Pear Gorgonzola Salad (Printable)

Sweet pears meet tangy Gorgonzola with crisp greens and walnuts in honey-balsamic dressing.

# What You Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 1/2 cup toasted walnuts, roughly chopped
05 - 1/4 cup dried cranberries

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Steps:

01 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
02 - In a large salad bowl, toss the mixed greens lightly with half of the prepared dressing.
03 - Arrange the pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens.
04 - Drizzle the remaining dressing over the salad just before serving and serve immediately.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can throw it together on a weeknight without drama.
  • The contrast of creamy, tangy cheese with sweet pears and crispy walnuts somehow tricks people into thinking you spent hours on it.
  • It's naturally vegetarian and gluten-free, so you're not compromising flavor for dietary needs.
02 -
  • Don't dress the entire salad in advance—the greens will wilt and the pears will oxidize, and you'll end up with a sad, soggy situation by the time you serve it.
  • If your Gorgonzola is too cold and hard, let it sit on the counter for 10 minutes before crumbling; it'll break into creamy pieces instead of shattering into dust.
03 -
  • Make the dressing in a jar and shake it instead of whisking if you're feeding a crowd—it's faster and honestly works just as well.
  • If you're taking this to a potluck, pack the dressing separate and let people dress it themselves; this salad travels better that way and stays crisp until the last moment.
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