A Symphony of Autumn: The Ultimate Autumn Harvest Salad with Pear, Pecan, and Blue Cheese
Have you ever wondered why some thanksgiving salad recipes become instant classics while others fade into obscurity? Is it the perfect balance of sweet and savory, the satisfying crunch, or perhaps the visual appeal that screams “fall”? This Autumn Harvest Salad pear, pecan, blue cheese answers all these questions, delivering a taste of autumn that will make your taste buds dance. Forget the same old boring sides; this salad is a flavorful explosion that perfectly complements any thanksgiving dinner.
This isn’t just another salad recipe it’s a carefully curated combination of textures and flavors designed to elevate your thanksgiving meal. We’re talking juicy pears, crunchy pecans, creamy blue cheese, and a vibrant vinaigrette that ties it all together. This is the kind of dish that will have everyone asking for the recipe!
This Autumn Harvest Salad pear, pecan, blue cheese is more than just a side; it’s a statement. A statement that says you care about flavor, texture, and presentation. Whether you’re planning a large thanksgiving feast or just a cozy family dinner, this salad is the perfect addition to your table. It’s so simple and quick to prepare, yet the impact is outstanding, especially if you’re looking for healthy thanksgiving recipes.
Why You’ll Love This Autumn Harvest Salad pear, pecan, blue cheese
- Effortlessly Elegant: This salad elevates your thanksgiving spread without requiring hours in the kitchen.
- Flavor Explosion: The combination of sweet pears, crunchy pecans, and tangy blue cheese is a culinary masterpiece.
- Perfectly Balanced: This balances rich and fresh, making it a delightful addition to your thanksgiving menu.
- Family-Friendly: Even picky eaters will enjoy the mix of textures and flavors (you can always offer a choice to leave out the blue cheese!).
- Visually Stunning: Its vibrant colors make it a beautiful centerpiece for your thanksgiving dinner table.
- Versatile: This salad is a lovely start to thanksgiving breakfast or a light lunch!
Ingredients for Autumn Harvest Salad pear, pecan, blue cheese
- 4 ripe pears (such as Bosc or Anjou), cored and sliced
- 1 cup pecan halves, toasted
- 4 ounces blue cheese, crumbled (or goat cheese, for a milder alternative)
- 5 ounces mixed greens or spinach
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced (optional)
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Substitutions:
- Pecans: Walnuts or almonds work as a great substitute.
- Blue Cheese: Feta or goat cheese are excellent alternatives for a less pungent flavor.
- Balsamic Vinegar: Apple cider vinegar provides a similar tanginess.
- Pears: Apples or persimmons can be swapped for a different autumn twist.
- Dried Cranberries: Raisins or Dried Cherries
How to Make Autumn Harvest Salad pear, pecan, blue cheese
Step-by-Step Instructions
Prepare the Pears: Wash, core, and slice the pears. To prevent browning, toss them gently with a little lemon juice.
Toast the Pecans: Spread pecan halves on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly toasted. Watch closely to prevent burning. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant. Let cool slightly.
Make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. If you prefer a sweeter vinaigrette, add a little more honey or maple syrup.
Assemble the Salad: In a large bowl, combine mixed greens or spinach, sliced pears, toasted pecans, crumbled blue cheese, dried cranberries, and red onion (if using).
Dress the Salad: Just before serving, drizzle the vinaigrette over the salad. Toss gently to coat all ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
Serve Immediately: Enjoy your delicious Autumn Harvest Salad pear, pecan, blue cheese. For an extra touch, garnish with a few extra pecan halves or a sprinkle of blue cheese.
Pro Tips & Variations
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch to the salad.
- Chill the Pears: For an extra refreshing salad, chill the sliced pears in the refrigerator for about 30 minutes before assembling.
- Make Ahead: You can prepare the vinaigrette and toast the pecans ahead of time. Store them separately in airtight containers. Slice the pears just before serving to prevent browning.
- Vegan Variation: Omit the blue cheese and use a vegan vinaigrette made with maple syrup instead of honey. Consider adding crumbled vegan feta for a similar taste.
- Gluten-Free Variation: Ensure all ingredients, especially the vinaigrette, are gluten-free. Most balsamic vinegar is naturally gluten-free, but it’s always a good idea to check the label.
