Name: Apple-Pear Salad with Lemon Poppy Seed Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 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; 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

5 from 1 vote

Jump to Recipe Pin Save

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, not too heavy, and full of flavor. This salad hit every note.

A plate of mixed green salad with sliced apples, pears, cashews, and shredded cheese, topped with poppy seed dressing. A small bowl of grated cheese and a jar of salad dressing are in the background.

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’ll also like my Pear and Blue Cheese Salad. It’s another easy favorite that makes a great impression on the table.

Recipe Snapshot: Apple-Pear Salad with Lemon Poppy Seed Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Cuisine: American

Cooking Method: N/A
Primary Ingredients: Salad: lettuce, cheese, cashews, dried cranberries, apple, pear; Dressing: olive oil, lemon juice, poppy seeds, shallot, Dijon mustard
Skill Level: Easy

DO MORE WITH CHATGPT

WHAT PEOPLE ARE SAYING …

⭐⭐⭐⭐⭐

“Love the salad, exactly what I would like, the seasonal, but yet so fresh and light…“
— foodwanderings

What Makes This Recipe Special

This salad is full of contrasts. You have sweetness from the apple, pear, and cranberries, salt from the roasted cashews and shaved cheese, and a bright, tangy lemon and poppy seed dressing that pulls everything together.

The textures are also interesting. Crisp fruit plays against buttery cashews and tender greens, while delicate curls of Gruyere round out each bite.

It’s a pretty salad that looks right at home on a fall holiday table but is still easy enough for an ordinary weeknight supper.

Ingredient Notes

This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

A flat lay of salad ingredients on a marble surface, each labeled: sugar, olive oil, pear, apple, lemon, Swiss cheese, Dijon mustard, poppy seeds, cashews, dried cranberries, shallot, lemon juice, salt, and spring mix lettuce.

Spring mix lettuce – Available in most stores’ produce sections, spring mix is simply a selection of tender leafy lettuces such as . 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, both of which are 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, such as 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

A glass blender jar containing a yellow liquid with black specks, placed on a white marble countertop.

STEP 1. In a blender, combine all the ingredients for the dressing (or make in a container and use a stick blender). Blend until smooth.

A clear glass bowl containing sliced red apples and pears sits on a white marble surface. Above the bowl is a half lemon with the cut side facing up.

STEP 2. Toss the apple and pear slices lightly and carefully with the lemon juice.

A glass bowl of mixed greens topped with shaved cheese and cashews, with two separate bowls nearby containing dried cranberries and sliced apples and pears, all placed on a white marble surface.

STEP 3. 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.

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.

A close-up of a salad with mixed greens, pear slices, and cashews on a black plate. In the background, there is a glass carafe of salad dressing, another bowl of salad, and a bowl of shaved cheese.

Want to save this?

I'll email this post to you, so you can come back to it later!

Recipe Tips

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.
Add pomegranate seeds for more color and brightness.

How to Serve

Not only does this salad work well as a first course or side dish, it also works as a light lunch when topped with a little grilled chicken or salmon.

On a holiday table, it’s a fresh counterpoint to heavier dishes. It’s very nice with roast turkey, a baked ham, or roasted chicken.

Serve it cold, and dress it at the very last minute so both the fruit and greens stay crisp and bright.

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, the salad is best served right away. Keep the dressing in a sealed container in the fridge and shake before using.

Two bowls of mixed green salad topped with apple slices, cashews, dried cranberries, and cheese slices. A small pitcher of green dressing, a bowl of cashews, and a bowl of cranberries are nearby on a marble surface.

Questions and Answers: Apple-Pear Salad

Can I use bottled lemon juice in the lemon poppy seed dressing?
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.
Can I reduce the sugar in the lemon poppy seed dressing?
You can, but taste as you go. The ½ cup of sugar balances the lemon juice, which is sharp on its own, so cutting the sugar too far can cause the tartness to take over. Start with 1/4 cup, blend and taste before adding more. You can also use honey in place of the sugar if you prefer.
What apples and pears work best in an apple-pear salad?
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.

5 from 1 vote (1 rating without comment)

3 Comments

foodwanderings says:

at

Love the salad, exactly what I would like, the seasonal, but yet so fresh and light almost summer like.

Suzanne says:

at

I LOVE pear salad and this one looks to be no exception. I must go back to Costco tomorrow and grab a case of them. YUM!

Caroline Kenyon says:

at

We just wondered if you have tried Pink Lady apples? It occurred to us their pink skin would look very pretty in your salad.