Pear Apple Celery Salad with Cheddar
A crisp, no-cook autumn salad combining ripe pears and tart apples with fresh celery, sharp cheddar cheese, and toasted pecans. Tossed in a light lemon vinaigrette that keeps the fruit from browning and brightens the savory notes of the cheese.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Makes
- 4 servings (about 2 cups per serving)
Steps
Before you start
- Toast the pecans while preparing other ingredients so they cool in time
- Have all produce prepped and ready before you begin assembling
- If making ahead, hold off adding the dressing until just before serving to prevent the apples and pears from discoloring
Toast the pecansOven 350°F / 175°C
- Spread the pecan halves on a small skillet or toaster oven tray and toast over medium heat or in a 350°F (175°C) toaster oven for 5–6 minutes, stirring occasionally, until fragrant and lightly darkened.
- Transfer to a cutting board to cool, then roughly chop into bite-sized pieces.
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Ready when: Pecans are fragrant and light brown
Tip: Watch carefully—pecans burn quickly. If using a skillet, shake the pan frequently.
Whisk the vinaigrette
- In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch each of salt and pepper.
- Slowly whisk in the olive oil until emulsified.
- Taste and adjust seasoning.
- If using thyme, add it now.
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Ready when: Dressing is emulsified and tastes balanced between tart and rich
Tip: Add the oil in a thin stream while whisking to prevent the dressing from breaking.
Prepare the fruit and celery
- Core and cut the pears into ½-inch cubes.
- Core and cut the apples the same way.
- Thinly slice the celery on the bias into half-moon pieces about ¼ inch thick.
- Transfer the pears, apples, and celery to a large mixing bowl.
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Ready when: All produce is cut uniformly and ready to toss
Tip: Cut the fruit just before tossing to prevent browning. The lemon juice in the vinaigrette helps protect against oxidation.
Toss and chill
- Pour the vinaigrette over the fruit and celery and toss gently but thoroughly until all pieces are evenly coated.
- Taste and adjust seasoning with salt and pepper.
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Ready when: All pieces are coated in dressing and glistening
Tip: Toss gently so you don't crush the apple and pear cubes.
Finish and serve
- Just before serving, add the diced or grated cheddar and the cooled toasted pecans.
- Toss once or twice to combine.
- Divide among serving bowls or plates and serve immediately.
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Ready when: Salad is ready to serve with cheese and nuts evenly distributed
Tip: Add the cheese and nuts at the last moment so the cheese stays firm and the pecans stay crispy—don't let them sit in the dressing.
Good to know
Tips
- Choose pears and apples that are ripe but still firm—overly soft fruit will disintegrate when cut and tossed.
- Slice the celery on the bias to increase surface area and create a more elegant presentation.
- The lemon juice in the vinaigrette acts as a natural preservative, preventing the cut fruit from browning as quickly.
- Serve this salad as a light lunch, a starter course before a hearty main dish, or alongside roasted poultry or pork.
Make ahead
Prepare the vinaigrette and chop the pecans up to 4 hours ahead. Prep the fruit and celery just before assembling; add the cheese and pecans only right before serving to prevent the cheese from softening and the nuts from becoming soggy.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 1 day. The pecans may lose crispness over time. The salad does not freeze well. To refresh, add fresh toasted pecans and a squeeze of lemon juice before serving.
Substitutions
- sharp white cheddar cheese → Gruyère or aged Gouda. Both offer a similar sharp, nutty flavor that pairs beautifully with the fruit.
- raw pecan halves → walnuts or almonds. Walnuts add an earthy note; sliced almonds provide a lighter crunch.
- crisp apples (such as Granny Smith or Honeycrisp) → pineapple chunks or ripe plums. For a different flavor profile and texture while keeping the salad fresh and crisp.
- fresh lemon juice → apple cider vinegar (1 tbsp) plus 2 tbsp of the lemon juice. Adds an autumn-spiced tang that complements the fruit and cheese.
