Description

A fresh and vibrant Pear Walnut Salad featuring mixed greens, ripe pears, toasted walnuts, and tangy blue cheese, all tossed in a honey-Dijon apple cider vinaigrette. This quick and easy salad is perfect for a light meal or as a sophisticated side dish.

Ingredients

Salad

6 cups mixed salad greens (arugula, spinach, or your choice)
2 ripe pears (Bosc or Anjou, thinly sliced)
1 cup walnuts (roughly chopped)
4 oz blue cheese (crumbled; or goat cheese/feta)
Optional: 1/4 cup pomegranate seeds for garnish

Dressing

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper to taste

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Instructions

Toast the walnuts: Heat a dry pan over medium heat and add the walnuts. Toast them for 3-5 minutes, stirring frequently until fragrant. Remove from heat and set aside to cool.
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and freshly ground black pepper to taste. Set aside.
Prepare the greens: Wash and thoroughly dry the mixed salad greens. Place them in a large salad bowl.
Slice the pears: Core and thinly slice the pears. To prevent browning if not serving immediately, toss the slices lightly in lemon juice.
Assemble the salad base: Add the sliced pears and cooled toasted walnuts to the salad greens in the bowl.
Add the cheese: Crumble the blue cheese (or your choice of goat cheese or feta) evenly over the salad.
Toss with dressing: Just before serving, drizzle the prepared dressing over the salad and toss gently but thoroughly to combine all ingredients.
Garnish: If desired, sprinkle the salad with pomegranate seeds for a burst of color and flavor.
Serve: Serve the Pear Walnut Salad immediately to enjoy its fresh and vibrant flavors.

Notes

To prevent pear slices from browning, toss them lightly in lemon juice if preparing ahead.
For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit entirely.
Blue cheese can be replaced with goat cheese or feta for a milder flavor.
This salad pairs well with grilled chicken or fish for added protein.
Use fresh mixed greens for best texture and flavor; avoid pre-wilted greens.