Pear Salad with Feta, Cranberries & Almonds

Sweet, juicy pears, tangy cranberries, creamy feta and crunchy almonds come together in this Pear Salad with Feta, Cranberries & Almonds, all tossed in a simple honey mustard dressing. It’s fresh, colourful and full of sweet, tangy and savoury flavours in every bite.

There’s no cooking involved and it’s ready in about 10 minutes, so it’s perfect for a quick lunch, an easy side with dinner, or a pretty addition to a festive table.

Pear Salad with Feta, Cranberries & Almonds

• Servings: 4 as a side
• Prep Time: 10 minutes
• Time: 10 minutes
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Sweet pears, tangy cranberries, feta and almonds tossed in a simple honey mustard dressing, with no cooking involved.

For the Salad

• 1 cup baby leaf salad
• 1 small red onion, diced
• 2 pears, cored and diced
• ¼ cup diced feta cheese
• A handful of dried cranberries
• A handful of flaked almonds, for the topping

For the Honey Mustard Dressing

• 1½ tablespoons Dijon mustard
• 1½ tablespoons honey
• 1½ tablespoons cider vinegar
• 1½ tablespoons vegetable or olive oil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Method

1. Make the Dressing: In a small bowl or jar, whisk the Dijon mustard, honey, cider vinegar, oil, salt and black pepper together until smooth and well combined.
2. Prepare the Pears: Core and dice the pears into bite-sized pieces just before assembling, so they stay fresh and don’t brown.
3. Layer the Salad: Place the baby leaf salad in a large bowl or on a serving platter. Add the diced pears, followed by the diced red onion, feta and dried cranberries.
4. Dress, Top and Serve: Drizzle the dressing over the salad and toss gently. Scatter the flaked almonds over the top and serve straight away.

Tips and Variations

• Use ripe but firm pears, such as Conference or Williams, so they hold their shape.
• If dicing the pears ahead of time, toss them in a squeeze of lemon juice to stop them browning.
• Lightly toast the almonds in a dry pan for extra crunch and flavour.
• Walnuts or pecans work well in place of almonds, and goat’s cheese is a lovely swap for feta.
• If making ahead, keep the dressing separate and add it just before serving so the leaves stay crisp.

Storage

This salad is best eaten on the day it is made, as the pears soften and the leaves wilt once dressed. Keep any undressed leftovers covered in the refrigerator for up to 1 day, and store the dressing separately in a jar in the refrigerator for up to 5 days.

Allergy information: Contains milk, mustard and almonds (tree nuts). Dried cranberries and cider vinegar may contain sulphites, so check labels.