Green salad with pears, pecans and blue cheese. (Deb Lindsey for The Washington Post)

Green salad with pears, pecans and blue cheese. (Deb Lindsey for The Washington Post)

This simple salad will see you through a long, cold winter

By Ellie Krieger, Special to The Washington Post

This, to me, is the ideal winter salad.

It offers a light, crisp counterpoint to just about anything you might be stewing or roasting, but also the depth of flavor to stand up to those hearty dishes, and seasonal notes that feel right on a chilly night.

It’s simple to make, which is why it is a weeknight staple in my home this time of year.

It is also festive and enticing enough to serve as a starter for a holiday dinner, where it will set the right tone and rev your guests’ appetites without spoiling them for the main course.

The salad itself has just four ingredients, and each can be varied based on your preferences or what you have at home. I use red leaf for its autumnal hue and yielding crispness, but green leaf, kale, spinach or escarole would also work well.

Then there’s the fruit, cheese and nut trio of tastes and textures that make the salad so lip-smackingly good.

In this recipe, the combo is juicy slices of ripe pear, pungent blue cheese crumbles and buttery toasted pecans. But feel free to swap in another seasonal fruit, such as sliced apple, grapes or pomegranate; another cheese, such as feta or chevre; or a different nut, such as almonds or walnuts.

The dressing, with its tang of Dijon mustard balanced by an earthy sweetness from maple syrup, is universal enough to work with any of those substitutions.

And the salad itself will pair beautifully with most dishes you make throughout the holiday season.

Green salad with pears, pecans and blue cheese

4 to 6 servings

For the dressing

1 1/2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

2 teaspoons pure maple syrup

1 tablespoon finely chopped shallot

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

For the salad

Leaves from 1 large head of red leaf lettuce, torn

1 large, ripe pear, peeled, cored and sliced

2 ounces blue cheese, crumbled

1/3 cup pecan pieces, toasted (see note)

For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl until emulsified.

For the salad: Place the lettuce in a large mixing bowl and toss with the dressing until coated.

Divide the dressed lettuce among individual plates. Top each portion with slices of pear, some blue cheese crumbles and pecan pieces. Serve right away.

Note: Toast the pecan pieces in a small, dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes. Cool completely before using.

Nutrition per serving (based on 6): 170 calories, 3 g protein, 10 g carbohydrates, 14 g fat, 3 g saturated fat, 5 mg cholesterol, 230 mg sodium, 2 g dietary fiber, 6 g sugar

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

What’s Up columnist Andrea Brown with a selection of black and white glossy promotional photos on Wednesday, June 18, 2025 in Everett, Washington. (Olivia Vanni / The Herald)
Free celeb photos! Dig into The Herald’s Hollywood time capsule

John Wayne, Travolta, Golden Girls and hundreds more B&W glossies are up for grabs at August pop-up.

Rodney Ho / Atlanta Journal-Constitution / Tribune News Service
The Barenaked Ladies play Chateau Ste. Michelle in Woodinville on Friday.
Coming events in Snohomish County

Send calendar submissions for print and online to features@heraldnet.com. To ensure your… Continue reading

Edmonds announces summer concert lineup

The Edmonds Arts Commission is hosting 20 shows from July 8 to Aug. 24, featuring a range of music styles from across the Puget Sound region.

Big Bend Photo Provided By Ford Media
2025 Ford Bronco Sport Big Bend Increases Off-Road Capability

Mountain Loop Highway Was No Match For Bronco

Cascadia College Earth and Environmental Sciences Professor Midori Sakura looks in the surrounding trees for wildlife at the North Creek Wetlands on Wednesday, June 4, 2025 in Bothell, Washington. (Olivia Vanni / The Herald)
Cascadia College ecology students teach about the importance of wetlands

To wrap up the term, students took family and friends on a guided tour of the North Creek wetlands.

Mustang Convertible Photo Provided By Ford Media Center
Ford’s 2024 Ford Mustang Convertible Revives The Past

Iconic Sports Car Re-Introduced To Wow Masses

Kim Crane talks about a handful of origami items on display inside her showroom on Monday, Feb. 17, 2025, in Snohomish, Washington. (Olivia Vanni / The Herald)
Crease is the word: Origami fans flock to online paper store

Kim’s Crane in Snohomish has been supplying paper crafters with paper, books and kits since 1995.

The 2025 Nissan Murano midsize SUV has two rows of seats and a five-passenger capacity. (Photo provided by Nissan)
2025 Nissan Murano is a whole new machine

A total redesign introduces the fourth generation of this elegant midsize SUV.

A woman flips through a book at the Good Cheer Thrift Store in Langley. (Olivia Vanni / The Herald)
Pop some tags at Good Cheer Thrift Store in Langley

$20 buys an outfit, a unicycle — or a little Macklemore magic. Sales support the food bank.

The Mukilteo Boulevard Homer on Monday, May 12, 2025 in Everett, Washington. (Olivia Vanni / The Herald)
‘Homer Hedge’: A Simpsons meme takes root in Everett — D’oh!

Homer has been lurking in the bushes on West Mukilteo Boulevard since 2023. Stop by for a selfie.

Sarah and Cole Rinehardt, owners of In The Shadow Brewing, on Wednesday, March 12, 2025 in Arlington, Washington. (Olivia Vanni / The Herald)
In The Shadow Brewing: From backyard brews to downtown cheers

Everything seems to have fallen into place at the new taproom location in downtown Arlington

Bar manager Faith Britton pours a beer for a customer at the Madison Avenue Pub in Everett. (Olivia Vanni / The Herald)
Burgers, brews and blues: Madison Avenue Pub has it all

Enjoy half-price burgers on Tuesday, prime rib specials and live music at the Everett mainstay.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.