Save to Pinterest Sweet pears and toasted walnuts come together on a bed of fresh greens for a salad that feels both special and effortless. The maple vinaigrette gives everything a bright lift of flavor without fuss or too many dishes. This is one of those recipes I rely on whenever I want something fresh and a little bit fancy that takes hardly any time.
I made this on a whim for a book club meeting and it was the first thing to disappear. Everyone always asks for the recipe and it is now a steady part of my meal prep routine.
Ingredients
- Mixed greens: Such as spinach and arugula for a fresh crisp base. Look for leaves that are perky and vibrant.
- Ripe pears: Sliced thin. There is no substitute for good pears. Choose fruit that yields slightly to gentle pressure for juiciest results.
- Walnuts: Toasted to bring out their nutty flavor and crunch. Always check for freshness by smelling before use.
- Goat cheese: Crumbled over the top for tangy contrast. Choose a soft fresh log and crumble it yourself for best texture.
- Olive oil: Forms the backbone of the vinaigrette. Use a fruity extra virgin oil for the best taste.
- Apple cider vinegar: Brings acidity and brightness. Make sure it is raw and unfiltered for full flavor.
- Maple syrup: For subtle sweetness. Look for pure syrup, not pancake syrup with additives.
- Salt and pepper: To season. Use flaky salt and freshly cracked pepper if possible for better flavor.
Instructions
- Make the Maple Vinaigrette:
- In a small bowl, whisk the olive oil with apple cider vinegar, maple syrup, a pinch of salt, and cracked pepper. Whisk vigorously for about one minute until the dressing looks silky and lightly thickened. Taste and adjust seasoning as you like.
- Prep the Greens and Pears:
- Wash and dry the mixed greens well. Slice the pears just before assembling to prevent browning. Arrange the greens loosely in a large bowl or on a platter. Scatter the sliced pears over top.
- Toast the Walnuts:
- Place the walnuts in a dry skillet over medium heat. Stir frequently for three to four minutes just until fragrant and lightly golden. Immediately transfer to a plate to prevent overtoasting.
- Assemble the Salad:
- Top the greens and pears with the warm toasted walnuts and crumbled goat cheese. Distribute evenly so every bite has a good mix of textures and flavors.
- Dress and Serve:
- Right before serving, drizzle the maple vinaigrette over everything. Toss gently with hands or salad tongs so all leaves get glossy but not soggy. Serve immediately while the pears are crisp and the cheese is still cool.
Save to Pinterest Every time I use ripe pears in this salad I remember the old pear tree in my childhood backyard. The scent fills my kitchen and takes me back to autumn dinners with my family. It is amazing how a simple ingredient brings back years of memories.
Storage tips
Store undressed salad components in separate airtight containers. Greens and sliced pears will keep fresh for two days in the fridge. For longer storage place a damp paper towel on the greens to prevent wilting. The dressing keeps at least one week in a sealed jar in the fridge, just give it a good shake before using.
Ingredient substitutions
Swap mixed greens for butter lettuce or even baby kale if you like a heartier base. If you cannot find goat cheese, feta or blue cheese also work well. Pecans or hazelnuts make great substitutes for walnuts, and for extra crunch try adding thinly sliced celery or pomegranate seeds when pears are less sweet.
Serving suggestions
Serve as a light lunch with some crusty bread or pair it alongside roast chicken for a colorful dinner party side. This salad also shines as part of a holiday spread or brunch. Add grilled chicken or salmon on top to turn it into a more filling meal.
Cultural and historical context
Fruit and nut salads like this go back centuries in European cuisine, where seasonal pears and walnuts have long been treasured ingredients. The idea of combining sharp cheeses with sweet fruit is found in both French and Italian traditions. You will see echoes of this salad in old fashioned Waldorf salads as well.
Seasonal adaptations
Use firm apples instead of pears when they are at their peak. Try toasted pumpkin seeds or sunflower seeds if you are out of walnuts. In spring, add thinly shaved radishes or fresh snap peas for extra crunch.
Success stories
I have brought this salad to many potlucks. Every time someone tells me this is the best way they have ever eaten pears. One friend makes it for her Thanksgiving dinner every year now. It just has that timeless appeal and always gets compliments.
Freezer meal conversion
This salad does not freeze well because of the delicate greens and pears. However, you can make the vinaigrette ahead of time and freeze it in ice cube trays. Just thaw in the fridge and shake before using. The nuts can also be toasted in advance and kept in the freezer to save prep time.
Save to Pinterest This salad looks beautiful on any table and brightens up any meal. You will love how simple ingredients can become something truly memorable.
Common Recipe Questions
- → Can I substitute the goat cheese?
Yes, try feta or blue cheese for a different flavor, or omit for a dairy-free option.
- → Do I have to toast the walnuts?
Toasting enhances flavor and crunch, but raw walnuts work if you're short on time.
- → Which pears work best?
Use ripe but firm varieties like Bosc or Anjou for ideal texture and sweetness.
- → Can this be made ahead?
Prepare components in advance, but combine and dress just before serving for freshness.
- → Is maple syrup essential in the vinaigrette?
Maple syrup adds subtle sweetness, but honey is a suitable alternative if needed.