Winter Green Salad with Pear and Walnuts

The first snow had just started falling when my neighbor dropped off a bag of pears from her tree, insisting they wouldn't last another day on the branch. I rummaged through the crisper drawer and found some slightly wilted kale and arugula that needed using. Something about the contrast between crisp pears and hearty winter greens felt right for the season.

I brought this salad to a winter solstice dinner last year, watching everyone's skepticism turn into quiet appreciation after that first bite. My friend Sarah actually asked for the recipe before she'd even finished her plate, which I've learned is the ultimate compliment. The combination of textures and flavors just works somehow.

Ingredients

• Mixed winter greens: The combination of kale and arugula gives you both substance and peppery bite that stands up to the sweet pears
• Ripe pears: Look for ones that yield slightly to pressure but aren't mushy, they'll hold their shape when sliced
• Walnut halves: Toasting them isn't optional, it transforms them from bland to deeply fragrant
• Goat cheese: The creamy tang bridges the gap between sweet fruit and earthy nuts
• Apple cider vinegar: Adds brightness that cuts through the richness of nuts and cheese
• Honey or maple syrup: Just enough to balance the acidity and bring everything together

Instructions

Get your nuts ready first:

Toss the walnuts in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until they smell incredible and turn golden brown. Let them cool while you prep everything else, otherwise they'll wilt your greens.

Make the dressing:

Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture thickens slightly. You want it to look glossy and combined, not separated.

Prep the produce:

Core your pears and slice them thinly, then toss the greens into your largest salad bowl. If your kale seems especially tough, give it a quick massage with a tiny bit of olive oil.

Bring it all together:

Drizzle about half the dressing over the greens and pears, toss gently with your hands, then add more dressing as needed. Top with the cooled walnuts and crumbled cheese, then finish with pomegranate seeds if you want something extra festive.

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My mom started requesting this salad every Sunday dinner after I made it for Thanksgiving, saying it was the only thing that made her actually enjoy eating kale. Now it's become this quiet tradition we both look forward to during the colder months.

Making It Your Own

Sometimes I swap in sliced apples when pears aren't in season, or use pecans instead of walnuts for a slightly sweeter note. Blue cheese works beautifully if you want something bolder than goat cheese, and a handful of dried cranberries can add chewy contrast.

Serving Suggestions

This salad holds its own as a light lunch but also shines alongside roasted chicken or pork. I've served it with holiday meals and weeknight dinners alike, always with the same result: empty plates and requests for seconds.

Timing And Prep

You can toast the walnuts and make the dressing up to three days ahead, storing them separately in airtight containers. The pears will brown if cut too early, so slice those right before assembling.

• Keep a few extra walnuts toasted for snacking while you cook
• Use a vegetable peeler to create elegant ribbons of pear if you want something fancy
• Room temperature pears have more flavor than cold ones from the fridge

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There's something about the crunch of walnuts against tender pears that feels like exactly what winter eating should be. Hope this becomes a regular in your kitchen rotation too.

Recipe FAQs

→ What greens work best for this dish?

Mixed winter greens like kale, arugula, or spinach create a nice variety of textures and flavors. Choose tender baby kale for a milder taste, or mature kale for more robust bite. Arugula adds peppery notes that complement the sweet pears beautifully.

→ Can I prepare components ahead?

Yes—toast walnuts and wash greens up to a day in advance. Store them separately in airtight containers. Slice pears just before serving to prevent browning, or toss them in a little lemon juice to keep them fresh. Whisk dressing right before assembling.

→ What cheese pairs well here?

Soft goat cheese adds creamy tang, while crumbled feta brings salty depth. For something bolder, try blue cheese—its intense flavor stands up beautifully to the sweet pears and earthy walnuts. Omit entirely for a lighter, dairy-free version.

→ How do I toast walnuts properly?

Place walnut halves in a dry skillet over medium heat, stirring frequently for 3–4 minutes. Watch closely—they go from toasted to burned quickly. You'll know they're done when they smell fragrant and turn lightly golden. Let cool completely before adding to the salad.

→ Can I substitute other fruits?

Absolutely. Thinly sliced apples work beautifully, offering crunch and natural sweetness. Pomegranate seeds add bursts of tart juice and festive color. Even segmented citrus like orange or grapefruit brings brightness during winter months when citrus is at its peak.

→ Is this suitable for dietary restrictions?

Naturally gluten-free and vegetarian, this adapts easily to vegan diets by omitting the cheese. For nut allergies, swap toasted walnuts with pumpkin seeds or sunflower seeds for that essential crunch. The vinaigrette works with maple syrup instead of honey to keep it plant-based.