18 Refreshing Pear Salad Recipes Perfect for Summer

Summer calls for crisp, juicy flavors—and what better way to answer than with fresh pear salads? Whether you’re craving a light lunch, a vibrant side, or a showstopping dish for your next BBQ, these 18 refreshing recipes are packed with sweet, tangy, and crunchy goodness. From classic combos to creative twists, there’s a pear-perfect salad here for every palate. Let’s dig in!

Classic Pear and Walnut Salad with Balsamic Vinaigrette

This elegant yet effortless salad balances sweet pears, crunchy walnuts, and tangy balsamic for a refreshing side or light meal.

Ingredients:

• 6 cups mixed greens (such as baby spinach and arugula)
• 2 ripe but firm pears, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese or goat cheese (optional)
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant. Let cool.
2. Make the vinaigrette: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until smooth.
3. Assemble the salad: In a large bowl, toss mixed greens with half the vinaigrette. Top with sliced pears, toasted walnuts, and cheese (if using). Drizzle with remaining vinaigrette.

The contrast of juicy pears against the earthy walnuts and sharp cheese makes every bite dynamic—no one will guess it comes together in 10 minutes!

Tip: For extra depth, warm the vinaigrette slightly before tossing with the greens.

Arugula and Pear Salad with Goat Cheese and Honey Dressing

This elegant yet effortless salad balances peppery arugula, sweet pears, and creamy goat cheese with a luscious honey dressing—perfect for a light lunch or a standout side.

Ingredients:

• 5 oz baby arugula
• 1 ripe pear, thinly sliced
• 2 oz crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. In a large bowl, toss arugula with half the dressing until lightly coated. Arrange on a serving platter.
3. Top with pear slices, 2 oz crumbled goat cheese, and 1/4 cup toasted walnuts. Drizzle with remaining dressing.

The magic here? The honey dressing clings to every bite, tying the peppery greens and juicy pears together with just the right touch of sweetness.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant.

Spinach and Pear Salad with Candied Pecans

This vibrant salad balances sweet, crunchy, and tangy flavors—perfect for a light lunch or a standout side dish.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 1 ripe pear, thinly sliced
• 1/3 cup crumbled goat cheese
• 1/2 cup pecans
• 2 tbsp granulated sugar
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Candy the pecans: Heat a small skillet over medium heat. Add pecans and 2 tbsp sugar, stirring constantly for 3–4 minutes until sugar melts and coats the nuts. Transfer to parchment paper to cool.
2. Make the dressing: Whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Assemble: In a large bowl, toss spinach with half the dressing. Top with pear slices, goat cheese, and candied pecans. Drizzle with remaining dressing.

The contrast of juicy pears, creamy cheese, and crunchy pecans makes every bite exciting. Tip: For extra warmth, toast the pecans before candying them—just watch closely to avoid burning!

Pear and Blue Cheese Salad with Red Onion and Walnuts

This elegant yet easy salad balances sweet pears, tangy blue cheese, and crunchy walnuts for a dish that feels fancy without the fuss.

Ingredients:

• 6 cups mixed baby greens (or arugula)
• 1 ripe pear, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/3 cup crumbled blue cheese
• 1/3 cup chopped toasted walnuts
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until smooth.
2. Add the mixed greens to the bowl and toss gently to coat with the dressing.
3. Arrange the dressed greens on a platter. Top evenly with pear slices, red onion, blue cheese, and walnuts.
4. Serve immediately, drizzling any remaining dressing from the bowl over the top if desired.

The contrast of crisp pears against creamy blue cheese and the bite of red onion makes every forkful exciting. It’s a salad that holds its own as a light meal or a standout side.

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor before adding to the salad.

Roasted Pear and Quinoa Salad with Lemon Dressing

Sweet roasted pears and nutty quinoa come together in this bright, satisfying salad—perfect for a light lunch or a standout side dish.

Ingredients

• 2 ripe but firm pears, cored and sliced into 1/2-inch wedges
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 3 tbsp olive oil, divided
• 1 tbsp honey
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cups baby arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard

Instructions

1. Roast the pears: Preheat oven to 400°F. Toss pear wedges with 1 tbsp olive oil, 1 tbsp honey, and 1/4 tsp salt. Spread on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway, until caramelized at the edges.
2. Cook the quinoa: In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
3. Make the dressing: Whisk together lemon juice, Dijon mustard, remaining 2 tbsp olive oil, and black pepper.
4. Assemble: In a large bowl, toss arugula, quinoa, roasted pears, goat cheese, and walnuts. Drizzle with dressing and gently mix.

