Winter Pear Salad with Cranberry Balsamic Dressing

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An easy and hearty winter kale salad with two types of pears, prosciutto, candied pecans, and a cranberry balsamic dressing.

I always feel a bit like cheating when I write salad recipes like my Spicy Santa Fe Taco Salad or my Watercress and Mandarin Orange Salad.

After all, do you really need me to tell you to chop up some yummy things and toss them in a bowl with some leaves? Probably not.

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But it seems like people forget about salads in the cooler months. And in the middle of all those pumpkin and apple pies, we could really use some fresh veggies, right?

This salad combines all of my favorite fall and winter flavors for a really lovely and hearty salad that deserves a spot on anyone’s Thanksgiving table. 

For those of you who avoid salads, this one is so full of flavor you won’t really even know you’re eating leaves!

TL;DR

• Make the dressing first.
• Combine the vinegar, oil, preserves, mustard, and seasonings in a bowl. 
• Whisk until combined.
• Lightly sauté prosciutto until it’s just turning brown.
• Remove stems from the kale and tear or chop into bite-sized pieces.
• Slice pears into thin slivers or chop into bite-sized pieces.
• Cut figs into quarters.
• Toss kale in a little olive oil, salt and pepper.
• Add in other ingredients in sections.
• Drizzle with dressing.
• Toss and serve!

The Dressing

Chilly winter weather means you can go a little heavier in your flavors. This salad in general is a little heartier than most, so have no fear when it comes to adding dressing.

Since I usually serve this around the holidays, I go with a homemade balsamic cranberry dressing. It’s perfectly festive. The sauced cranberries pair with the dried cranberries in the salad. And the vinegar cuts through the sweet and creamy notes like pears and candied pecans.

Making any homemade salad dressing is pretty easy. All you really need is a bowl, a whisk, an acid, an oil, and a spice. Put them all together and whisk until well mixed. Voila! Salad dressing.

Oil and Acid. This one uses olive oil and balsamic vinegar as its base.

Spices. Dijon mustard is a staple in balsamic vinaigrettes so I choose to keep it here. As well as assorted other spices that usually go in a vinaigrette.

Cranberry Sauce/Preserves. These are the wild card in this recipe. I wanted a dressing that felt festive and wintry without relying on cinnamon. Since most of us have cranberry sauce (or at least cranberries) around this time, adding it to a dressing seemed like the perfect choice.

It turns out creamy, sweet, with a bit of an acidic zing that means you can eat it with both the heavier flavors and the sweeter elements of this winter pear salad!

The Salad

I’m going out on a limb here and assuming you probably know how to put a salad together. 

(If not, read my intro above re: leaves.)

But since salads are all about mingling different textures and flavors, let’s take a quick look at the components.

The Base: Kale

I really advocate for kale in this salad. I know it’s gotten a bad rap lately as the latest “white girl vegetable” fad.

But kale is full of a slew vitamins and nutrients like calcium, potassium, and copper. It’s one of the most nutrient rich plants on earth. So eat it and feel good about yourself!

Plus, it’s a much heartier leaf. So it stands up to heavier flavors and dressings. And heavier toppings (Literally. Nuts and fruits are physically heavy!)

This also means it won’t wilt as much as your average spring green or spinach. Which makes it the perfect salad to store for leftovers!

Kale is too tough for you to eat raw? Try tossing it in olive oil, salt, and lemon juice as I recommend. It really softens the leaf without wilting!

If you really aren’t on the kale train, you can use shaved brussels sprouts, spinach, romaine, or even salad mixes. Though this will change the flavor of the salad. And do not add olive oil to these leaves before adding the dressing and toppings. They will wilt.

Fruits

Pears. Pears are the epitome of winter fruit for me. They are everything apples should be. Out of all the ingredients included here…I actually named the salad after them. That’s how highly I think of pears.

I opt for two versions here, not just because I love pears. The D’Anjou pears are sweet and creamy. Bosc pears are crisp and juicy. So you get two textures going here.

Making a salad is all about changing up the textures.

Figs. I also add figs if I happen to have some around. They add a fresh berry flavor. (And a lovely color!) And they definitely up the winter/fall vibe.

Cranberries. And dried cranberries are a must! Adding a few cranberries to a meal practically screams “festive holiday!” And the bit of tart zing is a nice touch when you have so much sweet fruit.

Additional Toppings

Prosciutto. Optional! I always like adding a tiny bit of protein to my salad, especially in the winter. Adding a meat not only makes your salad a “complete meal,” but it also adds a warmer, heartier flavor. Which is perfect for a winter salad.

I sauté my prosciutto over medium high heat with about ¼ teaspoon olive oil (just so it doesn’t stick) until it’s just barely brown and a bit crunchy. This should take about 5 minutes at most.

Why sauté? It’s not necessary, you can just dump it in from the packet. But as I discuss in the stovetop beef stew recipe, browning meat produces the maillard reaction which opens up a whole range of aromas and flavors you don’t normally get. And it makes the meat a tad sweeter.

Gorgonzola. Is a salad ever complete without cheese? I vote no. Gorgonzola pairs perfectly with pears and figs. It’s also extra creamy and has a bit of a bite, which makes it a great winter flavor.

Maple Candied Pecans. Either homemade or store bought. You can usually find candied pecans in your grocery store, especially around autumn! I prefer to make my own since it allows me to control the spice level. (More spice is always better.) Here’s my favorite super easy maple candied pecan recipe.

You can also use regular pecans if you want to cut down on sugar!

What pairs with Winter Pear Salad?

I absolutely love pairing this salad with any fall or winter meal that needs some fresh veggies to lighten it up. (It always makes an appearance in my Thanksgiving spread!)

Adorable rustic Fig-Stuffed Roast Quail are an excellent and unique option for a fall dinner. You can also serve a side salad with an easy weeknight meal like Seared Duck Breast or Crispy Orange and Sage Roast Chicken.

And, of course, you can’t go wrong with a smooth creamy soup like this Hearty Roast Pumpkin and Apple Soup or a rich nutty Brown Butter and Butternut Squash Soup.

Or pair them with these mini individual chicken pot pies! It’s the perfect combo after a heavy holiday meal like Thanksgiving or Christmas. (And a great way to use leftovers!)

What wine pairs with Winter Pear Salad?

Remember to always pair your wine with your main dish. If you’re using this salad as your main dish (I’m flattered), try either a light, young red or a bold white wine.

A light fruity Pinot Noir will pair excellently with figs, cranberries, and pears. Beaujolais Nouveau is another great light option. This wine is made to be consumed young, right around the holidays!

Oaked Chardonnay is a great choice for anything with pears. Its creamy buttery texture and vanilla notes are practically made to match! A nice late-harvest sweet Riesling would work as well, especially with all the fruits in the salad.