Chopped salad with pear vinaigrette is an elegant side for holiday meals. This version uses pears two ways: one blended into a sweet, tangy vinaigrette and another sliced into the salad.
Chopped Salad Recipe:
When we plan a menu for guests, a chopped salad is often the star for my husband — he grew up surrounded by leafy California fields and values a great salad. While his favorite remains a taco-style salad from my cookbook, this pear-forward chopped salad is quickly becoming a top pick, alongside other pear and blue cheese combinations we love.
A chopped salad usually features ingredients cut into bite-size pieces and tossed together. Over the years we’ve found a simple formula that makes a chopped salad especially satisfying: crisp greens, a salty component, something crunchy and a sweet element. Below is how we build this salad.
The perfect formula for a great chopped salad:
For us, a memorable salad balances texture and flavor: crisp, salty, crunchy and sweet.
Crisp:
We use a mixed green blend that includes radicchio for crunch and a touch of bitterness. Radicchio’s firm texture pairs beautifully with soft, ripe pears.
Salt:
Smoked cheddar provides the salty, savory element. I prefer a smoked or aged cheddar for its deeper flavor, but any sharper cheddar will work.
Crunch:
Pomegranate seeds add bright, jewel-like crunch and sweetness—perfect for holiday presentations. Thinly sliced cucumber also contributes a fresh crispness. For festive occasions, small cutters can turn cucumber slices into star shapes for the serving bowl.
Sweet:
The sweet component is ripe pears. A perfect pear has thin skin and tender, honeyed flesh. If pears aren’t usually your thing, this salad may change your mind. For presentation I often thinly slice the pears rather than chopping them, which keeps the salad visually appealing.
Optional sweet crunch can come from candied pecans or walnuts. We leave nuts off for family gatherings with allergies, but they’re a welcome addition for smaller dinners.
Making fresh pear vinaigrette in the blender:
Because pears are central to this salad, we also use a whole pear in the vinaigrette. A Royal Riviera or other ripe pear adds natural sweetness and helps thicken and emulsify the dressing. The vinaigrette comes together in a high-speed blender in minutes — far better than bottled dressings.
This chopped salad with pear vinaigrette is festive for Christmas or Thanksgiving, and also works as a weeknight dinner when topped with sliced chicken or salmon.
Chopped Salad Recipe with Pear Vinaigrette
Chopped salad with a fresh pear vinaigrette.
15 minutes
15 minutes
Ingredients
For the pear vinaigrette:
- 1 Royal Riviera pear
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons champagne vinegar (or apple cider vinegar)
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For the salad:
- 6 cups mixed baby greens with radicchio
- 1 Royal Riviera pear, sliced or chopped
- 1/3 cup pomegranate arils
- 4 ounces crumbled smoked cheddar
- 1/2 small cucumber, thinly sliced
- Candied pecans or walnuts, optional
Instructions
- Make the pear vinaigrette: core the pear and remove seeds and stem. Place the pear (skin on) in a high-speed blender. Add the olive oil, Dijon, vinegar, salt and pepper. Blend until creamy and emulsified. Set aside or refrigerate up to one week.
- Combine the mixed greens in a serving bowl with pomegranate arils, cucumber slices, smoked cheddar, sliced pear and candied nuts if using. Toss gently to combine.
- Drizzle about one-quarter of the pear vinaigrette over the salad, toss, and add more dressing to taste.
Notes
* Champagne vinegar can be substituted with apple cider vinegar if needed.
**Tiny cutters can be used to cut cucumber slices into small shapes for a festive presentation.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 334
Total Fat: 23g
Saturated Fat: 5g
Cholesterol: 19mg
Sodium: 506mg
Carbohydrates: 28g
Fiber: 11g
Sugar: 12g
Protein: 11g