The contrast of warm pears, creamy goat cheese, and crunchy walnuts makes every bite exciting—plus, the lemon dressing ties it all together with a refreshing zing.

Tip: For extra depth, drizzle the pears with balsamic glaze before roasting.

Asian-Inspired Pear Salad with Sesame Ginger Dressing

This vibrant salad is a crisp, sweet, and tangy delight—perfect for brightening up any weeknight dinner or potluck spread.

Ingredients:

• 6 cups mixed baby greens (spinach, arugula, or spring mix)
• 1 large ripe but firm Asian pear, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/3 cup chopped toasted walnuts
• 2 tbsp toasted sesame seeds
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce
• 1/4 cup neutral oil (like grapeseed or avocado)
• 1/2 tsp kosher salt

Instructions:

1. In a large bowl, combine baby greens, Asian pear slices, red onion, and toasted walnuts.
2. In a small jar, whisk together rice vinegar, honey, grated ginger, soy sauce, oil, and kosher salt until emulsified.
3. Drizzle half the dressing over the salad and toss gently to coat. Sprinkle with toasted sesame seeds.
4. Serve immediately with extra dressing on the side.

The magic here is in the contrast—juicy pears and crunchy walnuts play off the zesty, umami-packed dressing for a salad that’s anything but boring.

Tip: For extra texture, add crispy wonton strips or swap walnuts for candied pecans.

Pear and Pomegranate Salad with Mint and Feta

This vibrant salad balances sweet pears, tart pomegranate, and creamy feta with a refreshing hint of mint—perfect for brightening up any meal.

Ingredients:

• 2 ripe but firm pears, thinly sliced
• 1/2 cup pomegranate arils
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper until smooth.
2. Arrange the sliced pears on a serving platter. Drizzle half of the dressing evenly over them.
3. Scatter the pomegranate arils, feta, and mint over the pears. Drizzle with the remaining dressing.
4. Serve immediately, gently tossing at the table to combine.

The contrast of juicy pomegranate against the creamy feta and crisp pears makes every bite exciting. It’s a showstopper that comes together in minutes!

Tip: For extra crunch, sprinkle with toasted walnuts or pistachios right before serving.

Kale and Pear Salad with Tahini Dressing

This vibrant salad balances earthy kale, sweet pears, and a creamy tahini dressing for a satisfying bite that’s both hearty and fresh.

Ingredients:

• 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces (about 6 cups)
• 1 ripe but firm pear, thinly sliced
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large bowl, massage the kale with olive oil and 1/8 tsp salt for 1–2 minutes until slightly softened.
2. In a small bowl, whisk together tahini, maple syrup, lemon juice, remaining 1/8 tsp salt, and black pepper until smooth.
3. Add pear slices and toasted walnuts to the kale, then drizzle with the tahini dressing. Toss gently to coat.
4. Sprinkle with feta cheese (if using) and serve immediately.

The magic here? Massaging the kale tenderizes it perfectly, while the tahini dressing clings to every nook for maximum flavor in each forkful.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often.

Grilled Pear and Arugula Salad with Prosciutto

Sweet, smoky grilled pears meet peppery arugula and salty prosciutto in this effortlessly elegant salad that’s ready in under 20 minutes.

Ingredients:

• 2 ripe but firm pears (Bosc or Anjou), halved and cored
• 5 oz baby arugula
• 3 oz thinly sliced prosciutto, torn into bite-sized pieces
• 1/4 cup crumbled goat cheese
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Heat a grill pan or outdoor grill over medium-high. Brush pear halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks form and pears soften slightly.
2. Slice grilled pears into 1/2-inch wedges. In a large bowl, toss arugula with remaining 1 tbsp olive oil, balsamic glaze, flaky sea salt, and black pepper.
3. Divide dressed arugula among plates. Top with pear wedges, prosciutto, and goat cheese.

The magic here? Grilling caramelizes the pears’ sugars while keeping their texture intact—no mushy fruit! The contrast of warm pears against cool greens is irresistible.

