Save to Pinterest This dish showcases a bright blend of tender baby kale, arugula, and thinly sliced pears complemented by toasted walnuts and a lively dressing of olive oil, vinegar, mustard, and honey. The addition of red onion and optional pomegranate seeds adds texture and a hint of sweetness, making it an ideal light starter or side. For variation, swap pears for apples or walnuts for pecans, and include cheese or protein as desired. Toasting the nuts enhances their flavor, and the tangy vinaigrette ties all elements together perfectly.
I threw this together one January evening when the fridge was nearly bare but I had a pear going soft and a bag of greens I'd forgotten about. The walnuts were left over from holiday baking. What started as scraps turned into something I now crave every winter.
I made this for a friend who claimed she hated salad, and she went back for seconds. She said it was the first time greens didn't taste like punishment. I think it was the pear, or maybe the way the vinaigrette clung to every leaf without drowning it.
Ingredients
- Baby kale and arugula: Use whatever winter greens you can find, the mix of textures matters more than the exact variety, and arugula adds that sharp bite that balances the sweetness.
- Ripe pears: They should yield slightly when pressed, too firm and they taste like nothing, too soft and they turn to mush when sliced.
- Walnuts: Toasting them is not optional, raw walnuts taste flat and bitter, toasted ones turn buttery and almost caramelized.
- Blue cheese or goat cheese: I prefer goat cheese for its creaminess, but blue cheese lovers swear by the tangy funk it adds.
- Red onion: Slice it as thin as you can manage, thick rings overpower everything else.
- Pomegranate seeds: These are optional but they add little bursts of juice and a jewel-like look that makes the salad feel special.
- Extra-virgin olive oil: Use something you'd actually want to taste, not the dusty bottle in the back of the pantry.
- Apple cider vinegar or white wine vinegar: Apple cider vinegar is milder and slightly fruity, white wine vinegar is sharper, either works.
- Dijon mustard: This is what makes the dressing cling to the greens instead of pooling at the bottom of the bowl.
- Honey or maple syrup: Just enough to round out the acidity, not enough to make it sweet.
Instructions
- Toast the walnuts:
- Heat a dry skillet over medium heat and add the walnuts, stirring them every 30 seconds or so. They'll start to smell rich and toasty after 3 or 4 minutes, pull them off the heat immediately because they go from perfect to burnt in seconds.
- Build the salad base:
- Toss the greens, sliced pears, red onion, pomegranate seeds, and cooled walnuts into a large bowl. Don't dress it yet or the greens will wilt before you're ready to serve.
- Make the dressing:
- Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it thickens slightly and looks creamy. Taste it and adjust the balance, it should be tangy but not harsh.
- Dress and serve:
- Drizzle the dressing over the salad and toss gently with your hands or two big spoons until every leaf is lightly coated. Scatter the cheese on top and serve right away while the greens are still crisp.
Save to Pinterest My neighbor once brought this to a potluck and someone asked if it came from a restaurant. She just laughed and said it took her 15 minutes. That's the beauty of it, it tastes like effort but requires almost none.
Swaps and Substitutions
Apples work just as well as pears, especially tart ones like Granny Smith. Pecans are sweeter and softer than walnuts if you prefer a gentler crunch. If you don't have pomegranate, dried cranberries or fresh orange segments add a similar pop of sweetness.
Make It a Meal
I've thrown leftover roast chicken on top and called it dinner. Warm lentils also work beautifully, especially with goat cheese. If you want to keep it vegetarian, a handful of chickpeas crisped in olive oil adds protein and texture.
Storage and Serving
This salad doesn't keep well once dressed, but you can prep the components ahead. Store the greens, pears, and walnuts separately in the fridge and make the dressing in a jar. When you're ready to eat, toss everything together in under a minute.
- If the pears start browning, toss them with a squeeze of lemon juice.
- Leftover dressing keeps in the fridge for up to a week and tastes great on roasted vegetables.
- Toasted walnuts can be made a day ahead and stored in an airtight container.
Save to Pinterest This salad has become my default when I need something fresh and fast. It reminds me that good food doesn't have to be complicated, just honest.
Recipe Questions & Answers
- → What greens work best for this salad?
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Baby kale and arugula provide a tender yet flavorful base, but feel free to mix other winter greens for variety.
- → How can I toast the walnuts properly?
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Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often until fragrant and slightly browned.
- → Can I substitute pears with other fruits?
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Yes, apples make a great alternative, offering a similar crisp texture and sweetness.
- → Is there a way to make this dish vegan-friendly?
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Omit the cheese or replace it with a plant-based alternative to keep the dish vegan.
- → What kind of dressing complements this combination?
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A vinaigrette made from olive oil, vinegar, Dijon mustard, and honey balances the flavors with a tangy-sweet touch.
