Winter Green Pear Walnuts

I used to think winter salads had to be heavy and warm until a colleague brought this to a potluck lunch in January. The pears were so sweet against the peppery greens, and the walnuts added this earthy crunch I didn't know I was missing. I scribbled the rough idea on a napkin and made it that weekend, tweaking the dressing until it tasted just right.

I started making this whenever we had people over in winter, and it became the thing everyone asked about. My sister once said it was the only salad that didn't feel like an obligation, and I took that as the highest compliment. There's something about the way the pear juice mixes with the vinaigrette at the bottom of the bowl that makes you want to keep going back for more.

Ingredients

• Baby kale or mixed winter greens: I like baby kale because it holds up to the dressing without wilting instantly, but any sturdy winter greens work beautifully here.
• Arugula: The peppery bite balances the sweetness of the pears, and it adds a lively sharpness that makes the whole salad feel awake.
• Ripe pears: Use pears that give just slightly when you press them, too firm and they won't have much flavor, too soft and they'll turn mushy when you slice them.
• Walnuts: Toasting them is non-negotiable, it brings out this rich, almost buttery flavor that raw walnuts just don't have.
• Blue cheese or goat cheese: I usually go with goat cheese because it's milder, but blue cheese adds a bold tangy punch if you're in the mood for something stronger.
• Red onion: Slice it as thin as you can, it adds just enough sharpness without overpowering the delicate flavors.
• Pomegranate seeds: These are optional, but they add little bursts of sweetness and a gorgeous pop of color that makes the salad look like you tried harder than you did.
• Extra-virgin olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste the difference.
• Apple cider vinegar or white wine vinegar: Apple cider vinegar has a fruity roundness that pairs well with the pears, but white wine vinegar works if that's what you have.
• Dijon mustard: This helps emulsify the dressing and adds a subtle warmth that ties everything together.
• Honey or maple syrup: Just a touch to balance the acidity, I've used both and honestly can't pick a favorite.
• Salt and black pepper: Taste as you go, the cheese will add saltiness so go easy at first.

Instructions

Toast the walnuts:

Set a dry skillet over medium heat and add the walnuts, stirring them every 30 seconds or so until they smell warm and nutty, usually 3 to 4 minutes. Don't walk away, they go from toasted to burnt faster than you'd expect.

Prep the salad base:

Toss the kale, arugula, pear slices, red onion, pomegranate seeds, and cooled walnuts into a large bowl. I like to arrange the pears on top if I'm serving guests, but if it's just family I mix everything together from the start.

Make the dressing:

Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it looks smooth and creamy. If you have a jar with a lid, you can just shake everything together and it works perfectly.

Dress and toss:

Drizzle the dressing over the salad and toss gently with your hands or tongs, making sure every leaf gets a little bit of dressing. Add the cheese right before serving so it doesn't get lost in the greens.

Serve immediately:

This salad is best the moment it's dressed, the greens start to wilt if it sits too long. Bring it to the table right away and watch it disappear.

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The first time I made this for a dinner party, someone asked if I'd gone to culinary school. I laughed and said no, just a napkin and a lot of tasting. It's become my go-to whenever I need something that feels special but doesn't require turning on the oven, and every time I make it I remember that potluck lunch and how one good bite can change the way you think about a whole season.

Choosing Your Greens

I've swapped in spinach, frisée, and even shredded Brussels sprouts depending on what looked good at the market. The key is to use something sturdy enough to hold the dressing without collapsing, delicate lettuce like butter or romaine just doesn't have the structure this salad needs.

Dressing Adjustments

If you like things tangier, add an extra splash of vinegar, and if you prefer it sweeter, go heavier on the honey. I once made this with lemon juice instead of vinegar when I ran out, and it was lighter and brighter in a way that worked perfectly for a spring version of the same salad.

Serving Suggestions

This salad shines as a starter before roasted chicken or a hearty stew, but I've also eaten it as a full meal with some crusty bread and a fried egg on top. If you want to make it more substantial, toss in some cooked lentils or grilled chicken, and it turns into something that can stand on its own.

• Serve it in a wide, shallow bowl so all the toppings are visible and easy to scoop.
• If you're making it ahead, prep all the components separately and toss everything together at the last minute.
• Leftover dressing keeps in the fridge for about a week and works beautifully on roasted vegetables or grain bowls.

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This salad has a way of making winter feel a little less bleak, and every time I make it I'm reminded that good food doesn't have to be complicated to feel like a gift. I hope it becomes one of those recipes you reach for without thinking, the kind that makes any meal feel a little more special.

Recipe FAQs

→ What greens work best for this salad?

Baby kale and arugula provide a tender but peppery base that complements the sweetness of pears well.

→ How can walnuts be prepared for better flavor?

Toasting walnuts in a dry skillet until fragrant enhances their nuttiness and adds crunch to the salad.

→ Can this be made vegan-friendly?

Yes, simply omit the cheese or substitute it with plant-based alternatives to keep it fully vegan.

→ What dressing ingredients balance the flavors?

A combination of extra-virgin olive oil, apple cider vinegar, Dijon mustard, and honey creates a tangy and slightly sweet dressing.

→ Are there good substitutions for pears or walnuts?

Apples can replace pears for a crisper fruit texture, and pecans can be used instead of walnuts for a different nutty profile.