Winter Green Salad Pear

There's something about winter salads that feels like discovering emeralds hidden in snow. I first threw this together on a gray January afternoon when my crisper drawer held nothing but forgotten greens and a couple of pears starting to soften. The combination of bitter radicchio and sweet pears felt like such a brilliant accident that it's now become my go-to when I need something that actually tastes like the season.

Last winter I made this for a dinner party where everyone arrived slightly hangry. I served it alongside a hearty stew and watched something magical happen—people kept reaching back for seconds of the salad instead of the main dish. The toasted walnuts add such warmth and the vinaigrette hits all the right notes that it became the thing everyone was still talking about weeks later.

Ingredients

• Baby kale: Holds up beautifully to dressing without wilting and brings that earthy winter flavor
• Arugula: Adds peppery brightness that cuts through the sweet pears perfectly
• Radicchio: Provides gorgeous color and a bitter crunch that balances everything
• Ripe pears: Choose fruit that yields slightly to pressure but still holds its shape when sliced
• Walnuts: Toast them yourself for maximum flavor and that irresistible toasted aroma
• Blue cheese or goat cheese: Optional but adds a creamy element that ties the flavors together
• Extra virgin olive oil: The foundation of the vinaigrette—use your best quality oil here
• Apple cider vinegar: Gives the dressing a fruity tang that pairs beautifully with pears
• Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness
• Honey: Just enough to mellow the acid and highlight the natural sweetness of the fruit

Instructions

Toast the walnuts:

Place them in a dry skillet over medium heat and stir frequently for 3 to 4 minutes until fragrant and golden brown. Listen for the first faint crackling sound—that's when they're starting to release their oils.

Whisk the vinaigrette:

Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Keep whisking until the mixture thickens slightly and turns cloudy, about 30 seconds of vigorous stirring.

Prepare the greens:

Toss the baby kale, arugula, and thinly sliced radicchio together in a large salad bowl. Use your hands to gently massage the kale leaves—this makes them more tender and pleasant to eat.

Add the fruit and nuts:

Core and thinly slice the pears right before serving so they don't brown. Scatter them over the greens along with the cooled toasted walnuts.

Dress and serve:

Drizzle the vinaigrette over the salad and toss gently with your hands, lifting from the bottom to coat everything evenly. Add crumbled cheese if using and serve immediately while the walnuts are still warm.

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This salad has become my signature contribution to family gatherings because it somehow looks fancy but comes together while catching up with relatives. There's something about the vibrant colors against winter's muted backdrop that makes the whole table feel brighter and more alive.

Make It Your Own

I've found that swapping walnuts for pecans creates a softer, sweeter nut flavor that pairs particularly well with goat cheese. During pomegranate season, those jewel-like seeds scattered on top transform the salad into something truly stunning for holiday entertaining.

Perfect Pairings

This salad shines alongside roasted meats or grilled fish because its brightness cuts through rich main dishes. I've also served it with crusty bread and a simple soup for a light dinner that feels nourishing without being heavy.

Timing Tips

You can toast the walnuts and whisk the dressing up to two days ahead, storing them separately at room temperature. This makes the final assembly incredibly quick when guests arrive or you're rushing to get dinner on the table.

• Slice radicchio as thinly as possible for the best texture
• Let the vinaigrette come to room temperature before dressing if you've made it ahead
• Reserve a few walnut halves for garnish to make the presentation extra polished

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Every time I make this salad, I'm reminded that winter cooking doesn't have to be all about roasted roots and heavy braises. Sometimes the most satisfying dishes are the ones that celebrate exactly what the season offers.

Recipe FAQs

→ How do you properly toast walnuts?

Toast walnuts in a dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and golden. Let cool before adding to the salad.

→ Can I substitute the pears with another fruit?

Yes, firm apples or quince slices can be used for similar texture and sweetness when pears are unavailable.

→ What can I use instead of walnuts for nut allergies?

Roasted pumpkin seeds or toasted pecans make excellent alternatives providing crunch without walnuts.

→ How do I make the vinaigrette taste balanced?

Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified and tasting bright but smooth.

→ Is the cheese necessary in this salad?

The crumbled blue or goat cheese adds creaminess and flavor contrast but can be omitted for a lighter or dairy-free option.