Pear and Walnut Winter Salad (Printable Version)
Mixed greens paired with sweet pears and crunchy candied walnuts in a tangy vinaigrette.
# Ingredient List:
→ Greens
01 - 4 cups mixed winter greens (arugula, baby spinach, frisée, or kale)
→ Fruit
02 - 2 ripe pears, cored and thinly sliced
→ Candied Walnuts
03 - 1 cup walnut halves
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon unsalted butter
06 - Pinch of sea salt
→ Cheese
07 - 2 ounces crumbled blue cheese or goat cheese
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 2 teaspoons Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper to taste
# Step-by-Step Instructions:
01 - Melt butter in a nonstick skillet over medium heat. Add sugar and walnuts, stirring frequently until the sugar melts and coats the nuts evenly, approximately 4 to 5 minutes. Sprinkle with a pinch of sea salt, then transfer the nuts to parchment paper to cool completely.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is fully emulsified.
03 - In a large salad bowl, combine the mixed winter greens and the thinly sliced pear slices.
04 - Add the cooled candied walnuts and the crumbled blue cheese or goat cheese to the bowl.
05 - Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated. Serve immediately, optionally garnished with additional nuts or cheese.
# Tips from hearthlykitchen:
01 -
- The candied walnuts steal the show—they're crunchy, sweet, and make you feel like you're treating yourself while eating something actually good for you.
- It comes together in under 30 minutes, but tastes like you've been planning it all week.
- Works as a standalone dinner or the most elegant opener to anything heavier that follows.
02 -
- If you leave the candied walnuts sitting for more than a couple hours, they'll soften and lose that satisfying crunch—make them the same day or just before serving.
- Don't dress the salad more than a few minutes before eating, or the greens will begin to wilt and release their water into the bowl.
03 -
- Make the candied walnuts a day or two ahead and store them in an airtight container—they'll stay crisp and you'll have half the work done when you want the salad.
- If your pears aren't quite ripe, slice them anyway and let them sit at room temperature for an hour before assembling—they'll sweeten and soften just enough.