This Pear and Gorgonzola Salad mixes the fresh, sweetness of pear with the tangy, sharpness of gorgonzola – a classic pairing.
» You might want to try this Fennel & Carrot Salad, Golden Beet Salad or this Bacon Jalapeno & Corn Salad.
If you’re looking for a salad to serve with a special meal, this pear & gorgonzola salad is a really great choice. The flavors are bold and work so well together. It feels like a special occasion every time I make it.
Everyone loves this salad. First of all, it’s super easy to make. You can toss it up in just a few minutes, so it’s fresh right when you’re ready to serve it.
Second, the flavors just works so well together. Even people who don’t normally like gorgonzola or sharp-tasting cheeses usually love this salad. It’s a great combination of sweet and acidic.
Ingredients You’ll Need
For the dressing:
- Olive oil – Use a light olive oil so that it doesn’t overpower the other flavors in this dressing. You can use other oils that you may like as well.
- Apple cider vinegar – Apple cider vinegar lends great flavor to dressings without being too powerful. You can also use champagne vinegar or rice wine vinegar.
- Honey – Honey balances out the acidity of the vinegar.
- Dijon mustard – The mustard is used to emulsify the vinaigrette. You can use yellow mustard if that is all you have.
- Oregano – Fresh or dried.
- Salt and ground black pepper
- Lemon juice – The juice adds a freshness to the dressing.
For the salad:
- Wild lettuce mix – Any lettuce mix will work, something that has red leaf, spinach, and arugula in it. I like the variation of lettuce. The red leaf lettuce adds a pop of color.
- Pear – You can use any pears that you like. We like to use bartlett, bosc or anjou. Look for ripe pears that are still firm. You can also use apples if you can’t find ripe pears.
- Crumbled gorgonzola or blue cheese – Gorgonzola often has a more mild flavor than blue cheese, so it’s a good choice if you aren’t into stinky cheese.
- Walnuts – Chopped into small pieces and lightly toasted to remove any bitterness.
- Dried cranberries – They add a bit of texture and sweetness.
How to Make a Pear and Gorgonzola Salad
The best part about this salad is how easy it is to make. You can serve it for any occasion and everyone will love it. These flavors go together so well. It’s always a hit.
Step 1: Roughly chop up the walnuts, cranberries, and pear.
Step 2: Lightly toast the walnuts
Step 3: Mix the vinaigrette
Step 4: Combine the salad ingredients in a bowl. Add the desired amount of vinaigrette. Toss to coat. And serve.
Adding Pears
When pears are in season and are perfectly juicy and ripe, that is when this salad shines the most. Another fun way to serve the pear in this recipe is to use a spiralizer to make fun ribbons out of it (just make sure the pear isn’t overripe or it’ll just fall apart).
If you can’t find pears that are sweet and ripe, you can substitute apple for the pear. It also goes very well with the cheese.
The Cheese
The cheese in this recipe is gorgonzola, but it can be substituted with blue cheese or stilton. Gorgonzola often has a more mild flavor than blue cheese, so it’s a good choice if you aren’t into stinky cheese.
You can find it in a soft, creamy version or a firmer version. For this salad, the firm version is better. If you don’t like gorgonzola or blue cheese, you can also substitute it with feta cheese, which has a rich acidity similar to gorgonzola.
Toasted Nuts
Toasted walnuts are the other important ingredient in this dish. They don’t have to be fancy candied walnuts, but be sure not to put them in the salad raw. Raw walnuts have a bitterness that can be overwhelming.
The walnuts should be chopped up into small pieces and lightly toasted. I just put them on a skillet over medium heat with a little bit of olive oil for about 3 minutes, turning or stirring them a few times so they don’t burn.
Toasted nuts will stay good for a few days when kept stored and covered tightly. So if you’re preparing recipes, like this one, that call for toasted nuts, they can be prepared and stored ahead of time. I usually make a larger batch than a recipe calls for so I have extra.
Note that you can make these ahead of time, so they’re ready to just toss into your salad.
I always toast my walnuts on the stovetop, because it’s faster with less fuss, but you want to toast them in the oven, here’s a guide to follow.
Vinaigrette Dressing
I always make my own vinaigrette dressing. It ends up so much better than any store-bought dressing. And it’s so easy to make. I always have the ingredients on hand so I can whip up a dressing when I need it. I bet you do too.
It just takes these ingredients:
- Oil
- Vinegar
- Honey or other sweetener
- Dijon mustard
If you have a food processor or handheld blender, they’re perfect for blending up salad dressings. You can also do it with a whisk or by putting the ingredients in a small jar or container with lid and shaking vigorously.
What Lettuce to Use
Arugula is a great choice for this salad because it has a bitterness that is counter-balanced by the sweet pears and pungent gorgonzola.
However, I typically use a wild lettuce mix that has red leaf, spinach, and arugula in it. I like the variation of lettuce. The red leaf lettuce adds a pop of color.
You can use just about any lettuce mix you want. However, I don’t prefer to use romaine or iceberg lettuce because it’s too crunchy and the water content is too high. Stick with thin, leafy greens.
Tips & Notes
- This recipe makes 2 large salads or up to 4 small side salads.
- A small pear is enough for this salad. If you can only find a large pear, start with half and add more only if you think it needs it.
- You may prefer more or less vinaigrette on your salad, so start with half and add until your desired level.
Serve & Enjoy
Once you make this salad, you’ll be addicted, believe me. It has complex flavors that go together so well. It’s almost hard to believe how good this salad tastes.
Wondering what to serve this salad with?
