Winter Green Pear Walnuts

There was this gray Sunday afternoon when I needed something to wake up my kitchen, and this salad ended up being exactly that bright spot. The pears were perfectly ripe from the farmers market, and I realized winter salads could be exciting rather than just functional. Sometimes the simplest combinations end up surprising you the most.

I made this for a last minute dinner with friends when I realized I had nothing else prepared. They kept asking what I put in the dressing, and honestly, it was just pantry staples coming together. That night taught me that fresh ingredients don't need complicated techniques to shine.

Ingredients

• Mixed winter greens: Kale, arugula, or spinach work beautifully here because they hold up to the dressing without wilting
• Ripe pears: Choose ones that yield slightly to pressure but aren't mushy, they'll maintain their lovely bite
• Walnut halves: Toasting them transforms their flavor from mild to deeply aromatic and rich
• Goat cheese or feta: The creamy tang balances the sweetness of pears perfectly, though it's totally optional
• Extra virgin olive oil: Use a good quality one since the flavor really comes through in this simple dressing
• Apple cider vinegar: Adds a bright acidity that cuts through the rich walnuts and sweet fruit
• Dijon mustard: This tiny amount helps the dressing emulsify and adds subtle depth
• Honey or maple syrup: Just enough to round out the acidity and bring everything together

Instructions

Toast the walnuts:

Heat a dry skillet over medium heat and add the walnut halves, stirring constantly for 3 to 4 minutes until they smell fragrant and turn golden brown. Remove them immediately so they don't burn, then let them cool while you prep everything else.

Whisk together the dressing:

In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes opaque, about 30 seconds.

Combine the base:

Place your washed and dried winter greens in a large salad bowl and arrange the sliced pears over the top. The visual contrast of deep greens against pale pears is part of what makes this salad so inviting.

Dress and toss:

Drizzle about half the dressing over the salad first, then toss gently with your hands to see if you need more. It's always easier to add dressing than to fix an overdressed salad.

Add the finishing touches:

Sprinkle the cooled toasted walnuts and crumbled cheese over the top, then add pomegranate seeds and an extra crack of black pepper if you're feeling fancy. Serve right away while the walnuts still have their crunch.

Save

This salad has become my go-to for holiday gatherings because it feels special but doesn't require oven space. There's something about the combination that makes people slow down and savor each bite.

Making It Your Own

I've swapped apples for pears when that's what I had on hand, and the salad still works beautifully. Blue cheese creates a bolder, more intense version if you're feeding people who love strong flavors.

Timing Is Everything

The trick is slicing the pears right before serving so they don't oxidize and turn brown. I prep everything else in advance, then do the final assembly just before people sit down to eat.

Serving Suggestions

This salad pairs wonderfully with roasted chicken, pork tenderloin, or can stand alone as a light lunch with crusty bread. The balance of flavors makes it a perfect palate cleanser alongside heavier winter meals.

• Try it alongside roasted root vegetables for a complete winter meal
• Add cooked quinoa or farro if you want to make it more filling
• Keep extra dressing handy in case guests want to add more at the table

Save

There's something deeply satisfying about a salad that looks this beautiful and tastes even better. May it bring brightness to your winter table.

Recipe Q&A

→ What types of greens work best in this dish?

Kale, arugula, spinach, or a mix of winter greens provide a crisp, fresh base with varied textures and flavors.

→ How do I toast walnuts properly?

Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly until fragrant and lightly golden to enhance their flavor.

→ Can I substitute pears with other fruits?

Apples make a great substitution, offering a similar crispness and sweetness that complements the greens and nuts.

→ What dressing ingredients balance the flavors here?

A vinaigrette of olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper creates a tangy and slightly sweet dressing.

→ How can I make this dish vegan?

Simply omit goat cheese or replace it with a plant-based alternative for a vegan-friendly version.