This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.

Pear and Walnut Salad

There are three major things that make up a good salad.

1. Good lettuce. Like spinach, kale or arugula etc.

2. Toasted nuts (or seeds). Bonus points if they’re candied.

3. Cheese. Really any will do, but especially goat cheese, parmesan, feta, brie and of course blue cheese.

Pear and Walnut Salad

In this pear and walnut salad, I’ve covered all the bases. Peppery arugula, sweet and juicy sliced pears, tart pomegranate arils, tangy blue cheese and, my favorite… the crispy fried shallots and candied walnuts. Because this salad has a lot going on, I kept the dressing easy; just roasted walnut oil, aged sherry vinegar, salt and pepper.

ingredients for Pear and Walnut Salad

To Make This Pear Walnut Salad You Will Need:

for the fried shallots:

  • shallot – For delicate and sweet onion flavor.
  • unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
  • kosher salt – Draws out flavor and helps soften the shallots while caramelizing.

sherry walnut vinaigrette:

  • aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
  • kosher salt – Enhances the flavors in the vinaigrette.
  • freshly ground black pepper – For added bite and flavor.
  • roasted walnut oil – Lends richness and delicious nutty flavor.

for the salad:

  • baby arugula – A fresh leafy green that is slightly bitter and peppery.
  • pear – Use ripe, but overly ripe, bartlett, bosc or red pears. You only need 2, so pick your favorite.
  • candied walnuts – Adds delicious texture and crunch, nutty and sweet flavor.
  • blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
  • pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
  • freshly ground black pepper – For added bite and flavor.

candied walnuts

You can make the candied walnuts a few days in advance or the morning of.

shallots and butter in skillet

Make the Fried Shallots:

In a small skillet, add 1 large, thinly sliced shallot, 1 tablespoon unsalted butter and a pinch oven kosher salt. Cook over medium to medium-low, stirring often and breaking up the shallots.

fried shallots

Adjust the heat to avoid burning. Once golden brown, transfer to a plate lined with paper towel to cool. The shallots will crisp up as they cool.

Pear and Walnut Salad

Arrange 5 ounces baby arugula onto a large platter or among individual bowls. Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.

Pear and Walnut Salad

Drizzle the vinaigrette over top.

Pear and Walnut Salad

And serve!

This pear walnut salad has so much flavor and texture. I promise you’re going to love it!

Pear and Walnut Salad

Enjoy! And if you give this Pear and Walnut Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pear and Walnut Salad

Pear and Walnut Salad
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Yield: 6 servings

Pear Walnut Salad

This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients

FOR THE SHALLOTS:

  • 1 large shallot, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 pinch kosher salt

FOR THE VINAIGRETTE:

  • 2 tablespoons aged sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons roasted walnut oil

FOR THE SALAD:

  • 5 ounces baby arugula
  • 2 pears, cored and thinly sliced
  • 1/2 cup candied walnuts, more or less to taste
  • 2 ounces crumbled blue cheese
  • 1/4 cup pomegranate arils
  • freshly ground black pepper, to taste

Equipment

Instructions 

MAKE THE FRIED SHALLOTS:

  • In a small skillet, add the shallots, butter and a pinch of kosher salt. Cook over medium to medium-low heat, stirring often until golden.
  • Transfer the shallots to a plate lined with paper towel and let cool. They'll crisp up as they cool.

MAKE THE VINAIGRETTE:

  • In small bowl or jar, add the vinegar, salt and pepper. Stir until the salt dissolves. Add in the oil, stir and set off to the side.

MAKE THE SALAD:

  • Arrange 5 ounces baby arugula onto a large platter or among individual bowls.
  • Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.
  • Give the dressing a quick stir and drizzle desired amount over the salad.
  • Lastly season with freshly ground black pepper.
Serving: 1serving, Calories: 190kcal, Carbohydrates: 16g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 262mg, Potassium: 213mg, Fiber: 3g, Sugar: 10g, Vitamin A: 706IU, Vitamin C: 7mg, Calcium: 102mg, Iron: 1mg
Author: Laurie McNamara
Course: Salads
Cuisine: American