Main Dishes to Serve This With
Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
What Our Readers Are Saying
You don’t have to just take my word for it. Hundreds of readers have tried this recipe and loved it. See below some of the reviews we’ve received from visitors on Pinterest.
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Pear & Gorgonzola Salad
Ingredients
For the salad dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon honey or agave
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon oregano
- salt and pepper to taste
- Squeeze of lemon juice
For the salad
- 3 cups wild lettuce mix or arugula
- 1 pear diced
- 3 tablespoons crumbled gorgonzola or blue cheese
- 2 tablespoons chopped walnuts lightly toasted
- 2 tablespoons dried cranberries roughly chopped
Instructions
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Video
Notes
- This recipe makes 2 large salads or up to 4 small side salads.
- A small pear is enough for this salad. If you can only find a large pear, start with half and add more only if you think it needs it.
- You may prefer more or less vinaigrette on your salad, so start with half and add until your desired level.
Nutrition
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.
Made this twice already, and it’s definitely a family favorite. My 91 yo dad LOVES it and he’s become very picky in his old age. LOL
So happy to hear that you’ve made it and love it (especially your dad!). It’s one of my favorite salads.
How many does this recipe serve?
Hi Suzanne. The salad serves 2 people as a large side salad.
Can I use canned pears? If not, just a regular bartlett pear pealed and sliced?
I wouldn’t use canned pears as they are too mushy and watery to hold up in the salad. A regular bartlett pear (or any fresh pear you have) will work. Sliced or diced, as you prefer.
This looks amazing. I’m thinking of making it for a group of about 15people; how many do you find the recipe serves?
Emily, this recipe serves 2 as a large side salad. It can serve 4 if only small salads are required.
I served this for Thanksgiving dinner and everyone loved it. I’m not waiting for a special occasion anymore. It’s my new favorite salad I plan on making more often. The balance of flavors is perfect. I wouldn’t change a thing about this recipe. Love it! Thank you.
So happy to hear that, Vicki! Happy Thanksgiving.
This looks so good! These flavors are so delicious anytime during the year!
I agree. Love these ingredients!
Thanks for sharing! Does the salad dressing keep long?
Yes, it’ll keep for at least a week in the refrigerator.
Ohhh I needed a salad for Christmas and think I found it! Loving the gorgonzola, cranberry, and pear combo!
Pears & gorgonzola are so yummy together! this salad is perfect for the holidays!
Gorgonzola and pears are a pairing made in heaven and then the walnuts make this salad meaty and perfect for lunch munching on some now
I just love these flavors together! Definitely making this salad for dinner tonight!
My oldest is a cheese aficionado and absolutely loved this! This one is definitely a keeper.
My husband and I LOVE this recipe! The cheese, nuts and pears combined with the arugula and cranberries is amazing! Definitely a favorite of our family!
So happy you love it!
I wish I could give this recipe 10 stars!!! Absolutely delicious!!! One of the best recipes I’ve made from Pinterest… I followed it to a T! Highly recommended!!
So glad you enjoyed it! We love hearing that.
Hi, can you use red wine vinegar instead of apple cider vinegar?
Hi Adriana. Yes, you can use red wine vinegar. It’s a bit more acidic and sharp tasting, but the flavor still goes very well with the cheese and pear.
Love the flavours! This is one of the best salad recipes I have made! Thanks so much
Glad you liked it!
I love this salad! Not surprising, because I love pears, cranberries and walnuts. LOL. But I love how they combine with all the other flavors to make a wonderful taste. This will have a place on my holiday table for sure!
It’s a great holiday salad. Everyone loves it.
Now I know exactly what to do with all the pears I just picked! Thanks for the healthy and delicious recipe!
We make this salad every time we get a delivery of pears in our Imperfect Box. 🙂
Pear and gorgonzola is like the perfect combination. This was delicious!
I’ve got a great piece of gorgonzola left over from a cheese board and this recipe is a perfect way to use it up~
Sounds perfect.
This was delicious, we loved the walnuts with the pear and cheese.
Thanks. The walnuts really add a great crunch.
Per and gorgonzola salad looks delicious Love to try this curnchy tangy salad.
This looks Incredibly delicious. I have to make this soon for my family!
Love every thing about this! Yum yum
Easy AND delicious! My favourite way to use Gorgonzola.
This looks delicious! Can’t wait to serve at our next holiday gathering!
The toasted nuts put this salad over the top. Love it.
Now, this is my kind of salad. I love the addition of walnuts. This is perfect.
I have always loved the combination of pears and gorgonzola! This salad is so loaded with goodness and so satisfying I want to make it again and again. Thanks for the recipe.
Pear and gorgonzola belong together. Lovely salad recipe…healthy and delicious! Thanks for sharing 🙂
Could one use pecans instead of walnuts?
Hi Lynda. Absolutely you can use pecans!
Love this! The dressing complimented the salad so well. Will definitely make again. I just feel like this is a reminder that gorganzola is a great cheese to keep in the fridge!
Allison, I totally agree! It is a great cheese with wonderful flavor.
That is a great thing to remember. I love gorgonzola on just about anything.
This salad ia the best. Recipe came out perfet. I used white balsamic vinegar which gave that sweet bite.
We love this salad as well, Patti!
This salad is So easy and the flavors pair so well with any protein. This is a hit at holiday dinners and quick enough for a weeknight dinner too. It’s my husband’s favorite!
That’s just what we like to hear, Laurie! Thanks for your feedback.
I’ve made this several times. My husband LOVES it. It’s become a staple. It gets 5 stars from me
We love to hear feedback like this Gloria. Thanks for taking the time to let us know!