Tip: For extra crunch, sprinkle with toasted walnuts right before serving.

Pear and Beet Salad with Orange Vinaigrette

This vibrant salad balances earthy beets, sweet pears, and a zesty orange vinaigrette—perfect for brightening up any meal.

Ingredients:

• 2 medium beets, roasted and sliced into wedges
• 1 ripe pear, thinly sliced
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 1/4 cup freshly squeezed orange juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
2. In a large bowl, toss the mixed greens with half of the vinaigrette until lightly coated.
3. Arrange the dressed greens on a serving platter, then top with roasted beet wedges, pear slices, crumbled goat cheese, and toasted walnuts.
4. Drizzle the remaining vinaigrette over the salad just before serving.

The contrast of creamy goat cheese, crunchy walnuts, and juicy pears makes every bite exciting—no one will miss the boring side salad!

Tip: For extra depth, roast the beets with a drizzle of olive oil and a pinch of salt at 400°F for 40 minutes until tender.

Pear and Avocado Salad with Lime Cilantro Dressing

This vibrant Pear and Avocado Salad with Lime Cilantro Dressing is a refreshing mix of sweet, creamy, and tangy flavors—perfect for a light lunch or a standout side.

• 2 ripe but firm pears, thinly sliced
• 1 large avocado, diced
• 4 cups mixed greens (such as baby spinach and arugula)
• 1/4 cup chopped cilantro
• 1/4 cup sliced red onion
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until smooth.
2. In a large serving bowl, toss the mixed greens with half of the dressing until lightly coated.
3. Arrange the sliced pears, diced avocado, red onion, and chopped cilantro over the greens.
4. Drizzle the remaining dressing over the top and gently toss just before serving.

The creamy avocado and crisp pears play off the zesty lime dressing beautifully, while the cilantro adds a fresh herbal kick. It’s a salad that feels indulgent but comes together in minutes!

Tip: For extra crunch, sprinkle with toasted pepitas or sliced almonds.

Pear and Endive Salad with Gorgonzola and Hazelnuts

This elegant yet effortless Pear and Endive Salad balances sweet, bitter, and tangy flavors with a satisfying crunch—perfect for impressing guests or treating yourself.

• 2 ripe but firm Bosc pears, thinly sliced
• 3 heads Belgian endive, leaves separated and halved lengthwise
• 1/3 cup crumbled Gorgonzola cheese
• 1/4 cup toasted hazelnuts, roughly chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper

1. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp pepper until emulsified.
2. Arrange endive leaves and pear slices on a platter. Drizzle with half the dressing, gently tossing to coat.
3. Scatter 1/3 cup Gorgonzola and 1/4 cup hazelnuts over the salad. Drizzle with remaining dressing.

The contrast of juicy pears against crisp endive and creamy Gorgonzola makes every bite dynamic—plus, it comes together in just 10 minutes!

Tip: Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes, shaking often, to deepen their flavor.

Pear and Radicchio Salad with Balsamic Glaze

This elegant yet easy salad balances sweet, bitter, and tangy flavors with a satisfying crunch—perfect for impressing guests or elevating weeknight dinners.

Ingredients:

• 1 small head radicchio, torn into bite-sized pieces (about 4 cups)
• 1 ripe but firm pear, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp honey
• 1/4 tsp kosher salt
• Freshly cracked black pepper, to taste

Instructions:

1. In a large bowl, whisk together olive oil, balsamic glaze, honey, salt, and a pinch of black pepper until smooth.
2. Add radicchio and toss gently to coat. Let sit for 5 minutes to slightly soften the leaves.
3. Arrange the dressed radicchio on a platter. Top with pear slices, blue cheese, and walnuts.
4. Drizzle lightly with additional balsamic glaze and finish with another crack of black pepper.

The contrast of juicy pears against the crisp radicchio and creamy cheese makes every bite dynamic—plus, the quick marinating step tames bitterness without losing texture.

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Pear and Chicken Salad with Honey Mustard Dressing

This bright, crunchy salad balances sweet pears and tender chicken with a tangy-smooth dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 ripe pear, thinly sliced
• 4 cups mixed greens
• 1/4 cup chopped toasted walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
2. In a large bowl, toss mixed greens with half the dressing until lightly coated.
3. Top greens with shredded chicken, pear slices, and toasted walnuts. Drizzle with remaining dressing.

