Apple-Pear Salad with Lemon Poppy Seed Dressing is a fresh, flavorful mix of crisp fruit, buttery cashews, and creamy Swiss cheese, all tossed with a bright dressing that pulls every bite together.
I still remember the first time I ever served this salad. It was at a birthday luncheon in the fall. The table was set with nice china, the leaves were just starting to turn, and the air had that feeling that meant summer was on the way out. I wanted something light and pretty but still full of flavor. This salad hit every note.
It’s light but polished, simple and seasonal, and brings together good ingredients in a way that just works. If you enjoy this kind of fresh, fruit-forward side dish, you might also like my Pear and Blue Cheese Salad. It’s another easy favorite that makes a lovely impression on the table.
Recipe Snapshot
Cuisine: American
Cooking Method: None
Total Time: 10 Minutes
Servings: 8
Primary Ingredient(s): Salad: Lettuce, cheese, cashews, dried cranberries, apple, pear; Dressing: Olive oil, lemon juice, poppy seeds, shallot, Dijon mustard
Skill Level: Easy
What You’ll Like About This Recipe
- The flavors have just the right balance of sweetness from the fruit, saltiness from the cashews and cheese, and tang from the dressing.
- It’s a pretty salad that looks right at home on a holiday table but works just as well for a simple weeknight meal.
- It works well as a side dish or starter, but can also stand on its own as a light lunch.
Ingredient Notes
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- Spring Mix Lettuce – Available in most stores’ produce sections, this bagged selection of tender leafy lettuces creates a lovely base for the salad. You could, of course, use butter lettuce or a mix of green and red leaf lettuces.
- Swiss or Gruyere Cheese – Gruyere is one of my favorite cheeses. It has a creamy, buttery tang but is not overpowering at all. For this salad, I like to purchase it in a block and shave it with a vegetable peeler.
- Poppy Seeds – In my opinion, poppy seeds don’t actually have much flavor. They’re mostly for visual appeal and texture, which are both important to the dressing recipe.
- Apple and Pear – Use any variety you like. I typically choose a red apple and a green pear (or vice versa!) for visual interest. Honeycrisp and Cosmic Crisp apples work well. Bartlett and Anjou pears are good choices.
- Roasted, Salted Cashews – The cashews add loads of texture and flavor! You could substitute other roasted, salted nuts or seeds like pecans or sunflower seeds.
- Dried Cranberries – Add even more texture and a pop of tart flavor!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Apple-Pear Salad with Lemon Poppy Seed Dressing
- In a blender, combine all the ingredients for the dressing (or make in a container and use a stick blender). Blend until smooth.
Pro Tip
You can make the dressing in advance and store it in the fridge for up to a week. Bring it to room temperature and shake well before using.
- Toss the apple and pear slices lightly and carefully with the lemon juice.
- In a large serving bowl, toss together all the salad ingredients. Drizzle with the lemon poppy seed dressing just before serving and toss gently to coat.
Recipe Tips and Variations
- Don’t skip tossing the apple and pear slices with lemon juice. This will stop them from browning.
- To get thin, evenly shaved cheese, use a vegetable peeler.
- Use baby spinach or butter lettuce instead of spring mix lettuce.
- Try feta or goat cheese for a tangier flavor.
- Swap out the cashews with pecans or walnuts.
- Add pomegranate seeds for more color and brightness.
How to Make Ahead
- Make and refrigerate the dressing up to one week in advance.
- Wash and dry the lettuce, shave the cheese, and portion the cashews and cranberries.
- Wait to slice the fruit until just before serving.
How to Store
- Store undressed salad in the fridge for no more than one day.
- Once dressed, it’s best eaten right away.
- Keep the dressing in a sealed container in the fridge and shake before using.
More Recipes You’ll Like
If you’re fond of this kind of fruit-forward recipe, here are a few more you might enjoy.
