This asian pear and walnut salad with maple mustard vinaigrette is fall salad DREAMS. Made with tender salad greens, thinly sliced asian pear, toasted walnuts, sweet pomegranate seeds, and a zippy maple mustard vinaigrette that you’ll want to put on everything.
asian pear and walnut salad with maple mustard vinaigrette
Say helloooo to your new favorite fall salad!
This one is a straight up GEM, you guys.
Tender greens, crisp and sweet asian pears (currently OBSESSED), crunchy toasted walnuts, bright and colorful pomegranate seeds and OF COURSE a most delicious maple mustard vinaigrette made with apple cider vinegar for those extra fall vibes.
This salad not only seriously crave-able but also so so good for you.
Because even though the temps are dropping I have zero plans to stop eating salad.
As the weather gets cooler our kitchen has been filling up with the smell of roasting veggies and simmering soups more and more frequently. It feels so GOOD to be trending back toward comfort food – my default style of cooking. I’m pretty sure that’s the Wisconsin girl in me 😉
This time of year is not always easy to adjust to but I really feel like embracing the cozy vibes in the kitchen helps. Some call it Hygge – the art of mindfully enjoying the simple pleasures in life, and I’m all about it.
It can be challenging because colder weather and shorter days force us to take a step back from the go-go-go of summer and instead spend more time just “being” inside our homes and ourselves. Less distraction and more introspection tend to be the theme of this season. You guys feel it, too?
I take comfort in filling my time with the methodical, almost meditative routines of cooking + making + creating at home. Maaaaybe to the point of excess as our refrigerator is literally overflowing with all my “recipe testing” and dinner leftovers 😂. But at least no one is going hungry?
where this fall asian pear and walnut salad with maple mustard vinaigrette fits on your dinner table
Just because the weather is getting cooler and cooking routines are changing doesn’t mean you dinners need to get more complicated. You can still keep things pretty simple as long as you’re starting with high quality ingredients.
These days my default dinner formula goes something like this:
- Start some vegetables roasting in the oven – carrots, beets, sweet potatoes or brussel sprouts – thoroughly coated in a high heat fat like ghee, coconut oil or avocado oil with a healthy dose of salt + your favorite spices
- Pan sear a protein of choice – chicken, steak, pork chops or a vegan alternative
- Toss a salad full of yummy seasonal fruits and vegetables with some toasted nuts for added crunch and flavor
BOOM. Healthy dinner full of flavor and all the yummy things. Easy formula, totally adaptable, and completely approachable.
Step 3 is where this super yummy asian pear and walnut salad with maple mustard vinaigrette comes in.
what’s up with asian pears though?
If you guys haven’t ever tried an asian pear, or haven’t grabbed one off the shelf yet this season I’m BEGGING you to go do it now! They have been insaaaanely delicious this year – more than I ever remember them being in years past.
They’re crunchy, aromatic and sweet – like craaazy sweet. Like are-you-sure-this-is-fruit-and-not-candy sweet.
But don’t fret – if you can’t find asian pears at your local store another pear of any kind – or even an apple – would be a totally appropriate substitute.
And even though pomegranates are just slowly starting to make their way to the grocery store shelves, try and seek them out for this recipe. They can be kind of annoying to peel but trust me, the process is so worth it. This video from Martha Stewart is the method that I use to seed pomegranates and it usually works quite well. They add that perfect pop of color, texture and bright / tart flavor to the salad that makes it pretty next levelll.
(👆🏼 yes I did just say that – trying to keep up with the cool kids 😂)
A quick modification option: If you want to make this salad a little more substantial, the addition of some cooked quinoa, or protein would work great. You can also swap the tender greens out for hearty, nutrient dense kale. If you decide to go the kale route, add the dressing to the raw kale pieces BEFORE you add any of the other ingredients. Massage the kale until tender for a minute or so, then add the pear, pomegranate and walnuts and toss together before serving.Print
This asian pear and walnut salad with a maple mustard vinaigrette is fall salad DREAMS. Made with tender salad greens, thinly sliced asian pear, toasted walnuts, sweet pomegranate seeds, and a zippy maple mustard vinaigrette that you’ll want to put on everything.
- 1 5 oz pack of organic salad greens
- 1 asian pear, thinly sliced
- 1/4 cup pomegranate arils
- 1/2 cup chopped walnuts
- 1 teaspoon avocado or olive oil
- big pinch of sea salt
- 1 teaspoon minced shallot
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon grainy mustard
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon salt
- freshly ground black pepper
- Heat a small saucepan over medium heat and add avocado oil, walnuts and a big pinch of sea salt. Toast, stirring frequently, until slightly darkened and fragrant. Keep a close eye on them as they can burn quickly! Remove from the heat and allow to cool.
- Combine all dressing ingredients in a jar or bowl and shake or whisk together until well combined.
- Assemble greens, sliced asian pear and pomegranate arils in a large bowl.
- Roughly chop walnuts and add to the top of the salad. Pour dressing over everything and toss gently to coat. Serve immediately!
- If you want to make this salad the main event / a little more substantial, the addition of some cooked quinoa, or protein would work great. You can also swap the tender greens out for hearty, nutrient dense kale. If you decide to go the kale route, add the dressing to the raw kale pieces BEFORE you add any of the other ingredients. Massage the kale until tender for a minute or so, then add the pear, pomegranate and walnuts and toss together before serving.
- This makes 4 servings if the salad is being served alongside some other dishes. If you want a larger portion / to make this your main dish I would plan to serve 2 people with this recipe.