Perfectly Pear Walnut Salad

Ingredients

• 120 ml (4 ounces; 1/2 cup)Sadaf grapeseed oil
• 60 ml (1/4 cup)simple syrup (see preparation note below)
• 38 ml (2-1/2 tablespoons)champagne vinegar
• 3/4 teaspoonkosher salt
• 90 g (3/4 cup)walnut pieces
• 15 ml (1 tablespoon)Sadaf grapeseed oil
• 1 tablespoonbrown sugar
• 1-1/2 heads (or 142 g / 5 ounces)butter lettuce, hand-torn into bite-size pieces, or arugula
• 1ripe pear, cored and thinly sliced lengthwise, dipped in lemon juice

Instructions

1. 1

   Mix the dressing

   Whisk or blend the grapeseed oil, simple syrup, champagne vinegar and salt. Taste and adjust the dressing if needed.

2. 2

   Caramelise the walnuts

   Warm 1 tablespoon of oil in a pan over medium-low heat. Add the walnuts and sauté for a few minutes, then stir in the brown sugar and cook until caramelised.

3. 3

   Toss the salad

   In a large bowl, toss the dressing with the greens, pear slices and walnuts until everything is well coated.

What is pear and walnut salad?

This is a simple composed salad built around ripe pear, leafy greens and walnuts, finished with a sweet-and-sharp dressing. Pears and walnuts are a familiar pairing, while the recipe itself is a quick, modern-style salad rather than a dish tied to one specific regional tradition.

The version shared by Sadaf brings together crisp, sweet fruit and buttery or peppery leaves with warm, sugar-coated nuts. The dressing is whisked or blended, so it can be made while the walnuts cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 5g protein, 22g carbs, 53g fat.

Most of the energy and fat come from the grapeseed oil and walnuts; the syrup, brown sugar and pear supply much of the carbohydrate. The walnuts also contribute some protein, while the greens add volume and fibre. For a more balanced plate, serve a portion alongside a protein-rich main and other vegetables.

Choosing the greens and pear

Butter lettuce: Its soft leaves give the salad a tender, delicate base. Tear them by hand into bite-size pieces so they are easy to eat.

Arugula: This is the recipe's alternative, bringing a more peppery flavour and a firmer leaf. Use the stated 5-ounce package if choosing it.

Pear: Choose a ripe pear that still holds its shape when sliced. Dipping the slices in lemon juice helps keep them from discolouring while you prepare the rest.

Making the dressing

Oil and syrup: Whisk or blend the grapeseed oil and simple syrup until they are combined. The syrup sweetens the dressing, so taste before adding anything beyond the listed ingredients.

Vinegar and salt: Champagne vinegar gives the dressing its bright edge, with kosher salt to bring the flavours into balance. Taste it before tossing, as the recipe allows you to adjust it to your preference.

Caramelising the walnuts

Gentle heat: Cook the walnuts in the tablespoon of grapeseed oil over medium-low heat for a few minutes before adding the brown sugar. The lower heat gives you more control as the sugar melts.

Sugar coating: Stir and cook until the sugar has caramelised around the walnuts. Keep an eye on the pan, since sugar can move quickly from melted to scorched.

Getting the texture right

Leafy base: Tear or arrange the greens so the pear and walnuts can be distributed throughout the bowl. Add the dressing gradually if you prefer a lighter coating, then toss until the ingredients are evenly dressed.

Final toss: The walnuts add crunch against the tender leaves and juicy pear. Toss them through just before serving to keep their texture distinct.

Timing and serving

Quick preparation: The recipe takes 15 minutes in total, with the dressing and walnuts easy to prepare in parallel. Have the greens and pear ready before tossing everything together.

On the plate: Serve it as a starter or alongside a main course. Its sweet, tangy flavours work well next to savoury dishes such as roasted vegetables or grilled meat.

Recipe notes & tips

• Taste the dressing before tossing it with the greens so you can check its sweet-and-sour balance.
• Keep the pear slices thin and similar in size for easier mixing and serving.
• Use medium-low heat for the walnuts and stir as the sugar melts.
• Toss the salad just before serving so the greens stay fresh.
• If using arugula, expect a more peppery flavour than with butter lettuce.

Variations

• Try another green: Swap in the recipe's arugula option for a peppery salad.
• Make it less sweet: Use a lighter coating of dressing to reduce the sweetness in each bite.
• Add blue cheese: Crumble some over the salad just before serving for a savoury contrast.
• Use toasted walnuts: Toast the walnuts without sugar for a less sweet, still crunchy variation.
• Serve with a main: Pair it with grilled chicken or roasted vegetables to make it part of a fuller meal.

Common mistakes to avoid

• High heat for the walnuts: The sugar can scorch; keep the pan over medium-low heat.
• Overcooking the sugar: Remove the walnuts once the sugar has caramelised so it does not burn.
• Leaving the pear exposed: Dip the slices in lemon juice as directed to help limit browning.
• Dressing too early: The leaves can lose their fresh texture; toss shortly before serving.
• Uneven coating: Toss thoroughly in a large bowl so the dressing reaches the greens and pear.

How to store

This salad is best eaten freshly tossed. If preparing ahead, keep the dressing, greens, pear and walnuts separate in covered containers in the fridge, then assemble just before serving; store leftovers chilled and use within a day.

Frequently asked questions