Winter Pear Walnut Salad

This winter pear walnut salad brings fresh greens and ripe fruit to your table in under 30 minutes. Sliced pears and pomegranate arils add natural sweetness, while crumbled gorgonzola and toasted walnuts provide a savory crunch.

The ginger vinaigrette takes just minutes to shake together in a jar. It uses apple cider vinegar and a touch of toasted sesame oil to tie the greens and fruit together. It works well as a quick side for weeknight dinners.

Why will you love Winter Pear Walnut Salad?

Toasting the walnuts in a dry skillet brings out their oils and adds a deeper crunch.

Grating the fresh ginger directly into the dressing jar saves prep time and keeps the flavor sharp.

Tossing the greens with half the dressing first prevents the delicate arugula from wilting under the weight of the toppings.

Winter Pear Walnut Salad Ingredients

• Pears: Firm but ripe pears hold their shape. Bosc, Anjou, or Bartlett all work well.

• Walnuts: Buy raw walnut halves and toast them yourself for the freshest flavor.

• Arugula: Baby spinach or a mixed spring blend can replace the arugula if you prefer a milder base.

• Gorgonzola: Any crumbly blue cheese works here. Goat cheese or feta are good alternatives if you want a milder cheese.

• Pomegranate arils: Dried cranberries or dried tart cherries are easy substitutes if fresh pomegranates are out of season.

• Toasted sesame oil: Look for the dark brown toasted sesame oil, which adds a distinct nutty flavor compared to regular sesame oil.

Exact quantities are in the recipe card below.

How to Make Winter Pear Walnut Salad

Step 1: Toast the walnuts

Place the raw walnuts in a dry skillet over medium heat. Cook them for a few minutes, stirring frequently, until they darken slightly and smell fragrant. Move them to a cutting board to cool, then chop them into smaller pieces.

Step 2: Mix the dressing

Measure the olive oil, toasted sesame oil, apple cider vinegar, honey, Dijon mustard, and grated ginger into a jar. Add the salt, pepper, and cayenne. Seal the jar tightly and shake it vigorously until the dressing emulsifies.

Step 3: Assemble the salad

Place the arugula in a large serving bowl. Add the sliced pears and pomegranate arils. Pour half of the dressing over the top and toss gently. Sprinkle the chopped walnuts and crumbled gorgonzola over the salad right before serving.

What to Serve with Winter Pear Walnut Salad

Serve this salad alongside roast chicken or a hearty grain bowl.

Helpful Tricks for Winter Pear Walnut Salad

Wait to slice the pears until right before assembling the salad to prevent them from turning brown.

You can make the dressing up to three days in advance. Store it in the refrigerator and let it sit at room temperature for 10 minutes before shaking.

To remove pomegranate arils easily, cut the fruit in half and tap the back firmly with a wooden spoon over a large bowl.

How to Store and Freeze Winter Pear Walnut Salad

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The greens will wilt quickly once dressed. Keep the dressing and toppings separate if you plan to save portions for later.

Winter Pear Walnut Salad Recipe FAQs

Can I use a different type of nut?

Yes, pecans or sliced almonds work well in this recipe. Toast them using the same skillet method.

How do I stop the pears from browning if I prep ahead?

Toss the pear slices in a teaspoon of lemon juice if you need to cut them early.

Is this salad dairy-free?

You can easily make it dairy-free by omitting the Gorgonzola or using a plant-based cheese alternative.

Winter Pear Walnut Salad

Fresh arugula, sliced pears, and toasted walnuts are tossed in a ginger-sesame vinaigrette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 1/2 cup raw walnut halves 50g
• 1/3 cup olive oil 80ml
• 2 tablespoons apple cider vinegar 30ml
• 1 tablespoon honey 15ml
• 1 tablespoon grated fresh ginger 15g
• 2 teaspoons toasted sesame oil 10ml
• 2 teaspoons Dijon mustard 10g
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 5 ounces baby arugula 140g
• 1 1/2 large pears thinly sliced
• 1/2 cup pomegranate arils 85g
• 1/2 cup crumbled Gorgonzola cheese 55g

Instructions

 

• Place the walnuts in a dry skillet over medium heat.
• Toast the nuts for 4 to 5 minutes, stirring often, until fragrant and slightly darker.
• Transfer the walnuts to a cutting board to cool, then chop them roughly.
• Add the olive oil, apple cider vinegar, honey, fresh ginger, toasted sesame oil, Dijon mustard, salt, pepper, and cayenne to a glass jar with a tight-fitting lid.
• Shake the jar vigorously until the dressing is smooth and combined.
• Place the baby arugula in a large serving bowl or on a platter.
• Arrange the sliced pears and pomegranate arils over the greens.
• Drizzle half of the dressing over the salad and toss gently to coat.
• Top with the chopped walnuts and crumbled Gorgonzola, adding more dressing if desired.

Notes

Wait to slice the pears until right before assembling the salad to prevent them from turning brown.

You can make the dressing up to three days in advance. Store it in the refrigerator and let it sit at room temperature for 10 minutes before shaking.

To remove pomegranate arils easily, cut the fruit in half and tap the back firmly with a wooden spoon over a large bowl.

Keyword Arugula, Pear Salad, Quick sides, winter pear walnut salad, winter salad