• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Frozen Biscuit
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides » Balsamic Pear and Walnut Salad

    Balsamic Pear and Walnut Salad

    Published: Nov 1, 2020 · Modified: Jan 3, 2022 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Bowl of tossed kale, walnuts, pear and Parmesan cheese.

    Balsamic pear and walnut salad is the perfect salad for Fall and Winter months thanks to hearty, dark green kale, red pears, and walnuts; AND the greens and dressing can be tossed a day in advance!  

    Bowl of chopped kale, sliced pears, walnuts and shredded Parmensan cheese.

    Just because there's a chill in the air (or maybe snow on the ground, depending on where you live), doesn't mean you have to say goodbye to tossed green salads until Spring. Like this Asian pear with goat cheese salad, or the year round acceptable, and always classic, Caesar salad.

    Why this recipe works

    • Kale is a very hearty vegetable, that's perfect for the colder months in place of spring greens.
    • This salad can be dressed and tossed up to a day in advance (wait to add the pear until right before serving).
    • The ingredients are accessible, inexpensive, and minimal prep is needed.
    • The dressing can be made up to 5 days in advance, shaken and tossed with the salad ingredients.

    Ingredients needed

    • Use a light, neutral flavored oil like canola oil, avocado oil, or extra light olive oil.
    • I use red Anjou pears in this recipe, but you can use D'anjou, Coscia pears, or even Asian pears for an extra crispy texture.
    • Avoid chopped walnuts, and use walnut halves.

    How to make it

    First, chop the kale. Rinse it well in a strainer until clean. Massage the kale (photo 1) until the leaves turn dark green, and become less firm. They will also shrink in volume.

    For the dressing, whisk together the oil, balsamic vinegar, shallot, sugar and salt and pepper (photo 2).

    Add the kale, shredded or grated parmesan cheese, sliced pears and walnuts to a large salad bowl (photo 3).

    Pour half of the dressing around the outside of the bowl, so as to coat the inside of the bowl, then toss to combine (photo 4). Add more dressing to taste.

    Four images in a collage showing steps to making the salad recipe.

    FAQ's, Tips and Tricks

    • Kale is a very sturdy and hearty green. Massaging it is necessary to make it more tender and break down the fibrous structure.
    • The standard ratio of oil to vinegar in a vinaigrette, is 3 parts oil to 1 part vinegar. Adjust the amounts to taste.
    • This salad and all it's ingredients can be made and tossed ahead of time, but the pears will turn brown despite the acid in the dressing. If you won't be serving this salad within 2 hours, wait to slice the pears until before serving.
    What pears are best for salads?

    It's better to have a pear that's slightly under ripe than a fully ripe pear, as they are too soft. Sweetness and crispness factors can be found here.

    How do you cut the pears for the salad?

    With a small knife, cut the pear into quarters (that's in half, then halves again), then slice away the stem and cores. Lay the cored quarters down on their flat side and slice vertically in equal width slices.

    Bowl of tossed greens with red pears and walnuts.

    More chilly weather recipes that pack in the greens

    Spicy Sausage and Kale Pasta is a one pan wonder that packs in everything you need for dinner in one pan.

    Green Pasta is like a veggie packed pesto, tossed in silky pasta strands and doesn't skimp on the Parm sprinkle! It's a great way to get veggies in.

    Try this recipe, and let me know what you think by leaving a rating, or even a comment! I love to get feedback, because my goal is to dish out dishes that readers and home cooks need.

    Bowl of chopped kale, sliced pears, walnuts and shredded Parmensan cheese.

    Balsamic Pear and Walnut Salad

    Kale greens, thin sliced pears, and crunchy walnuts, tossed with a simple homemade balsamic vinaigrette and Parmesan cheese.
    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: kale salad, pear and walnut salad, winter salad
    Prep Time: 10 minutes
    Servings: 4
    Calories: 542kcal
    Author: Erin
    Cost: $1.90

    Ingredients

    • 1 head kale trimmed of ribs, chopped and rinsed
    • 1-2 red Anjou pears washed, cored, sliced thin
    • 1 cup walnut halves
    • 1 cup parmesan cheese shredded or grated

    For the Balsamic Dressing

    • ¾ cups lighter olive oil not extra virgin
    • ¼ cup balsamic vinegar
    • 1 tablespoon honey can substitute 1 teaspoon sugar
    • salt and pepper to taste

    Instructions

    • Cut kale away from the thick, fibrous ribs (the stem looking part that runs down the middle).
    • Chop the kale, and rinse in a colander or strainer until clean.
    • Massage washed and trimmed kale greens in a large bowl until dark green, not longer than 30 seconds. 
    • Whisk together oil, vinegar, honey, sugar, salt and pepper.
    • Shred/grate the Parmesan cheese, measure out the walnuts and slice the pears.
    • Add the kale, pears, walnuts and Parmesan to the bowl; drizzle half of the dressing around the outside of the bowl and toss to coat. Repeat with more dressing if desired.

    Notes

    • The kale must be massaged or it will be too difficult to chew. 
    • Salad can be made up to one day in advance, but if storing more than 2 hours, wait to add the sliced pears until before serving as they will turn brown. 
    • You will likely not need all of the dressing, start by only dressing with half of the dressing and taste to see if it needs more. 
    • Salt and pepper optional. 

    Nutrition

    Calories: 542kcal | Carbohydrates: 23g | Protein: 20g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 415mg | Potassium: 495mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3442IU | Vitamin C: 42mg | Calcium: 407mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!

    « Roast Chicken with Apples
    Butternut Squash Ravioli with Browned Butter Fried Sage, Bacon and Walnuts »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    A pizza with ranch sauce, zucchini, garlic, chicken, onions, and dill toppings.

    Garlic Ranch & Zucchini Pizza

    White bowl with mango, avocado, red onion and cilantro salsa

    Mango Pico de Gallo

    stack of cheesecake squared with berry swirls

    Mixed Berry Cheesecake Bars

    Cake with white frosting and fresh strawberries on top.

    Strawberry Layered Cake

    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

    Creamy Tomato Basil Soup

    small bowl of cabbage salsa surrounded by corn tortilla chips on a plate next to white fringe towel

    Cabbage Salsa

    refrigerator pickled radishes in two mason jars with dill and black peppercorns

    Pickled Radishes

    wheat hoagie buns piled with garden vegetable chicken salad recipe

    Chicken Salad Sandwich

    This Month's Top Recipes

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Ramekin of homemade butter on a distressed wooden board.

    How to Make Butter with Heavy Whipping Cream

    A basket of biscuits with butter and honey.

    Crisco Biscuits

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email