15 Healthy Fall Pear Salad Recipes You Need To Try

Autumn is the perfect season to celebrate fresh, seasonal produce, and few fruits embody the flavors of fall quite like pears.

Their natural sweetness pairs beautifully with nuts, cheeses, greens, and even roasted vegetables, creating vibrant, flavorful salads that are perfect for both casual lunches and elegant holiday dinners.

Whether you prefer a light, refreshing salad or a hearty, gourmet creation, fall pears offer endless possibilities for elevating your seasonal meals.

In this article, we’ve curated 15 fall pear salad recipes that showcase the versatility and elegance of this delicious autumn fruit.

From classic combinations with arugula and walnuts to luxurious creations with prosciutto, blue cheese, and roasted root vegetables, these salads cater to every taste and occasion.

You’ll find easy, weeknight-friendly options, festive recipes for Thanksgiving or holiday gatherings, and gourmet salads that will impress any guest.

Each recipe highlights the balance of sweet, savory, nutty, and tangy flavors that make fall salads truly irresistible.

15 Healthy Fall Pear Salad Recipes You Need To Try

Fall pear salads are more than just a side dish—they’re a celebration of the season’s best flavors.

With their natural sweetness and pairing flexibility, pears elevate simple greens into unforgettable salads.

From light, fresh salads to rich, indulgent creations, there’s a pear salad for every palate.

Explore these 15 fall pear salad recipes to bring seasonal elegance and vibrant flavors to your table this autumn.

Each recipe promises a combination of textures, colors, and tastes that make every bite a fall-inspired delight.

Maple-Glazed Pear & Arugula Salad with Candied Pecans

This autumn-inspired salad combines peppery arugula with sweet, tender pears glazed in maple syrup.

Candied pecans add crunch, while crumbled goat cheese delivers creamy richness.

Dressed in a warm apple cider vinaigrette, every bite balances sweet, tangy, and nutty flavors.

Perfect as a light lunch or an elegant side for holiday dinners, this salad captures the essence of fall in every forkful.

Ingredients:

• 4 ripe Bosc pears, cored and sliced
• 5 cups fresh arugula
• 1/2 cup candied pecans
• 1/4 cup crumbled goat cheese
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toss pecans with 1 tablespoon maple syrup and bake for 8–10 minutes until caramelized.
2. In a small saucepan, warm remaining maple syrup and lightly brush over pear slices; set aside.
3. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper for the vinaigrette.
4. In a large salad bowl, combine arugula, glazed pears, and candied pecans. Drizzle with vinaigrette and gently toss.
5. Top with crumbled goat cheese and serve immediately.

Every forkful of this salad offers a harmony of flavors—sweet pears, nutty pecans, and tangy vinaigrette.

It’s versatile enough for casual meals or festive gatherings, highlighting fall’s best produce.

Its warmth, crunch, and fresh greens make it a memorable dish your family and guests will crave throughout the season.

Roasted Pear & Brussels Sprout Salad with Pomegranate

This hearty fall salad blends roasted pears and Brussels sprouts with tangy pomegranate seeds and toasted walnuts.

A honey-Dijon dressing ties the flavors together, offering a balance of sweet, bitter, and nutty elements.

Served warm or at room temperature, this salad is vibrant, visually stunning, and perfect for cozy fall dinners or holiday spreads.

Ingredients:

• 3 large pears, sliced
• 3 cups Brussels sprouts, halved
• 1/2 cup pomegranate seeds
• 1/3 cup toasted walnuts
• 4 cups mixed baby greens
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pears and Brussels sprouts in olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and a pinch of salt to make the dressing.
3. In a large salad bowl, combine roasted pears, Brussels sprouts, baby greens, pomegranate seeds, and toasted walnuts.
4. Drizzle with dressing and toss gently to coat evenly.
5. Serve warm or at room temperature for maximum flavor.

This salad is a feast for the senses, combining earthy Brussels sprouts, sweet roasted pears, and bursts of pomegranate.

Its textures and flavors are layered perfectly, making it an unforgettable addition to any fall meal.

The warm, roasted elements enhance comfort, while fresh greens maintain balance and vibrancy.

Spinach & Pear Salad with Cranberry-Orange Vinaigrette

A refreshing blend of tender spinach, crisp pear slices, dried cranberries, and toasted almonds creates this colorful fall salad.

