Pear and Walnut Salad

Ingredients

• 1 small Carrot (grated)
• 100 g Young greens (arugula or mixed salad greens) (fresh leaves)
• 1 piece Ripe pear (cut into small dice)
• 0.5 cucumber Cucumber (cut into dice)
• 5 radishes Radish (sliced)
• 200 g Cherry tomatoes (cut in half)
• 50 g Walnuts (halves) (reserve a few halves for garnish)
• 100 g Cheese (goat cheese or feta) (cut into cubes)
• 10 g Fresh parsley (chopped)
• 1 pinch Salt (to taste)
• 1 pinch Pepper (to taste)
• 1 tbsp Balsamic vinegar (or apple cider vinegar)
• 1 tsp Dijon mustard
• 2 tbsp Extra‑virgin olive oil (a generous drizzle)

Instructions

1. Wash and prepare the vegetables

   Rinse the young greens, carrot, cucumber, radishes and cherry tomatoes thoroughly under cold water. Pat dry with a clean kitchen towel.

   Time: PT8M

2. Grate the carrot

   Grate the small carrot using a coarse grater and set aside.

   Time: PT2M

3. Cut the fruit and vegetables

   Cut the pear into small dice, the half cucumber into dice, the radishes into rounds, and the cherry tomatoes in half.

   Time: PT5M

4. Prepare the vinaigrette

   In a small bowl, whisk together the salt, pepper, balsamic vinegar, Dijon mustard and olive oil until emulsified.

   Time: PT5M

5. Assemble the salad

   In a salad bowl, place the young greens, add the grated carrot, pear dice, cucumber, radishes, tomatoes, walnuts (reserving a few halves) and cheese cubes. Sprinkle with chopped parsley.

   Time: PT5M

6. Season

   Pour the vinaigrette over the salad and toss gently until all ingredients are lightly coated.

   Time: PT3M

7. Finishing and serving

   Garnish with the reserved walnut halves and add a final drizzle of vinaigrette if desired. Serve immediately or keep chilled until ready to eat.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Carrot: grated zucchini
• Instead of Young greens (arugula or mixed salad greens): young spinach
• Instead of Ripe pear: apple
• Instead of Cucumber: zucchini
• Instead of Radish: turnip
• Instead of Cherry tomatoes: regular tomatoes
• Instead of Walnuts (halves): pecan nuts
• Instead of Cheese (goat cheese or feta): feta
• Instead of Fresh parsley: chives
• Instead of Salt: sea salt
• Instead of Pepper: white pepper
• Instead of Balsamic vinegar: apple cider vinegar
• Instead of Dijon mustard: old‑style mustard
• Instead of Extra‑virgin olive oil: canola oil

Equipment Needed

• Cutting board
• Chef's knife
• Carrot grater (optional)
• Salad bowl
• Wooden spoon or spatula
• Small bowl for vinaigrette (optional)
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Emulsify the vinaigrette properly to prevent it from separating.
• Dice the pear and quickly toss with a little lemon juice to prevent oxidation.
• Toss the salad gently to preserve the crispness of the leaves.

Chef Tips from the Video

• Choose pears that are slightly ripe but firm so they keep their shape.
• Lightly toast the walnuts in the oven for 5 minutes to intensify their aroma.
• A drizzle of honey in the vinaigrette adds a sweet note that pairs wonderfully with the pear.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, dressing separate, for 1–2 days.

Freezer: Do not freeze.

Room temperature: Can remain at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette the day before and keep it refrigerated.
• Pre‑cut the vegetables ahead of time and keep them in a bowl of lemon water to prevent browning.