Pear Gorgonzola Salad

The first time I made this salad was for a last-minute dinner party when I realized I had nothing impressive in my fridge. Sometimes the most elegant dishes come from pure panic and a few good ingredients that happen to work beautifully together.

My friend Sarah took one bite and demanded the recipe right then at the table. Now it is the dish she requests every single time she comes over, and honestly, I never mind making it because it is that simple and that satisfying.

Ingredients

• Mixed salad greens: I love using arugula for its peppery bite, but spinach or spring mix work perfectly if you prefer something milder
• Ripe pears: Look for pears that give slightly when pressed but are not mushy, as they will hold their shape better in the salad
• Gorgonzola cheese: The creamy tanginess is essential, though Roquefort or blue cheese make excellent substitutes if that is what you have on hand
• Toasted walnuts: Toasting them yourself in a dry pan for just a few minutes brings out their natural oils and deep, nutty flavor
• Dried cranberries: These add little bursts of tart sweetness that make every bite interesting and colorful
• Extra virgin olive oil: Use the good stuff here since the dressing is simple and the oil flavor really comes through
• Balsamic vinegar: The acidity cuts through the rich cheese and complements the sweet pears beautifully
• Honey: This emulsifies the dressing and adds just enough sweetness to balance the sharp cheese and vinegar
• Dijon mustard: A tiny amount helps the dressing come together and stay emulsified

Instructions

Whisk together the dressing:

In a small bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, whisking until the mixture thickens slightly and becomes emulsified

Dress the greens:

Place mixed greens in a large salad bowl and drizzle with half the dressing, tossing gently with your hands to coat every leaf without bruising them

Arrange the toppings:

Scatter pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer so each serving gets a bit of everything

Finish and serve:

Drizzle the remaining dressing over the top just before serving, then bring the whole bowl to the table and let guests admire how gorgeous it looks

Save

This salad has become my go-to for those nights when we want something that feels special without actually requiring any real effort. There is something about the combination of textures and flavors that makes even a regular Tuesday dinner feel a little bit elegant.

Make It Your Own

Once you have the basic formula down, this salad adapts beautifully to whatever you have in the kitchen. I have swapped in candied pecans during the holidays when I wanted something extra festive, and fresh apples work just as well as pears when that is what is in season.

Perfect Pairings

A crusty baguette and a glass of crisp white wine turn this from a side dish into a complete light meal that feels sophisticated and satisfying. When I serve it alongside grilled chicken or fish, it balances out heavier main dishes with its bright, fresh flavors.

Serving Strategy

Individual plates look stunning for dinner parties, but family-style service works beautifully for casual weeknight meals. Toss everything together right before serving to keep textures intact and flavors distinct, or let guests build their own perfect bites from a composed arrangement.

• Use a vegetable peeler to create long, elegant pear slices instead of wedges for a more refined presentation
• Crumble the Gorgonzola over the salad rather than adding it in chunks so every forkful gets that creamy tanginess
• Keep some extra toasted walnuts on the side to sprinkle over leftovers if the nuts have lost their crunch

Save

Every time I serve this, someone asks for the recipe, and I love telling them how simple it actually is to pull together.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare the dressing and wash greens in advance, but toss everything just before serving to maintain crispness. Sliced pears may oxidize, so toss them in lemon juice if prepping early.

→ What greens work best for this combination?

Arugula adds peppery notes that complement the sweetness, spinach offers mild flavor, or spring mix provides variety. Choose based on your preference for bitterness or mildness.

→ How do I know when pears are perfectly ripe?

Gentle pressure near the stem should yield slightly. Firm pears work better for slicing, while very soft ones may become mushy when tossed. Let underripe pears sit at room temperature for 1-2 days.

→ Can I substitute the Gorgonzola cheese?

Roquefort, blue cheese, or feta work well. For a milder option, try goat cheese or Brie. Vegan alternatives made from cashews or coconut provide similar tangy profiles.

→ What protein additions complement these flavors?

Grilled chicken, pecan-crusted salmon, or prosciutto pair beautifully. For vegetarians, add candied walnuts or chickpeas. The sweet-savory profile matches many proteins well.