Winter Green Salad Pear Walnuts (Print)

Crisp winter greens paired with sweet pears and toasted walnuts, dressed with a tangy vinaigrette.

# What You Need:

→ Greens

01 - 3.5 oz baby kale
02 - 3.5 oz arugula
03 - 1.75 oz radicchio, thinly sliced

→ Fruits & Nuts

04 - 2 ripe but firm pears, cored and thinly sliced
05 - 2 oz walnuts, roughly chopped

→ Cheese (optional)

06 - 1.5 oz crumbled blue cheese or goat cheese

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Heat a dry skillet over medium heat. Add the chopped walnuts and toast for 3–4 minutes, stirring frequently until fragrant and golden brown. Remove from heat and let cool completely.
02 - In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified and smooth.
03 - In a large salad bowl, add the baby kale, arugula, and sliced radicchio. Toss gently to distribute the greens evenly.
04 - Arrange the sliced pears and cooled toasted walnuts over the greens.
05 - Drizzle the vinaigrette evenly over the salad. Using salad tongs or large spoons, toss gently to coat all ingredients without bruising the greens.
06 - Top with crumbled blue cheese or goat cheese if desired. Serve immediately while the walnuts remain crunchy and the pears are fresh.

# Expert Advice:

01 -
  • The combination of bitter and sweet wakes up your tastebuds when everything else feels heavy and slow
  • It comes together in twenty minutes but looks like something from a restaurant menu
  • The vinaigrette uses pantry staples you probably have right now
02 -
  • Never dress this salad more than fifteen minutes before serving or the radicchio will make everything soggy
  • Thin pear slices are better than chunks because they distribute sweetness more evenly throughout each bite
  • The vinaigrette keeps in the fridge for a week, so double it if you want quick salads all week
03 -
  • Use a serrated peeler to remove pear skins easily without losing too much flesh
  • Shave the cheese with a vegetable peeler instead of crumbling for elegant presentation

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