Winter Green Pear Walnuts (Printable Version)

Crisp winter greens paired with pears and toasted walnuts, tossed in a tangy vinaigrette for a fresh meal.

# Ingredient List:

01 - 4 cups mixed winter greens (kale, arugula, baby spinach, frisée)

02 - 2 ripe pears, cored and thinly sliced

03 - ½ cup walnut halves, lightly toasted

04 - ½ cup crumbled blue cheese or goat cheese (optional)

05 - 3 tablespoons extra virgin olive oil

06 - 1 tablespoon apple cider vinegar

07 - 1 teaspoon Dijon mustard

08 - 1 teaspoon honey or maple syrup

09 - Salt and freshly ground black pepper, to taste

10 - 2 tablespoons pomegranate seeds (optional)

01 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside.

02 - Place mixed winter greens in a large salad bowl; add sliced pears and toasted walnuts.

03 - Drizzle the vinaigrette over the salad and toss gently to evenly coat all ingredients.

04 - Top with crumbled cheese and pomegranate seeds if desired, then serve immediately.

01 -

It's ready in 15 minutes but tastes like you spent way more time on it.
The contrast between crisp greens, sweet pears, and toasty walnuts hits every texture you could want.
It actually feels lighter than other salads but keeps you satisfied, perfect for when you want something good for you that doesn't feel like a sacrifice.

02 -

Don't dress the salad too early or it becomes a sad, wilted mess—wait until the last possible moment before serving.
Toasting the walnuts sounds fancy but it's genuinely transformative, turning them from pleasant to something you can't stop thinking about.

03 -

Slice your pears right before serving if possible, or toss them in a little lemon juice to prevent browning without changing the flavor.
If your greens are particularly bitter or tough, massage them with a pinch of salt and a few drops of olive oil before adding the vinaigrette—it softens them slightly and makes them more receptive to dressing.