Winter Salad Homemade Vinaigrette

This vibrant winter salad is full of cold-season produce and is the dish I turn to when I need something fresh and celebratory around the holidays. With juicy pears, tart cranberries, crunchy pecans, and creamy blue cheese, every bite hits a balance of textures and flavors. The homemade vinaigrette brings everything together in a way that feels both special and entirely doable on a busy weeknight. I love serving this at family gatherings or just enjoying it for a light lunch when I need a break from richer holiday fare.

This salad became an instant favorite the first time I made it for my family. It adds a festive touch to our dinner table and never fails to impress guests who always go back for seconds.

Ingredients

• Mixed greens: a blend of cold season greens like arugula, spinach, or kale offers freshness and nutrients. Look for bright crisp leaves without yellowing or wilt
• Pears: bosc or Anjou pears hold their shape and give a juicy sweetness. Choose fruit that yields slightly to pressure but is not mushy
• Pecans: toasted for extra flavor and crunch. Buy whole and chop before adding for best taste or try to find pecan halves for appearance
• Dried cranberries: these bring a sweet tart boost and a fun chewy texture. Choose unsweetened or low sugar if preferred
• Blue cheese: crumbled blue cheese is creamy and salty, perfect for contrast. Pick a younger blue for mild flavor or sub with feta or goat cheese if you want something gentler
• White wine vinegar or champagne vinegar: both bring brightness to the vinaigrette. Choose champagne vinegar for a slightly softer taste if available
• Dijon mustard: essential for a tangy backbone in the dressing. Look for a smooth creamy Dijon for easiest mixing
• Olive oil: binds the vinaigrette and adds richness. Pick a fruity extra virgin olive oil for best results
• Salt: kosher or sea salt dissolves well for seasoning the whole salad evenly

Instructions

Wash and Dry Greens:

Make sure your greens are thoroughly clean and crisp. Use cold water and a salad spinner for best results then pat dry with a clean towel so the vinaigrette clings later

Slice and Prepare Fruit and Nuts:

Cut pears just before assembling to keep them from browning. Slice thinly or dice as preferred. If toasting pecans set them on a dry skillet over low heat for five minutes stirring often until fragrant then chop if needed

Mix Vinaigrette:

Whisk together vinegar Dijon mustard olive oil and a pinch of salt in a small bowl. For a touch of sweetness stir in a small pinch of sugar if you like. Mix until fully emulsified and smooth

Combine and Toss:

In a large bowl add greens pears cranberries and pecans. Pour vinaigrette over the top and gently toss to coat every ingredient so nothing gets soggy and flavors stay balanced

Add Cheese and Serve:

Sprinkle crumbled blue cheese across the salad just before serving. Serve immediately so the greens remain bright and the toppings stay crisp

Pears have been my favorite since childhood and their floral sweetness always reminds me of winter weekends spent baking in my grandmother’s kitchen. Sharing this salad at the table brings back special memories and I hope it creates new ones for you too. We once had this together as a New Year’s starter and even the kids cleared their plates without complaint.

Storage Tips

For best flavor and texture store components separately in the refrigerator. Keep greens washed and wrapped in a clean towel to minimize moisture. Make the vinaigrette up to four days ahead and slice fruit only at the last minute to avoid browning. If leftovers are already dressed eat them within a day for best result as greens will wilt

Ingredient Substitutions

Any sturdy winter green can stand in for the baby greens. Try kale arugula or even thinly sliced Brussels sprouts for a heartier base. Swap pecans for toasted walnuts or almonds and use dried cherries or pomegranate seeds for a different fruit note. For cheese choose whatever is on hand as the tang of feta or creaminess of goat cheese can both work beautifully

Serving Suggestions

Serve this salad alongside roasted meats or hearty festive entrees. It pairs well with turkey chicken pork or even as a starter before a rich pasta. For a lunch option top with grilled chicken or chickpeas for extra protein. Spoon leftover vinaigrette on grain bowls or as a dip for crudité

Cultural and Historical Context

Winter salads are a centuries-old way to bring nutrients and fresh tastes to cold weather tables. Using stored nuts and dried fruit was a practical solution before refrigeration and today these ingredients make the salad feel festive and satisfying during the long winter months

Seasonal Adaptations

Add sliced roasted root vegetables for a warm and filling variation Switch pears for apples or citrus if needed based on what is ripe In early spring toss in some shaved radishes or young herbs for brightness

Success Stories

More than one friend has texted me after a holiday meal asking for the recipe. It’s the kind of dish that turns simple greens into something everyone remembers. My family now expects it at Thanksgiving and Christmas and it has become our house salad through January too

Freezer Meal Conversion

This salad does not freeze well because of the fresh greens and fruit. If you want to prep ahead you can store toasted nuts and cranberries in the freezer for a month but assemble and dress the salad just before serving

This salad is a crowd-pleaser and brightens up any table. Make it once and it is sure to become a seasonal staple for years to come.

Common Questions About the Recipe

→ What kind of greens can be used?

Cold-hardy greens like arugula, kale, romaine, endive, and spinach work well for winter salads.

→ Can I substitute the pears?

Yes, apples or even citrus fruits can add a fresh, sweet flavor if pears aren’t available.

→ What cheese pairs best with these ingredients?

Blue cheese, goat cheese, or feta all complement the salad’s flavors; choose your favorite.

→ How do I keep the salad fresh for serving?

Toss the salad with vinaigrette just before serving and cut the pears at the last minute.

→ Are there dressing variations?

Try honey mustard or creamy avocado ranch for variety if you want to switch from vinaigrette.