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Pear Autumn Salad Recipe
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Pear Autumn Salad with Sweet Maple Vinaigrette

This Pear Autumn Salad will be a great addition to your holiday spread. It's healthy, easy to make, and delicious with the best fall produce. This salad is loaded with colorful vegetables, and sweet pecans, and covered in a sweet maple vinaigrette.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, dinner, fall food, lunch, Main Course, Salad
Cuisine: American
Keyword: autumn salad, autumn salad recipe, fall dinner party recipes, fall salad, pear and kale salad, pear salad, vegan fall salad, vegan fall salad ideas, vegan fall salad recipes
Servings: 6
Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

  • 1 large salad bowl
  • 1 mason jar with lid

Ingredients

For the salad:

  • 3 cups chopped kale, stems removed or a 10oz prepared bag
  • 1 tablespoon extra virgin olive oil
  • 2 cups quinoa, cooked and cooled
  • 2 ripe pears, thinly sliced
  • 1½ cups red grapes, halved
  • ½ cup golden raisins
  • 1 cup candied pecans, roughly chopped

For the Sweet Maple Vinaigrette:

  • 1 cup extra virgin olive oil
  • ¾ cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 large garlic clove, minced
  • salt and pepper to taste

Instructions

  • Start by cooking your quinoa on the stove. Grab a saucepan and add 1 cup of dry quinoa and 2 cups of water of vegetable broth. Allow it to boil and then reduce the heat to low-medium and secure the lid. Allow it to simmer for 15 minutes or until all of the liquid has been absorbed. Remove the lid, add salt, and fluff with a fork. Set it aside to cool.
  • Make the dressing. Add all of the dressing ingredients to a mason jar, secure the lid, and give it a good shake. Set it aside.
  • Chop the ingredients. You will need to cut the kale, red grapes, pear, and candied pecans.
  • Prepare the kale. Start by adding the chopped kale to a large salad bowl. I like to remove any thick stems. Now, drizzle 1 tablespoon of extra virgin olive oil over the top of the leaves, and then use your hands to massage the kale until the pieces become soft. Don't skip this step. It's the secret to the best-textured kale!
  • Assemble your salad. After the kale, add the cooked and cooled quinoa, sliced pear, sliced red grapes, chopped candied pecans, and golden raisins. Pour the Sweet Maple Vinaigrette over top and toss everything up. Enjoy immediately.

Notes

To meal prep or save for leftovers, make sure to keep the dressing on the side otherwise, it will become soggy.  The salad will last for two days in the fridge. The dressing will last up to 5 days in the fridge.
The olive oil can harden in the fridge. Allow the dressing in the mason jar to sit out for 30 minutes and give it a good shake before enjoying.