Apple and Pear Salad with Candied Pecans
Rethinking the Side Salad: Why Fruit and Nuts Change the Game
For a long time, salad was never my go-to meal. To be completely honest, I always found the standard combination of mixed greens, cucumbers, and tomatoes a bit boring. I know it provides excellent nutrients, but nutritional value alone isn’t enough to make me look forward to a meal—I want to actually enjoy what is on my plate!
However, my perspective shifted when looking for ways to balance out heavier, richer main courses. I needed a side dish that felt fresh but still offered enough excitement to keep me interested.
The secret, it turns out, is contrast. By ditching the standard cucumber-tomato routine and adding crisp, sweet fruits alongside crunchy candied pecans and earthy pumpkin seeds, you transform a simple bowl of greens into a dynamic culinary experience. This balance of sweet, savory, and texture completely reinvented how I look at salads. Now, it is a dish I genuinely look forward to eating.
Here is exactly how to bring this vibrant, textured harvest salad together step by step.
Step-by-Step Preparation Guide
Step 1: Emulsify the Balsamic Vinaigrette
A great salad relies heavily on a well-balanced dressing. In a small bowl or jar, combine ¼ cup balsamic vinegar, ¼ cup Dijon mustard, 2 tablespoons of maple syrup, and ¼ teaspoon of salt. While whisking vigorously, slowly drizzle in ½ cup of olive oil. Whisk until the mixture is fully emulsified, thick, and smooth.
Step 2: Slice and Prep the Fresh Fruit
To ensure a perfect bite, proper fruit preparation is key. Cut one Honeycrisp apple into uniform, thin slices. Next, peel the skin off your Asian pears and slice them into thin pieces as well. Using thin slices allows the fruit to distribute evenly throughout the greens.
Step 3: Build the Green Base
In a large, shallow presentation bowl, combine 5 ounces of baby spinach and 5 ounces of mixed greens. Give them a quick toss to create a fluffy, visually appealing base for your toppings.
Step 4: Spread and Arrange
Artfully arrange your prepared apple and Asian pear slices across the top of the bed of greens. Evenly scatter ½ cup of chopped candied pecans and ⅓ cup of pumpkin seeds (pepitas) over the fruit to distribute the crunch.
Step 5: Toss, Portion, and Drizzle
When you are ready to serve, gently toss the salad to combine the ingredients. Transfer individual portions into separate serving bowls, and finish by drizzling each plate generously with your homemade balsamic vinaigrette.
Apple and Pear Salad with Candied Pecans
Ingredients
Equipment
Method
- In a small bowl or jar, whisk together 1/4 cup balsamic vinegar, 1/4 cup Dijon mustard, 2 tbsp maple syrup, and 1/4 tsp salt. Slowly drizzle in the olive oil while whisking vigorously until the dressing is completely emulsified and smooth.1/4 cup Balsamic vinegar, 1/4 cup Dijon mustard, 1/4 tsp Pink salt, 2 tbsp Maple syrup, 1/2 cup Extra virgin olive oil
- Cut 1 large Honeycrisp apple into thin slices. Peel the skin off the 2 Asian pears and cut them into thin slices as well.1 Large Honeycrisp apple, 2 Asian pears
- In a large salad bowl, combine the 5 oz baby spinach and 5 oz mixed greens to create a fluffy, vibrant base.5 oz Baby spinach, 5 oz Mixed greens
- Toss the salad gently just before serving. Transfer individual portions into separate serving bowls and drizzle generously with the prepared balsamic vinaigrette.
- Layer the thin slices of apple and Asian pear across the top of the greens. Evenly scatter the 1/2 cup chopped candied pecans and 1/3 cup roasted pumpkin seeds over the fruit.1/2 cup Candied pecans, 1/3 cup Roasted pumpkin seeds
Another winner, Sharon! We modified the recipe slightly because we chose to use fresh spinach versus greens, given the current issues with greens across the US. We also used a salad topper mix we had on-hand that had the candied pecans along with dried cranberries and blueberries, so we were a bit fruit-heavy, but it was very good!
Caveat for anyone who makes this – if you buy roasted pumpkin seeds, you’ll have to shell them (or eat the shells – yuck) or you can buy pepitas, which are pre-shelled. (Shelling the seeds was not a lot of fun.) This will be a good side salad for our next dinner party!