If you’re looking for easy winter salad recipes, you can’t go past a vibrant pear and goat cheese salad with candied pecans for a delicious nod to seasonal produce.
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Why I Love this Winter Salad
This is one of those great seasonal salads with fruit and nuts, perfectly balancing textures and flavors with sweet and salty. The crunch of maple-glazed pecans, pumpkin seeds, and a hint of chipotle chili.
Easy to whip up, it’s the perfect fuss-free yet impressive inclusion for your winter picnic lineup. While traditionally associated with winter, this is also a fantastic fall-inspired salad – a delicious homage to the flavors of the harvest season.
Ingredients
Salad Ingredients
Salad Dressing Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Nut Variations:
- Instead of pecans, try using walnuts, almonds, or hazelnuts.
- Experiment with different seeds, like sunflower seeds instead of pumpkin seeds.
Cheese Alternatives:
- Substitute goat cheese with feta or blue cheese for a different flavor profile.
- If you prefer a milder taste, use mozzarella or a mild brie.
Fruit Swaps:
- Mix up the fruit component by using apples instead of pears. You can also use orange slices in this salad.
- Replace pomegranate arils with dried cherries, fresh berries, or dried cranberries for a tart touch.
Avocado:
I have used avocado in this recipe for extra creaminess, but it will work just as well without it.
Greens Variety:
- I use mixed greens such as baby spinach and arugula. You can do a straight arugula and pear salad or incorporate dark greens like watercress or kale.
Dressing Modifications:
- I use raspberry, but you can use any fruit preserve for a slightly different flavor profile.
- Substitute honey with maple syrup or agave nectar in the dressing for a different level of sweetness.
Temperature Contrast:
I recommend cooling the nuts after caramelizing them in maple syrup, but you can serve the salad with the toasted nuts still warm for a nice temperature contrast with the coolness of the greens and fruits.
Step by Step Instructions
Step 1: Preheat your oven to 375 F. Coat the pecans and pumpkin seeds with maple syrup and chipotle chili powder and spread evenly on a baking sheet lined with parchment paper. Sprinkle with salt and place in the oven for 7 minutes. Stir the pecan and pumpkin seeds and bake for another 5 minutes or until toasted. Put aside to cool.
Step 2: Make the dressing: Add all the dressing ingredients to a glass jar and shake well to combine.
Step 3: In a large salad bowl, add the greens, pears, avocados, pomegranate arils, goat cheese, and nuts (keep some arils, seeds, and nuts aside for a final garnish. Toss lightly and drizzle with salad dressing when ready to serve.
Recipe FAQs
Yes, you can prepare most components of the salad in advance. However, I recommend you add the avocado slices and dressing just before serving to maintain freshness. Adding the cheese when you serve can also assist in the overall freshness of the presentation if transporting the salad.
Toss the avocado and pear slices in a bit of lemon or lime juice before adding them to the salad. This helps slow down the oxidation process and keeps them looking fresh.
Honey or agave syrup can be used as alternatives to maple syrup in the nut and seed mixture.
Expert Tips
- Freshness Matters: Choose the freshest ingredients, especially when it comes to greens and pears. Crisp and vibrant produce will elevate the overall quality of the salad.
- Watch Your Nuts: Keep a close eye on the nuts while toasting to prevent them from burning. Stirring them regularly during the toasting process ensures an even, golden-brown color.
- Prevent Soggy Greens: This is a great make-ahead salad, if done right. If you plan to make the salad in advance or are transporting it to a picnic gathering, store the dressing separately and toss it with the salad just before serving to prevent the greens from becoming soggy. You could also add the cheese and avocado slices to the salad as you are ready to serve for a fresh presentation.
Handy Salad Accessories for Make Ahead Salads
Transporting make-ahead salads isn’t difficult. With these handy salad accessories, you don’t need to worry about soggy salads.
Related Recipes & Picnic Ideas
Did you try this Winter Salad with Pears and Goat Cheese?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Pear and Goat Cheese Salad with Candied Pecans
Ingredients
Salad
- 1 ½ cup raw pecans
- ½ cup pumpkin seeds
- ⅓ cup maple syrup
- ¼ teaspoon chipotle chili powder - Adjust to spice preference.
- 6 cups mixed greens - Dark greens are best
- 2 pears - sliced
- 2 avocados - sliced
- 2 cups pomegranate arils
- 1 cup goat cheese
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon Raspberry preserves
- 2 tablespoons Orange Juice
- 2 teaspoons Orange zest
- ¼ teaspoon Salt - Adjust to taste
- ¼ teaspoon Pepper - Adjust to taste
- ¼ teaspoon Chilli flakes - Adjust to taste
Instructions
Make the Candied pecans and Pumpkin Seeds.
- Preheat your oven to 375 F.
- Coat the pecans and pumpkin seeds with maple syrup and chipotle chili powder and spread evenly on a baking sheet lined with parchment paper.
- Sprinkle with salt and place in the oven for 7 minutes.
- Stir the pecan and pumpkin seeds so the brown evenely and bake for another 5 minutes or until toasted. Put aside to cool.
Dressing
- Add all the dressing ingredients to a glass jar and shake well to combine.
Assemble the Salad
- In a large salad bowl, add the greens, pears, avocados, pomegranate arils, goat cheese, and nuts (keep some seeds and nuts aside for a final garnish. Toss lightly and drizzle with salad dressing when ready to serve.
Notes
- Nuts: Sub with walnuts, almonds, or hazelnuts, or try different seeds, like sunflower seeds.
- Cheese Alternatives: Substitute goat cheese with feta or blue cheese for a different flavor profile. If you prefer a milder taste, use mozzarella or a mild brie.
- Fruit Swaps: You can use apples instead of pears. You can also use orange slices in this salad. Replace pomegranate arils with dried cherries, fresh berries, or dried cranberries for a tart touch.
- Avocado: I have used avocado in this recipe for extra creaminess, but it will work just as well without it.
- Greens Variety: I use mixed greens such as baby spinach and arugula. You can do a straight arugula and pear salad or incorporate dark greens like watercress or kale.
- Dressing Modifications: I use raspberry, but you can use any fruit preserve for a slightly different flavor profile. Substitute honey with maple syrup or agave nectar in the dressing for a different level of sweetness.
- Temperature Contrast: I recommend cooling the nuts, but you can serve the salad with the toasted nuts still warm for a temperature contrast with the coolness of the greens and fruits.
- Freshness Matters: Choose the freshest ingredients, especially when it comes to greens and pears. Crisp and vibrant produce will elevate the overall quality of the salad.
- Watch Your Nuts: Keep a close eye on the nuts while toasting to prevent them from burning. Stirring them regularly during the toasting process ensures an even, golden-brown color.
- Prevent Soggy Greens: If you plan to make the salad beforehand or are transporting it to a picnic gathering, store the dressing separately and toss it with the salad just before serving to prevent the greens from becoming soggy. You could also add the cheese to the salad as you are ready to serve for a fresh presentation.
- Prevent Brown Pears: Toss the pears in lemon juice to prevent them from browning. The same works for the avocado.
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