Root Pear Greens Salad (Printable)

Crisp pears, beets, carrots, and mixed greens tossed with walnuts and a tangy dressing.

# What You’ll Need:

→ Vegetables & Greens

01 - 2 medium beets, peeled and julienned
02 - 1 large carrot, peeled and grated
03 - 4 cups mixed salad greens (arugula, baby spinach, romaine)

→ Fruit

04 - 2 ripe pears, cored and thinly sliced

→ Nuts & Cheese

05 - 1/3 cup walnuts, toasted
06 - 1/4 cup crumbled goat cheese (optional)

→ Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and pepper, to taste

# How-To Steps:

01 - Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
02 - Place salad greens, julienned beets, and grated carrot into a large salad bowl.
03 - Incorporate thinly sliced pears into the salad bowl and gently toss to combine.
04 - Drizzle the prepared dressing over the salad and toss until evenly coated.
05 - Sprinkle toasted walnuts and optional crumbled goat cheese on top just before serving.
06 - Serve the salad immediately to preserve freshness.

# Expert Advice:

01 -
  • It comes together in under 25 minutes but tastes like you actually spent time in the kitchen.
  • The pears add a gentle sweetness that makes even the earthiest beets taste like a treat.
  • It's naturally vegetarian and gluten-free, so there's no awkward substitution conversation at the table.
02 -
  • Dress the salad right before serving, not hours ahead—the vinegar will turn your beautiful greens into sad, soggy leaves if given the chance.
  • If you must make it ahead, keep the dressing separate and compose the salad just before eating, treating it like a final step rather than prep work.
  • The pears are the soul of this dish; underbuy the greens before you underbuy the pears.
03 -
  • Keep your knives sharp when slicing the pears and working with the beets; dull blades bruise the delicate fruit and make the whole process feel like work instead of pleasure.
  • If you're serving this to guests who might be nervous about goat cheese, crumble it smaller and distribute it more generously so no one feels ambushed by a big chunk.

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