Pear Gorgonzola Salad with Walnuts (Printable Version)

Refreshing blend of sweet pears, tangy Gorgonzola, crisp greens, toasted walnuts, and honey-balsamic vinaigrette.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 ounces Gorgonzola cheese, crumbled
04 - 1/2 cup toasted walnuts, roughly chopped
05 - 1/4 cup dried cranberries

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
02 - In a large salad bowl, toss the mixed greens lightly with half of the prepared dressing, ensuring even coating.
03 - Arrange the thinly sliced pear, crumbled Gorgonzola, toasted walnuts, and dried cranberries over the dressed greens in a visually appealing manner.
04 - Drizzle the remaining dressing over the salad components just before serving.
05 - Transfer to serving plates and serve immediately while greens are crisp and flavors are balanced.

# Additional Tips::

01 -
  • The contrast between sweet fruit and tangy cheese wakes up your taste buds in the best way.
  • It looks fancy but comes together in under 20 minutes with no cooking required.
  • You can adjust every element based on what you have on hand and it still tastes beautiful.
02 -
  • Dress the salad right before serving or the greens will wilt and lose their crunch within minutes.
  • If your pears are underripe, let them sit on the counter for a day or two, a hard pear will not give you the sweetness this salad needs.
  • Toast the walnuts until they smell fragrant, but watch them closely because they can go from perfect to burnt in seconds.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it is perfect on roasted vegetables or drizzled over grain bowls.
  • If you are serving this for guests, plate it individually instead of family style so every portion looks intentional and beautiful.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top for an extra layer of salty richness.
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