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Pear Salad With Pear Walnut Vinaigrette

Enjoy this fresh salad featuring ripe pear slices, toasted walnuts, dried cranberries, and creamy Roquefort cheese, all tossed in a delightful pear walnut vinaigrette. Easily adaptable with spinach, arugula, or your greens of choice.
pear salad
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 0 minutes



  • 12 ounces chopped, drained, light syrup, jarred pears, liquid reserved
  • 1/3 cup reserved pear syrup
  • 1 tbs. Dijon mustard
  • 1/3 cup pear balsamic vinegar or white balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp. toasted walnut oil
  • 1/8 tsp. sea salt
  • 1/2 tsp. dried chives


  • 6 cups baby lettuce
  • 1 ripe pear (bosc), cored and sliced
  • 1/4 cup toasted walnut pieces
  • 1/3 cup dried cranberries
  • 1/2 cup Pear Walnut Vinaigrette
  • 1/4 cup Roquefort cheese


Prepare the dressing:
Place the pears, pear syrup, mustard and vinegar in blender and purée until smooth.
Drizzle in the olive oil and walnut oils. Add the salt and chive and pulse to combine.
Prepare the salad:
Place baby lettuce, pear slices, walnut pieces, cranberries and pear vinaigrette in a large mixing bowl and toss gently to moisten lettuce.
Divide salad equally on four salad plates. Garnish each salad with 1 tablespoon crumbled Roquefort cheese.


Walnuts are crunchy, earthy treats that boost brainpower and help keep your heart healthy. See “Walnuts: Recipes, Techniques, and More,” for additional tips, tricks, and recipes.

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Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.


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