Pear Winter Greens Salad (Printable)

Sweet pears meet crisp winter greens with toasted nuts and zesty vinaigrette

# What You’ll Need:

→ Greens

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

→ Fruit

02 - 2 ripe pears, cored and thinly sliced

→ Cheese

03 - 1/2 cup crumbled blue cheese or goat cheese

→ Nuts

04 - 1/3 cup toasted walnuts or pecans, roughly chopped

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp apple cider vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey or maple syrup
09 - 1/4 tsp fine sea salt
10 - Freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp pomegranate seeds

# How-To Steps:

01 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
02 - Place the winter greens in a large salad bowl. Add the sliced pears, crumbled cheese, and toasted nuts.
03 - Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are lightly coated.
04 - Sprinkle with pomegranate seeds for garnish. Serve immediately to maintain crisp texture.

# Expert Advice:

01 -
  • The way sweet pears and peppery greens dance on your tongue makes you feel sophisticated even if you're eating it straight from the container while standing at the counter
  • It comes together in fifteen minutes but looks like something you'd order at that overpriced café downtown
  • The dressing strikes that perfect balance between sharp and sweet that makes people ask for the recipe
02 -
  • Never dress the entire salad unless you're serving it immediately. The acid will wilt the greens within minutes, and tomorrow's lunch will be soggy and sad.
  • Dressing should be added gradually. I've ruined many promising salads by drowning them in dressing that seemed too mild on its own.
  • The pears need to be the star. Don't let the cheese or nuts overshadow their delicate flavor and texture.
03 -
  • If your greens seem wilted or tired, soak them in ice water for ten minutes before spinning dry. They'll crisp up beautifully.
  • The dressing keeps in the refrigerator for up to a week. Make a double batch and you're halfway to tomorrow's lunch.

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