Winter Green Salad Pear Walnuts

There's something about winter that makes me crave salads I never thought possible—not the sad desk lunch variety, but something with real vitality. Last January, I stood in my kitchen on a particularly gray afternoon, staring at a farmers market bag of bitter greens and two perfectly ripe pears, when it hit me that what these ingredients really needed was sweetness and crunch working together. That's when the candied walnuts came into the picture, and suddenly everything just clicked.

I made this for a small dinner party when a friend called last-minute asking if she could bring her new boyfriend. I was nervous, honestly, but something about this salad felt approachable and elegant at the same time—not trying too hard, but not careless either. He went back for seconds, and she texted me the next day asking for the recipe, which somehow felt like the best compliment.

Ingredients

• Mixed winter greens (4 cups): Arugula, baby spinach, frisée, or kale all work beautifully, though I love mixing them for depth and texture.
• Ripe pears (2): This is where people hesitate, but pears bring a sweetness that bridges the gap between the bitter greens and sweet walnuts—they're essential, not optional.
• Walnut halves (1 cup): These get candied, which transforms them from a supporting player into the star of the show.
• Granulated sugar (2 tbsp): The catalyst for that magical caramelization moment.
• Unsalted butter (1 tbsp): Keeps the walnuts from sticking and adds richness.
• Sea salt (pinch): Cuts through the sweetness and makes the walnuts taste more alive.
• Crumbled blue cheese or goat cheese (2 oz, optional): I skip this sometimes, but when I don't, it adds a creamy funk that completes the whole equation.
• Extra-virgin olive oil (3 tbsp): Don't cheap out here; it's the backbone of your dressing.
• Apple cider vinegar (1 tbsp): Its slight warmth plays beautifully with the pears and mustard.
• Dijon mustard (2 tsp): An emulsifier that also brings sophistication without being obvious.
• Honey or maple syrup (1 tsp): Rounds out the mustard and adds subtle depth.

Instructions

Toast those walnuts into magic:

Melt butter in a nonstick skillet over medium heat, then add sugar and walnuts, stirring constantly as the sugar melts and caramelizes into a glossy coat—you'll smell the moment it's done, about 4 to 5 minutes. Pour onto parchment and let cool completely while you handle everything else.

Build your dressing:

Whisk olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it turns silky and emulsified. Taste it before you move on; this is where the whole salad gets its personality.

Compose with intention:

In a large bowl, combine your greens and pear slices, letting them get to know each other for a moment. Scatter the candied walnuts and cheese across the top, then drizzle the dressing gently over everything.

Toss and taste:

Use gentle hands to bring everything together, making sure every leaf gets kissed with dressing. Serve right away while the walnuts are still crispy.

Pin Recipe

This salad has become my go-to when I want to feel like I'm taking care of myself in the dead of winter. There's something about eating something fresh and alive during the season that makes everything feel a little less heavy.

When to Serve This

I reach for this as a starter before heavier mains, but it's equally at home as lunch on its own with a hunk of good bread. It also works as a side at holiday tables when you want something bright alongside rich foods—it cuts through butter and cream beautifully.

Variations That Work

Some days I add thinly sliced fennel for extra crunch and a subtle licorice note that plays with the mustard in unexpected ways. Apple slices can stand in for half the pear if you want more tartness, and I've swapped pecans for walnuts when that's what I had, though walnuts really do taste best here. If dairy isn't on the table, just skip the cheese entirely—the salad doesn't need it to be complete.

Pairing & Storage Tips

A crisp white wine like Sauvignon Blanc is the obvious choice, but honestly this salad sings with sparkling cider too. Store the greens and candied walnuts separately once you've made them, and dress only what you're about to eat so nothing gets soggy.

• The walnuts stay crispy in an airtight container for up to 3 days, which means you can make them ahead and stay sane.
• Keep pear slices in a little lemon water to prevent browning if you need to prep early.
• Dress as you go rather than all at once; leftovers taste better that way.

Pin Recipe

This salad reminds me that winter food doesn't have to be heavy or apologetic—it just needs intention and balance. Make it when you need a moment of brightness, and it'll deliver every time.

Recipe FAQs

→ How do I candy the walnuts?

Melt butter in a skillet over medium heat, add sugar and walnuts, stir until sugar coats the nuts, then cool on parchment.

→ Can I make this dairy-free?

Yes, simply omit the cheese to make it vegan and dairy-free, or use a plant-based alternative.

→ What greens work best?

Mixed winter greens like arugula, baby spinach, frisée, or kale provide a great texture variety.

→ Can I prep the components ahead?

You can candy the walnuts and slice the pears a day ahead, but dress the salad just before serving to keep it crisp.

→ What pairs well with this?

A crisp white wine like Sauvignon Blanc complements the sweet pears and tangy vinaigrette beautifully.