Irresistible Pear and Gorgonzola Salad Recipe with Candied Walnuts

Introduction

The sweet crunch of candied walnuts paired with juicy slices of ripe pear and the creamy tang of Gorgonzola cheese—this salad is a flavor explosion that will have you reaching for seconds. Honestly, this recipe has been my go-to for impressing guests, and it’s also the perfect dish for those nights when you want something light but still indulgent. The balance of flavors and textures is just plain irresistible!

My first encounter with a pear and Gorgonzola salad was at a small café that served it with a drizzle of honey vinaigrette. I was hooked. After experimenting in my kitchen, I’ve perfected my version with homemade candied walnuts that add a delightful crunch and sweetness. Trust me, this salad will be your new favorite.

Whether you’re hosting a dinner party, looking for a refreshing lunch, or making something special for a holiday spread, this pear and Gorgonzola salad ticks all the boxes. It’s simple, elegant, and oh-so-delicious. Let’s dive into the details of how you can make this dish shine in your kitchen!

Why You’ll Love This Recipe

• Quick & Easy: You can whip this salad together in under 20 minutes, making it perfect for busy days or last-minute entertaining.
• Flavorful & Balanced: The sweetness of pears and candied walnuts pairs beautifully with the sharp, creamy Gorgonzola and the bright zing of the vinaigrette.
• Simple Ingredients: Most of the ingredients are pantry staples or easy to find at your local grocery store.
• Versatile: This salad works as a starter, side dish, or even a light main course with some added protein like grilled chicken.
• Beautiful Presentation: The vibrant colors and textures make this salad a showstopper on any table.

What sets this recipe apart is the homemade candied walnuts—they’re quick to make but add that perfect touch of sweetness and crunch. Plus, the combination of creamy Gorgonzola and fresh pears is a match made in culinary heaven. Trust me, you’ll make this recipe again and again!

What Ingredients You Will Need

This pear and Gorgonzola salad with candied walnuts is all about using fresh, high-quality ingredients to create a dish that’s both simple and sophisticated.

• Mixed Greens: Use a combination of arugula, baby spinach, and spring mix for a variety of textures.
• Pears: Choose ripe but firm pears like Bartlett, Anjou, or Bosc. Slice them thinly for the perfect bite.
• Gorgonzola Cheese: Opt for crumbled Gorgonzola or a creamy variety for maximum flavor. Blue cheese works as a substitute if needed.
• Walnuts: Use raw walnuts to candy them yourself for a fresher, crunchier result.
• Granulated Sugar: Essential for making the candied walnuts (adds the signature sweet coating).
• Balsamic Vinegar: Adds a tangy and slightly sweet depth to the vinaigrette.
• Extra Virgin Olive Oil: The base for the vinaigrette—choose a high-quality one for the best flavor.
• Honey: Adds natural sweetness and balances the acidity of the vinegar.
• Dijon Mustard: Helps emulsify the vinaigrette and brings a slight tang.
• Salt & Pepper: For seasoning the dressing and salad.

If you’re missing an ingredient, don’t worry! This recipe is flexible. For example, you can swap the walnuts with pecans or almonds, or use maple syrup instead of honey in the vinaigrette.

Equipment Needed

• Salad Bowl: A large bowl to toss and serve the salad.
• Non-Stick Pan: For making the candied walnuts without sticking or burning.
• Whisk: Essential for combining the vinaigrette ingredients into a smooth mixture.
• Cutting Board: For slicing pears and prepping other ingredients.
• Sharp Knife: To thinly slice the pears and chop the walnuts if needed.
• Tongs: Handy for tossing the salad without bruising the greens.

Don’t have a whisk? A fork works in a pinch for making the dressing. And if you don’t have a non-stick pan, you can use a regular skillet—just keep an eye on it so the sugar doesn’t burn.

Preparation Method

1. Make the Candied Walnuts: Heat a non-stick pan over medium heat. Add 1 cup of walnuts and 1/4 cup of granulated sugar. Stir constantly until the sugar melts and coats the walnuts evenly (about 5 minutes). Transfer to a parchment-lined plate to cool.
2. Prepare the Vinaigrette: In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of honey, 1 teaspoon of Dijon mustard, and 1/4 cup of extra virgin olive oil. Season with salt and pepper to taste.
3. Slice the Pears: Using a sharp knife, slice 2 ripe pears into thin wedges. Try to keep the slices uniform for even presentation.
4. Assemble the Salad: In a large bowl, combine 6 cups of mixed greens, the pear slices, and the crumbled Gorgonzola cheese. Add the cooled candied walnuts.
5. Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently using tongs to ensure all ingredients are coated evenly.
6. Serve: Plate the salad and garnish with a few extra candied walnuts and a light sprinkle of Gorgonzola for a polished look.