The juicy pears soak up the dressing just enough to soften their bite while keeping their crisp texture—no sad, soggy fruit here!

Tip: For extra crunch, swap walnuts for candied pecans or crispy bacon bits.

Pear and Cucumber Salad with Yogurt Dill Dressing

This crisp, refreshing salad balances sweet pears and cool cucumbers with a tangy yogurt-dill dressing—perfect for a light lunch or a vibrant side dish.

• 2 ripe but firm pears (such as Bartlett or Anjou), thinly sliced
• 1 English cucumber, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted walnuts, roughly chopped (optional)

1. In a large bowl, whisk together the Greek yogurt, fresh dill, lemon juice, honey, salt, and black pepper until smooth.
2. Add the sliced pears and cucumber to the bowl, gently tossing to coat evenly with the dressing.
3. Let the salad sit for 5 minutes to allow the flavors to meld.
4. Sprinkle with toasted walnuts (if using) just before serving.

The creamy dressing clings beautifully to the crisp pears and cucumbers, while the hint of honey ties everything together. Tip: For extra crunch, swap walnuts with candied pecans or roasted pumpkin seeds.

Pear and Sweet Potato Salad with Maple Dressing

This vibrant salad balances earthy sweet potatoes with juicy pears and a sweet-tangy maple dressing—perfect for adding a pop of color and flavor to your table.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 ripe but firm pears (Bartlett or Anjou), cored and thinly sliced
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 4 cups baby arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped pecans, toasted
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until tender and lightly caramelized. Let cool slightly.
2. Make the dressing: Whisk together maple syrup, vinegar, Dijon mustard, remaining 2 tbsp olive oil, 1/4 tsp salt, and black pepper in a small bowl.
3. Assemble: In a large bowl, gently toss arugula, roasted sweet potatoes, pear slices, and half the dressing. Top with goat cheese and pecans. Drizzle with remaining dressing.

The contrast of warm sweet potatoes, crisp pears, and creamy goat cheese makes every bite exciting. The maple dressing ties it all together with just the right touch of sweetness.

Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often.

Pear and Farro Salad with Herbed Vinaigrette

This pear and farro salad is a cozy yet vibrant dish, with tender grains, sweet fruit, and a bright herbed vinaigrette that ties it all together.

• 1 cup farro, rinsed
• 2 ripe but firm pears, diced (Bosc or Anjou work well)
• 1/4 cup crumbled goat cheese
• 1/3 cup chopped toasted walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook the farro: In a medium pot, combine the farro with 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water and let cool slightly.
2. Make the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, parsley, salt, and black pepper until smooth.
3. Assemble the salad: In a large bowl, gently toss the cooked farro with the diced pears, goat cheese, and toasted walnuts. Drizzle the herbed vinaigrette over the top and toss lightly to coat.

The contrast of the nutty farro, juicy pears, and tangy goat cheese makes every bite interesting—plus, the vinaigrette brightens it up without overpowering.

Tip: For extra depth, toast the farro in a dry skillet for 2–3 minutes before boiling—it enhances its nutty flavor!

Pear and Apple Salad with Cinnamon Spiced Dressing

This vibrant salad combines crisp fruit with a warmly spiced dressing—perfect for adding a sweet and cozy twist to your lunch or dinner spread.

Ingredients:

• 2 ripe but firm pears, thinly sliced
• 2 crisp apples (like Honeycrisp or Fuji), thinly sliced
• 4 cups mixed baby greens
• 1/4 cup chopped toasted walnuts
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, gently toss the pears, apples, and baby greens.
2. In a small jar, whisk together the honey, apple cider vinegar, olive oil, cinnamon, salt, and black pepper until fully combined.
3. Drizzle the dressing over the salad and toss lightly to coat.
4. Top with chopped toasted walnuts just before serving.

The cinnamon in the dressing adds a subtle warmth that makes the fruit taste even sweeter—no added sugar required!

Tip: For extra crunch, swap walnuts for candied pecans or roasted almonds.

Conclusion

With so many vibrant and refreshing pear salad options, summer meals just got a whole lot tastier! Whether you’re craving something sweet, savory, or crunchy, there’s a recipe here for you. Give one (or a few!) a try, and let us know which ones you love. Don’t forget to share this roundup with fellow foodies on Pinterest—happy cooking!