This pear salad will easily become a seasonal favourite! Made with roasted pears, red cabbage, homemade croutons and a tangy mustard dressing.

Seasonally, I’m getting a little ahead of myself using pears as they come into their own around September.  But I love ’em.  Possibly even more than apples.  And when I saw some juicy pears at a local farmers market I realised I only have two other pear recipes on the website – and both very autumnal – pear and almond cake and maple roast pumpkin salad.  Now right next to the pears at the market were red cabbages, which I also love.  And so was born this pear salad.

Alongside the warm, juicy pears we’ve also got some salty vegan feta cheese, toasted pistachios and sunflower seeds, crisp arugula (or rocket) and homemade croutons.  The croutons are also a great way of using up any leftover or stale bread might have.  Everything is dressed in a tangy mustard dressing, making this pear salad an elegant enough meal for a special occasion but easy and delicious enough to have for a picnic or packed lunch.

Pear Salad Ingredients:

Fresh pears – use ones just ripe.  This way they will have all the flavour but won’t fall apart when cooked.

Red cabbage – one of my favourite veggies!  And not just for coleslaw!  I love its crisp bite and vibrant colour.

Pistachios and sunflower seeds – toasted to really bring out the flavour and there for a bit of extra crunch.

Sultanas – another of my favourite ingredients.  They’re like tiny fruity jewels and I love the burst of sweet flavour they bring to anything.

Homemade croutons – the perfect way to use up a stale loaf.  I make these a LOT.  Because you can’t beat fresh bread but I also can’t eat a whole loaf by myself before it goes stale.  I mean I can, but I also know I shouldn’t.  Keep in an airtight container and they’ll last quite a few days.

Vegan feta cheese – so happy this is a thing as a vegan, it’s creamy, salty and perfect in this pear salad.

Salad dressing – literally just chuck everything in an old jam jar and shake.  The mustard gives a lovely warmth and the lemon juice, garlic and thyme add so much flavour.

How to make this easy warm salad:

Start with the croutons.  They don’t take long and you can get on with other bits while they bake.  Tear the bread into rough chunks.  No need to be precious here, just literally tear.  Then toss with the oil, salt, garlic powder and dried herbs.  Put onto a baking tray and bake for just 10 minutes.

To toast the pistachios and sunflower seeds put into a dry pan over a medium heat and toss or stir them every so often.  Keep a fairly eagle eye on them as they can catch quickly if you walk off to check what the kids/dogs are up to.  Put into a bowl – don’t wash the pan up yet!

For the dressing all you need to do is put all the ingredients into a jar and shake shake shake.

Peel the pears, cut into thickish wedges and remove the woody core.  Melt the vegan butter in the same frying pan you toasted the seeds until it’s foamy and bubbling then saute the pears, tossing every so often until just golden and caramelised.

To assemble, put the arugula into a large bowl with the red cabbage and sultanas.  Crumble in the feta then throw in the seeds – reserve a spoonful.  Add the warm pears along with any juice from the pan then drizzle over the dressing.

Toss everything together then put into serving bowls and top with the croutons and reserved extra seeds.

DIG IN!  Honestly, it was so difficult to get this photographed before devouring.  It’s filling, so full of flavour and texture and is currently on repeat in my meal plan!

Looking for even more delicious vegan salad recipes?  Try these:

Roasted new potato salad – with tzatziki and quick pickled onions.

Butterbean and arugula salad – with walnuts, quinoa and a zingy red pepper and caper dressing.

Wheat berry summer salad – with a creamy, garlic and tahini dressing.

Herb and lemon tomato salad – with lots of fresh herbs, lemon juice and extra garlic!

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