Matthew Evans’ crisp pear and walnut salad is a perfect autumnal side dish. The cold-pressed walnut oil adds an incredible flavour, but you could use another nut oil, such as hazelnut, or an extra virgin olive oil instead. 




Skill level

Average: 2.5 (10 votes)


  • 150 g mixed lettuce leaves
  • 2 small pears (such as packham’s triumph), core removed, thinly sliced
  • 100 g (1 cup) walnuts, roasted
  • 2 tsp walnut oil (see Note)
  • 2 tsp extra virgin olive oil
  • 2 tsp cider vinegar or lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Gently toss the lettuce leaves, pears and walnuts together in a large bowl. Combine the oils and vinegar, and drizzle over salad. Using your fingertips, toss gently to combine.



• Walnut oil is available from specialist food shops.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Alan Benson.