Winter Green Salad with Pear and Walnuts (Printable)

Crisp winter greens tossed with sweet pears, toasted walnuts, and tangy vinaigrette create a refreshing dish ready in just 20 minutes.

# What You Need:

→ Greens

01 - 4 cups mixed winter greens (kale, arugula, or spinach), washed and dried

→ Fruit

02 - 2 ripe pears, cored and thinly sliced

→ Nuts & Cheese

03 - ½ cup walnut halves
04 - ½ cup crumbled goat cheese or feta (optional)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons apple cider vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - ¼ teaspoon sea salt
10 - ⅛ teaspoon freshly ground black pepper

→ Garnish

11 - 1 tablespoon pomegranate seeds
12 - Freshly cracked black pepper

# Steps:

01 - Heat a dry skillet over medium heat. Add walnut halves and toast for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool.
02 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sea salt, and black pepper. Whisk vigorously until fully emulsified and slightly thickened.
03 - Place mixed winter greens in a large salad bowl. Arrange sliced pears over the greens, distributing evenly for balanced presentation.
04 - Drizzle the vinaigrette over the salad. Using salad tongs or large spoons, toss gently to coat all leaves and pear slices without bruising the greens.
05 - Sprinkle toasted walnuts and crumbled goat cheese or feta over the dressed salad. Garnish with pomegranate seeds and an additional crack of fresh black pepper if desired.
06 - Transfer to individual serving plates or serve family-style from the large bowl. Enjoy immediately while walnuts remain crunchy and greens are crisp.

# Expert Hints:

01 -
  • The way the sweetness of ripe pears cuts through bitter winter greens makes every bite feel balanced
  • Toasting walnuts fills your kitchen with this incredible nutty aroma that makes the whole house feel cozy
  • The dressing comes together in seconds but tastes like something from a restaurant
02 -
  • Don't dress the salad until right before serving or the greens will get soggy and sad
  • Using slightly underripe pears is better than overripe ones, they'll have more texture
  • The dressing makes more than you'll need, save the rest for tomorrow's lunch
03 -
  • Dry your greens thoroughly after washing, water on the leaves prevents the dressing from clinging
  • Toast more walnuts than you need, they're impossible to stop eating once they're out of the pan

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