Pear and Walnut Winter Salad With Goat Cheese – Bright, Crunchy, and Comforting
This is the kind of salad that makes winter feel a little warmer. Sweet pears, crunchy toasted walnuts, and creamy goat cheese come together in a way that feels both simple and special.
A tangy maple-Dijon dressing ties everything together without weighing it down.
It’s beautiful on a holiday table and easy enough for a weekday lunch. If you like a mix of textures and flavors in every bite, this one won’t disappoint.
Pear and Walnut Winter Salad With Goat Cheese - Bright, Crunchy, and Comforting
Ingredients
Method
- Toast the walnuts: Add walnuts to a dry skillet over medium heat. Stir for 4–5 minutes until fragrant and lightly browned. Transfer to a plate to cool so they stay crisp.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, and maple syrup.Season with salt and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or a pinch of salt if it feels flat.
- Prep the pears: Slice the pears into thin wedges. If you like, toss them with a splash of lemon juice to prevent browning and add a little zing.
- Slice the onion: Cut red onion into very thin slices.If the bite is too sharp for you, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
- Assemble the greens: Add greens to a large bowl. Drizzle with a few spoonfuls of dressing and toss gently to coat. You want the leaves glossy, not drenched.
- Add the toppings: Scatter pears, toasted walnuts, onion, and cranberries or pomegranate over the greens.Crumble goat cheese evenly across the top. Add herbs if using.
- Finish and serve: Spoon over a little more dressing and give everything a gentle toss. Grind a bit of black pepper on top and serve right away.
What Makes This Special
This salade hits the sweet-savory balance just right. The pears bring gentle sweetness, the walnuts add richness and crunch, and the goat cheese gives a creamy, tangy contrast.
The dressing is lightly sweet from maple and bright from lemon, so it perks up hearty winter greens without overpowering them.
It’s also flexible. You can use any ripe pear, switch up the greens, or swap in a different nut. The whole thing comes together in minutes, yet it feels like something you might order at a cozy bistro.
It’s the perfect mix of comfort and freshness.
Shopping List
- Mixed winter greens: Baby arugula, spinach, or a spring mix
- Pears: 2 ripe but firm (Bosc or Anjou work well)
- Walnuts: 1 cup, raw or pre-toasted
- Goat cheese: 4–6 oz, crumbled (soft chèvre log)
- Red onion: 1 small, thinly sliced
- Dried cranberries or pomegranate arils: 1/2 cup (optional for color and sweetness)
- Fresh herbs: A handful of parsley or chives (optional)
- Extra-virgin olive oil: 1/3 cup
- Maple syrup or honey: 1–2 tablespoons
- Dijon mustard: 2 teaspoons
- Lemon juice: 2–3 tablespoons (or apple cider vinegar)
- Salt and freshly ground black pepper: To taste
Instructions
- Toast the walnuts: Add walnuts to a dry skillet over medium heat. Stir for 4–5 minutes until fragrant and lightly browned. Transfer to a plate to cool so they stay crisp.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, and maple syrup.Season with salt and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or a pinch of salt if it feels flat.
- Prep the pears: Slice the pears into thin wedges. If you like, toss them with a splash of lemon juice to prevent browning and add a little zing.
- Slice the onion: Cut red onion into very thin slices.If the bite is too sharp for you, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
- Assemble the greens: Add greens to a large bowl. Drizzle with a few spoonfuls of dressing and toss gently to coat. You want the leaves glossy, not drenched.
- Add the toppings: Scatter pears, toasted walnuts, onion, and cranberries or pomegranate over the greens.Crumble goat cheese evenly across the top. Add herbs if using.
- Finish and serve: Spoon over a little more dressing and give everything a gentle toss. Grind a bit of black pepper on top and serve right away.
How to Store
For best texture, store components separately.
Keep the dressing in a sealed jar in the fridge for up to one week. The toasted walnuts stay crisp in an airtight container at room temperature for five days.
Sliced pears are best the day you cut them. If you must prep ahead, toss them with lemon juice and store in an airtight container for up to 24 hours.
