An autumn pear salad with figs dressed with a molasses vinaigrette
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5 from 1 vote

Autumn Pear Salad with Figs & Ginger Molasses Vinaigrette

The perfect autumn salad with pears, figs, dried cranberries, toasted pumpkin seeds, carrots, bacon and mixed greens.  Dressed with a ginger molasses vinaigrette, this salad is a perfect way to celebrate fall.
Course Salad
Cuisine American
Keyword Easy Recipe, Fall
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Stacey |


  • 5 oz mixed greens washed, stems removed
  • 2 green d'anjou pears sliced thinly
  • 1/2 C figs (dried or fresh) sliced
  • 1/2 C dried cranberries
  • 1/2 C shredded carrots
  • 1/2 C bacon pieces
  • 1/2 C chopped walnuts
  • 1/4 C pumpkin seeds without hulls (pepitas) toasted
  • 1/4 C bleu cheese crumbles

Ginger Molasses Vinaigrette

  • 1/3 C olive oil
  • 1/4 C apple cider vinegar
  • 2 Tbsp molasses
  • 1 Tbsp coarse ground mustard
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp red pepper flakes


  • Heat oven to 325 degrees Fahrenheit.  Toss pumpkin seeds in 2 tsp olive oil.  Spread in single layer on baking sheet and bake for 12-15 min. or until golden brown.
  • While the pumpkin seeds are toasting, core and slice pears.  Add pears and the rest of the salad ingredients to the greens.
  • Remove pumpkin seeds from the oven and cool while making vinaigrette.
  • Add all vinaigrette ingredients to emulsifying shaker and shake or to small bowl and use emulsifier or hand mixer to mix until all ingredients are well  blended.
  • Add toasted pumpkin seeds and desired amount of vinaigrette to salad.  Toss until salad is well coated and serve.


Vinaigrette will separate after sitting.  Shake or remix before using again.