Pear Salad with Gorgonzola and Candied Walnuts

Introduction & Inspiration

When I first made this Pear Salad with Gorgonzola and Candied Walnuts, I was searching for a dish that could be both elegant and simple. I imagined a salad that combined sweet, savory, creamy, and crunchy elements into every bite. This recipe turned out to be exactly what I envisioned — fresh, vibrant, and absolutely irresistible.

What I love most about this salad is how it feels equally at home at a casual lunch or a festive holiday dinner. It’s beautiful, bursting with flavor, and deceptively easy to pull together.

Every time I prepare it, it feels like creating a little celebration on a plate — colorful, luxurious, and full of delightful textures.

Nostalgic Appeal

Fruit and cheese salads always remind me of special occasions growing up. Whether it was a holiday dinner or a weekend gathering, there was usually a dish that mixed juicy fruits with rich cheeses and crunchy nuts.

This Pear Salad brings back those memories but with a fresh, modern twist. It’s nostalgic in its comforting flavors but exciting in its bold contrasts.

Even now, tossing this salad brings a smile to my face, remembering tables crowded with food, laughter, and the happy chatter of friends and family.

Homemade Focus

Making this salad at home allows me to choose the ripest pears, the creamiest avocado, and the highest quality Gorgonzola.

Candied walnuts made from scratch add a personal touch, and making the Dijon vinaigrette fresh ensures the perfect balance of tangy, savory, and slightly sweet flavors.

Every ingredient feels intentional, and every bite tells a story of freshness, care, and love for good food.

Flavor Goal

The flavor goal for this Pear Salad was to create a dish that’s beautifully balanced between sweet, savory, creamy, and tangy.

The pears bring juicy sweetness and a soft bite that contrasts perfectly with the bold, salty crumble of Gorgonzola.

Avocado adds rich, buttery creaminess that makes the salad feel indulgent without being heavy.

Candied walnuts bring a crunchy, sweet nuttiness that complements both the fruit and the cheese.

The greens provide a crisp, slightly peppery backdrop, and the Dijon vinaigrette ties everything together with a tangy, savory brightness.

Ingredient Insights

Salad greens like baby arugula and little gem lettuce create a tender, crisp base that supports the richer toppings without overpowering them.

Ripe pears bring a luscious sweetness and a juicy, tender texture that feels luxurious in every bite.

Avocado adds a buttery richness that rounds out the flavors and textures beautifully.

Thinly sliced red onion adds a sharp, fresh bite that balances the creamy and sweet elements.

Candied walnuts contribute delightful crunch and a sweet caramelized flavor that elevates the entire salad.

Crumbled Gorgonzola cheese adds a bold, tangy sharpness that enhances the sweetness of the pears and the richness of the avocado.

Olive oil, apple cider vinegar, Dijon mustard, salt, and pepper combine to create a light but flavorful vinaigrette that brightens and lifts the entire dish.

Essential Equipment

A mason jar with a lid or a small mixing bowl and whisk makes blending the vinaigrette quick and easy.

A large salad bowl provides ample space for tossing the greens and toppings without bruising them.

A sharp chef’s knife and cutting board are essential for neatly dicing the pears, avocado, and slicing the red onion.

A spatula or large serving spoon helps toss the salad gently and evenly.

List of Ingredients with Measurements

For the Salad
5 ounces salad greens, chopped (half baby arugula, half little gem lettuce)
2 large ripe pears, diced
1 large avocado, peeled, pitted, and diced
1 small red onion, peeled and thinly sliced
6 ounces candied walnuts (homemade or store-bought)
4 ounces crumbled Gorgonzola cheese

For the Dijon Vinaigrette
1/4 cup olive oil
1 tablespoon apple cider vinegar (or balsamic vinegar)
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Step-by-Step Instructions

To Make the Dijon Vinaigrette
Step 1: Add the olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper to a mason jar

Step 2: Cover the jar and shake vigorously for about 10 seconds until the vinaigrette is fully emulsified

Step 3: Alternatively, whisk all the vinaigrette ingredients together in a small bowl until smooth and combined

To Assemble the Salad
Step 4: In a large salad bowl, add the chopped salad greens

Step 5: Top the greens with the diced pears, diced avocado, sliced red onion, candied walnuts, and crumbled Gorgonzola cheese

Step 6: Drizzle the salad evenly with the prepared Dijon vinaigrette

Step 7: Toss everything gently until all the ingredients are lightly coated with dressing

Step 8: Taste the salad and season with extra salt and black pepper if needed

Step 9: Serve immediately and enjoy

Troubleshooting

If the avocado starts to brown, tossing it gently with a little lemon juice before adding it to the salad helps keep it fresh and vibrant.

If the dressing feels too tangy, a touch more olive oil or a drizzle of honey can mellow it beautifully.

If the salad seems too heavy, adding a few more greens helps balance the richness.

If the pears are overly juicy, dabbing them with a paper towel before adding keeps the salad from becoming watery.

Tips and Variations

For extra crunch, adding thinly sliced radishes or shaved fennel works beautifully.

If you prefer a different cheese, goat cheese or feta makes a delicious substitute for Gorgonzola.

For a heartier version, adding grilled chicken or crispy bacon bits transforms the salad into a full meal.

Using a mix of red and green pears adds extra color and layers of sweetness.

Serving and Pairing Suggestions

I love serving this Pear Salad as a starter for elegant dinners or as a light lunch with a side of crusty bread.

It pairs wonderfully with sparkling wine, crisp Chardonnay, or a light Pinot Grigio.

For a festive table, it’s beautiful alongside roasted meats, hearty casseroles, or rich pasta dishes.

It’s a perfect fall and winter salad but feels just as delightful for spring celebrations.

Nutritional Information

This salad offers a satisfying balance of healthy fats, fiber, and fresh produce.

Pears and avocado contribute antioxidants, vitamins, and natural sweetness.

Candied walnuts provide energy-boosting fats and a rich, satisfying crunch.

The Dijon vinaigrette keeps the salad light and lively without any heavy, processed ingredients.

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Recipe Summary and Q&A

This Pear Salad with Gorgonzola and Candied Walnuts is sweet, savory, creamy, and crunchy — a beautiful, elegant salad perfect for any occasion.

Can I make it ahead?
Partially. Prepare all ingredients separately and toss together with dressing just before serving.

Can I use a different nut?
Yes! Toasted pecans, almonds, or hazelnuts work beautifully.

How long does it last?
Best enjoyed fresh, but leftovers can be stored in the fridge for up to one day.

Can I make it dairy-free?
Absolutely. Simply omit the Gorgonzola or use a dairy-free cheese alternative.

This salad proves that simple, thoughtful ingredients can create something truly unforgettable. I hope you enjoy it as much as I do. Happy cooking!