Pear Walnut Salad Recipe

Overview

This pear walnut salad combines crisp salad greens, juicy pear slices, toasted walnuts, blue cheese, and a simple balsamic dressing. The pears add sweetness, while the cheese and toasted nuts give the salad enough savory richness to serve alongside a meal.

Toast the walnuts first so they become fragrant and crunchy, then dress the greens just before serving. For the best texture, choose pears that yield slightly near the stem but are still firm enough to slice cleanly.

Ingredients

• 5 ounces mixed salad greens, such as spring mix, baby lettuce, or arugula
• 2 medium ripe but firm pears, about 12 ounces total
• 3/4 cup walnut halves or pieces
• 1/3 cup crumbled blue cheese, about 1 1/2 ounces
• 1/4 small red onion, very thinly sliced, about 1/3 cup
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon fine salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice, for tossing with the pears

How to make it

1. Toast the walnuts. Heat a dry skillet over medium heat. Add the walnuts and toast for 3 to 5 minutes, stirring every 30 seconds, until they smell nutty and the edges are lightly browned. Transfer them to a plate immediately so they do not continue cooking in the hot pan. Let them cool for 5 minutes, then roughly chop them if using walnut halves.

2. Make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. The dressing should look slightly thickened and emulsified rather than separated. Taste and add another pinch of salt or a few drops of vinegar if it tastes flat.

3. Prepare the pears. Halve and core the pears, then cut them into thin wedges about 1/4 inch thick. Toss the slices gently with the lemon juice to slow browning and add a little brightness. If the pears are very soft, cut them slightly thicker so they hold their shape in the salad.

4. Combine the salad. Put the greens and sliced red onion in a large bowl. Add about two-thirds of the dressing and toss gently until the leaves are lightly coated. Add the pear slices, walnuts, and blue cheese.

5. Finish and serve. Drizzle over the remaining dressing and fold the salad gently once or twice so the pears and cheese stay intact. Serve immediately, while the greens are crisp and the walnuts are still crunchy.

Expert tips

• Choose the right pear: Anjou and Bartlett pears work well. Avoid pears that are rock-hard or very soft and bruised; the first will taste under-ripe, while the second can collapse when tossed.
• Keep the walnuts crunchy: Cool them completely before adding them. If they are warm, they can soften the greens where they touch.
• Use a cheese substitute: Crumbled feta gives a saltier, sharper salad, while goat cheese makes it softer and milder. For a dairy-free salad, leave out the cheese and add an extra 2 tablespoons of walnuts.
• Balance the dressing: If your balsamic vinegar is particularly sharp, add another 1/2 teaspoon honey. If it is sweet and syrupy, add 1 teaspoon water or an extra 1/2 teaspoon vinegar.
• Prevent a soggy salad: Dry the greens thoroughly and add the dressing only when you are ready to eat. Wet leaves dilute the dressing and wilt quickly.
• Make it more substantial: Add 1 cup of cooked, cooled grains or legumes. It can take the place of a side dish much like this vegetable couscous salad or Mediterranean orzo salad, though you may need an extra tablespoon of dressing.

Serving and storage

Serve this salad as a side with roasted chicken, pork, or a savory tart, or enjoy it as a light lunch with a slice of crusty bread. It makes about 4 side-dish servings or 2 larger lunch servings.

For the best texture, store the greens, pears, walnuts, cheese, and dressing separately in airtight containers and refrigerate them for up to 2 days. The sliced pears may darken slightly despite the lemon juice. Once dressed, the salad is best eaten immediately and will become noticeably wilted after several hours. Do not leave the assembled salad at room temperature for more than 2 hours.

Frequently asked questions

Can I make pear walnut salad ahead of time?

Yes, prepare the dressing, toast the walnuts, slice the onion, and wash and dry the greens up to 1 day ahead. Slice the pears and toss them with lemon juice shortly before serving, then dress the salad at the table or just before eating.

What pears are best for this salad?

Use ripe but firm Anjou, Bartlett, or Bosc pears. Anjou pears stay fairly firm, Bartlett pears add a juicy texture, and Bosc pears have a firmer bite and hold their shape especially well.

What can I use instead of blue cheese?

Use crumbled feta for a saltier flavor, goat cheese for a creamy and mild result, or shaved Parmesan for a firmer, savory finish. You can also omit the cheese and add more walnuts.

Why did my salad turn soggy?

The greens may not have been dried fully, or the salad may have been dressed too early. Dry the leaves thoroughly, use only enough dressing to coat them, and combine everything immediately before serving.

Can I use candied walnuts?

Yes, but reduce or omit the honey or maple syrup in the dressing because candied walnuts add extra sweetness. Plain toasted walnuts give the most balanced flavor with ripe pears.

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• Mediterranean orzo salad