Winter Green Salad Pear

I discovered this salad by accident one crisp November afternoon when my crisper drawer had nothing but winter greens and a slightly overripe pear. Rather than order takeout, I grabbed what I had, toasted some walnuts with sugar, and threw together a quick vinaigrette. That first forkful was so bright and balanced, with the pear's gentle sweetness playing against the bitter greens and that satisfying crunch, that I've made it dozens of times since.

I remember making this for a small dinner party last winter when snow was falling outside the kitchen window. My guests were skeptical about a salad as a starter, but the moment they tasted the warm-spiced candied walnuts against the cool, crisp greens, the whole table went quiet for a good few seconds, and then someone asked for the recipe. That's when I knew it was a keeper.

Ingredients

• Mixed winter greens: Arugula, spinach, frisée, and radicchio give you peppery, tender, and slightly bitter notes all at once, so you're never bored with a single bite.
• Ripe pears: The sweetness here is crucial—underripe pears turn the whole thing dull, so pick ones that yield just slightly to pressure.
• Blue cheese or goat cheese: Either works beautifully; blue cheese is bolder and crumbly, while goat cheese is tangier and more delicate.
• Red onion: Thinly sliced, it adds a sharp pop without overwhelming the plate.
• Walnut halves: Toast them first with sugar and butter so they're crispy and caramelized, not just raw and bitter.
• Extra-virgin olive oil: Don't cheap out here—it's the backbone of the vinaigrette, so use something you'd actually enjoy on its own.
• Apple cider vinegar: Its subtle sweetness balances the greens better than white or red wine vinegar would.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle heat that rounds out all the flavors.
• Honey: This ties everything together with a whisper of sweetness and helps the vinaigrette cling to the greens.

Instructions

Toast the walnuts into caramelized magic:

Heat your nonstick skillet over medium heat and watch as the butter melts into a light foam. Add the walnuts, sugar, and butter together, and stir constantly—this is the part where you can't step away. After 3 to 4 minutes, the sugar coats everything in a glossy amber shell, and the kitchen smells like a fall orchard.

Transfer to cool:

Immediately slide the hot walnuts onto a parchment-lined plate before they stick to the pan. They'll crisp up as they cool, so don't leave them in the skillet an extra second.

Whisk the vinaigrette:

In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously until it emulsifies into something glossy and cohesive rather than separated and thin.

Dress and arrange the greens:

Toss your winter greens with about half the vinaigrette in a large bowl, coating everything evenly. Spread them across a serving platter or divide among individual plates, leaving room for the other components.

Layer the pears, onion, cheese, and walnuts:

Arrange thin slices of pear artfully over the greens, scatter the red onion across, crumble the cheese generously, and crown everything with the cooled candied walnuts.

Finish with a final drizzle:

Just before you serve, drizzle the remaining vinaigrette over the top. Timing matters here—if you do it too early, the greens wilt, so save this final touch for the last possible moment.

Save to Pinterest

I've served this salad to people who claim they don't eat salads, and every single one has come back for seconds. There's something about the combination of sweet fruit, warm spiced nuts, and tangy dressing that feels less like virtue and more like genuine pleasure—which is exactly how food should feel.

The Secret of Candied Nuts

Candied walnuts elevate this salad from simple to memorable, and honestly, once you master them, you'll find yourself making a double batch to keep on hand. They're equally at home scattered over a cheese board, tossed into oatmeal, or eaten straight from the container while standing at the kitchen counter at midnight. The key is medium heat and constant stirring—high heat burns them before the sugar caramelizes, and low heat takes forever and leaves them greasy.

Pairing and Serving Ideas

This salad shines as a first course before something hearty like roasted chicken or a rich pasta, or stand alone as a light lunch with crusty bread and good cheese. The apple cider vinegar and crisp greens make it a natural partner for a cold glass of Sauvignon Blanc, though I've also enjoyed it with a light Chardonnay or even a crisp Albariño. Think of it as a seasonal anchor—it works beautifully in autumn and winter when pears are at their peak, but it's equally lovely in spring if you substitute tender butter lettuce and sliced strawberries.

Flexibility and Swaps

The beauty of this salad is how forgiving it is with substitutions, so don't let a missing ingredient stop you. Apples work just as well as pears if that's what you have, and honestly, sometimes I use both for a more textured result. For a vegan version, skip the cheese entirely or use a creamy cashew-based alternative, and swap the honey for maple syrup in the vinaigrette—you won't miss a thing, though the flavor profile shifts in interesting ways.

• Pecans or hazelnuts can replace walnuts if that's what's in your pantry.
• Sherry vinegar or white wine vinegar work fine if apple cider vinegar isn't available.
• Any winter green or tender lettuce will do, so feel free to use what looks freshest at the market.

Save to Pinterest

This salad has become my go-to when I want to feel like I've made something special without the stress. It's simple, bright, and honest—which, in the end, is what good food should be.

Recipe FAQs

→ What greens work best in this salad?

Winter greens such as arugula, spinach, frisée, and radicchio provide a mix of textures and flavors that complement the sweetness of pear and walnuts.

→ How are the walnuts candied?

The walnuts are cooked briefly in butter and sugar until coated and crisp, then cooled to add a sweet, crunchy element.

→ Can the cheese be substituted?

Blue cheese or goat cheese adds creaminess and tang, but a plant-based alternative works well for vegan preferences.

→ What dressing is used on the salad?

A vinaigrette of olive oil, apple cider vinegar, Dijon mustard, and honey provides a balanced, tangy finish.

→ Is this suitable for gluten-free diets?

Yes, provided the Dijon mustard used is gluten-free and other ingredients are checked accordingly.