Pear Salad with Cranberries and Pecans

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

Sweet and juicy Bartlett pears are perfect for this salad. Ripen them on the counter until they have a delicious “pear” aroma, and then refrigerate until it’s time to make the salad.


6tablespoons extra-virgin olive oil
4tablespoons fresh lemon juice, divided
1/4teaspoon salt
1/4teaspoon coarsely ground black pepper
3-- firm-ripe pears, such as Bartlett, cored and cut in bite-size chunks
2cups shredded or thinly sliced cabbage
1/3cup thinly sliced celery
1/3cup coarsely chopped pecans, toasted
1/3cup dried cranberries


  1. Whisk oil and 3 tablespoons lemon juice together in a small bowl. Add salt and pepper.
  2. Combine pears and remaining lemon juice in a large bowl. Add cabbage, celery, pecans, cranberries and oil mixture and mix gently. Serve on lettuce leaves.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 3
  • Fat 14g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 9g
  • Cholesterol 0mg
  • Sodium 80mg
  • Potassium 150mg
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 11g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 2%