Easy Thanksgiving Pear Walnut Salad Recipe That Won't Steal the Pie

The Thanksgiving table is a festive parade of flavors, but greens often get shoved to the side.

If you want something bright and easy that won’t steal the spotlight from the turkey, this salad is the answer.

Pear, walnuts, and tangy feta dance with peppery greens and a honey-dlicked dressing for a crunch that crunches back in all the right ways.

It’s a crowd-pleaser for potlucks, scales up for guests, and somehow still feels light enough to save room for pie. That’s a win, right?

Equipment

Must-haves

• Large mixing bowl
• Sharp knife
• Cutting board
• Salad spinner or clean towels (to dry greens)
• Whisk or small bowl and spoon for dressing
• Measuring spoons and cups

Nice-to-haves

• Mandoline slicer
• Small skillet for toasting walnuts
• Microplane/zester for a citrusy twist (optional)
• Serving platter or large plate for presentation

Ingredients

• 6 cups mixed greens (or a mix of arugula and spinach)
• 2 ripe pears, thinly sliced
• 1/3 cup toasted walnuts, roughly chopped
• 1/4 cup crumbled goat cheese or blue cheese (optional)
• 1/4 cup dried cranberries or pomegranate seeds
• 2 tbsp extra-virgin olive oil (for the dressing)
• 1 tbsp white balsamic vinegar or apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Extra info: If you’re prepping ahead, keep greens and toppings separate and toss with dressing just before serving to stay crisp. Pears are pretty, but they brown—work quickly or give them a quick squeeze of lemon if you’re feeling fancy (not required, just stylish).

Instructions

1. Rinse greens and spin dry until they’re dry as a desert. Wet greens are no fun. Trust me on this.
2. Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes. Don’t wander off—their flavor goes from “yum” to “burnt toast” in a heartbeat.
3. In a small bowl, whisk together olive oil, vinegar, honey, Dijon, and a pinch of salt and pepper to make the dressing. It should be glossy and easy to drizzle, not a chemistry experiment.
4. Slice pears just before assembly to keep their color fresh. If you’re prepping ahead, toss slices with a tiny bit of dressing to keep them from turning gray.
5. In a large bowl, toss greens with the dressing until lightly coated—you want them to glisten, not swim.
6. Top with pear slices, toasted walnuts, cranberries (or pomegranate seeds), and cheese if using. Give it a gentle toss so everything mingles without bruising the pears.
7. Transfer to a serving platter or individual bowls. A final light crumble of cheese on top is optional but delicious.
8. Serve immediately and watch it disappear faster than your aunt’s pumpkin pie.

Good to Know

This salad is a stress-free crowd-pleaser that scales up beautifully. It’s also a smart way to balance a Thanksgiving plate with something bright and fresh.

Tips

Want extra crunch? Add a handful of roasted chickpeas for protein and texture. That’s a tasty game changer, and you won’t even need to hire a gym to earn it.

Variations

• Swap greens: use baby kale or spinach for a different bite.
• Cheese swap: feta or gorgonzola works beautifully if you don’t do goat cheese.
• Fruit swap: apples or dried cherries can replace pears for a different spin.

Serving suggestions

This salad makes a great side for roast turkey, glazed ham, or a hearty quinoa dish. It’s also fantastic as a light main when you’re craving something green after a day of indulgences.