The cranberry-orange vinaigrette brightens the flavors with a citrusy tang, while feta adds creamy depth.

Light, nutritious, and full of autumn colors, this salad is ideal for seasonal lunches, potlucks, or dinner sides, celebrating the freshness and richness of fall ingredients.

Ingredients:

• 5 cups fresh baby spinach
• 3 ripe pears, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
2. Toast almonds in a dry skillet over medium heat until golden and fragrant, about 3–4 minutes.
3. In a large salad bowl, combine spinach, pear slices, cranberries, and almonds.
4. Drizzle with cranberry-orange vinaigrette and toss gently to coat.
5. Sprinkle crumbled feta on top and serve immediately.

This salad showcases fall’s natural sweetness and earthy tones, delivering a medley of textures and flavors in every bite.

The tangy citrus dressing complements the pears perfectly, while the crunchy almonds and creamy feta create a satisfying contrast.

It’s light, elegant, and a celebration of autumn’s vibrant bounty.

Fig, Pear & Blue Cheese Salad with Balsamic Glaze

This luxurious salad blends ripe pears with sweet figs, peppery arugula, and tangy blue cheese.

Toasted pecans add crunch, while a rich balsamic glaze enhances the depth of flavors.

Each bite balances sweet, savory, and nutty elements, creating a sophisticated dish perfect for holiday dinners or elegant autumn gatherings.

It’s a celebration of fall’s finest ingredients in one vibrant salad.

Ingredients:

• 4 ripe Bartlett pears, sliced
• 6 fresh figs, quartered
• 4 cups fresh arugula
• 1/2 cup crumbled blue cheese
• 1/3 cup toasted pecans
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast pecans for 8–10 minutes until fragrant; set aside.
2. In a large salad bowl, combine arugula, pear slices, and figs.
3. Drizzle with olive oil and season lightly with salt and pepper. Toss gently.
4. Sprinkle toasted pecans and crumbled blue cheese over the salad.
5. Finish by drizzling balsamic glaze over the top just before serving.

Every forkful of this salad delivers a luxurious harmony of textures and flavors.

The sweetness of figs and pears complements the tangy blue cheese, while toasted pecans provide a satisfying crunch.

Perfect for impressing guests or indulging in a gourmet autumn treat, this salad embodies the elegance and richness of fall produce

Roasted Butternut Squash & Pear Salad with Spiced Walnuts

This hearty fall salad combines roasted butternut squash and pears with mixed greens and spiced walnuts.

A cinnamon-honey vinaigrette adds warmth, while crumbled feta enhances creaminess.

Sweet, savory, and slightly spicy, this salad is a cozy seasonal favorite.

It’s a complete medley of textures and colors, ideal as a main dish or a stunning side for autumn meals.

Ingredients:

• 3 cups cubed butternut squash
• 3 ripe pears, sliced
• 5 cups mixed greens (spinach, arugula, and baby kale)
• 1/2 cup crumbled feta cheese
• 1/3 cup spiced walnuts (cinnamon, nutmeg, pinch of cayenne)
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash in 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small skillet, toast walnuts with a pinch of cinnamon, nutmeg, and cayenne over low heat for 3–4 minutes; set aside.
3. In a small bowl, whisk honey, apple cider vinegar, and remaining olive oil to make the vinaigrette.
4. In a large salad bowl, combine roasted squash, pear slices, and mixed greens.
5. Drizzle with vinaigrette, toss gently, and top with crumbled feta and spiced walnuts before serving.

This salad is a warm, flavorful celebration of autumn.

The sweetness of roasted squash and pears balances perfectly with spiced walnuts and tangy feta.

Its vibrant colors, hearty texture, and aromatic dressing make it a satisfying seasonal favorite for both casual meals and festive gatherings.

Pear, Roasted Beet & Quinoa Salad with Citrus Dressing

A nutrient-packed fall salad combining roasted beets, tender pears, and fluffy quinoa with kale and toasted pumpkin seeds.

A bright citrus dressing adds freshness, while goat cheese rounds out the flavors with creaminess.

This salad is visually stunning, hearty, and full of earthy, sweet, and tangy contrasts—perfect for a wholesome fall lunch or an elegant side dish.

