Save to Pinterest My neighbor brought over a basket of pears from her tree last autumn, just as they were reaching that perfect point between crisp and yielding. I stood in my kitchen staring at them, knowing I wanted something that would honor their sweetness without drowning it. This salad became the answer, and I've been making it ever since whenever pears are in season.
Last Thanksgiving, I served this as a first course and watched my usually salad skeptical uncle go back for seconds. The way the honey in the dressing catches the light always makes people pause before they even take a bite.
Ingredients
- Mixed salad greens: Arugula adds peppery bite, spinach brings tenderness, spring mix gives you the best of both worlds
- Ripe pears: Choose ones that yield slightly to gentle pressure but still hold their shape when sliced
- Gorgonzola cheese: The blue veins deliver that signature tang that cuts through the sweetness
- Toasted walnuts: Toasting them yourself makes a huge difference in flavor and crunch
- Honey: A floral variety pairs wonderfully with both the pears and the balsamic
Instructions
- Make the dressing first:
- Whisk the olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until the mixture thickens slightly and emulsifies
- Prep the pears properly:
- Core them and slice thinly just before assembling so they dont brown or lose their crisp edge
- Toss the greens:
- Place the mixed greens in your largest salad bowl and drizzle with half the dressing, using your hands to coat every leaf gently
- Arrange the toppings:
- Lay the pear slices over the greens like a pinwheel, then scatter the Gorgonzola crumbles, toasted walnuts, and cranberries across the top
- Finish and serve:
- Drizzle the remaining dressing over everything right at the table so everyone sees those beautiful glistening pears
Save to Pinterest This salad has become my go to for dinner parties because I can prep everything ahead and toss it together in seconds. Something about the combination feels elegant without being fussy.
Choosing The Right Pears
Bosc and Anjou hold their shape beautifully when sliced, while Bartlett gets softer and sweeter. I've found that slightly underripe pears work better than ones that are too soft.
Making It Yours
Sometimes I swap in toasted pecans or hazelnuts depending on what I have in the pantry. A handful of pomegranate seeds in winter makes it feel even more festive.
Pairing Suggestions
This salad pairs beautifully with a crisp white wine or a light Pinot Noir. It also works wonderfully alongside roasted chicken or as a starter before a rich pasta dish.
- Try adding a few fresh thyme leaves for an herbal note
- A handful of pumpkin seeds can replace walnuts for a different crunch
- Shaved Parmesan works if you're not a fan of blue cheese
Save to Pinterest Hope this salad finds its way to your table soon. There's something magical about that first bite when all the flavors come together.
Recipe Questions & Answers
- → What type of pears work best?
Firm but ripe pears like Bosc, Anjou, or Bartlett hold their shape well when sliced. Avoid overripe pears as they can become mushy.
- → Can I make this ahead?
Prepare components separately in advance. Toss with dressing just before serving to keep greens crisp and pears from oxidizing.
- → What can substitute Gorgonzola?
Roquefort, blue cheese, or feta work well. For dairy-free options, try vegan blue cheese or omit cheese entirely.
- → How do I prevent pears from browning?
Toss sliced pears in a little lemon juice immediately after cutting. This natural acid prevents oxidation without altering flavor.
- → Can I add protein?
Grilled chicken, roasted chickpeas, or candied pecans make excellent additions. These transform it into a hearty main course.