Pear Fig Walnut Salad

This pear salad brings together fresh greens, ripe fruit, and bold cheese for a light yet satisfying dish that works as a perfect starter or a side. Its balance of flavors and textures makes it an uplifting addition to any meal, especially when you want something elegant but easy to prepare.

I first made this salad for a small dinner party and it immediately became a crowd-pleaser that guests kept asking for again and again.

Ingredients

• Mixed salad greens including arugula and baby spinach: provide a peppery and tender base full of nutrients
• Shallot thinly sliced: adds a mild sharpness and slight crunch without overwhelming the other flavors
• Fresh figs quartered: bring natural sweetness and softness, choose ripe but firm for best texture
• Pears thinly sliced, Bosc or Anjou recommended: ripe yet firm pears give a juicy sweetness and sturdy bite
• Blue cheese crumbled: adds creamy saltiness and depth, opt for a quality wedge and crumble fresh yourself
• Walnut halves lightly toasted and roughly chopped: enhance nuttiness and texture, toasting is key for flavor
• Pomegranate arils: provide a burst of tartness and vibrant color that brightens the salad
• Fresh thyme for garnish: adds a subtle herbal note and a pretty finishing touch
• Extra virgin olive oil: use a fruity, peppery oil for the dressing to complement the fruit and cheese
• Champagne vinegar or white wine vinegar: offers a bright acidic balance, choose a quality vinegar for best flavor
• Honey or maple syrup: brings natural sweetness to balance acidity in the dressing
• Dijon mustard: emulsifies the dressing and adds a gentle tang
• Salt and freshly ground black pepper: season to taste for the perfect final flavor

Instructions

Sauté the walnuts:

In a dry skillet over medium heat, toast the walnut halves for three to four minutes until they release their aroma but do not burn. Remove from heat immediately to cool then roughly chop to maintain a pleasant crunch.

Assemble the salad:

Lay out your mixed greens evenly in a large salad bowl. Add the very thin slices of shallot and the quartered figs scattered throughout. Fan the thin pear slices artfully around the bowl for an inviting presentation.

Add cheese and nuts:

Crumble the blue cheese evenly over the salad giving bursts of creamy saltiness in every bite. Sprinkle the toasted walnuts on top, giving the salad a rich, nutty layer that contrasts nicely with the softer ingredients.

Add finishing touches:

Scatter generous spoonfuls of pomegranate arils over the salad to provide juicy pops of tartness and visual appeal. Garnish with fresh thyme sprigs for added herbal fragrance and elegance.

Prepare the dressing:

Whisk together the extra virgin olive oil, champagne vinegar, honey, Dijon mustard, a pinch of salt, and freshly ground black pepper until the mixture is smooth and emulsified.

Serve:

Just before serving, drizzle the dressing evenly over the salad and toss lightly if desired to coat all ingredients gently without bruising the delicate fruit.

Storage tips Store any leftover salad and dressing separately in airtight containers. The salad is best eaten fresh but if needed can be covered and refrigerated for up to a day without losing too much freshness.

Ingredient substitutions

Walnuts can be swapped with pecans or almonds toasted to bring a different nutty flavor. Blue cheese can be replaced with goat cheese for a milder tang or feta for a saltier finish. If figs are not available, substitute with sliced apples or dried cranberries.

Serving suggestions

This salad makes a wonderful accompaniment to roasted chicken or grilled pork. It can also be served alongside a bowl of warm soup for a light lunch or elegant starter.

Seasonal adaptations

In spring and summer, substitute figs with fresh berries for a brighter, lighter fruitiness. Add fresh herbs like mint or basil instead of thyme for a seasonally fresh note. In autumn, sprinkle in some roasted pumpkin seeds or add a splash of apple cider vinegar to the dressing.

This pear salad is both elegant and simple, perfect for any occasion. Enjoy crafting this fresh and flavorful dish!

FAQs about Recipes

→ What type of pears work best in this salad?

Bosc or Anjou pears are ideal as they are ripe yet firm, providing a sweet and crisp texture that holds up well when sliced.

→ Why toast the walnuts before adding them to the salad?

Dry toasting walnuts enhances their flavor and adds a warm, nutty aroma, which complements the fresh fruit and salad greens.

→ Can I substitute the blue cheese with another cheese?

Yes, goat cheese or feta can be used for a milder, creamy texture while maintaining the salad's richness.

→ What does the honey-Dijon vinaigrette add to the dish?

This dressing balances sweetness from the honey with a gentle kick from Dijon mustard, creating a smooth, tangy coating for the salad ingredients.

→ Is it necessary to add pomegranate arils?

Pomegranate arils add bursts of juiciness and a bright color contrast, enhancing both texture and visual appeal, but can be omitted if unavailable.

→ How should the salad be served for best texture?

Dress the salad just before serving to keep the greens crisp and the ingredients fresh and distinct in flavor.