As Thanksgiving draws near, the kitchen comes alive with cozy aromas and comforting dishes. A light and festive salad can bring the perfect balance to traditional mains, offering brightness, texture, and seasonal flair. This Fall Salad with Pears, Cranberries & Pecans captures all that—bright, nutritious, and beautiful enough to grace any holiday table.
Imagine peppery arugula, ripe pear slices, tangy cranberries, and crunch from pecans—all harmonized by creamy goat cheese and a honey-Dijon dressing. This salad is not just nourishment—it’s a celebration of autumn.
Why This Salad Is a Festive Must-Have
Seasonal Sensation: Pears, cranberries, pecans, and arugula showcase the best of fall.
Flavor Contrast: Sweet, salty, tangy, and nutty flavors come together in harmony.
Textural Delight: Crisp, chewy, creamy—each bite offers different sensations.
Holiday-Friendly: Elegant and light—a refreshing counterpart to rich Thanksgiving mains.
Flexible & Inclusive: Easy to adapt for vegetarian, vegan (omit cheese), or gluten-free diets.
What You’ll Need
Salad Ingredients
5 cups fresh arugula (or mixed baby greens)
2 medium ripe pears (Bartlett, Anjou or Bosc), sliced
½ cup dried cranberries or pomegranate seeds
½ cup toasted pecans, roughly chopped
¼ cup crumbled goat cheese (optional but elevates the flavor)
Honey-Dijon Vinaigrette
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon Dijon mustard
2 teaspoons honey (or maple syrup)
Salt and freshly ground pepper, to taste
How to Make It
Start by gently washing and drying your greens, then place them in your serving bowl.
Slice the pears thinly to ensure a delicate crunch with every bite. If you’re prepping ahead, toss them in a small amount of lemon juice to prevent browning.
Toast your pecans in a dry skillet for 2–3 minutes until fragrant, stirring often to avoid burning.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper and whisk until emulsified.
Assemble by layering the greens, pears, cranberries, pecans, and goat cheese. Drizzle the dressing lightly and toss gently to combine just before serving—this keeps textures bright.
Pro Tips for a Flawless Salad
Prevent sogginess: Keep dressing separate if preparing in advance and dress right before serving.
Choose high-quality ingredients: Fresh greens, crisp pears, good pecans, and tangy goat cheese elevate the dish.
Go nut-free if needed: Swap with pumpkin or sunflower seeds to accommodate allergies.
Add depth: Sprinkle chopped herbs like parsley or thyme for freshness.
Try roasted pears: For warmth, roast pear slices lightly before adding—especially good if serving hot.
Variations to Try
Swap goat cheese for feta or blue cheese depending on your flavor preference.
Add crunch with sliced apples, diced apples, or carrot ribbons.
For a heartier bowl, add cooked quinoa or farro.
Even out savory-sweetness with a dash of balsamic reduction drizzled on top.
Frequently Asked Questions
Can I make this salad vegan?
Yes—just omit the goat cheese or use a vegan dairy alternative.
How long can I prep in advance?
Greens and toppings can be prepped a day ahead; keep dressing separate to preserve freshness.
Can I use a different green?
Absolutely. Baby spinach, butter lettuce, or mixed greens work nicely too.
Is this salad gluten-free?
Yes—all ingredients are naturally gluten-free.
What pairs well with this salad?
Serve with roasted turkey, lentil loaf, griddled salmon, or atop grain bowls.
Nutrition Snapshot (Per Serving Estimated)
Vitamin K and A from arugula
Natural sweetness and vitamin C from pears and cranberries
Healthy fats and protein from pecans
Light, satisfying, and nutrient-dense—great for a balanced holiday spread
Final Thoughts
This Thanksgiving Fall Salad Side Dish is a light, festive, and delicious way to complement heavy feasts. It’s beautifully seasonal, visually appealing, and easy to adapt based on your table or dietary needs.
