This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Ingredients
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
- Pears: I like Bartlett and Anjou pears (I also use these varieties in my pear galette recipe!), but any type of pear will work. Choose pears that are ripe but still firm.
- Celery: Use fresh, crisp celery and dice it finely for a nice crunch in each bite.
- Red Onion: Adds a mild sharpness and some extra color to the salad. I recommend slicing it into matchsticks (a technique known as a julienne cut) for the best texture and flavor.
- Lemon Juice: Coat your sliced pears in lemon juice to stop them from browning too quickly.
- Mixed Greens: Any leafy salad will work, so choose what is readily available and what you like. I buy a pre-mixed bag of mixed greens whenever I make this salad.
- Parmesan Cheese: Opt for freshly grated parmesan for maximum flavor. You can leave this out if you’re dairy-free or vegan—it’s just as delicious without it!
- Candied Pecans: I followed Beth’s candied pecans recipe but didn’t use the egg whites to save time and money. This also means my candied pecans are totally vegan. Feel free to purchase pre-made if you’re short on time.
- Balsamic Vinegar & Olive Oil: This is the base of the spiced vinaigrette. We’re working on a budget here, so you don’t need to use the best balsamic or olive oil. A mid-range option works just fine!
- Spices & Seasonings: I use a blend of warming, fall/winter-inspired spices like allspice, cinnamon, ginger, salt, and pepper. They give this pear and pecan salad the best seasonal flavor.
- Maple Syrup: Just a touch of maple syrup gives this salad a subtle sweetness without being overly sugary.
- Garlic: Gives the dressing an extra boost of flavor and nutrients. I mince it finely before adding it to the dressing.
What Else Can I Add?
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
- Juicy sliced oranges
- Leftover turkey breast
- Pomegranate seeds
- 3 Bean Salad
- Roasted butternut squash or roasted acorn squash (the soft texture is a nice contrast to the crunchy pecans on the salad!)
Top Tip!
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
Storage Instructions
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
Pear, Celery and Candied Pecans Salad Recipe
Servings 5 salads (about 2 cups each)Ingredients
Salad Ingredients
- ½ cup candied pecans, chopped* ($1.67)
- 4 stalks celery, diced ($0.20)
- ½ red onion, julienned (finely sliced) ($0.54)
- 2 pears, sliced thin ($2.64)
- 1 Tbsp lemon juice ($0.03)
- 1 6 oz bag mixed greens ($2.73)
- 5 Tbsp shredded Parmesan ($1.35)
Instructions
- Chop candied pecans, dice celery and julienne (finely slice) red onion. Slice pears and toss the pear slices in lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
- Prepare the salad dressing by whisking allspice, cinnamon, salt, black pepper, minced garlic, ginger, maple syrup, and balsamic vinegar together. Stream in the olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
- Add mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
- Toss to coat the salad with the vinaigrette.
- Top with the shredded parmesan and serve!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Pear, Celery and Pecan Salad – step by step photos
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
