Winter Green Salad Pear

There's something about November when the farmers market shifts to darker, crunchier greens that makes me want to build a salad around them rather than against them. I was standing there holding a bunch of frisée with one hand and eyeing a perfect pear with the other when it clicked—why not lean into that contrast, that sweet-bitter-salty dance? The candied walnuts came later, almost by accident, when I had butter and sugar sitting out and thought, why not turn them into something worth fighting over.

I made this for a small dinner party in early December, and what I remember most is watching someone take the first bite and their eyes light up before they even swallowed. The combination of textures hitting at once, the sweetness meeting the tang of the vinaigrette—it felt like a small victory. Two people asked for the recipe that night, and I realized I'd been overthinking salads for years.

Ingredients

• Mixed winter greens (150g): Arugula, spinach, frisée, radicchio—choose whatever looks alive at your market. The bitterness is what makes this work, so don't skip toward iceberg.
• Ripe pears (2): They should yield just slightly to pressure; hard ones won't have the sweetness to balance the greens. Slice them right before serving so they don't oxidize into a dull color.
• Crumbled blue cheese or goat cheese (60g): Either works beautifully, but blue cheese brings a funkier richness that complements the pear in an unexpected way.
• Red onion (¼ small): Slice it thin and don't be shy about the amount—it's your wake-up call in every bite.
• Walnut halves (75g): Raw, unsalted, waiting to be transformed into something irresistible.
• Granulated sugar (2 tbsp): This caramelizes quickly, so stay present while it's in the pan.
• Unsalted butter (½ tbsp): It helps the sugar coat the nuts evenly and adds richness.
• Sea salt: A pinch while the walnuts are still warm makes all the difference.
• Extra-virgin olive oil (3 tbsp): Use one you actually like drinking, because you'll taste it directly.
• Apple cider vinegar (1½ tbsp): It's mellower than white vinegar and plays well with fruit.
• Dijon mustard (1 tsp): The emulsifier that holds everything together and adds a quiet depth.
• Honey (1 tsp): Balances the acid and makes the dressing silky.

Instructions

Candy the walnuts first:

Heat your nonstick skillet over medium heat and add the walnuts, sugar, and butter together. Stir constantly for 3 to 4 minutes, listening for a subtle sizzle and watching for the sugar to turn from white to golden as it coats each nut. Transfer them immediately to parchment paper and sprinkle with sea salt while they're still warm and sticky.

Make your vinaigrette:

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey, salt, and pepper together until the mixture turns slightly pale and emulsified. Taste it and adjust the balance—it should be tangy but not mouth-puckering, with a subtle sweetness underneath.

Dress the greens gently:

Put your winter greens in a large bowl and pour about half the vinaigrette over them, then toss until each leaf glistens but isn't drowning. This prevents wilting and lets the greens stay crisp against the warm walnuts and soft pear.

Build the salad:

Arrange the dressed greens on a platter or individual plates. Top with pear slices fanned out slightly, scattered red onion, crumbled cheese, and those candied walnuts distributed generously so everyone gets some in every bite. Drizzle the remaining vinaigrette just before serving so nothing gets soggy.

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This salad taught me that sometimes the most impressive meals come from simple things arranged with intention. It's not fussy, but it feels that way, and maybe that's the whole point.

Why Winter Greens Matter

Summer salads are about simplicity, but winter greens demand attention. Radicchio's bitterness, arugula's peppery edge, frisée's delicate curl—they're not background players. When you pair them with something sweet like pear, you're not fighting their nature, you're honoring it. The cold months deserve salads that taste like intention, not obligation.

The Pear as the Connector

A perfect pear is soft enough to collapse slightly under your fork but firm enough to slice cleanly. It brings sweetness without being dessert, and it makes the blue cheese feel less sharp and more sophisticated. If you can't find a good pear or it's the wrong season, a crisp apple works, but you'll notice the pear brought something that apples can't quite replicate.

Building Flavor in Layers

This salad works because nothing dominates—the bitterness, sweetness, creaminess, crunch, and tang all show up to the same conversation. The candied walnuts add richness and texture without heaviness. The cheese brings umami. The red onion keeps everything sharp. It's a small lesson in balance that feels bigger than it should.

• Make the vinaigrette and candied walnuts ahead of time so assembly is effortless when hunger strikes.
• If you're feeding a crowd, dress only what you'll serve immediately and keep the rest separate to prevent any sogginess.
• Leftovers of the candied walnuts disappear quickly, so hide a portion if you want salad tomorrow.

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This salad reminds me why cooking doesn't have to be complicated to feel nourishing or celebratory. It's one of those quiet meals that sticks with you.

Frequently asked questions about this recipe

→ How do I make candied walnuts?

Cook walnuts in a skillet with sugar and butter over medium heat, stirring constantly until sugar melts and coats the nuts. Sprinkle with salt, transfer to a plate, and cool.

→ Can I substitute pears with another fruit?

Yes, apples can be used instead of pears for a similar sweet and crisp texture.

→ What cheese works best in this salad?

Crumbled blue cheese or goat cheese provide creamy, tangy flavors that complement the fruits and nuts well.

→ Is there a vegan alternative to the cheese and honey?

Use plant-based cheese substitutes and replace honey with maple syrup to keep the dish vegan friendly.

→ What dressing ingredients create the vinaigrette?

A combination of extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper makes the tangy vinaigrette.

→ How can I ensure the salad stays fresh and crisp?

Use fresh, crisp winter greens and toss them lightly with dressing just before serving to avoid wilting.