Thanksgiving is delicious, but your plate can look like a color shortage. The gravy avalanche steals all the spotlight, and greens get pushed to the side, hiding in the corner like the quiet cousin who never speaks at dinner.
This hazelnut and pear salad is the bright, crunchy counterpoint your table deserves. It wakes up with toasty nuts, juicy pear slices, and a maple dressing that tastes like fall and sunshine at the same time.
We’ll toast hazelnuts, slice pears, and toss in tangy goat cheese for balance. It’s simple, flexible, and ready to stand up to any side dish that demands extra gravy—yet somehow steals the show in a good way.
Plus, it’s make-ahead friendly and gorgeous on a platter—so you can spend more time hugging relatives and less time wrestling with a bag of greens.
Contents
Equipment
Must-haves
- Large mixing bowl
- Salad spinner or clean kitchen towel to dry greens
- Chef’s knife
- Cutting board
- Small skillet or dry pan for toasting hazelnuts
- Measuring spoons
- Whisk or fork for dressing emulsification
Nice-to-haves
- Mandoline slicer for neat pear rounds
- Microplane zester for a hint of zest
- Extra mixing bowls for prepping components
- Baking sheet for toasting hazelnuts in the oven
Ingredients
- 6 cups mixed greens (a lively blend of arugula, baby spinach, and kale)
- 2 ripe pears, thinly sliced
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/4 cup dried cranberries
- 3 oz goat cheese, crumbled
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
Note: The dressing is a maple-pear vinaigrette—sweet, tangy, and light enough to let the greens shine. If you like extra bite, whisk in a pinch of red pepper flakes.
Instructions
- Toast the hazelnuts in a dry skillet over medium heat, stirring often until fragrant and the skins loosen. Cool, then roughly chop.
- Slicethe pears and toss them with a squeeze of lemon juice to prevent browning.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, and lemon juice. Season with salt and pepper.
- In a large bowl, toss the greens with the pears, hazelnuts, dried cranberries, and crumbled goat cheese.
- Drizzle the maple vinaigrette over the salad and toss gently to coat. You want every leaf to feel fancy, not soggy.
- Serve immediately, or refrigerate for up to 30 minutes and let the flavors mingle like relatives at a family reunion.
Good to Know
This salad is a bright counterpart to hearty Thanksgiving plates. Hazelnuts bring crunch and healthy fats; pears add sweetness and fiber; goat cheese adds tang. It’s colorful, balanced, and surprisingly quick to pull off—great for busy holiday prep.
Tips
- Toast nuts in advance; they stay good in a jar for days and save you minutes on the finale.
- To speed prep, use pre-washed greens and pre-sliced pears if you’re in a hurry.
- Make the dressing ahead and whisk just before serving for maximum emulsion.
- For a vegan version, swap the goat cheese for crumbled baked tofu or omit for a dairy-free salad.
Variations
Switch greens to romaine or kale for a sturdier bite, and try pomegranate seeds for a pop of color. If you’re dairy-free, skip the cheese or swap with crumbled baked tofu.
Serving Suggestions
Serve this salad alongside roasted turkey or turkey breast for that classic Thanksgiving pairing. It also works beautifully as a vibrant starter on a shared board or as a bright side to creamy sides like mashed potatoes. A few extra pear slices on top make it Instagram-worthy.
