Winter Green Salad Pears (Printable)
Crisp winter greens mixed with juicy pears, toasted nuts, and a tangy vinaigrette dressing.
# What You'll Need:
→ Greens
01 - 5 oz mixed winter greens (kale, spinach, arugula, or radicchio)
→ Fruit
02 - 2 ripe pears, thinly sliced
→ Cheese (optional)
03 - 2 oz crumbled blue cheese or goat cheese
→ Nuts
04 - 1/3 cup walnuts or pecans, toasted
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp apple cider vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey or maple syrup
09 - 1 small shallot, finely minced
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Toast the walnuts or pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Set aside to cool.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, salt, and freshly ground black pepper until emulsified.
03 - In a large bowl, mix the winter greens, thinly sliced pears, and half of the toasted nuts.
04 - Drizzle the vinaigrette over the salad mixture and toss gently to evenly coat all ingredients.
05 - Transfer the salad to a serving platter or individual bowls. Top with the remaining nuts and crumbled cheese if desired.
06 - Serve the salad immediately to maintain crispness and freshness.
# Expert Advice:
01 -
- It's ready in 20 minutes, making weeknight dinners feel less rushed and more intentional.
- The combination of crisp, bitter greens with sweet pears and crunchy nuts hits every texture you didn't know you needed.
- It actually tastes better than it looks, which is saying something when a bowl can feel this elegant.
02 -
- Don't dress the salad more than a few minutes before eating, or the greens will wilt and go soft—this is one of those dishes where timing is everything.
- Slice the pears just before assembly; they brown quickly when exposed to air, and a squeeze of lemon juice on the cut side buys you a few extra minutes if you need it.
- The shallot must be finely minced, not chunky, so it distributes evenly and doesn't leave bitter surprises in individual bites.
03 -
- Make the vinaigrette up to a day ahead and store it in a jar in the fridge—shake it vigorously just before using to re-emulsify everything.
- If you're prepping for guests, toast the nuts, slice the pears (with a squeeze of lemon), and compose the salad without dressing just before they arrive, then dress it tableside so it stays crisp.