Description
A refreshing and elegant Pear Walnut Salad featuring mixed greens, ripe pears, toasted walnuts, and crumbled blue cheese, all tossed in a tangy honey-Dijon vinaigrette. Perfect for a light lunch or a sophisticated side dish.
Ingredients
Scale
Salad
- 6 cups mixed salad greens (arugula, spinach, or your choice)
- 2 ripe pears (Bosc or Anjou, thinly sliced)
- 1 cup walnuts (roughly chopped)
- 4 oz blue cheese (crumbled; or goat cheese/feta as alternative)
- Optional: 1/4 cup pomegranate seeds for garnish
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Toast Walnuts: Toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside to cool.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey until well combined. Season with salt and freshly ground black pepper to taste, then set aside.
- Prepare Greens: Wash and thoroughly dry the mixed salad greens. Place them in a large salad bowl ready for assembling.
- Slice Pears: Core and thinly slice the pears. If the salad will not be served immediately, toss the pear slices in a little lemon juice to prevent browning and maintain freshness.
- Combine Salad Ingredients: Add the sliced pears and cooled toasted walnuts to the bowl with the greens.
- Add Cheese: Crumble the blue cheese (or your choice of goat cheese or feta) evenly over the salad mixture.
- Toss Salad: Just before serving, drizzle the prepared dressing over the salad. Gently toss all ingredients together to evenly coat the salad with the dressing.
- Garnish: If using, sprinkle the pomegranate seeds on top of the salad for a burst of color and flavor.
- Serve: Serve immediately to enjoy the fresh textures and flavors of this delicious Pear Walnut Salad.
Notes
- To prevent pear slices from browning, toss them in lemon juice if not serving right away.
- Walnuts can be toasted ahead of time and stored in an airtight container.
- For a dairy-free option, substitute blue cheese with vegan cheese or omit cheese completely.
- Pomegranate seeds add a pop of color and a subtle tartness but are optional.
- The dressing can be adjusted to taste by varying the sweetness or acidity.
- Use a mix of greens like arugula and spinach for a peppery and mild combination.
