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A good pear salad knows exactly what it wants to be — crisp, creamy, salty, sweet, and just bold enough to stand on its own. This one starts with ripe pear slices that keep their bite, then leans on brie and prosciutto to bring that irresistible “wait… this is a salad?” moment to the table.

The honey–grain mustard dressing ties everything together with a mellow sweetness and a gentle bite, coating each leaf without weighing anything down. Add the toasted pecans and a glossy swirl of balsamic cream, and suddenly this salad becomes the star of the meal, not the side.

If you’ve been searching for a pear salad recipe that works for fall dinners, cozy winter lunches, or even those “I need something delicious but still fresh” days — this one delivers every time.

Why You’ll Love this Pear Salad

The mix of pear, brie, prosciutto, and pecans gives every bite a balance of crisp, creamy, salty, and sweet.
The honey–grain mustard dressing is quick to make and adds just the right tang without overpowering the greens.
It works beautifully as a fall or winter salad, using ingredients you can find year-round.
Easy to assemble but impressive enough for guests, brunches, or special meals.
Flexible base — build it lighter for lunch or add protein for a more filling dinner.

Recipe at a Glance

Prep Time: 10–15 minutes
Cook Time: None
Difficulty: Easy
Flavor Profile: Fresh, sweet, salty, tangy, and lightly spiced
Great For: Fall and winter meals, brunches, quick lunches, effortless entertaining
Why It Works: Simple ingredients that shine together — ripe pear, creamy brie, salty prosciutto, crunchy pecans, and a bright honey–mustard dressing

What You’ll Need for this pear salad

Salad Ingredients

250 g (8.8 oz) arugula
250 g (8.8 oz) mixed lettuces (green + red)
1 ripe pear, thinly sliced (about ½ large pear)
⅓ cup (40 g) crushed pecans
4 oz (113 g) brie cheese, cubed or sliced
6 slices Prosciutto di Parma, rolled and sliced
1 tbsp sesame seeds
2 tbsp balsamic cream (glaze) – For this recipe, I used raspberry-flavored, which is totally optional but definitely worth it.
4–6 purple basil leaves (optional)

Dressing Ingredients

1 tbsp grainy Dijon mustard (old-style mustard)
2 tbsp honey
3 tbsp olive oil
4 tbsp apple cider vinegar
½ tbsp baharat spice blend
Salt and freshly ground black pepper, to taste

Helpful Tools

A mini mixer for the dressing
Salad bowl
Balsamic cream (glaze)

Prep & Cook

Step 01

Make the dressing: Whisk together the grainy Dijon mustard, honey, olive oil, apple cider vinegar, baharat, sesame seeds, salt, and pepper. A mini mixer helps everything blend smoothly.

Step 02

Prepare the greens: Add the arugula and mixed lettuces to a large salad bowl.

Step 03

Prep the mix-ins: Crush the pecans, slice the pear, cube or slice the brie, and cut the Prosciutto di Parma into ribbons.

Step 04

Assemble: Pour the dressing over the greens and toss gently until coated.

Step 05

Finish the salad: Top with pear slices, pecans, brie, and prosciutto. Add a swirl of balsamic cream and purple basil leaves if using. Drizzle sesame seeds over it and serve.

Secrets from Our Kitchen to Yours

Choose pears that hold their shape — Bartlett and Anjou are ideal.
Keep the brie cold for cleaner slicing.
Dress the greens first so the toppings stay fresh and visible.
Add balsamic cream right before serving to keep flavors bright.
Salt lightly at first; prosciutto and brie bring natural saltiness.

Serving Suggestions

This pear salad shines next to delicious mains that don’t compete with its flavors:

Parmesan Risotto Recipe Featured 01 — **Parmesan Risotto**

Chicken Fillet Recipe Prep 06 — **Chicken Fillet with Lemon Flavor**

Ground Beef Featured 01 — **Simple and Tasty Ground Beef**

Put Your Spin on It

Swap the brie: Camembert or goat cheese work beautifully for a tangier or creamier twist.
Try a different green: Baby spinach or butter lettuce offer a softer texture.
Go nut-free: Toasted pumpkin seeds or sunflower seeds add crunch minus the pecans.
Make it vegetarian: Skip the prosciutto and add roasted chickpeas or a little more brie.
Add fruit: Thin apple slices or a sprinkle of dried cranberries when pears aren’t at their peak.

Tasty Thoughts

Some salads feel like supporting actors, but this pear salad walks in fully prepared to take center stage. The mix of pear, brie, pecans, and prosciutto gives it a confidence all its own — the kind that makes you rethink what a “simple salad” can actually deliver.

It’s fresh enough for a quick lunch, balanced enough for weeknight dinners, and special enough for guests. And the best part? You get all that flavor with almost zero effort. A few slices here, a quick dressing there, and suddenly you have a bowl that feels thoughtful without trying too hard.

Common Questions

Can I make this pear salad ahead of time?
Yes — prep the components ahead, but assemble right before serving to keep everything crisp.

What pears work best for this recipe?
Bartlett and Anjou hold their shape best when sliced.

Can I replace the brie with another cheese?
Goat cheese, camembert, or manchego all work well.

How do I store leftovers?
Keep ingredients separate and eat within 24 hours. Dressed greens wilt quickly.

Is there a substitute for prosciutto?
Try crisp bacon, speck, smoked turkey slices, or omit entirely for a vegetarian version.

Nutrition Notes

Curious about calories or carbs for this pear salad recipe?
You’ll find a rough nutrition estimate in the recipe card below.
Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to consult a registered nutritionist.