Pro tip: If your pears are slightly underripe, let them sit at room temperature for a day or two—they’ll soften beautifully.

Cooking Tips & Techniques

• Don’t Overcook the Walnuts: Keep a close eye on the pan when candying the walnuts. Once the sugar melts, remove them immediately to prevent burning.
• Balance the Vinaigrette: Taste the dressing and adjust to your liking. If it’s too tangy, add a touch more honey. If it’s too sweet, a splash of vinegar will help.
• Use Fresh Greens: Make sure your greens are crisp and fresh. If they seem a bit wilted, soak them in ice water for a few minutes and pat dry.
• Chill Your Pears: For an extra refreshing salad, chill your sliced pears in the fridge for 20 minutes before assembling the salad.
• Serve Immediately: Dress the salad right before serving to keep the greens from wilting.

These small details make a big difference in ensuring your salad is as delicious as it looks!

Variations & Adaptations

• Dietary Adaptations: For a dairy-free option, substitute Gorgonzola with a crumbly vegan cheese. For nut allergies, use sunflower seeds instead of candied walnuts.
• Seasonal Twists: Swap pears for crisp apples in the fall, or use peaches in the summer for a different fruity flavor.
• Protein Power: Add grilled chicken, shrimp, or even prosciutto for a heartier salad.
• Alternative Dressings: Try a lemon vinaigrette or a maple syrup-based dressing for a new spin.

Personally, I’ve tried this salad with roasted pecans instead of candied walnuts, and it was equally amazing. Don’t be afraid to experiment!

Serving & Storage Suggestions

This salad is best served fresh, but here are some tips for presentation and storage:

• Serving: Plate the salad in a wide, shallow bowl for an elegant look. Add a few extra candied walnuts and drizzle a touch of vinaigrette on top for flair.
• Pairing Suggestions: Serve alongside a crusty baguette or as a precursor to a roasted chicken dinner.
• Storage: Store undressed salad components in an airtight container in the fridge for up to 2 days. Candied walnuts can be kept in a sealed bag at room temperature for up to a week.
• Reheating: If you add protein like chicken, store it separately and reheat gently before adding to the salad.

One insider tip: The flavors of the vinaigrette deepen after a few hours, so you can make it ahead for even more delicious results!

Nutritional Information & Benefits

This pear and Gorgonzola salad is not just delicious—it’s nutritious too!

• Calories: Approximately 250 per serving (without added protein).
• Packed with Vitamins: Pears provide vitamin C and fiber, while mixed greens are loaded with vitamin A.
• Heart-Healthy Fats: Olive oil in the vinaigrette offers healthy monounsaturated fats.
• Protein Boost: Gorgonzola adds a dose of calcium and protein.
• Dietary Considerations: Gluten-free and adaptable for vegan or nut-free diets.

If you’re watching your sugar intake, you can cut back on the candied walnuts or skip them entirely.

Conclusion

This irresistible pear and Gorgonzola salad with candied walnuts is a celebration of flavors, textures, and colors. Whether you’re making it for a dinner party or a quick lunch, it’s sure to impress. The combination of creamy cheese, sweet pears, and crunchy walnuts is downright addictive!

I love this recipe because it feels fancy without the effort, and it’s so easy to customize. If you try it, let me know how you made it your own—I’d love to hear about your variations.

Ready to make this delicious salad? Grab your ingredients and give it a go! Don’t forget to share your thoughts in the comments below and tag me if you post a picture of your creation. Happy cooking!

FAQs

Can I use a different type of cheese?

Absolutely! Blue cheese or even feta would work as a substitute for Gorgonzola.

What’s the best way to slice pears thinly?

Use a sharp knife and slice lengthwise for uniform wedges. A mandoline slicer works well too.

Can I make the candied walnuts ahead of time?

Yes! Store them in an airtight container at room temperature for up to a week.

How can I make this salad vegan?

Swap Gorgonzola for a vegan cheese and use maple syrup instead of honey in the vinaigrette.

What protein pairs well with this salad?

Grilled chicken, shrimp, or even tofu are excellent choices to make it a full meal.

Print