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Pear and Walnut Salad Recipe
Ash Tyrrell

Pear and Walnut Salad Recipe

I still remember the first time I tossed together a pear and walnut salad for a weeknight dinner, and I honestly couldn't believe how something so simple tasted like it came straight from a restaurant kitchen. I've made this salad more times than I can count now, and it's become my go-to whenever I want something fresh, a little fancy, and ready in minutes
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Prep Time 10 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 6 cups mixed spring greens – I like a blend with a bit of arugula mixed in for a peppery bite
  • 1 ripe pear thinly sliced – pick one that's mostly yellow with a hint of green, not mushy
  • ¼ cup red onion diced – soak it in cold water for 5 minutes if you want a milder bite
  • ⅓ cup walnuts toasted – toasting brings out so much more flavor than raw walnuts
  • 2 oz. goat cheese crumbled – I always crumble it fresh rather than buying pre-crumbled cheese
  • ½ lemon juiced – fresh lemon juice makes a huge difference over bottled
  • 4 tbsp olive oil – use a good extra virgin olive oil since it's the base of the dressing
  • 2 tbsp white wine vinegar – adds the tangy backbone to the vinaigrette
  • 1 tbsp honey – balances the acidity with just the right touch of sweetness
  • ½ tsp salt – helps every flavor in the salad pop
  • Freshly ground black pepper – I add this to taste right at the end

Method
 

  1. I start by heating a dry skillet over medium heat and adding the walnuts in a single layer. I let them toast for about 3-4 minutes, stirring often so they don't burn. You'll know they're ready when they smell nutty and fragrant. I always let them cool for a minute before adding them to the salad.
  2. While the walnuts cool, I wash and dry my spring greens thoroughly and add them to a large salad bowl.
  3. I place the greens as my base, then top them with the sliced pear, diced red onion, toasted walnuts, and crumbled goat cheese. I like to scatter everything evenly rather than piling it in one spot so every forkful gets a bit of each ingredient.
  4. In a small bowl, I whisk together the lemon juice, olive oil, white wine vinegar, honey, salt, and pepper until everything is well combined and slightly thickened. I always taste it before pouring, adjusting the honey or salt if needed.
  5. Right before serving, I drizzle the vinaigrette over the salad and gently toss everything together. I like using tongs so I don't bruise the delicate greens. I serve it immediately while the walnuts are still crunchy and the pear is fresh.

Notes

  • I always toast my walnuts, even if I'm short on time, because it makes such a noticeable difference in flavor and crunch.
  • I slice my pear last, right before I'm ready to assemble, so it doesn't brown or turn mushy while sitting out.
  • I like to squeeze a tiny bit of lemon juice over the sliced pear if I'm not serving right away, just to keep it looking fresh.
  • I always taste my vinaigrette before adding it to the salad since honey brands vary in sweetness, and I adjust from there.
  • I like tossing in a handful of dried cranberries when I want a bit more sweetness and color in the mix.