, pear slices, dried cranberries, and pecans. Drizzle with dressing and toss gently.
4. Sprinkle crumbled blue cheese on top before serving.

Sweet pears, caramelized Brussels sprouts, and tart cranberries create a perfect harmony of flavors, making this salad a delicious and festive choice for fall.