This winter salad combines crisp rocket, sweet pears, creamy blue cheese, and crunchy walnuts, all brought together with a tangy maple-Dijon vinaigrette. It’s elegant yet easy, making it perfect for cozy winter dinners, holiday gatherings, or as a refreshing starter before a hearty main.
Why You’ll Love This Recipe
- A perfect balance of sweet, savory, and tangy flavors
- Quick and easy to prepare with minimal effort
- Looks beautiful on the table, ideal for entertaining
- Packed with seasonal ingredients that feel comforting in colder months
- Versatile enough to serve as a starter, side, or light main course
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salad
2 generous handfuls rocket leaves (or mixed salad leaves of your choice)
2 pears, sliced
150 g blue cheese, broken into chunks
50 g crushed walnuts, for sprinkling
Dressing
60 ml olive oil (4 tbsp)
30 ml red wine vinegar (2 tbsp)
20 ml maple syrup (1 tbsp + 1 tsp)
1/2 tsp Dijon mustard
Pinch of salt
Directions
- Arrange rocket leaves, sliced pears, blue cheese, and walnuts in a salad bowl or on a serving platter.
- In a small jar, combine olive oil, red wine vinegar, maple syrup, Dijon mustard, and salt. Shake well until emulsified.
- Drizzle dressing over the salad just before serving.
Servings and timing
This recipe serves 4 as a side or 2 as a main.
Prep time: 10 minutes
Total time: 10 minutes
Variations
- Swap blue cheese for goat cheese, feta, or brie.
- Add dried cranberries or pomegranate seeds for extra sweetness and color.
- Use hazelnuts or pecans instead of walnuts.
- Replace pears with apples for a crispier bite.
- Add grilled chicken or roasted squash to make it a heartier meal.
Storage/reheating
- Best prepared just before serving to prevent pears from browning.
- To prep ahead: slice pears and toss them in lemon juice to slow oxidation.
- Store dressing separately in the fridge for up to 5 days and shake before using.
- Avoid storing the assembled salad, as it will wilt and lose texture.
FAQs
How do I stop pears from going brown?
Toss sliced pears in a little lemon juice to slow oxidation.
Can I make the dressing ahead of time?
Yes, it keeps in the fridge for up to 5 days. Shake well before use.
What type of pears work best?
Ripe but firm pears such as Bosc or Comice are ideal.
Can I use another cheese instead of blue cheese?
Yes, goat cheese, feta, or brie make great alternatives.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make this salad vegan?
Yes, substitute vegan cheese and maple syrup (or agave) for a plant-based version.
What nuts can I use instead of walnuts?
Pecans, hazelnuts, or almonds all work beautifully.
Can I use a different dressing?
Yes, balsamic vinaigrette or honey-mustard dressing pairs well too.
What’s the best way to serve this salad?
Serve it freshly tossed as a starter, side, or light main with crusty bread.
Can I add protein to make it a full meal?
Yes, grilled chicken, salmon, or chickpeas make great additions.
Conclusion
This winter salad is a refreshing balance of flavors and textures, combining peppery greens, sweet pears, creamy blue cheese, and crunchy walnuts with a tangy maple-Dijon vinaigrette. Simple yet elegant, it’s a versatile dish that works for casual dinners or festive gatherings.
Print
My Favourite Winter Salad Recipe
- Total Time: 10 minutes
- Yield: Serves 4 as a side or 2 as a main
- Diet: Gluten Free
Description
A refreshing winter salad featuring rocket, pears, creamy blue cheese, and walnuts, topped with a tangy maple-Dijon vinaigrette. Perfect for cozy dinners, holiday gatherings, or as a light starter.
Ingredients
2 generous handfuls rocket leaves (or mixed salad leaves)
2 pears, sliced
150 g blue cheese, broken into chunks
50 g crushed walnuts
60 ml olive oil (4 tbsp)
30 ml red wine vinegar (2 tbsp)
20 ml maple syrup (1 tbsp + 1 tsp)
1/2 tsp Dijon mustard
Pinch of salt
Instructions
- Arrange rocket leaves, sliced pears, blue cheese, and walnuts in a salad bowl or serving platter.
- In a small jar, combine olive oil, red wine vinegar, maple syrup, Dijon mustard, and salt. Shake until emulsified.
- Drizzle dressing over the salad just before serving.
Notes
- Swap blue cheese for goat cheese, feta, or brie.
- Add dried cranberries or pomegranate seeds for sweetness and color.
- Use hazelnuts or pecans instead of walnuts.
- Replace pears with apples for a crisp bite.
- Add grilled chicken or roasted squash for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: European
Nutrition
- Serving Size: 1/4 of recipe (as a side)
- Calories: 250 kcal
- Sugar: 9 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
