Description
A simple, elegant autumn salad featuring crisp pears, toasted walnuts, blue cheese, and mixed greens tossed in a tangy balsamic vinaigrette. Ready in just 15 minutes with no cooking required.
Ingredients
Scale
- 2–3 medium Bosc or Anjou pears, sliced
- 6–8 cups mixed greens (baby arugula and butter lettuce)
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup blue cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1 small clove garlic, minced
- Salt and black pepper to taste
Instructions
- Heat a small skillet over medium-low heat. Add chopped walnuts in a single layer and toast for 3-5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and slightly thickened.
- Wash and dry pears. Slice into thin half-moons or wedges.
- In a large bowl, combine mixed greens and sliced pears. Drizzle with half of the vinaigrette and toss gently to coat.
- Add toasted walnuts and crumbled blue cheese. Toss again to distribute. Add more dressing if needed.
- Serve immediately, garnished with extra walnuts or black pepper.
Notes
Toast walnuts for enhanced flavor. Choose firm Bosc or Anjou pears to prevent mushiness. Dry greens thoroughly to avoid soggy salad. Add cheese last to maintain texture. Store components separately in the refrigerator for up to 3 days; assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 280
- Sugar: 14
- Sodium: 320
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 5
- Protein: 8
Keywords: pear salad, walnut salad, balsamic vinaigrette, autumn recipe, vegetarian salad, gluten-free salad, quick dinner, healthy lunch