Bright, fresh and full of bold flavors, my Pear and Gorgonzola Salad comes together in about 15 minutes and makes a delicious side salad. It’s a vibrant mix of crisp greens, juicy pears, sweet dried cranberries and creamy crumbled gorgonzola. Top with my easy candied maple walnuts (or pecans) and a drizzle of tangy maple balsamic vinaigrette for an irresistible sweet and savory touch. This recipe is vegetarian.
A Fresh and Crisp Pear Salad
If you’re looking for a delicious side salad to make all season, this is your sign! This salad with gorgonzola and pear is a snap to pull together, and you can make several of the components ahead.
I love this recipe with tangy Maple Balsamic Dressing and either Maple Candied Pecans or Maple Candied Walnuts. The dressing is bold and rich, and the nuts add a touch of sweetness and crunch. Both can be made ahead so they’re ready when you are.
This Recipe Is
- crisp and fresh
- simple
- crunchy and creamy
If you make homemade salads, you’ll enjoy the textures and sweet flavors of this pear and gorgonzola salad.
Pick Your Pear: there are many to choose from. My favorites for this salad are Comice, Green Anjou, or Bartlett. They’re juicy, refreshing and sweet.
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How to Make Pear Gorgonzola Salad
step by step
Look for vegetarian friendly Gorgonzola cheese, one that does not use rennet in production, if this is important to you. Boars Head, Stella and Treasure Cave offer vegetarian friendly Gorgonzola. For more information, check directly with your preferred cheese maker.
Traci’s Tips
- Fresh Lettuce Mix: Look for a mix of fresh greens, like a spring mix. A variety of lettuce will offer interest, and texture. A trio of Radicchio, Frisée, and butterhead are a good mix if purchasing single heads of lettuce.
- Nuts: This salad leans sweet overall due to the various components. If you prefer a more mellow salad, simply leave the candied maple walnuts or pecans off and toast raw nuts instead. I do this often when I’m short on time.
- Dried Cranberries: look for dried cranberries in the bulk bins for best value. I prefer apple juice sweetened dried cranberries (rather than sugar sweetened) because they’re not overly sweet. If you like the tartness of cranberries, try unsweetened dried cranberries.
Pear Gorgonzola Salad with Maple Balsamic Dressing
Servings:4 servings
Calories:333kcal
Bright, fresh and full of bold flavors, my Pear and Gorgonzola Salad comes together in about 15 minutes and makes a delicious side salad. It's a vibrant mix of crisp greens, juicy pears, sweet dried cranberries and creamy crumbled gorgonzola. Top with my easy candied maple walnuts (or pecans) and a drizzle of tangy maple balsamic vinaigrette for an irresistible sweet and savory touch. This recipe is vegetarian.
Ingredients
For the Salad
- 5 cups (105 grams) Mixed Salad Greens
- 2 cups (300 grams) Fresh Pear medium dice, about 2 medium pears
- 1/2 cup (70 grams) Gorgonzola Cheese crumbled
- 1/4 cup (40 grams) Dried Cranberries preferably apple juice sweetened or unsweetened
- 1/2 cup (60 grams) Maple Candied Walnuts or Maple Candied Pecans
For the Dressing
- 3 tablespoons Balsamic Vinegar *see note
- 1-2 teaspoons Pure Maple Syrup adjust to taste
- 1/2 teaspoon Prepared Dijon Mustard
- 1 teaspoon Shallot minced
- Pinch Salt & Pepper
- 4 tablespoons Extra Virgin Olive Oil
Instructions
For the Salad
- Wash and dry your salad greens. I use a salad spinner for the job.
- Arrange the salad greens in a large serving bowl or platter, arrange the Gorgonzola over the top, then the pears, sprinkle with chopped walnuts and cranberries. Dress and toss just before serving.
For the Dressing
- In a small bowl, add the vinegar, maple syrup, dijon, shallot and salt and pepper. Whisking, drizzle in olive oil until a creamy emulsion is formed. Taste for sweetness and add more maple syrup if desired. Set aside. The dressing should taste bold, slightly sweet and tangy.Alternatively, add all the ingredients to a Mason jar and shake vigorously.
- Store the Dressing: store in the refrigerator in a lidded container for up to a week. Set at room temperature for about 15 minutes and whisk or shake before enjoying.
Notes
*Balsamic Vinegar: brands vary widely in sweetness and viscosity. Depending on the sweetness of your vinegar, adjust the maple syrup to taste.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1 Serving | Calories: 333kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 13mg | Sodium: 240mg | Potassium: 240mg | Fiber: 3g | Sugar: 21g | Vitamin A: 451IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 1mg
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Great combination of flavors!
Yay! SO glad you enjoyed the salad, Roberta. Thank you for your note and giving it a go!
Is it a white balsamic or a red balsamic vinegar for the dressing?
Hi Veronica… I use red for this recipe.