Once dressed, the salad is best eaten immediately; greens will wilt after an hour.
Health Benefits
- Fiber-rich pears: Pears provide dietary fiber that supports digestion, helps manage blood sugar, and keeps you full.
- Heart-healthy fats: Walnuts are rich in omega-3 fatty acids, which support heart and brain health.
- Protein and calcium: Goat cheese offers protein and minerals like calcium, helping with satiety and bone health.
- Antioxidants: Winter greens, onions, and pomegranate or cranberries bring antioxidants that help reduce oxidative stress.
- Balanced energy: The mix of healthy fats, fiber, and protein helps steady energy without a heavy feeling.
What Not to Do
- Don’t overdress the greens. Too much dressing makes the salad soggy and masks the flavors.
- Don’t use overly soft pears. Very ripe pears fall apart; look for ones that yield slightly to pressure but hold shape when sliced.
- Don’t skip toasting the walnuts. Toasting deepens the flavor and adds crunch. Raw walnuts can taste flat in comparison.
- Don’t crumble goat cheese too early. Keep it chilled and crumble right before serving so it stays creamy and distinct.
- Don’t forget seasoning. A small pinch of salt and a twist of pepper at the end brighten the whole salad.
Recipe Variations
- Green swap: Try a mix of arugula and baby kale for a peppery, hearty base.
- Nut twist: Replace walnuts with toasted pecans, almonds, or hazelnuts. Candied nuts add a dessert-like touch.
- Cheese alternatives: Blue cheese or gorgonzola adds a bold, savory kick.Feta gives salty tang if you prefer something firmer.
- Grain bowl version: Add cooked farro, quinoa, or wild rice to make it more filling and perfect for lunch prep.
- Protein boost: Top with sliced roasted chicken, seared salmon, or chickpeas for extra protein.
- Roasted touch: Roast the pears for 10 minutes at 400°F (200°C) with a drizzle of olive oil and a pinch of salt for a warm, caramelized note.
- Citrus swap: Use orange segments and orange juice in the dressing if you prefer a brighter, fruit-forward flavor.
FAQ
What type of pear works best?
Bosc and Anjou pears are ideal because they hold their shape and have a balanced sweetness. Bartlett can work if they’re just barely ripe. Aim for pears that give slightly when pressed but aren’t soft.
Can I make the dressing without maple syrup?
Yes.
Honey is a great substitute. If you want it less sweet, reduce the sweetener and add a touch more lemon or a splash of apple cider vinegar to keep it bright.
How do I keep the pears from browning?
Toss the slices with a teaspoon of lemon juice as soon as you cut them. Store covered in the fridge if prepping ahead.
This slows oxidation and adds a fresh note.
Is there a good dairy-free option?
Use a dairy-free soft cheese or skip the cheese and add creamy avocado. A sprinkle of nutritional yeast can bring a savory note if you miss the tang.
Can I prepare this for a crowd?
Yes. Toss greens with a portion of the dressing on a large platter, then layer toppings.
Serve the rest of the dressing on the side so guests can add more without wilting the salad.
What wine pairs well with this salad?
A crisp Sauvignon Blanc or a light Pinot Noir works nicely. The acidity cuts through the goat cheese and plays well with the sweetness of the pears and maple dressing.
How can I make it more substantial without meat?
Add roasted sweet potato cubes, farro, or toasted quinoa. These keep the salad hearty while maintaining the mix of textures.
Can I use pre-crumbled goat cheese?
You can, but a fresh chèvre log crumbles more creamily and tastes brighter.
If using pre-crumbled, keep it chilled until just before serving.
Final Thoughts
This Pear and Walnut Winter Salad with Goat Cheese is proof that cold-weather eating can be fresh, colorful, and satisfying. It’s quick to assemble, full of texture, and easy to customize. Make it for a cozy dinner at home or bring it to a potluck—either way, it’s a crowd-pleaser.
Keep a jar of the dressing in the fridge and a bag of greens on hand, and you’re halfway to a great meal any day of the week.
Simple ingredients, big flavor, and a little crunch: that’s the charm of this salad.
