Pear and Greens Salad

Pear and greens salad recipe

The Spruce / Diana Chistruga 

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
240 Calories
12g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 240
% Daily Value*
Total Fat 12g 16%
Saturated Fat 3g 16%
Cholesterol 8mg 3%
Sodium 380mg 17%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 15%
Protein 6g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Late fall and winter are the ideal seasons for pears, that juicy and sweet fruit, so this salad is a wonderful way to use fresh fruit at its peak. It's an ideal recipe for holiday dinners. Prepare the pears and toss the salad with the dressing just before serving.

You'll love the combination of tender and slightly bitter greens with a sweet celery seed dressing, juicy and tart pears, blue cheese, and toasted walnuts. This recipe is very simple, but tastes like something you'd get at a fancy restaurant.

Look for pears that are firm yet give slightly when pressed with the fingers. There should be no bruises or cuts on the pears. Since pears turn brown quickly, prepare them just before serving. You can sprinkle a little lemon juice over the pears after they are sliced to slow down browning.


  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 heads butter lettuce (torn into pieces)
  • 2 cups frisée lettuce
  • 2 pears (cored ​and chopped)
  • 1/2 cup walnuts (toasted and chopped)
  • 1/2 cup blue cheese (crumbled)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pear and greens salad
    The Spruce / Diana Chistruga
  2. Combine the oil, vinegar, sugar, celery seed, salt, and pepper in a jar with a very tight lid. Shake well until sugar is dissolved and the dressing is blended. Set aside in the refrigerator.

    Combine vinegar, sugar, celery
    The Spruce / Diana Chistruga 
  3. When ready to eat, combine the butter lettuce, frisée, pears, walnuts, and blue cheese in a large salad serving bowl and toss gently.

    Combine butter lettuce, frisee
    The Spruce / Diana Chistruga 
  4. Pour dressing over the greens, tossing to coat.

    Pour dressing over greens
    The Spruce / Diana Chistruga 
  5. Serve immediately.

    Pear and greens salad
    The Spruce / Diana Chistruga