Pear & Pecan Salad

A festive winter salad made with crisp sliced pears, toasted pecans, and gently softened whole cranberries that stay glossy and jewel-like. Light, refreshing, and perfect for any holiday table.

INGREDIENTS

2 ripe pears, thinly sliced
1 cup toasted pecans
1 cup fresh whole cranberries
2 teaspoons honey
1 teaspoon water
4 cups mixed greens (kale, spinach, or spring mix)
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

INSTRUCTIONS

Step 1 — Prep the Greens

Spread the mixed greens across a serving platter to create the base of the salad.

Step 2 — Slice the Pears

Slice the pears thinly, keeping the skins on for color and texture.
Arrange them across the greens in a fanned pattern.

Step 3 — Gentle Gloss & Soften the Cranberries (Cooked but Whole)

Place whole cranberries in a small skillet.
Add 2 teaspoons honey and 1 teaspoon water.
Warm on very low heat for 1–2 minutes, gently rolling the cranberries so they soften evenly.
Do not let the mixture bubble or simmer — this prevents bursting.
Once cranberries are glossy, bright, and slightly tender, remove from heat and let cool slightly.

Step 4 — Add Pecans and Cranberries

Scatter toasted pecans over the pears.
Spoon the softened whole cranberries evenly across the salad.

Step 5 — Make the Dressing

Whisk together the olive oil, honey or maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.

Step 6 — Dress and Serve

Drizzle the dressing lightly over the salad just before serving.
Add extra pecans or cranberries for more color and texture.

KITCHEN TIPS

Toast pecans in a dry skillet for 3–4 minutes to deepen their flavor.
Choose firm pears so they hold their shape.
Always soften cranberries on very low heat to keep them whole.
Add a drizzle of honey over the pears for a sweeter finish.

NUTRITION (Approx. 1 of 4 servings)

Calories 210, Protein 3g, Fat 14g, Carbs 21g, Fiber 4g, Sugars 14g, Sodium 120mg