Zesty Pear Walnut Salad (Printable Version)
Fresh greens with sliced pears, toasted walnuts and blue cheese dressed in a tangy honey-dijon vinaigrette.
# Ingredients:
→ Salad Base
01 -
6 cups mixed salad greens (arugula, spinach, or your choice)
02 -
2 ripe Bosc or Anjou pears, thinly sliced
03 -
1 cup walnuts, roughly chopped
04 -
115g blue cheese, crumbled (or goat cheese/feta)
→ Dressing
05 -
60ml extra virgin olive oil
06 -
2 tablespoons apple cider vinegar
07 -
1 teaspoon Dijon mustard
08 -
1 tablespoon honey
09 -
Salt and freshly ground black pepper to taste
→ Garnish
10 -
60g pomegranate seeds (optional)
# Steps:
01 -
Toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
02 -
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Set aside.
03 -
Wash and dry the salad greens, then place them in a large salad bowl.
04 -
Core and thinly slice the pears. If not serving immediately, toss the slices in a bit of lemon juice to prevent browning.
05 -
Add the sliced pears and toasted walnuts to the salad greens.
06 -
Crumble the blue cheese (or cheese of your choice) over the salad.
07 -
Just before serving, drizzle the dressing over the salad and toss gently to combine.
08 -
If desired, sprinkle pomegranate seeds on top for added color and flavor.
09 -
Serve immediately.
# Notes:
01 -
For best flavor and texture, dress the salad just before serving to prevent the greens from wilting.
02 -
This salad pairs wonderfully with grilled chicken or as a side to soup for a complete meal.