Ingredients:

• 2 large pears, sliced
• 2 medium beets, roasted and cubed
• 1 cup cooked quinoa
• 4 cups chopped kale
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled goat cheese
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 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 orange juice, olive oil, apple cider vinegar, salt, and pepper for the citrus dressing.
3. In a large salad bowl, combine roasted beets, pear slices, cooked quinoa, and chopped kale.
4. Drizzle with citrus dressing and toss gently.
5. Top with toasted pumpkin seeds and crumbled goat cheese before serving.

This salad bursts with earthy and sweet flavors, complemented by tangy citrus dressing and crunchy pumpkin seeds.

It’s wholesome, hearty, and vibrant—perfect for autumn meals that nourish and delight.

The combination of textures and flavors makes it both satisfying and visually striking

Prosciutto, Pear & Arugula Salad with Fig Balsamic Dressing

This elegant salad combines sweet, juicy pears with salty prosciutto, peppery arugula, and creamy burrata.

A fig-infused balsamic dressing ties the flavors together, while toasted hazelnuts add crunch.

Perfect as a sophisticated starter or light main course, this salad is a celebration of fall’s sweetness and savory complexity, offering a perfect balance of textures, flavors, and seasonal colors.

Ingredients:

• 4 ripe Bosc pears, sliced
• 6 cups fresh arugula
• 6 slices prosciutto, torn into strips
• 1 ball burrata cheese
• 1/4 cup toasted hazelnuts
• 3 tablespoons fig balsamic glaze
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Toast hazelnuts in a dry skillet over medium heat until fragrant; set aside.
2. In a large salad bowl, combine arugula, pear slices, and prosciutto strips.
3. Drizzle olive oil and toss gently with a pinch of salt and black pepper.
4. Tear burrata and place on top of the salad.
5. Drizzle fig balsamic glaze over the salad and sprinkle toasted hazelnuts before serving.

Every bite of this salad balances sweet pears, salty prosciutto, and creamy burrata.

The fig balsamic dressing enhances the richness, while hazelnuts provide satisfying crunch.

It’s a gourmet delight ideal for dinner parties or a luxurious autumn meal.

Caramelized Onion, Pear & Roasted Chestnut Salad

This rich fall salad pairs tender caramelized onions with roasted pears and chestnuts for a sweet, nutty flavor profile.

Baby kale and arugula add freshness, while shaved parmesan lends a subtle salty bite. A sherry vinaigrette enhances the earthy sweetness.

Perfect for cozy fall dinners or holiday spreads, this salad is both comforting and sophisticated.

Ingredients:

• 3 ripe pears, sliced
• 2 cups baby kale
• 2 cups arugula
• 1 cup roasted chestnuts, chopped
• 2 large onions, caramelized
• 1/4 cup shaved parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Caramelize onions over medium-low heat with 1 tablespoon olive oil until golden and soft, about 20–25 minutes.
2. Roast chopped chestnuts at 350°F (175°C) for 10 minutes until lightly crisp.
3. In a small bowl, whisk olive oil, sherry vinegar, honey, salt, and pepper for the vinaigrette.
4. In a salad bowl, combine kale, arugula, pears, caramelized onions, and roasted chestnuts.
5. Drizzle with vinaigrette, toss gently, and sprinkle parmesan on top before serving.

This salad is a cozy autumn masterpiece, featuring earthy, sweet, and nutty flavors in perfect harmony.

The caramelized onions and roasted chestnuts bring warmth, while fresh greens maintain balance, making it ideal for indulgent fall meals.

Spiced Pear & Pomegranate Salad with Goat Cheese & Pistachios

A festive fall salad with spiced pear slices, pomegranate seeds, peppery spinach, and creamy goat cheese.

Toasted pistachios provide crunch, while a cinnamon-honey vinaigrette ties the flavors together.

Sweet, tart, and aromatic, this salad is ideal for holiday tables or autumn gatherings, offering a vibrant presentation and a luxurious mix of textures and flavors that delight both the eyes and palate.

