Citrus Pear Greens Salad

I tossed this together on a gray February afternoon when I needed something bright on the table. The grapefruit was almost too tart on its own, but once it hit the greens with that honey mustard dressing, everything sharpened into focus. My neighbor wandered in, took one bite, and asked if I'd been hiding a secret stash of summer somewhere in the pantry.

I made this for a small dinner party once, right before everyone sat down. One friend kept circling back to the bowl, fork in hand, saying she couldn't stop at just one plate. By the time we cleared the table, there wasn't a single walnut left behind.

Ingredients

• Mixed baby greens: Go for a blend with some peppery arugula or watercress to stand up to the citrus, plain spinach can taste a little flat here.
• Ripe pears: They should yield slightly when you press the stem end, too firm and they won't mingle with the dressing, too soft and they turn mushy.
• Orange and grapefruit: Segment them over a bowl to catch the juice, that extra drizzle is liquid gold in the dressing.
• Goat cheese or feta: Crumble it yourself from a block, the pre-crumbled stuff often has anti-caking powder that makes it taste chalky.
• Toasted walnuts or pecans: Toast them in a dry skillet until you smell them, it only takes three minutes and the difference is huge.
• Extra virgin olive oil: Use something fruity and green, not the stuff you cook with, this is where flavor lives.
• Lemon juice: Freshly squeezed is the only way, bottled lemon juice tastes like furniture polish.
• Honey or maple syrup: Just enough to balance the acid without making it sweet, taste as you whisk.
• Dijon mustard: This is what holds the dressing together and gives it a quiet kick.

Instructions

Make the dressing:

Whisk the olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl until it looks smooth and thick. If it separates, just whisk it again right before you pour.

Prep the greens:

Toss the mixed greens into a large bowl, making sure they're dry so the dressing clings instead of pooling at the bottom.

Add the fruit:

Scatter the pear slices, orange segments, and grapefruit over the greens without crowding them. Let each piece have a little breathing room.

Dress and toss:

Drizzle the dressing over everything and toss gently with your hands or two big spoons. You want every leaf lightly coated, not drowning.

Finish and serve:

Sprinkle the crumbled cheese and toasted nuts on top, then serve it right away before the greens wilt.

Save

One spring evening, I brought this to a potluck and watched someone who claimed to hate salad go back for thirds. She told me later it was the walnuts and the way the grapefruit didn't taste like punishment. Sometimes all it takes is a little sweetness in the right place.

How to Pick the Right Pears

Press gently near the stem, if it gives just a little, it's ready. Bartletts and Anjous work beautifully here, but I've used Bosc in a pinch and they held their shape without going mealy. Avoid anything with bruises or soft spots, they'll turn brown the moment you slice them.

What to Do with Leftovers

If you somehow have any left, store the undressed greens and fruit separately in the fridge and keep the dressing in a jar. You can shake it all together the next day, though the pears might brown a bit. I've also tossed leftover dressed salad into a wrap with some roasted chicken and it was better than I expected.

Ways to Make It Your Own

This salad is forgiving and loves a little improvisation. I've swapped in pomegranate seeds when they're in season, added sliced avocado when I needed something richer, and once used blue cheese instead of goat cheese because that's what was in the fridge.

• Try thinly sliced fennel for a crisp anise note that plays well with citrus.
• Use candied pecans if you want a sweeter crunch without adding more honey.
• A handful of fresh mint or basil torn over the top right before serving makes it feel almost tropical.

Save

This is the kind of salad that makes you feel like you're doing something good for yourself without any effort. It's bright, it's easy, and it tastes like sunshine even when the sky is gray.

Recipe FAQs

→ Can I make this salad vegan?

Yes, simply omit the cheese and nuts to keep it vegan and allergen-friendly while maintaining its fresh taste.

→ What greens work best in this salad?

Mixed baby greens like arugula, spinach, and watercress provide a nice blend of textures and flavors.

→ How should the dressing be prepared?

Whisk olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified for a smooth dressing.

→ Can I substitute the nuts in this salad?

Yes, toasted walnuts or pecans work well, but feel free to use other nuts or seeds based on preference or allergies.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc complements the fresh citrus and pear flavors beautifully.