Winter Green Salad Walnuts

I threw this salad together one gray January afternoon when the produce aisle looked depressing and I was craving something that tasted alive. The pear was sitting on the counter, the greens were the only bright thing at the market, and I had walnuts leftover from holiday baking. What started as scraps became the salad I now make every week through winter.

The first time I brought this to a potluck, someone asked if I used a special dressing from a fancy shop. I laughed because I had whisked it in a mug five minutes before leaving the house. The citrus and mustard do all the work, you just have to let them.

Ingredients

• Baby kale: Tender and mild, it holds dressing without wilting into sad ribbons like mature kale does.
• Baby spinach: Adds a soft sweetness that balances the bite of arugula.
• Arugula: The peppery edge here is non-negotiable, it cuts through the richness of walnuts and cheese.
• Pear: Choose one that yields slightly when you press the neck, too firm and it tastes like nothing.
• Pomegranate seeds: They pop between your teeth and add little bursts of tart juice that brighten every bite.
• Walnut halves: Toasting them is the difference between flat and nutty-sweet with a hint of caramel.
• Goat cheese: Creamy and tangy, it melts slightly into the greens when you toss everything together.
• Extra-virgin olive oil: Use something fruity and green, not the stuff you cook with.
• Orange juice: Freshly squeezed tastes like actual fruit, the bottled kind tastes like regret.
• Lemon juice: Sharpens the dressing and keeps the pear from browning if you slice it early.
• Dijon mustard: This is what makes the dressing cling to the greens instead of pooling at the bottom.
• Honey or maple syrup: Just enough to round out the acidity without making it sweet.
• Sea salt and black pepper: Taste as you go, every lemon and orange is different.

Instructions

Toast the walnuts:

Heat a dry skillet over medium and add the walnuts, shaking the pan every 30 seconds so they toast evenly and do not burn. You will smell them before they look done, pull them off the heat when the kitchen smells like warm wood and butter.

Make the dressing:

In a small bowl, whisk the olive oil, orange juice, lemon juice, mustard, honey, salt, and pepper until it looks creamy and thick. If it separates, you did not whisk hard enough, just go again for another ten seconds.

Prep the greens:

Toss the kale, spinach, and arugula into a large bowl. If the leaves look wet, spin them dry or the dressing will slide right off.

Add the fruit:

Scatter the pear slices and pomegranate seeds over the greens. Try to distribute them evenly so every serving gets some sweetness.

Dress and toss:

Drizzle the dressing over everything and use your hands or tongs to toss gently, lifting from the bottom so every leaf gets coated. Do not drown it, you can always add more but you cannot take it back.

Finish and serve:

Sprinkle the toasted walnuts and goat cheese over the top. Serve right away before the greens wilt.

Save

I made this salad the night my friend told me she was moving across the country. We sat at my kitchen table with seconds neither of us really wanted, just pushing around pomegranate seeds and talking until the candles burned low. Now every time I taste pear and walnut together, I think of her.

Swaps and Variations

If pears are not in season or look mealy, swap in crisp apple slices or even thin wedges of ripe persimmon. I have used roasted beets when I wanted something heartier, and once I added leftover grilled chicken when my partner needed protein. The salad bends without breaking.

Make It Vegan

Leave out the goat cheese or crumble in a cashew-based cheese if you want that creamy contrast. The salad does not need it to be good, but it does add a richness that makes it feel more like a meal than a side.

What to Serve It With

This salad plays well next to roasted chicken, a bowl of soup, or a thick slice of sourdough with butter. On its own, it is light but satisfying, especially if you add the goat cheese and extra walnuts.

• Pour a crisp Sauvignon Blanc or a dry Riesling if you are feeling fancy.
• Leftovers do not hold, so only dress what you will eat.
• If you are making this ahead, keep the dressing separate and toss right before serving.

Save

This salad taught me that winter does not have to taste heavy or beige. Keep it around and you will always have something bright to put on the table.

Common Recipe Questions

→ Can I substitute pears with other fruits?

Yes, apples or persimmons make excellent alternatives, providing similar sweetness and texture.

→ How should I toast the walnuts?

Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden and fragrant.

→ Is it possible to make this salad vegan?

Omit the goat cheese or use a plant-based alternative to keep the salad vegan-friendly.

→ What dressing ingredients enhance the salad’s flavor?

The citrus vinaigrette with olive oil, orange and lemon juice, Dijon mustard, and a touch of honey provides a balanced, zesty finish.

→ Can this salad be served as a main dish?

Adding grilled chicken or roasted beets can make it heartier for a more substantial meal.