Winter Green Salad Pears (Print Version)
Crisp winter greens combined with pears, nuts, and a flavorful vinaigrette dressing.
# What You'll Need:
→ Greens
01 - 5 ounces mixed winter greens (kale, spinach, arugula, radicchio)
→ Fruit
02 - 2 ripe pears, thinly sliced
→ Cheese (optional)
03 - 2 ounces crumbled blue cheese or goat cheese
→ Nuts
04 - 1/3 cup toasted walnuts or pecans
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small shallot, finely minced
10 - Salt and freshly ground black pepper, to taste
# How to Cook:
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 set aside to cool.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, salt, and pepper until emulsified.
03 - Combine mixed winter greens, sliced pears, and half of the toasted nuts in a large bowl.
04 - Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are coated evenly.
05 - Transfer the salad to a serving platter or individual bowls. Top with the remaining toasted nuts and crumbled cheese if desired. Serve immediately.
# Expert Advice:
01 -
- The pears bring a natural sweetness that balances the sharp, almost peppery bite of winter greens in a way that feels unexpected and right.
- Everything comes together in about 20 minutes, which means you can actually make this on a weeknight without feeling like you're working too hard.
- Toasted nuts add a warmth and crunch that makes this feel like real food, not just something you're eating because it's good for you.
02 -
- Toast your nuts right before you make the salad because they start tasting stale and flat after sitting around for more than an hour or two.
- Slice the pears as close to serving time as possible, because once they're exposed to air they brown and look less appealing even if they still taste fine.
03 -
- Make your vinaigrette a few hours ahead so the shallot has time to soften and mellow out, then just toss it with the greens right before serving.
- If you know you're not going to eat this right away, keep the greens separate from the dressing and nuts, then assemble it only when you're ready to eat so nothing gets soggy or sad.