Pear Salad with Apricots
Indulge in the delicious flavors of this stunning Pear Salad with Apricots. Every bite is a perfect harmony of juicy pears, chewy dried apricots, tangy feta, and crunchy mixed greens, all drizzled with a mouthwatering dressing that elevates the dish to a whole new level. Impress your guests or treat your family with this easy-to-make yet elegant salad.
Move over Strawberry Salad, we have a new favorite seasonal salad- Pear Salad with Apricots. I am not a salad lover unless there are a lot of goodies in it, and this salad isn’t short of any goodness, lol!
I made this Pear Salad with Baked Goat Cheese a few years ago but wanted something a little different, easier and quicker to prepare, yet impressive to serve guests. This salad is perfect for serving on busy nights or holiday gatherings!
This Pear Salad with Apricots Is:
- Fresh and colorful (we eat with our eyes first!)
- Not boring but flavorful
- Full of different textures: chewy dried apricots, creamy cheese, crisp greens, and pears
- Easy to throw together yet impressive
Ingredients:
GREENS: I am using mixed greens for this salad, but feel free to use whatever greens you like best.
DRIED APRICOTS AND PEARS: The stars of the salad. Use green or red pears.
SLICED ALMONDS: Feel free to use other nuts you like.
RED ONION: Just a small amount of thinly sliced red onion adds so much flavor!
FETA: The tangy feta pairs so well with the sweet fruit.
DRESSING: Honey, oil, and red or white wine vinegar make the simple dressing. Be sure to use a neutral tasting oil unless you like the taste of olive oil; go for it!
FAQs
Pears don’t ripen on the tree. Once picked, they need a little time to develop their sweetness, which happens from the inside out, so it can be a little tricky knowing when your pears are ready for enjoyment. To check for this, give the area around the neck a little squeeze or push, and if it gives a little, it’s ripe.
Unripe pears should be stored at room temperature and not in the refrigerator. Once ripe, they can be stored in the fridge for up to 5 days. The cooler temperatures will not stop the ripening process but will slow it down a little.
Place them in a paper bag with a banana or other ripening fruits. The ethylene gas given off will speed up the ripening process. If your pears become overripe, don’t toss them; use them to make fruit leather, sauces, soups, or smoothies.
Tips and Substitutions:
- NUTS: Pecans or walnuts would also work in this salad. For more flavor, try toasting them before adding to the salad.
- CHEESE: This salad would also go great with goat cheese, gorgonzola, or parmesan.
- GREENS: Use your favorite greens in this salad!
- Cut the pears just before serving so they don’t brown.
- Toss the salad with the dressing just before serving as well. The salad will start to wilt the longer it sits once dressed.
- The dressing can be made several days in advance and stored in the refrigerator. Shake well before using.
More Delicious Salads To Try:
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Pear Salad with Apricots
Ingredients
DRESSING:
- 3 tablespoons neutral oil or extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
SALAD:
- 5 ounces (142g) mixed salad greens
- ½ cup (85g) dried apricots, thinly sliced
- ⅓ cup (35g) sliced almonds
- ⅓ cup (45g) feta cheese
- ¼ small red onion, thinly sliced
- 1 pear, halved, cored, and thinly sliced
Instructions
DRESSING:
- Combine the oil, vinegar, honey, and a pinch of salt and pepper in a small mason jar with a lid. Shake well to combine; set aside.
SALAD:
- Place greens, apricots, almonds, feta, red onion, and pear in a large bowl. Drizzle with dressing, then gently toss to combine. Serve immediately.
Notes
- STORAGE: Store leftovers covered in the refrigerator for up to 2 days. The salad will wilt over time.
