Pear Gorgonzola Salad

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and…

A Couple Cooks – Recipes worth repeating.

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and maple pecans, all tossed in a tangy balsamic vinaigrette dressing.

Pear Gorgonzola Salad

If you’re looking for an all star side dish, this pear gorgonzola salad is the one. This pretty little salad will have you smitten, and it tastes just as good as these swoon-worthy photos we took! It’s a celebration of flavors and textures, with juicy pears, funky cheese, dried cherries, and maple pecans glazed quickly in a skillet. It’s all tossed in our go-to balsamic vinaigrette dressing, and from first bite it will have you wanting more!

Types of pears for pear gorgonzola salad

There are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you’ll find at grocery stores in the States are:

  • Bartlett pear: This classic pear is typically green with a rounded shape. It’s known for its soft, juicy flesh and sweet flavor.
  • Anjou pear (shown in photos): This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.
  • Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.
Pear Gorgonzola Salad

How to ripen pears

Pears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.
Pears with knife

Tips for maple glazed pecans

A fun accessory for this pear gorgonzola salad is the quick maple glazed pecans. Our standard recipe for candied pecans is baked and takes about 30 minutes. If we’re looking to whip up a salad and we don’t have candied nuts on hand, we make these maple pecans!

It takes just 5 minutes: you toast the nuts in the skillet, then add cinnamon and salt for 30 seconds. Turn off the heat and stir in the maple syrup. It’s such a small amount that it will caramelize quickly with the residual heat of the pan. Set them on a plate to dry while you make the rest of the salad!

Gorgonzola vs blue cheese

Can you use blue cheese in a pear gorgonzola salad? Yes! Gorgonzola and blue cheese are terms that are often used interchangeably, but blue cheese is actually a category of cheese whereas gorgonzola is a type of blue cheese. Either cheese works here!

  • Gorgonzola is a cheese made in Italy. It’s made from cow’s milk and has a milder flavor compared to other blue cheeses. Its texture varies from creamy and spreadable to crumbly, depending on the aging process.
  • Blue cheese is a category of cheeses with blue veining from made from edible molds. This encompasses a wider range of varieties, made from milks like cow, goat, or sheep (gorgonzola is a type of blue cheese). Blue cheeses you find at the store can be much stronger and sharper than gorgonzola.
Balsamic Vinaigrette

Dressing variations for pear gorgonzola salad

This pear gorgonzola salad is delicious with the balsamic vinaigrette listed in the recipe below, which is one of our favorite salad dressing recipes on this website! However, it works with other vinaigrette-style dressings as well. Try one of the following:

Topping ideas

There are loads of ideas for different toppings for a pear gorgonzola salad. Keep the greens and pears but swap in different cheese, nuts or other mix-ins for a versatile side. Here are some of our top ideas:

  • Dried cranberries or raisins can stand in for the cherries.
  • Pomegranate seeds make a beautiful pop of color and could also substitute dried cherries.
  • Feta crumbles or goat cheese crumbles work well as a substitute for the cheese.
  • Walnuts work in the same way as the maple pecans.
  • Or, swap in almonds, pistachios, hazelnuts, or pine nuts (try toasting them first for the best flavor).
  • Use pepitas to add another crunchy element.
Pear Gorgonzola Salad

Add protein to make it a main dish

This pear gorgonzola salad works in any season, though it’s an ideal fall salad or winter salad. It can be made into an instant main dish by topping with a protein. It works well with chicken or salmon, though you could also add tofu as a vegetarian protein. Here are some recipes for cooking the protein:

More salad recipes

Fruit served over greens with nuts and a vinaigrette is our style of salad! Here are some more of our favorite salad recipes that incorporate fruit:

This pear gorgonzola salad recipe is…

Vegetarian and gluten-free. For vegan, omit the gorgonzola.

Print
Pear Gorgonzola Salad

Pear Gorgonzola Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and maple pecans, all tossed in a tangy balsamic vinaigrette dressing.


