Often, when I want to make a new recipe, the fruit at the farmer's market or supermarket isn't quite ripe. Today, however, ripe Bartlet pears filled the shelves. I love pears or any fruit, for that matter. And what I love even more is a salad with fruit and vegetables. So, today's salad creation is an Autumn pear salad. Although simple to make, this pear salad recipe tastes so fresh and unique that I wanted a second helping.

When transitioning to a plant-based lifestyle, I learned the importance of including a generous amount of greens in my daily diet. My family starts every dinner with a large salad. Like the old days, when salads were served before a meal, this helps us get our greens and eat less.

Did you know pears are an excellent fiber source?

Pears are one of the leading fruit sources of fiber. A medium-sized pear packs 6 grams of fiber, about 21% of the recommended daily value. And, the skin contains the majority of the fiber found in a pear, so enjoy the skin for added flavor, texture, and nutrients.

There are, however, over 3,000 different varieties of peats, so let's look at 10 of the most commonly found in grocery stores.

Anjou pears are some of the most common varieties of pear, and for a good reason. They are very juicy, with a firm texture used in many recipes.
Bartlett pears, also known as Williams pears, are very juicy and great for eating raw.
Seckel pears are the quintessential snacking pear. They are tiny, and you can devour them in just one or two bites.
Bosc pears are the perfect, crisp treat. Eaten raw, they are often used in cooking because they hold their shape well around heat.
Comice pears are the perfect lunch snack. They are delicious when eaten raw, thanks to their fruity flavor.
Asian pears share a lot of similarities with apples. Not only are they rounder in shape, but they are very crunchy.
Starkrimson pears are lovely. They have an intense red color to them, although inside, you can expect a mild flavor.
Forelle pears are small and oval, making them quite distinguishable. In addition, they have smooth skin, which is freckled with yellow and green specks.
Concorde pears have a traditional pear shape, although their necks are considerably longer than other varieties. Their taste is quite juicy.
French Butter pears need more knowledge when selecting them as they can be pretty sour and tough when raw. However, once they are ripe, they are juicy and soft and perfect for eating raw.

How to make Autumn pear salad

First, choose nutrient-dense greens. I chose Roamin lettuce, for instance, but any greens work well with this pear salad recipe.

Romaine lettuce or green of choice
Barlett pears or any ripe, juicy pears (see guide above)
Red Onion
Watermelon radishes
Cucumbers
Oil-free Dried cherries (optional)
Garlicky Slivered almonds (optional)

Tips for making toasted nuts without oil

Using a non-stick pan, heat the pan before adding the finely minced garlic.
Then, add the raw almonds and garlic powder.
Stir continuously until the nuts begin to brown.
Do not leave nuts unattended.

Then, of course, it's all about the dressing. For any salad with fruit with other savory components, I like to use a balsamic dressing which is both sweet and savory.

What dressing is used in pear salad recipe?

Ingredients

Balsamic vinegar
Shallot
Dijon Mustard
Lemon Juice
Maple syrup or date syrup
Water

The next time you want a sweet and savory salad, give this Autumn pear salad a try!

FAQ

How do I cut a pear for pear salad recipe?

Place the pear on a cutting board and cut it in half. Similar to an apple, pears have a core. Cutaway the core, and then cut the two halves into slips or in cubes, whichever you prefer.

How do I toast nuts without oil in a pan?

Start with a non-stick pan. Add the nuts and any seasoning, and cook on low heat continuously moving the nuts with a wooden spoon. The nuts brown quickly, so do not leave them unattended.

What is a replacement for maple syrup in dressings?

Date syrup is often used to substitute maple syrup in dressings. Also, agave nectar is an alternative.

Try to add more greens in your life with these easy nutrient-dense salads

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