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A square-framed serving of pear walnut salad with feta and toasted walnuts
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Pear Walnut Salad Recipe

Juicy pears, toasted walnuts, mixed greens, and feta with a light cider-Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 side servings
Calories: 224.8
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium ripe pears 340 g edible weight; cored and thinly sliced
  • 100 g mixed baby lettuce washed and dried, or ready-to-eat according to label
  • 40 g arugula washed and dried, or ready-to-eat according to label
  • 40 g walnuts about 1/3 cup, roughly chopped
  • 56 g pasteurized feta about 1/3 cup, crumbled
  • 2 tablespoons olive oil 27 g
  • 1 1/2 tablespoons apple cider vinegar 22.5 g
  • 1 teaspoon Dijon mustard 5 g
  • 1 teaspoon honey 7 g
  • 1/8 teaspoon fine salt .75 g
  • 1/8 teaspoon black pepper .3 g

Equipment

  • 1 Small skillet
  • 1 Wide salad bowl
  • 1 Small bowl and whisk
  • 1 Knife and cutting board

Method
 

  1. Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer immediately to a plate and cool for about 5 minutes while preparing the remaining ingredients.
  2. Whisk the olive oil, cider vinegar, Dijon, honey, salt, and pepper in a small bowl until combined. Wash and dry the pears; core and thinly slice them shortly before assembly.
  3. Place the dry lettuce and arugula in a wide bowl. Add the pear slices, cooled walnuts, and crumbled feta. Whisk the dressing again, then drizzle over the salad and toss gently just before serving. Divide into four side portions.
  4. Refrigerate leftovers within two hours, or one hour above 90°F (32°C). Enjoy dressed leftovers the next day for best texture. Keep undressed greens, dressing, cheese, and nuts separate if preparing ahead; slice pears near serving.

Video

Notes

Contains milk, walnuts, and mustard. Nutrition is estimated for one-fourth of the recipe including all dressing. Generic green leaf lettuce is a proxy for the baby lettuce blend; Dijon values use a rounded manufacturer label. Walnut cooling overlaps other preparation.
Video credit: Sanjeev Kapoor Khazana, Pear and Walnut Salad. The related demonstration includes additional vegetables and a different pear-based dressing; follow this written recipe for the feta and cider vinaigrette version.