Walnut pear salad is a fresh, lightly dressed salad made with tender greens, ripe pears, crunchy walnuts, and tangy feta cheese. This simple combination balances sweet, savory, and crisp textures in every bite.
A Quick Look at the Recipe
✅ Recipe Name: Walnut Pear Salad
🕒 Ready In: ~10 minutes
👪 Serves: 4 servings
🍽 Calories: ~290 per serving (estimated)
🥣 Main Ingredients: Pears, walnuts, arugula, spinach, feta cheese
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - assemble and toss
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Thinly sliced pears pair naturally with peppery arugula and spinach, while walnuts add crunch and feta brings a subtle salty contrast. A red wine vinaigrette ties everything together without overpowering the ingredients.
If you enjoy simple, flavor-forward salads like this, you might also like our Strawberry Spinach Salad, Shaved Brussels Sprouts Salad, or Asian Chicken Salad. These salads work well as sides or light meals alongside everyday dinners.
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Why You'll Love this Walnut Pear Salad:
Balanced Flavors: Sweet pears, tangy feta, and peppery greens create a well-rounded salad.
Quick to Prepare: Comes together in about 10 minutes with minimal prep.
Simple Ingredients: Made with everyday produce and pantry staples.
Versatile: Works as a light main dish or an easy side salad.
Naturally Gluten-Free: A great option for guests with gluten sensitivities.
Key Ingredients:
- arugula and spinach mix. The blend offers both peppery and mild flavors, baby greens work best for tenderness and balance.
- pears. Choose firm but ripe pears like Bartlett or Anjou for the ideal texture and sweetness. Slice them thinly right before serving to prevent browning.
- walnuts. Add crunch and richness, toast them lightly in a dry skillet for 3-5 minutes to bring out their nutty flavor.
- red wine vinaigrette. A tangy dressing that ties everything together, store-bought or homemade both work well. A touch of honey or Dijon in the dressing adds extra depth.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different Cheese: Swap feta for goat cheese or blue cheese for a different flavor profile.
- Nut Swap: Use pecans or almonds instead of walnuts.
- Add Protein: Top with grilled chicken or roasted chickpeas to make it more filling.
- Greens Option: Replace the arugula and spinach mix with mixed greens or baby kale.
- Dressing Change: Use balsamic vinaigrette instead of red wine vinaigrette for a slightly sweeter finish.
How to Make Walnut Pear Salad:
- In a large salad bowl, add the arugula and spinach mix as the base.
- Top with thinly sliced pears, chopped walnuts, and feta cheese crumbles.
- Drizzle the red wine vinaigrette over the salad just before serving.
- Toss gently to combine and evenly coat the greens and toppings with dressing.
- Serve immediately as a refreshing side or light main dish.
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Recipe Notes & Tips:
- Slice Pears Thinly: Thin slices distribute sweetness evenly and keep the salad light.
- Toast the Walnuts: Lightly toasting the walnuts enhances their flavor and adds extra crunch.
- Dress Just Before Serving: Add the vinaigrette right before tossing to keep the greens fresh and crisp.
- Adjust Dressing Amount: Start with less dressing and add more as needed to avoid overdressing.
- Serve Immediately: This salad is best enjoyed fresh to maintain texture and color.
How to Store:
Refrigerator: Store undressed salad in an airtight container for up to 2 days. Keep the vinaigrette in a separate jar and add it just before serving.
Dressed salad: Once tossed with dressing, it's best eaten the same day to keep the greens from wilting.
Make ahead: Prep all ingredients a few hours in advance, slice pears right before serving to prevent browning.
Walnut Pear Salad FAQs:
Bartlett, Anjou, or Bosc pears work best for walnut pear salad because they hold their shape when sliced and offer a naturally sweet flavor that balances the greens and walnuts.
To keep pears from browning, toss them lightly with lemon juice before adding them to the salad. This helps preserve their color without affecting flavor.
Walnut pear salad can be partially prepped ahead by washing the greens, slicing the pears, and chopping the walnuts. For best texture, assemble and add dressing just before serving.
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Walnut Pear Salad
Ingredients
- 5 ounces baby arugula & baby spinach mix
- 2-3 pears, thinly sliced
- ½ cup walnuts, chopped
- ⅓ cup feta cheese crumbles
- ½ cup red wine vinaigrette
Instructions
- In a large salad bowl, add the arugula and spinach mix as the base.
- Top with thinly sliced pears, chopped walnuts, and feta cheese crumbles.
- Drizzle the red wine vinaigrette over the salad just before serving.
- Toss gently to combine and evenly coat the greens and toppings with dressing.
- Serve immediately as a refreshing side or light main dish.
Nutrition
Notes
- Slice Pears Thinly: Thin slices distribute sweetness evenly and keep the salad light.
- Toast the Walnuts: Lightly toasting the walnuts enhances their flavor and adds extra crunch.
- Dress Just Before Serving: Add the vinaigrette right before tossing to keep the greens fresh and crisp.
- Adjust Dressing Amount: Start with less dressing and add more as needed to avoid overdressing.
- Serve Immediately: This salad is best enjoyed fresh to maintain texture and color.
Kae says
perfect side for a nice dinner!