Ingredients

  • ½ cup pecan halves
  • ½ tablespoon maple syrup
  • 1/16 teaspoon cinnamon
  • 1 pinch kosher salt
  • 1 recipe Balsamic Vinaigrette
  • 1 ripe pear, sliced
  • 1 shallot
  • 8 cups butter lettuce (or other greens), torn
  • ⅓ cup gorgonzola cheese crumbles (or blue cheese)
  • ¼ cup dried cherries or cranberries

Instructions

  1. To make the maple pecans, toast the pecans in a skillet for 4 to 5 minutes until starting to brown and become fragrant. Add the cinnamon and salt and toast until fragrant, about 30 seconds. Turn off heat, and stir in maple syrup until well coated. Transfer to a plate to cool.
  2. Make the Balsamic Vinaigrette salad dressing.
  3. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. 
  4. To serve, place the greens on a plate or platter. Top with the pear slices, shallot, maple pecans, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Pear gorgonzola salad, pear and gorgonzola salad

A Couple Cooks - Recipes worth repeating.

The Perfect Thanksgiving Salad (15 Minutes!)

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best spinach salad recipe

Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It’s finished with a drizzle of thick balsamic vinegar or balsamic glaze.

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spinach salad ingredients

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I’ve created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.

Continue to the recipe...

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Pear Salad with Pecans

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a…

A Couple Cooks – Recipes worth repeating.

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Pear salad

Here’s a dreamy salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible. Alex and I couldn’t stop mumbling how good it was while stuffing our faces. It’s not often that the salad is the highlight of a meal. Make this one, and it will be at your table, too!

Elements in this pear salad recipe

This pear salad is bursting with beautiful, fresh produce. It’s ideal for fall and winter when pears are in season, though you can make it anytime you have lusciously ripe fruit. It’s also great for festive occasions like Thanksgiving or Christmas. Here’s what you’ll need for this recipe:

  • Pears
  • Shallot
  • Pecans
  • Mixed greens
  • Pomegranate seeds: go to How to Cut a Pomegranate for instructions on removing the seeds
  • Gorgonzola cheese, or substitute feta or goat cheese (omit for vegan)
  • Poppy seed dressing
Poppy seed dressing

How to ripen pears

The hardest part about working with pears is that they take quite a while to ripen. It’s somewhat surprising since they look similar to apples, and seem like they’d be good to go when you buy them. Think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then only refrigerate if you want to delay eating them.

Making homemade poppy seed dressing

The star of the show in this pear salad recipe, in our opinion, is the poppy seed dressing! This dressing is a vinaigrette with a searing acidity and pop of sweetness. The combination of white vinegar and sugar is just what this salad needs to take it over the top! Here’s what to know about this dressing:

  • Use a neutral oil like grapeseed. This makes the best emulsion (creamy texture) and flavor. If you like olive oil, use up to half olive oil and half neutral oil.
  • Use white vinegar. Avoid white wine vinegar here and go for white vinegar: it has the best straightforward, tangy flavor.
Pear Salad Recipe

A pear salad with gorgonzola (or feta or goat cheese)

Pears and gorgonzola are a classic flavor pairing, pitting the sweet earthiness of pears against the salty, sharp funk of blue cheese. Blue cheese can be a polarizing food: many eaters can’t handle the sharpness of the cheese. Luckily this pear salad works with any type of cheese! We love it with gorgonzola, but here are some other options if you’re not a fan:

  • Feta cheese
  • Goat cheese
  • Parmesan cheese
  • Pecorino Romano cheese
  • Asiago cheese
  • Manchego cheese

Serving pear salad for a crowd

This pear salad can be served a few different ways: on a platter, or plated. Here are some notes on serving it for a crowd:

  • Double the fresh ingredients for a crowd. You should have enough dressing for a double recipe, so just double the fresh ingredients!
  • Serve on a platter for easy sharing. The pear salad looks festive and vibrant on a large platter.
  • Or, serve plated. Make individual plates and drizzle about 1 to 1 ½ tablespoons dressing on each one.
Pear Salad with Gorgonzola

More salad recipes

This pear salad is one of our favorite salad recipes to date! Here are a few more special salads that are tasty enough for weeknights but elegant enough for parties:

This pear salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the gorgonzola cheese (it’s delicious without!).

Print
Pear salad

Pear Salad with Pecans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!


Ingredients

For the pear salad

  • 1 ripe pear
  • 1 shallot
  • ½ cup pecan pieces
  • 8 cups mixed baby greens
  • ½ cup pomegranate seeds
  • ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use 6 to 8 tablespoons for the salad)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use 6 to 8 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Side dish
  • Method: Fresh
  • Cuisine: American

Keywords: Pear salad, pear salad recipe

A Couple Cooks - Recipes worth repeating.