Spiced Pear Walnut Salad

I discovered this salad quite by accident on a crisp autumn afternoon when I had a handful of perfectly ripe pears that seemed to be calling for something more than the usual fruit bowl treatment. Something about the way the late afternoon light caught their golden skin made me think of toasting walnuts and reaching for that bottle of apple cider vinegar I'd been saving. It became the salad I make whenever I want to feel like I'm celebrating the season itself.

I remember the first time I served this to unexpected guests who stopped by around lunchtime. I was nervous about how the warm spiced pears would work with a cold salad, but when everyone took that first bite and paused, I knew I'd stumbled onto something real. They asked for the recipe before they'd finished eating.

Ingredients

• Ripe pears: Choose ones that yield just slightly to pressure but aren't mushy—they'll soften more as they cook, and that's exactly what you want
• Mixed salad greens: I usually reach for a combination of peppery arugula and tender spinach, but whatever mix speaks to you works beautifully
• Red onion: Sliced paper-thin so it becomes almost translucent and adds a gentle bite
• Walnut halves: Toast them yourself if you can—those two minutes over dry heat wake up their nutty character in a way that changes everything
• Blue cheese or feta: Optional, but it's the ingredient that transforms this from nice to memorable
• Ground cinnamon and nutmeg: These warm spices are what make people ask what's different about this salad
• Extra-virgin olive oil: The foundation of your dressing—use one you actually like tasting
• Apple cider vinegar: Bright and slightly sweet, it becomes the bridge between the spiced pears and the cool greens
• Honey: Just enough to smooth out the vinegar and work with the pear sweetness
• Dijon mustard: Adds depth and helps the dressing emulsify into something silky
• Salt: The detail that makes everything else taste like more of itself

Instructions

Get everything ready:

Clear a counter, pull out your cutting board and knife. This salad moves quickly once you start, so having your pears cored and sliced, your onion paper-thin, and your greens measured makes everything feel effortless.

Toast the walnuts until fragrant:

Put them in your dry skillet over medium heat and listen for the moment they start smelling incredible—about two to three minutes. You'll know it's happening because the aroma will fill your kitchen. Don't walk away, because the line between toasted and burnt is brief. Once they're fragrant, transfer them to a plate to cool while you work on the pears.

Warm the pears with spices:

In that same skillet (no need to wash it—those toasted walnut flavors are a gift to your pears), add your sliced pears along with the cinnamon, nutmeg, and black pepper. Sauté gently for about two minutes, stirring occasionally. You're looking for the pears to soften just slightly and for all those spices to coat each slice. The skillet should smell like autumn itself. Let it cool for just a moment.

Whisk together something that tastes right:

In a small bowl, combine your olive oil, apple cider vinegar, honey, Dijon mustard, and salt. Whisk it all together until it looks emulsified and tastes balanced—a little sweet, a little tangy, with that mustard depth underneath.

Build your salad with intention:

Put your greens and red onion into a large bowl, drizzle with about half your dressing, and toss gently until everything glistens. Then arrange your warm spiced pears on top, scatter the toasted walnuts, add the cheese if you're using it, and drizzle with the remaining dressing.

Serve while it's still warm in all the right ways:

This salad sings when eaten right away, while the pears still hold their warmth and the greens are crisp.

Save

This has become the salad I make when I want to remind myself that simple ingredients, treated with attention, become something worth remembering. There's something about feeding people something warm and spiced and slightly unexpected that opens conversations and makes moments feel less ordinary.

Keeping It Fresh

If you need to prep ahead, keep your components separate until the last moment. Toast your walnuts and store them in an airtight container. You can slice your pears and keep them in the refrigerator, though they'll brown slightly at the edges—that's purely visual and won't affect the taste. Your dressing keeps for three days in a covered jar, so shake it well before using.

When You're Missing Something

This salad is forgiving in the way all good salads are. Don't have apple cider vinegar? Red wine vinegar or white wine vinegar will work. No walnuts? Pecans or toasted almonds will give you that same richness. Can't find Dijon mustard? Regular yellow mustard is fine, though you'll lose a bit of that subtle depth. The blue cheese is optional but recommended—if you skip it, add an extra handful of walnuts to keep the protein and richness balanced.

Serving Ideas That Clicked

This salad has taught me that it works as a light lunch for one or as an elegant starter for a dinner party. I've served it at autumn gatherings, alongside roasted chicken, as part of a board of salads. It pairs beautifully with a crisp Riesling or Sauvignon Blanc if you're looking for a beverage that echoes its flavors. For garnish, fresh pomegranate arils add brightness, toasted pumpkin seeds add earthiness, and a few pomegranate seeds scattered on top make it feel festive.

• Toast your nuts while the greens are chilling—it fills your kitchen with anticipation
• Taste your dressing before the final assembly and adjust to what your palate wants that day
• Serve on chilled plates if you have the time—it's a small detail that matters more than you'd think

Save

This salad has become my go-to when I want to cook something that feels special without fussing, something that tastes like I've been planning it all day when really it's born from whatever beautiful ingredients I find myself holding. That's the whole point.

Recipe FAQs

→ How do I toast walnuts for this salad?

Toast walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant. Let them cool before adding to the salad.

→ Can I substitute the walnuts with other nuts?

Yes, pecans make a great alternative for a similar crunchy texture and slightly sweet flavor.

→ What spices are used to flavor the pears?

The pears are gently sautéed with ground cinnamon, nutmeg, and a pinch of black pepper to add warmth and subtle spice.

→ Is it necessary to use cheese in the salad?

Cheese is optional; crumbled blue cheese or feta adds a creamy, tangy contrast, but the salad is delicious even without it.

→ What dressing complements the flavors best?

A honey-mustard dressing made with olive oil, apple cider vinegar, honey, Dijon mustard, and salt brings a perfect balance of sweetness and tang.

→ How should I serve this salad for best presentation?

Toss mixed greens and red onion with part of the dressing, then top with spiced pears, toasted walnuts, and cheese if using. Drizzle remaining dressing before serving immediately.