Ingredients:

• 4 pears, sliced and dusted with cinnamon
• 4 cups fresh spinach
• 1/2 cup pomegranate seeds
• 1/3 cup toasted pistachios
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Toss pear slices with a light dusting of cinnamon and roast at 375°F (190°C) for 10 minutes until tender.
2. Toast pistachios in a dry skillet for 3–4 minutes; set aside.
3. Whisk olive oil, honey, apple cider vinegar, salt, and pepper for the dressing.
4. In a large bowl, combine spinach, roasted pears, and pomegranate seeds.
5. Drizzle with dressing, toss gently, and top with goat cheese and toasted pistachios.

This salad dazzles with sweet-spicy pears, tart pomegranate, and creamy goat cheese.

Pistachios add crunch and contrast, while the cinnamon-honey vinaigrette creates a warm, aromatic finish.

It’s a visually stunning and flavorful addition to any fall or holiday menu.

Duck Breast, Pear & Arugula Salad with Cherry-Port Vinaigrette

This sophisticated fall salad combines tender seared duck breast with sweet pear slices, peppery arugula, and toasted pecans.

A cherry-port vinaigrette adds rich, fruity depth, while crumbled blue cheese enhances creaminess.

Ideal as an elegant starter or main course, this salad is a luxurious autumn dish that balances savory, sweet, and nutty flavors in every bite.

Ingredients:

• 2 duck breasts
• 3 ripe Bosc pears, sliced
• 5 cups fresh arugula
• 1/2 cup toasted pecans
• 1/4 cup crumbled blue cheese
• 1/4 cup cherry preserves
• 2 tablespoons port wine
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Score the duck skin, season with salt and pepper, and sear skin-side down in a skillet over medium heat until crisp (6–8 minutes). Flip and cook another 4–5 minutes; rest before slicing.
2. In a small bowl, whisk cherry preserves, port, and olive oil to make vinaigrette.
3. In a large bowl, combine arugula, pear slices, and toasted pecans.
4. Drizzle with vinaigrette and toss gently.
5. Arrange sliced duck breast on top and sprinkle with blue cheese before serving.

This salad delivers a luxurious combination of textures and flavors: succulent duck, sweet pears, tangy vinaigrette, and crunchy pecans.

It’s perfect for impressing guests or enjoying a high-end autumn meal.

Smoked Salmon & Pear Salad with Dill-Yogurt Dressing

A refined salad featuring silky smoked salmon paired with crisp pears, baby spinach, and radishes.

A creamy dill-yogurt dressing brightens the flavors, while toasted pine nuts add crunch.

Light yet elegant, this salad is perfect as a sophisticated lunch or appetizer.

It balances smoky, sweet, and tangy elements, making it a standout fall dish.

Ingredients:

• 4 cups baby spinach
• 3 ripe pears, thinly sliced
• 6 oz smoked salmon, sliced
• 1/2 cup thinly sliced radishes
• 1/4 cup toasted pine nuts
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper to create dressing.
2. In a large salad bowl, combine spinach, pears, radishes, and pine nuts.
3. Drizzle dressing over salad and toss gently.
4. Arrange smoked salmon slices on top.
5. Serve immediately, garnished with additional dill if desired.

This salad is light, refreshing, and indulgent all at once.

The smoky salmon complements the sweet pears and crisp greens, while the dill-yogurt dressing adds a creamy, tangy brightness.

It’s perfect for a refined autumn lunch or dinner.

Grilled Shrimp & Pear Salad with Avocado and Honey-Lime Dressing

A vibrant and flavorful fall salad featuring juicy grilled shrimp, sweet pears, creamy avocado, and mixed greens.

A honey-lime dressing adds zest and sweetness, while toasted cashews provide crunch.

Perfect as a light main course, this salad balances savory seafood with the natural sweetness of pears, creating a visually stunning and nutrient-packed autumn dish.

Ingredients:

• 12 large shrimp, peeled and deveined
• 3 ripe pears, sliced
• 1 avocado, diced
• 5 cups mixed greens (spinach, arugula, romaine)
• 1/4 cup toasted cashews
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon lime juice
• Salt, pepper, and smoked paprika to taste

Instructions:

1. Toss shrimp with olive oil, smoked paprika, salt, and pepper. Grill over medium-high heat for 2–3 minutes per side until opaque; set aside.
2. Whisk honey, lime juice, and 1 tablespoon olive oil to create dressing.
3. In a large bowl, combine mixed greens, pear slices, and avocado.
4. Drizzle with honey-lime dressing and toss gently.
5. Top salad with grilled shrimp and sprinkle toasted cashews over the top before serving.