Serving Suggestions
This Autumn Harvest Salad pear, pecan, blue cheese is incredibly versatile and pairs well with a variety of dishes. Here are a few suggestions:
- Roasted Turkey: A classic thanksgiving turkey pairing! The sweetness of the pears and the tanginess of the cheese complement the savory flavors of the bird.
- Grilled Chicken or Pork: This salad adds a refreshing touch to any grilled protein.
- Butternut Squash Soup: Serve as a side to creamy butternut squash soup for a complete and comforting fall meal.
- Quiche or Tart: Pairs perfectly with a savory quiche or tart for a light and elegant lunch.
- Breads thanksgiving recipes: This salad would be lovely along side warm dinner rolls!
Storage & Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator. It’s best to store the salad undressed to prevent the greens from becoming soggy. The vinaigrette can be stored separately in a jar or container.
- Reheating: This salad is best enjoyed fresh and is not recommended for reheating. However, you can revive it slightly by adding fresh greens and a new drizzle of vinaigrette!
FAQ about Autumn Harvest Salad pear, pecan, blue cheese
Q: Can I make this salad ahead of time?
A: While it’s best enjoyed fresh, you can prep some components ahead of time. Toast the pecans, prepare the vinaigrette, and wash and dry the greens. Slice the pears just before serving to prevent browning.
Q: What can I substitute for blue cheese?
A: If you’re not a fan of blue cheese, goat cheese, feta, or even a mild cheddar would work well. These choices offer a similar creamy texture and tangy flavor profile. If you want to omit the cheese altoghether, try using toasted pumpkin seeds for a tasty and crunchy substitution.
Q: Is this salad suitable for a vegan diet?
A: You can easily adapt this salad to be vegan. Simply omit the blue cheese and use a vegan vinaigrette made with maple syrup instead of honey. Consider adding crumbled vegan feta for a similar taste and texture.
Q: How can I make this salad gluten-free?
A: Ensure all ingredients, especially the vinaigrette, are gluten-free. Most balsamic vinegar is naturally gluten-free, but it’s always a good idea to check the label. If you are serving alongside thanksgiving side dishes like stuffing, make sure that those are also gluten-free!
Q: Can I add other fruits to this salad?
A: Absolutely! Apples, grapes, or even mandarin oranges would be delicious additions to this salad. Feel free to experiment with other seasonal fruits to create your own unique variation. These choices still offer a lovely element to your thanksgiving dessert.
Final Thoughts on Autumn Harvest Salad pear, pecan, blue cheese
This Autumn Harvest Salad pear, pecan, blue cheese is more than just a recipe; it’s a celebration of fall flavors. It’s a dish that brings people together, sparks conversation, and leaves a lasting impression. Whether you’re looking to impress your guests at thanksgiving dinner, add a touch of elegance to your weekday lunch, or simply enjoy a healthy and delicious meal, this salad is the perfect choice.
Don’t forget to save this recipe on Pinterest for future reference, leave a comment below to share your own variations, and subscribe to our newsletter for more delicious recipes and cooking tips. Enjoy! As we approach thanksgiving, this is a dish you’ll want to make over and over. Don’t forget to consider thanksgiving entertaining ideas and how this beautiful salad can be part of your festive decor!
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Autumn Harvest Salad pear, pecan, blue cheese
Equipment
- oven
- Baking sheet
- – Whisk
- Large bowl
Ingredients
Main Ingredients
- 4 ripe pears (such as Bosc or Anjou), cored and sliced
- 1 cup pecan halves, toasted
- 4 ounces blue cheese, crumbled or goat cheese for milder alternative
- 5 ounces mixed greens or spinach
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced (optional)
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- Wash, core, and slice the pears. To prevent browning, toss them gently with a little lemon juice.
- Spread pecan halves on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly toasted. Watch closely to prevent burning. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant. Let cool slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. If you prefer a sweeter vinaigrette, add a little more honey or maple syrup.
- In a large bowl, combine mixed greens or spinach, sliced pears, toasted pecans, crumbled blue cheese, dried cranberries, and red onion (if using).
- Just before serving, drizzle the vinaigrette over the salad. Toss gently to coat all ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
- Serve immediately, optionally garnished with a few extra pecan halves or a sprinkle of blue cheese.