- My Pear Galette is a rustic dessert that brings out the natural sweetness of pears with a tender, buttery crust.
- For something with a brighter flavor and an unexpected ingredient, the Pineapple Blueberry Basil Galette is one of my favorites!
- When fresh apricots are in season, I love making an Apricot Thyme Galette. It’s herby, not too sweet, and just right for brunch.
- And if you want something a little lighter, my Apple Pear Compote with Yogurt and Granola makes a cozy breakfast.
Questions About Apple Pear Salad
I really prefer fresh lemon juice for this recipe. Bottled lemon juice has lots of great uses, but in my opinion, it sometimes tastes a little bitter.
You’ll want a crisp apple like Honeycrisp or Fuji and a firm pear such as Bosc or Anjou. Whichever you choose, it’s a good idea to sprinkle the slices with a little lemon juice to stop them from turning brown.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Apple-Pear Salad with Lemon Poppy Seed Dressing
Ingredients
For the dressing:
- ⅔ cup extra light olive oil
- ½ cup sugar
- ⅓ cup fresh lemon juice
- 1 ½ tablespoons poppy seeds
- 2 teaspoons finely chopped shallot
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
For the salad:
- 1 large apple cored and thinly sliced
- 1 large pear cored and thinly sliced
- juice of 1/2 lemon
- 1 pound spring mix lettuce
- 6 ounces Swiss or Gruyere cheese thinly shaved
- 1 cup roasted, salted cashews
- ½ cup dried cranberries
Instructions
Make the dressing:
- Process all ingredients in a blender until smooth. May be stored in the refrigerator for up to one week. Serve at room temperature.⅔ cup extra light olive oil, ½ cup sugar, ⅓ cup fresh lemon juice, 1 ½ tablespoons poppy seeds, 2 teaspoons finely chopped shallot, 1 teaspoon Dijon mustard, ½ teaspoon salt
Assemble the salad:
- Toss the apple and pear slices lightly and carefully with the lemon juice.1 large apple, 1 large pear, juice of 1/2 lemon
- Add the apple and pear slices with the remaining salad ingredients in a large bowl. Toss gently. Serve with Lemon Poppy Seed Dressing.1 pound spring mix lettuce, 6 ounces Swiss or Gruyere cheese, 1 cup roasted, salted cashews, ½ cup dried cranberries
Notes
- The dressing may be made up to one week in advance and stored in the refrigerator. Allow it to come to room temperature and shake or whisk well before using.
- To prevent the apple and pear slices from browning too quickly, sprinkle with a little lemon juice.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 25, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
What a special celebration! And this salad looks just wonderful. Thanks for linking up at my salad blog hop!
Sorry I’m so late to the party – been traveling and dealing with sketchy wifi :) I heart this salad and, even though I don’t have much of a sweet tooth, I’m curious to see a 15-layer chocolate cake! What a sweet thing to do for your precious mother – beautiful party; I love the china and the centerpiece!
What a nice party for your mom! It was fun seeing a glimpse of your family.
A lovely party and your Mom looks like a treasure!
All of you girls are just beautiful. You all look so much alike.
And the setting was gorgeous.
What a special day.
Thanks for sharing.
The recipe sounds delish. Printing it out now and thinking about having it the day after Thanksgiving. For some reason that just sounds perfect for us.
Thanks Lana :)
What a fantastic party! I’m sure your mum felt as honored as you and your sister’s did to have her! Really lovely :)
Mary x
Happy Belated Birthday to your Mom. I love her name, India. Everything looked beautiful and your recipe sounds delicious. Thank you so much for the peek into your family’s fun :D
Thanks, Red. I should have gotten a photo of the four Indias! My grandmother, mother, sister and niece all have the first name India.
We love passing down the female names in our family! How awesome is it to have four living generations of “India’s” at once.
What a great celebration! Lucky mum.
What a wonderful event and I’m sure it was filled with good memories to cherish. You have a beautiful family.