Pear Salad With Honey-Roasted Seeds

In the midst of a rich meal, something fresh and acidic keeps your taste buds awake. Where lettuce splashed with vinaigrette can feel like an afterthought, a juicy, savory-slanting pear salad is worth making room for on a plate full of turkey and cornbread. This is the antithesis of the haphazardly chunked together fruit salads you find at the supermarket for a brunch or dessert spread. Keep the focus on crisp-tart pears—apples also work—and it’s a welcome accompaniment to the other hearty dishes. Sliced razor-thin (use a mandoline) and fanned out on a platter, the fruit acts as an edible canvas for wisps of cheese and clusters of honey-roasted seeds. Leftovers (if you have any, of course) are delightful spooned over a well-toasted and buttered slice of multigrain bread the next day.Pick firm green pears (Bartlett and Anjou are fair game; use Asian pears in a pinch) to ensure they hold their shape once sliced—even a little underripe is better than slightly over. After slicing, have a taste: If they are very tart, add 1 tsp. honey to the dressing; if fairly sweet, skip it.For more Thanksgiving recipes, tips, menus, and inspiration, head to our 2026 Thanksgiving Hub.