This Easy Fall Salad Deserves a Spot in Your Thanksgiving Spread—and in Your Weeknight Dinner Rotation, Too!

Your fall and winter holiday spreads need a salad.

Yes, I know that the holidays like Thanksgiving are for unabashed enjoyment of all things rich, starchy, and beige, but hear me out. A salad not only livens up the table with vibrant colors but also serves as a welcome contrast to the heavy holiday staples, such as mashed potatoes, cheesy casseroles, stuffing, and buttery rolls. Made with fresh, palate-cleansing, bitter raw greens, juicy, caramelized pears, crunchy candied hazelnuts, and a bracing vinaigrette, our pear salad enables you to take a break from the gravy-doused portion of your plate without missing out on flavor. 

Of course, nobody wants to surrender precious dining table real estate to just any old bowl of greens, so we asked our Birmingham, Alabama-based test kitchen colleague Julia Levy to create a winter pear salad that not only is festive and special occasion–worthy, but is also easy enough to make for a weeknight dinner. And, wow, did she deliver, testing batch after batch until she arrived at the perfect formula. Read on for the key techniques for achieving the ideal pear salad and for the full recipe.

Key Techniques for a Vibrant Pear Salad

Use a combination of sturdy greens as the base. We selected greens for this salad with flavor and texture as the top priorities. The late fall is the start of the high season for bitter greens like escarole, so it’s a natural pick for a winter-inspired salad. Its crunchy, slightly watery, vaguely bitter-sweet flavor works well with the sweet pears. Along with escarole, our salad’s base has butter Bibb lettuce—its tender, mild leaves are the perfect balance to the assertive escarole.

Sear the pears. Instead of just adding raw pear to the salad, we roast the pear wedges in a bit of oil in a skillet until they are caramelized on the surface but retain a slight crunch in the middle. To ensure this, start with slightly underripe pears before you sauté them (fully ripe pears are prone to falling apart when cooked).

Incorporate crunchy and punchy ingredients. To really make your salad memorable, you need to incorporate a number of contrasting but complementary textures and flavors. A sprinkle of seasoned candied hazelnuts, quickly browned on the stovetop, and pomegranate seeds (arils) add an appealing crunch that sets this salad apart, while rich, punchy Gouda cheese adds a salty, contrasting bite.

Whether you’re making a meal to impress holiday dinner guests or just want to celebrate the season during a regular weeknight dinner, this 30-minute salad is a winner.

For the Candied Hazelnuts: In an 8-inch skillet, toast the hazelnuts over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Add brown sugar, water, rosemary, cayenne pepper (if using), and salt; stir until combined and melted, about 20 seconds. Cook until mixture reduces slightly and hazelnuts look sticky, about 2 minutes. Pour nuts onto a parchment-lined plate or baking sheet and spread into a single layer. Allow to cool completely, about 10 minutes. Store in a sealed container until ready to use. 

For the Dressing: In a small bowl, whisk together balsamic vinegar, fig preserves, Dijon, salt, and pepper; slowly drizzle in oil, whisking constantly, until emulsified. Set aside. 

For the Salad: In a large skillet, heat oil over medium-high heat until shimmering. Add pears, cut side down, and cook until browned on all cut sides, 2 to 3 minutes per side. Transfer to a cutting board and let cool slightly, about 3 minutes.

While pears cool, in a large bowl, toss escarole and butter lettuce with the prepared dressing. Top with pomegranate seeds, shaved aged gouda, and the prepared candied hazelnuts. Slice pears thin and arrange attractively on top of the salad. Serve immediately.

Special Equipment

Large skillet

Notes

While we prefer the red pop of a d’Anjou pear, any of the listed pear varieties will work in this recipe.

Make-Ahead and Storage

The candied hazelnuts can be made and stored at room temperature in an airtight container for up to 1 week before serving.

The dressing can be made and refrigerated in an airtight container up to 3 days before serving.