This pear, walnut, and gorgonzola salad looks elegant yet is very easy to prepare. It makes a healthy side for a weeknight dinner—try it with roasted salmon and a baked sweet potato.
This pear, walnut & gorgonzola salad balances sweet, savory, and tangy flavors. Fresh pears are paired with peppery arugula, crisp fennel, juicy blackberries, and crunchy walnuts. Swap ingredients seasonally to suit what you have on hand.
Why You’ll Love this Recipe
- Quick and easy: The salad comes together fast; the simple honey-balsamic vinaigrette takes under five minutes and complements many dishes.
- Customizable: The recipe adapts well—see the variations section for easy swaps and additions.
- Diet-friendly: As written it’s vegetarian and gluten-free. Make it vegan by using a plant-based cheese and nut-free by omitting the walnuts.
Ingredients You’ll Need
- Arugula: The peppery bite of arugula pairs well with sweet pears and berries. If you prefer a milder green, use baby spinach, little gem lettuce, or finely chopped baby kale.
- Pears: Choose pears that hold their shape when ripe, such as Bosc, Anjou, or Concorde.
- Fennel: Thinly sliced fennel adds a subtle licorice note and crunchy texture. Substitute thinly sliced celery or red onion if you don’t like fennel.
- Walnuts: Toasted walnuts give excellent crunch. Pistachios, pecans, or almonds also work; candied pecans add extra sweetness.
- Gorgonzola: Creamy gorgonzola brings tang and depth. Swap for blue cheese, goat cheese, or feta if preferred.
- Blackberries: Fresh blackberries add color and juiciness. Pomegranate seeds or dried cranberries are good alternatives.
- Balsamic vinaigrette: A simple dressing of balsamic vinegar, olive oil, Dijon mustard, and honey (or maple syrup), seasoned with salt and pepper, ties the salad together.
Variations
- Add protein: Grilled or roasted chicken or salmon turns the salad into a satisfying main course.
- Add quinoa: Stir in about 3/4 cup cooked and cooled quinoa for extra plant-based protein and heartier texture.
How to Make this Salad
- Prep the ingredients: Chop the walnuts and thinly slice the fennel and pears. Wash and dry the arugula. Add all salad components to a large bowl and set aside while you make the dressing.
- Make the dressing: Combine olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a jar and shake, or whisk in a small bowl.
- Toss and serve: Pour the vinaigrette over the salad, toss to coat, and serve immediately.
Best Dressing for Pear Salad
A simple balsamic vinaigrette is ideal: olive oil, balsamic vinegar, Dijon mustard, and a touch of honey or maple syrup, plus salt and pepper. Adjust the sweetness to taste depending on your vinegar’s flavor. This vinaigrette also works well as a marinade for chicken or fish.
What Nuts Go Well with Pears?
Pears pair nicely with several nuts. Walnuts are classic here, but pistachios, pecans, and almonds are excellent alternatives. Toast the nuts briefly in the oven to deepen their flavor before adding them to the salad.
Pear, Walnut & Gorgonzola Salad
Equipment
- Large salad bowl
- Salad spinner
- Mason jar or small bowl
- Whisk
Ingredients
For the Salad
- 5 ounces baby arugula
- 2 small pears
- 1/2 cup thinly sliced fennel
- 1/3 cup gorgonzola cheese
- 1/3 cup blackberries
- 1/3 cup chopped walnuts
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Dash of sea salt & ground black pepper
Instructions
- Add the dressing ingredients to a jar and shake well to combine.
- In a large bowl, combine all salad ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.