This salad combines sweet, tangy, and savory elements with a satisfying crunch.

The grilled shrimp pairs beautifully with pears and creamy avocado, while the honey-lime dressing adds brightness.

It’s a fresh, gourmet choice for fall entertaining or a special meal.

Roasted Beet, Pear & Goat Cheese Salad with Candied Walnuts

This elegant salad combines earthy roasted beets with sweet pear slices, creamy goat cheese, and crunchy candied walnuts.

Mixed greens provide freshness, while a honey-balsamic vinaigrette ties all the flavors together.

Edible flower petals add a delicate, colorful touch, making this salad both visually stunning and luxuriously flavorful—a perfect centerpiece for any autumn meal or special occasion.

Ingredients:

• 2 medium roasted beets, peeled and cubed
• 3 ripe pears, sliced
• 4 cups mixed baby greens
• 1/2 cup crumbled goat cheese
• 1/3 cup candied walnuts
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Edible flower petals (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Roast beets at 400°F (200°C) for 45 minutes until tender; let cool and cube.
2. In a small skillet, toast walnuts with honey for 3–4 minutes until caramelized; set aside.
3. Whisk together balsamic vinegar, olive oil, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine mixed greens, roasted beets, and pear slices.
5. Drizzle with vinaigrette, toss gently, and top with goat cheese, candied walnuts, and edible flower petals.

This salad is a feast for both the eyes and palate.

The sweet pears and earthy beets contrast beautifully with creamy goat cheese and crunchy walnuts, while edible flowers elevate the presentation.

Perfect for autumn entertaining or a gourmet lunch.

Roasted Sweet Potato, Pear & Brie Salad with Pomegranate

A rich, colorful salad featuring roasted sweet potatoes, tender pear slices, and creamy Brie cheese.

Mixed greens and pomegranate seeds add freshness and tartness, while a maple-Dijon vinaigrette enhances warmth and depth.

Toasted pumpkin seeds provide crunch.

This dish is both hearty and elegant, ideal for fall brunches, dinners, or holiday gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 ripe pears, sliced
• 4 cups mixed greens
• 1/2 cup Brie cheese, torn into pieces
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Toss sweet potato cubes with olive oil, salt, and pepper; roast at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk together maple syrup and Dijon mustard to make vinaigrette.
3. In a large bowl, combine mixed greens, roasted sweet potatoes, pear slices, and pomegranate seeds.
4. Drizzle with vinaigrette and toss gently.
5. Top with torn Brie and toasted pumpkin seeds before serving.

This salad offers a perfect balance of sweet, savory, and tart flavors.

The roasted sweet potatoes and pears pair beautifully with creamy Brie, while pomegranate and pumpkin seeds provide texture and brightness.

It’s a visually stunning, hearty fall dish

Caramelized Fennel, Pear & Roquefort Salad with Hazelnuts

A refined autumn salad featuring caramelized fennel, sweet pear slices, and bold Roquefort cheese.

Mixed greens add freshness, while toasted hazelnuts deliver crunch.

A citrus-honey dressing brightens the flavors, and edible flower petals make it visually captivating.

Perfect for upscale dinners, this salad balances sweet, earthy, creamy, and nutty elements in every bite.

Ingredients:

• 2 large fennel bulbs, thinly sliced and caramelized
• 3 ripe pears, sliced
• 4 cups mixed greens
• 1/4 cup crumbled Roquefort cheese
• 1/3 cup toasted hazelnuts
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Edible flower petals for garnish
• Salt and pepper to taste

Instructions:

1. Slice fennel thinly and caramelize in a skillet with 1 tablespoon olive oil over medium heat until golden, about 10–12 minutes; let cool.
2. In a small bowl, whisk honey, lemon juice, and remaining olive oil for dressing.
3. In a large salad bowl, combine mixed greens, caramelized fennel, and pear slices.
4. Drizzle with dressing and toss gently.
5. Top with Roquefort, toasted hazelnuts, and edible flower petals before serving.

This salad is a sophisticated combination of flavors and textures.

Sweet pears, earthy fennel, bold Roquefort, and crunchy hazelnuts create a complex, elegant dish.

The addition of edible flowers elevates the presentation, making it perfect for gourmet autumn entertaining.