Winter Green Pear Salad (Print Version)
Refreshing mix of winter greens, pears, nuts, and a tangy dressing to brighten chilly days.
# What You'll Need:
→ Greens
01 - 5 oz mixed winter greens (kale, spinach, arugula, 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, to taste
11 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Toast walnuts or pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Remove from heat and allow to cool.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, salt, and black pepper in a small bowl until emulsified.
03 - Combine mixed winter greens, thinly sliced pears, and half of the toasted nuts in a large mixing bowl.
04 - Drizzle the vinaigrette over the salad mixture and toss gently to evenly coat all ingredients.
05 - Transfer salad to a serving platter or individual bowls; sprinkle remaining toasted nuts and crumbled cheese on top if using. Serve immediately.
# Expert Suggestions:
01 -
- Takes fifteen minutes but tastes like you spent the afternoon thinking about it.
- Works for weeknight dinner or impresses people at the table without breaking a sweat.
- The pears stay tender, the greens stay crisp, and somehow everything balances itself out.
02 -
- Don't dress the salad more than ten minutes before serving, or the greens will soften and the whole thing becomes sad and wet.
- Toast your own nuts—it changes everything about how this tastes and deserves the five minutes of your time.
- A perfectly ripe pear is essential; an underripe one tastes like wood and makes the whole salad feel off.
03 -
- Tear some of the heartier greens by hand instead of cutting them—it keeps them from bruising and browning at the edges.
- Chill your salad bowl beforehand if you're not serving immediately; the cold helps everything stay crisp and fresh-tasting.