Winter Green Salad Pear Walnuts

I stumbled onto this salad during a January farmers market visit when pears were at their peak and the greens looked almost too bright for winter. The vendor convinced me to try kale raw, which I'd only ever roasted, and I grabbed a handful of walnuts on impulse. That night I tossed it all together with what I had in the pantry, and it became the only salad I wanted to eat for weeks.

I made this for a small dinner party where I'd way overcommitted on mains and panicked about sides. Someone took a second helping before touching the roast, and I realized simplicity wins when the ingredients are good. It's become my go-to whenever I want something that feels special without the stress.

Ingredients

• Baby kale: I used to think kale was too tough for salads until I tried the baby leaves, they're tender and slightly sweet with just enough bite.
• Arugula: The peppery kick balances the pear's sweetness, and it wilts fast so add it right before serving.
• Pears: Look for ripe but firm ones, they should give just a little when pressed near the stem or they'll turn mushy in the bowl.
• Walnuts: Toasting them is non-negotiable, it brings out an almost buttery depth that raw nuts just don't have.
• Blue cheese or goat cheese: I lean toward goat cheese when I want creamy and mild, blue when I'm craving something bold and funky.
• Red onion: Slice it thin as you can manage, thick rings overpower everything else.
• Pomegranate seeds: They're optional but they add little bursts of juice and a ruby sparkle that makes the bowl look alive.
• Olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste every drop.
• Apple cider vinegar: It's fruity and sharp, white wine vinegar works too if that's what you've got open.
• Dijon mustard: This is what holds the dressing together and gives it a subtle warmth.
• Honey: Just enough sweetness to round out the vinegar, maple syrup works beautifully if you want to keep it plant-based.

Instructions

Toast the walnuts:

Heat a dry skillet over medium and add the walnuts, stirring them every thirty seconds or so until they smell toasty and turn a shade darker, about three to four minutes. Pull them off the heat and let them cool so they stay crunchy.

Build the salad base:

Toss the kale, arugula, pear slices, onion, pomegranate seeds, and cooled walnuts into a large bowl. Don't dress it yet or the greens will wilt before you're ready.

Whisk the dressing:

Combine olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl or jar and whisk hard until it looks creamy and emulsified. Taste it and adjust if you want more tang or sweetness.

Dress and serve:

Drizzle the dressing over the salad and toss gently with your hands or tongs until everything glistens. Scatter cheese on top if using and serve right away while it's still crisp.

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My friend who claims she hates salad asked for this recipe after eating it at my table, and now she texts me photos every time she makes it. It's funny how something this simple can change someone's mind about a whole category of food.

Swaps and Variations

I've swapped pears for crisp apples in the fall when pears weren't available, and it worked beautifully with a slightly sharper bite. Pecans stand in nicely for walnuts if you want something a little sweeter and less earthy. For protein, I've added warm lentils or torn rotisserie chicken, both turn it into a full meal without losing the fresh vibe.

Serving Suggestions

This salad shines next to roasted meats or a hearty soup, but I've also eaten it solo for lunch with good bread on the side. A crisp white wine or even sparkling water with a squeeze of lemon feels right alongside it. If you're serving a crowd, double the recipe and toss it in a wide shallow bowl so everyone can see the colors.

Storage and Timing

The dressing keeps in a sealed jar in the fridge for up to five days, just shake it hard before using. You can toast the walnuts a day ahead and store them in an airtight container so they stay crunchy. Don't assemble the salad more than ten minutes before serving or it loses its crispness.

• Prep the ingredients in advance but toss everything together at the last minute.
• If you have leftover dressed salad, eat it within an hour, wilted greens don't bounce back.
• Keep extra dressing on the table so people can add more if they like it saucier.

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This salad has a way of making winter feel a little less gray, and I hope it does the same for you. Serve it when you need something bright and alive on the table.

Recipe Questions

→ What greens work best in this salad?

Baby kale and arugula provide crispness and a slight peppery note that complement the sweetness of pears.

→ How should walnuts be prepared?

Toast walnuts in a dry skillet over medium heat for 3–4 minutes to enhance their flavor and add crunch.

→ Can I substitute the pears with another fruit?

Yes, apples make a great alternative, offering a similar sweetness and texture.

→ What dressing ingredients are used?

The vinaigrette combines olive oil, apple cider or white wine vinegar, Dijon mustard, honey, salt, and black pepper.

→ Are there protein options to add?

Grilled chicken or lentils can be included for added protein and make the dish more filling.