American · Salad · Easy
Pear Walnut Salad
Juicy pears, peppery greens, crunchy candied walnuts, and blue cheese under a maple vinaigrette. A fresh, elegant plate to set out before the feast or alongside it.
The whole recipe in 60 seconds
Pear Walnut Salad, in 5 ideas
- Use pears that are just ripe. Mushy pears fall apart in the greens.
- Goat cheese swaps in easily for anyone not fond of blue cheese.
- Slice the pears last minute, or toss them in the dressing to keep them bright.
- A few dried cranberries echo the rest of the Thanksgiving table.
- This salad doubles as a beautiful starter for the Christmas table too.
What you need
Ingredients
- 6 cups mixed greens or baby spinach
- 2 ripe pears, cored and sliced
- 3/4 cup candied or toasted walnuts
- 1/2 cup crumbled blue cheese or goat cheese
- 1/4 cup dried cranberries (optional)
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
How to make it
Directions
- Whisk the olive oil, vinegar, maple syrup, mustard, salt, and pepper in a small bowl until glossy.
- Pile the greens into a wide serving bowl or platter.
- Arrange the pear slices over the greens.
- Scatter the walnuts, cheese, and cranberries over the top.
- Drizzle with the vinaigrette just before serving and toss very gently at the table, or let guests dress their own.
Dress the salad at the table, not in the kitchen. Delicate greens wilt within minutes, and this one deserves to arrive crisp.