Winter Pear Salad with Candied Walnuts and Blue Cheese
Thin slices of pear sit over tender greens with tangy blue cheese and sweet, crunchy candied walnuts. A light balsamic vinaigrette ties the salad together without hiding the fruit or weighing down the leaves.
Bake the walnuts first so they have time to cool and their coating can firm. Then slice the pears, dress the greens a little at a time, and assemble the salad shortly before serving.
Ingredients for Winter Pear Salad
- 5 ounces mixed baby greens or spring mix (140g), washed and thoroughly dried if needed
- 2 medium ripe but firm Bosc or Bartlett pears (about 360g)
- 1 cup walnut halves or pieces (100g)
- 1 tablespoon unsalted butter, melted
- 2 tablespoons packed light brown sugar (about 25g)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt, plus more to taste for the dressing
- 3 ounces blue cheese, such as Gorgonzola, crumbled (85g)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Black pepper, to taste
Bosc and Bartlett are practical choices, but any ripe pear that still holds its shape when sliced will work. Leave the skin on if it is in good condition. Gorgonzola or another blue cheese can be used.
How to Make Winter Pear Salad
- Prepare the pan: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Coat the walnuts: Stir together the walnuts, melted butter, brown sugar, cinnamon, vanilla, and 1/8 teaspoon salt. Spread in a single layer on the prepared baking sheet.
- Bake and cool: Bake for about 5 to 7 minutes, stirring once. Start checking at 5 minutes; remove the walnuts when they smell fragrant and are lightly browned, before they darken. Spread them back into a single layer and cool completely on the pan, about 15 minutes. Break apart any pieces that have stuck together.
- Make the vinaigrette: Whisk the olive oil, balsamic vinegar, Dijon, honey, and black pepper until combined. Taste and add salt as needed. Keep the dressing separate until serving.
- Prepare the salad: Core and thinly slice the pears shortly before serving. Put the dry greens in a large bowl.
- Dress lightly: Drizzle a little vinaigrette over the greens and toss gently. Add more only as needed, reserving any extra. The leaves should have a light sheen, with no dressing pooling in the bowl.
- Arrange and serve: Transfer the greens to a shallow serving bowl or divide among four individual bowls. Fan the pear slices over the top, then scatter with blue cheese and the cooled candied walnuts. Serve promptly.
Why the Candied Walnuts Need to Cool
The coating may feel sticky straight from the oven, but it firms as the walnuts cool. Adding them while warm can also soften the tender greens, so wait until they are cool to the touch before assembling the salad.
Serving Ideas
Serve as a starter, light lunch, or side with a simple roasted or grilled main dish. For a more substantial salad, try Asian Chicken Crunch Salad.
Make-Ahead and Storage
The vinaigrette and candied walnuts can be prepared separately ahead of serving. Keep the greens undressed and the components separate, then slice the pears and assemble the salad close to serving time. The pears can brown if cut early, and dressed greens will lose their fresh texture. Freezing the assembled salad is not recommended.
Nutrition
Approximate nutrition per serving, based on 1 of 4 side salads and including all the dressing and candied walnuts: 450 calories, 10g protein, 36g fat, and 28g carbohydrates. Per 100g: about 225 calories, 5g protein, 18g fat, and 14g carbohydrates. Values vary with ingredients and the amount of dressing used.
Winter Pear Salad with Candied Walnuts and Blue Cheese
Equipment
- Rimmed baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Large salad bowl
- Knife
Ingredients
For the Candied Walnuts
- 1 cup walnut halves or pieces (100 g)
- 1 tablespoon unsalted butter, melted
- 2 tablespoons packed light brown sugar (about 25 g)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
For the Salad
- 5 ounces mixed baby greens or spring mix (140 g), washed and thoroughly dried if needed
- 2 medium ripe but firm Bosc or Bartlett pears (about 360 g)
- 3 ounces blue cheese, such as Gorgonzola, crumbled (85 g)
For the Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Black pepper, to taste
- Kosher salt, to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Stir together the walnuts, melted butter, brown sugar, cinnamon, vanilla, and 1/8 teaspoon salt.
- Spread the walnut mixture in a single layer on the prepared baking sheet.
- Bake for 5 to 7 minutes, stirring once. Begin checking at 5 minutes and remove the walnuts when fragrant and lightly browned.
- Spread the walnuts back into a single layer and cool completely on the pan, about 15 minutes. Break apart any pieces that stick together.
- Whisk the olive oil, balsamic vinegar, Dijon mustard, honey, and black pepper. Taste and add salt as needed.
- Core and thinly slice the pears shortly before serving. Place the dry greens in a large bowl.
- Drizzle a little vinaigrette over the greens and toss gently. Add more as needed, reserving any extra.
- Transfer the greens to a shallow serving bowl or divide among four bowls. Arrange the pear slices on top and scatter with blue cheese and cooled walnuts.
- Serve promptly.
Tips
- Start checking the walnuts at 5 minutes; they can darken quickly.
- Let the walnuts cool completely so their coating firms and they do not soften the greens.
- Dry the greens thoroughly so the vinaigrette coats them evenly.
- Add the vinaigrette gradually and stop when the leaves have a light sheen.
- Slice the pears shortly before serving to help prevent browning.
Variations
- Alternative Pears and Blue Cheese: Use any ripe pear that holds its shape when sliced and substitute Gorgonzola or another blue cheese.