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Autumn Harvest Pear Salad

Autumn harvest pear salad

Serve this pear salad with dried cranberries, walnuts and homemade balsamic vinegar this fall.

Serves: 4


  • 2 pears, sliced thin (Bartlett's work well, but any will do)
  • ¼ cup dried cranberries
  • ½ cup walnuts, chopped
  • 2 ounces gorgonzola or shaved Parmesan cheese
  • 5-6 cups or (1) 5-ounce bag of salad greens (spring mix, spinach, lettuce)
  • Balsamic dressing (store-bought or see below for make-your-own)

Homemade Balsamic Dressing

  • ⅓ cup extra virgin olive oil
  • 2 ½ tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 ½ tablespoon finely diced shallot (or substitute onion with a pinch of garlic powder)
  • Salt and freshly ground black pepper to taste


  • Wash greens and put into salad bowl along with sliced pears.
  • If serving immediately, toss with balsamic dressing (otherwise serve dressing on the side).
  • Top with dried cranberries, walnuts and cheese.

Nutrition (per serving)

325 Calories; 25 g Fat; 5 g Sat; 20 g Carbohydrates; 5 g Protein; 4 g Fiber; 156 mg Sodium

Heather's Healthy Hints

  • This is one of my favorite fall salads with pears, walnuts and cranberries. A little sprinkle of cheese goes a long way. I like using gorgonzola, but for a subtler taste try shaved Parmesan.

Download a PDF version of this salad.

Find more family-friendly recipes and healthy eating tips in the Cooking Up Health section of D-H Health and Wellness.

Heather Wolfe, MPH, RDN, LD, CHC, is one of the Live Well/Work Well health and wellness (Dartmouth-Hitchcock's employee wellness program) coaches specializing in nutrition.