Pear and Walnut Winter Salad

There's something about winter that makes me crave salads more than you'd think—not the heavy, drowsy kind, but something bright that cuts through gray afternoons. A few years ago, I was rummaging through the fridge on a particularly unremarkable Thursday, and I found a bag of mixed greens that still had promise, two pears that had been waiting for their moment, and suddenly the idea crystallized: what if I candied some walnuts and let them get all burnished and crispy? That one impulse became a salad I make whenever I need to feel like winter is actually pleasant.

I made this for my sister on a snowy evening when she'd called feeling overwhelmed, and by the time we ate it together with some wine, something about the bright pears and the bitter-sweet candied nuts just seemed to help. She asked for the recipe that night, and now whenever she makes it, she texts me photos of it. That's how I know I've gotten something right.

Ingredients

• Mixed winter greens (120 g / 4 cups): Arugula, baby spinach, frisée, or kale all work beautifully here—pick what you love, or mix them for depth and texture variation.
• Ripe pears (2): The sweetness balances the vinegar perfectly, and slicing them thin means they marry into every bite without overwhelming anything.
• Walnut halves (100 g / 1 cup): Bigger pieces matter here since you want them to feel substantial and noticed, not lost in the greens.
• Granulated sugar (2 tbsp): This is what transforms ordinary walnuts into something worth pausing over.
• Unsalted butter (1 tbsp): It carries the sugar around and keeps the walnuts from sticking to the pan and each other.
• Sea salt (pinch): A pinch after the walnuts finish cooking keeps them from being one-note sweet.
• Crumbled blue cheese or goat cheese (60 g / 2 oz): Optional, but if you use it, it adds a salty, creamy thing that makes the whole salad sharper and more interesting.
• Extra-virgin olive oil (3 tbsp): This is the quiet foundation—don't skip quality here.
• Apple cider vinegar (1 tbsp): It's bright without being harsh, and it doesn't fight with the fruit.
• Dijon mustard (2 tsp): This is the binding agent that keeps the dressing from separating and adds a subtle spice.
• Honey or maple syrup (1 tsp): Just enough to round out the acid and make the dressing feel complete.
• Salt and freshly ground black pepper: Season to taste, but always remember you can add more—you cannot take it out.

Instructions

Toast and candy the walnuts:

In a nonstick skillet over medium heat, melt the butter until it's foaming and golden. Add the sugar and walnuts, stirring often—you'll hear them begin to click against the pan, and that's when you know it's working. After about 4–5 minutes, when the sugar has turned glossy and coated everything, sprinkle the salt and immediately transfer to parchment paper to cool. They'll crisp up as they cool, so don't be tempted to eat them straight from the pan.

Whisk the dressing:

In a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until it looks smooth and emulsified. This takes about a minute of genuine whisking—you'll see it shift from broken to unified.

Build the salad:

Toss the mixed greens and thin pear slices together in a large bowl, letting them get friendly with each other.

Add texture and richness:

Scatter the cooled candied walnuts and the cheese (if using) over the greens and pears.

Dress and serve:

Drizzle the dressing over everything and toss gently so the greens coat without bruising. Serve immediately while the walnuts are still crisp and the pears are cool.

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There was one moment when I accidentally made a huge batch of candied walnuts and left them in a jar on the counter—my roommate ate half of them straight before dinner because they tasted like caramel and nuts and a little bit of salt. That's when I realized this salad had crossed over from 'something healthy to eat' into 'something people actually want.'

Why the Pear-Walnut Pairing Works

Pears and walnuts are one of those combinations that feels inevitable once you think about it—the fruit's gentle sweetness and soft texture need something crunchy and buttery to push against, and walnuts deliver exactly that. The candying takes them a step further, adding a note of caramel that echoes the natural sugars in the pear without competing with them. It's the kind of pairing that tastes effortless but actually has real structure underneath.

The Dressing: Simple but Essential

The mustard in this dressing does more work than it appears to—it's not there to announce itself with a spicy punch, but rather to hold the oil and vinegar together so they don't separate the moment you pour them on the greens. The honey softens the vinegar's sharpness just enough to let the pear's flavor shine through, and the apple cider vinegar itself is gentler than red wine vinegar but more complex than white vinegar. If you have good olive oil, this is where it matters most.

Variations Worth Trying

This salad is flexible enough to bend with what you have or what you're craving, and I've learned that sometimes the experiments turn into new favorites. Thinly sliced fennel adds an anise note that feels almost luxurious, or a crisp apple can stand in for half the pear if you want something with more structure. If cheese isn't your thing, roasted pumpkin seeds or sunflower seeds give you that richness and crunch in a different way.

• Try pecans if walnuts aren't what you're reaching for—they're slightly softer and sweeter when candied.
• A splash of balsamic vinegar in the dressing deepens everything if you want it earthier.
• Fresh thyme or a whisper of orange zest in the dressing changes the whole mood.

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This is the salad I reach for when I want something that tastes both indulgent and honest, which is maybe the best thing a winter meal can be. Make it for yourself on a quiet afternoon, or make it for someone who needs reminding that good food doesn't have to be complicated to feel like it matters.

Recipe Questions & Answers

→ How do I candy the walnuts?

Melt butter in a skillet over medium heat, add sugar and walnuts, and stir frequently until the sugar melts and coats the nuts. Sprinkle with salt and let cool on parchment paper.

→ Can I make this vegan?

Yes, simply omit the crumbled cheese or replace it with a vegan alternative to suit dietary preferences.

→ What type of pears are best?

Ripe but firm pears like Bosc or Anjou work best as they hold their shape well when sliced and tossed.

→ Can I substitute the nuts?

Pecans are a great alternative if you prefer, or you can use roasted pumpkin seeds for a nut-free option.

→ How long does the dressing last?

The vinaigrette can be stored in an airtight container in the refrigerator for up to one week.