Cranberry Pear Salad with Toasted Walnuts

Name: Cranberry Pear Salad with Toasted Walnuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 side servings
Cuisine: International
Ingredients: 150 g mixed salad greens; 100 g dried cranberries; 100 g walnuts, roughly chopped; 1 whole ripe pear, thinly sliced; 60 g crumbled goat cheese, optional; 3 tbsp olive oil; 1.5 tbsp balsamic vinegar; 1 tbsp honey; 1 tsp Dijon mustard; 1/4 tsp salt; 1/8 tsp black pepper

Tart cranberries and ripe pear balance toasted walnuts and crisp greens.

By Hez ArslanUpdated October 2, 2026

Total 20 minMakes 4 side servings

Jump to Recipe

This cranberry pear salad combines crisp greens, tart dried cranberries, toasted walnuts and ripe pear with a honey balsamic dressing. The source’s “condensed cheese milk” appears to be a mistranslation, so this version omits it and offers crumbled goat cheese only as an optional topping. Dress the leaves just before serving to keep them crisp. Toast walnuts in a dry skillet over medium heat 3 to 5 minutes, stirring, until fragrant; cool. Whisk olive oil, balsamic vinegar, honey, mustard, salt and pepper until emulsified. Wash and dry greens thoroughly. Thinly slice the pear. Combine greens, cranberries, walnuts and pear in a serving bowl. Add optional goat cheese. Drizzle dressing over the salad just before serving and toss gently.

Cranberry Pear Salad with Toasted Walnuts

How to tell when it is ready

Drizzle dressing over the salad just before serving and toss gently.

Tips

Toast walnuts in a dry skillet over medium heat 3 to 5 minutes, stirring, until fragrant.
Whisk olive oil, balsamic vinegar, honey, mustard, salt and pepper until emulsified.
Wash and dry greens thoroughly.
Combine greens, cranberries, walnuts and pear in a serving bowl.

Troubleshooting

If leaves wilt, add dressing only just before eating.
If dressing separates, whisk again before pouring.

Substitutions

Use maple syrup in place of honey.
Use pecans in place of walnuts.

Variations

Use orange segments in place of pear.
Add thinly sliced red onion.

Serving suggestions

Serve as a light lunch with bread.
Add the salad beside roasted squash.
Offer goat cheese separately.
Pair with a soup course.

Make ahead

Measure ingredients and prepare the components in advance where practical. Best served freshly dressed; refrigerate undressed components separately up to 2 days.

Storage

Best served freshly dressed; refrigerate undressed components separately up to 2 days.

Food safety

Wash produce and keep cut fruit and cheese chilled until serving.

Frequently asked questions

Can I use fresh cranberries in this salad?

Yes, but fresh cranberries are much tarter than dried ones; slice them thinly and add a little extra pear or dressing.

How should I store cranberry pear salad with toasted walnuts?

Best served freshly dressed; refrigerate undressed components separately up to 2 days.

Serve as a light lunch with bread. Best served freshly dressed; refrigerate undressed components separately up to 2 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Cranberry Pear Salad with Toasted Walnuts