Martha Stewart's raw kale salad with Gouda cheese, pears and walnuts, and Better Homes and Gardens' mesclun salad with roasted pears and walnuts are some good walnut and pear salad recipes. Each features toasted walnuts and a total prep and cook time between 30 to 40 minutes. .
To make Martha Stewart's walnut and pear salad, bake 1/2 cup of coarsely chopped walnuts on a baking sheet at 350 degree Fahrenheit for 8 to 10 minutes until they turn golden brown. Combine 1 tablespoon of sherry vinegar and 1 tablespoon of extra virgin olive oil in a medium bowl with coarse salt and black pepper. Add 1 1/4 pound of kale, 6 chives cut into 1-inch pieces, 2 1/2 ounces of Gouda cheese cut into 1/2 by 1/4-inch pieces, and 1 Anjou pear thinly sliced. Toss the dressed salad with the finished walnuts to make 4 servings.
For the Better Homes and Gardens’ mesclun salad, split 1 medium pear in half, remove the core and place it cut side down on a baking pan. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of water. Cover the pan and bake for 15 to 25 minutes on 350 degrees Fahrenheit. While the pears cool, roast 1/3 cup of broken walnuts for 6 to 8 minutes on the same temperature. To make the dressing, mix 3 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar with 1 chopped shallot, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Toss in 6 cups of mesclun salad. Split the mix greens on two dinner plates, fan one pear half on each and sprinkle with the roasted walnuts.