Spiced Pear Walnut Salad

I discovered this salad on a golden autumn afternoon when I needed something that felt both light and luxurious. The combination of warm spiced pears with crisp greens just clicked, and now it's become my go-to when I want to impress without spending hours in the kitchen.

The first time I served this to unexpected guests, I watched them pause mid-bite, close their eyes, and just savor the flavors. That moment when someone realizes how much care went into something that looks so effortless, that's when I knew this recipe was a keeper.

Ingredients

• 2 ripe pears, cored and sliced: You want them ripe but still firm enough to hold their shape when sautéed. The sweetness builds when they hit the heat with those warm spices.
• 4 cups mixed salad greens: I use a blend of arugula, spinach, and baby lettuce for that peppery edge that plays beautifully against the sweet pears.
• 1/4 small red onion, thinly sliced: A whisper of sharpness that keeps the salad from feeling too sweet. Don't skip it.
• 1/2 cup walnut halves: Toasting them for just a couple minutes changes everything, coaxing out a deeper, richer flavor.
• 1/4 cup crumbled blue cheese or feta (optional): If you use it, it adds this creamy, salty note that transforms the whole experience. I usually do.
• 1/2 tsp ground cinnamon: This is what makes people ask what that wonderful warmth is. It's your secret.
• 1/8 tsp ground nutmeg: Just a pinch, but it adds depth without announcing itself.
• Pinch of ground black pepper: A grounding note that brings everything into focus.
• 3 tbsp extra-virgin olive oil: Use one you actually like the taste of. It matters here.
• 1 tbsp apple cider vinegar: The tang that brings brightness to every spoonful.
• 1 tbsp honey: It smooths out the acidity and lets the pear sweetness shine.
• 1 tsp Dijon mustard: An emulsifier that makes the dressing come together and adds subtle complexity.
• 1/4 tsp salt: Awakens all the flavors around it.

Instructions

Get the walnuts toasted and ready:

Heat your skillet over medium, then add the walnut halves. You'll smell them when they're just right, about 2 to 3 minutes. That's the signal to pull them off and let them cool. This is where the magic starts, honestly.

The part where the pears transform:

In that same skillet, add your sliced pears along with the cinnamon, nutmeg, and black pepper. The heat will soften them gently while the spices coat every slice. Watch for them to turn golden at the edges, about 2 minutes. You want them tender enough to melt on your tongue but still holding their shape. Pull them off the heat and let them cool just enough to handle.

Make your dressing sing:

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, mustard, and salt. Keep whisking until it emulsifies and comes together smooth. This is your liquid gold.

Build your bowl:

Put your salad greens and red onion into a large bowl. Drizzle half your dressing over them and toss gently, coating everything evenly. The greens should glisten.

The grand finale:

Top the dressed greens with your warm spiced pears, scattered walnuts, and if you're using it, crumbles of blue cheese or feta. Drizzle the remaining dressing over everything, letting it pool slightly in the bowl.

Serve right away:

This one doesn't sit well. The warmth of the pears against the cool greens is the whole point, so get it to the table immediately while the temperatures still contrast beautifully.

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I made this for my daughter's first dinner party as a new homeowner, and watching her plate it with such pride, then seeing her guests actually pause to truly taste it, reminded me that food made with intention carries a weight beyond nutrition. It became the dish she requests now, the one she's proud to serve.

Keeping It Fresh

This salad is best served immediately, while the pears are still warm and the greens still crisp. But here's what I've learned: you can prep everything ahead. Toast your walnuts the night before, slice your pears and keep them in a little lemon water so they don't brown, arrange your greens in the bowl uncovered in the fridge. Then when you're ready, it's just a matter of minutes to warm the pears and assemble. It's perfect for those nights when you want something that tastes like you spent hours cooking but you barely spent any time at all.

When You're Missing Something

No blue cheese? Goat cheese works beautifully, or honestly, you don't need cheese at all. No walnuts? Pecans are wonderful, or even candied pecans if you have them. The beauty of this salad is that it's flexible within reason. What matters is the warm spiced pears against cool greens. That's non-negotiable. Everything else is just texture and depth.

Serving Ideas That Clicked

This works as a first course before something hearty, or as a light lunch paired with crusty bread and good cheese. I've served it as a side dish next to roasted chicken, and I've made it the main event with some grilled halloumi on top. It pairs wonderfully with a crisp Riesling or Sauvignon Blanc if you're in the mood for wine. One autumn evening, I made this for a group of friends gathered around a kitchen table, and we kept adding to it, tossing in pomegranate arils, adding a handful of pumpkin seeds, discovering new combinations with every serving. The beauty of a good salad is that it invites you to make it your own.

• Add pomegranate arils for jewel-like bursts of tartness
• Sprinkle pumpkin seeds for extra crunch and earthiness
• Top with crispy fried onions if you want to take it in a different direction

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This salad taught me that sometimes the simplest meals are the ones people remember. Keep making it, and it becomes the dish they associate with you, the flavors that bring them back to those moments gathered around your table.

Recipe Questions & Answers

→ How do I toast walnuts for this salad?

Toast walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden. Let cool before adding.

→ Can I use other nuts instead of walnuts?

Yes, pecans or toasted almonds make excellent alternatives, adding a different crunch and flavor profile.

→ What spices complement the pears best?

Cinnamon and nutmeg gently enhance the pears’ sweetness and add warmth without overpowering the salad’s freshness.

→ Is it possible to prepare the dressing in advance?

Absolutely, the honey-mustard dressing can be whisked together ahead of time and stored refrigerated for up to two days.

→ Which cheeses pair nicely with this salad?

Crumbled blue cheese, feta, or goat cheese all contribute creamy, tangy notes that balance the sweetness and crunch.