This is the kind of salad that makes you look like a holiday dinner hero without breaking a sweat. Juicy pears, crunchy walnuts, punchy blue cheese, and a flurry of Christmas color—tossed in a champagne-honey vinaigrette that tastes like you totally planned ahead. Whether you’re hosting a crowd or just dressing up Tuesday dinner, this one brings serious festive flair with zero fuss.
Why You’ll Love This Recipe
Every December, I turn to this salad as a little moment of calm in the kitchen chaos. It’s elegant enough for Christmas dinner but easy enough for your average weekday, and it always makes people go back for seconds—and ask for the recipe.
- Festive & Colorful: Packed with holiday hues from pears, cranberries, and deep greens.
- No-Fuss Elegant: Comes together in under 30 minutes and feels restaurant-level.
- Flavor Balance: Creamy, crunchy, tangy, and sweet all in one bite.
- Easy to Scale: Serve it to a party of 20 or just treat yourself.
- Customizable: Great base to make your own with cheese swaps or vegan twists.
Ingredients Breakdown
Essentials
- 6 cups mixed winter greens (arugula, spinach, watercress, or butter lettuce)
- 2 firm pears (Bosc or Bartlett), cored and thinly sliced
- 1 cup walnut halves, toasted
- 120 g blue cheese (Roquefort, Gorgonzola, or your favorite), crumbled
- 1/2 cup dried cranberries or pomegranate seeds
Pro Tips
- Add a little lemon juice to the pears after slicing to prevent browning.
- Toast walnuts in bulk and freeze extras to save time later.
- Use a mix of red-leaf and green-leaf spinach for visual pop.
- If blue cheese feels bold, try goat cheese or feta—it still gives lovely creaminess.
Step-by-Step Instructions
- Toast the walnuts: Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8–10 minutes, stirring once, until golden and fragrant. Cool, then roughly chop.
- Make the vinaigrette: In a small jar, combine 3 tbsp olive oil, 2 tbsp champagne vinegar, 1 tbsp honey (or maple), 1 tsp Dijon mustard, optional orange zest, and a pinch of salt and pepper. Shake until well emulsified.
- Prep the pears: Slice pears thinly and toss gently with a squeeze of lemon juice or a touch of the vinaigrette to keep them fresh and bright.
- Assemble the salad: Arrange greens on a large serving platter or salad bowl. Tuck pear slices throughout, then scatter walnuts, cranberries (or pomegranate seeds), and crumbled blue cheese over the top.
- Dress and garnish: Drizzle vinaigrette just before serving. Gently toss or leave as-is for presentation. Garnish with thyme sprigs or a sprinkle of flaky sea salt if desired.
Chef’s Tips and Tricks
- Don’t overdress the salad—start with half the dressing and add more as needed.
- Always toast your nuts! It brings out their rich, nutty flavor.
- Slice pears right before assembling to keep them crisp and pretty.
- Serve the dressing on the side if you’re making it ahead or feeding picky eaters.
Recipe Variations and Serving Suggestions
- Lighter version: Use goat cheese and fewer nuts, or bulk it up with extra greens.
- Vegan option: Skip the cheese or sub in a plant-based blue cheese-style spread.
- More crunch: Croutons or roasted chickpeas layer in extra texture.
- Serve as an entrée: Add grilled chicken, lentils, or farro for a heartier meal.
- Make it extra-festive: Drizzle pomegranate molasses or add fresh cranberries for tart pop and color.
FAQs
Can I make this ahead of time?
Absolutely—just keep the dressing and greens separate until right before serving. You can toast the walnuts and slice the pears a few hours ahead (tossing them in lemon juice to prevent browning).
What’s the best pear to use?
Bosc or Bartlett pears work beautifully—they’re firm enough to hold their shape but still sweet and juicy.
What if I don’t like blue cheese?
No problem! Try feta, goat cheese, or even shaved Parmesan. You still get that salty, creamy element without the strong flavor.
Recipe Card
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients:
- 6 cups mixed winter greens
- 2 firm pears, cored and thinly sliced
- 1 cup walnut halves, toasted
- 120 g blue cheese, crumbled
- 1/2 cup dried cranberries or pomegranate seeds
- 3 tbsp extra-virgin olive oil
- 2 tbsp champagne vinegar (or white balsamic)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp orange zest (optional)
- Salt and freshly ground black pepper
Instructions:
- Preheat oven to 350°F (175°C) and toast walnuts for 8–10 minutes. Cool and chop.
- In a jar, shake together vinaigrette ingredients until combined.
- Slice pears and toss with a little lemon juice or vinaigrette.
- Layer greens, pears, walnuts, cranberries, and cheese on a serving platter.
- Drizzle with dressing just before serving and garnish if desired.
Nutrition: ~220 calories per serving
If you try this recipe, I’d love to hear how it turned out! Drop a comment below, tag me @TheKitchensAid on Instagram, or share your beautiful plate with the hashtag #TableWithMia—let’s spread the holiday cheer!
