Save The first time I served this salad was during a last-minute dinner party when my main dish took longer than expected. I tossed together whatever I had on hand—some pears sitting on the counter, a wedge of Gorgonzola lurking in the cheese drawer, and walnuts from a failed baking attempt. My guests kept talking about that salad long after the actual main course was forgotten, and honestly, it has become my go-to whenever I need something that looks impressive but takes zero cooking.
Last autumn my neighbor brought over a basket of pears from her tree, and I made this salad three times that week. Something about the way the honey dressing clings to the pear slices just works, especially when the pears are perfectly ripe but still hold their shape. My daughter now requests this instead of birthday cake, which I consider a serious parenting win.
Ingredients
- Mixed salad greens: I like a mix of arugula for peppery bite and spinach for softness, but whatever fresh greens look best at the store will work perfectly here
- Ripe pears: They should give slightly when pressed but not feel mushy—Bosc and Anjou hold their shape beautifully when sliced
- Gorgonzola cheese: The creamy, tangy crumbles are what pull everything together, though blue cheese works if that is what you have
- Toasted walnuts: Toasting them yourself in a dry pan for three minutes makes such a difference in flavor
- Dried cranberries: Totally optional but I love the little pops of tart sweetness they add throughout
- Extra virgin olive oil: Use the good stuff here since the dressing is so simple
- Balsamic vinegar: Adds that perfect acidic balance to cut through the rich cheese
- Honey: Helps emulsify the dressing and complements the pears naturally
- Dijon mustard: Just a teaspoon gives the dressing enough body to cling to every leaf
Instructions
- Make the honey balsamic dressing:
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture thickens slightly and everything is fully combined.
- Prep the base:
- Place your mixed greens in a large salad bowl and drizzle with about half the dressing, then toss gently with your hands to coat every leaf without bruising them.
- Arrange the toppings:
- Scatter the pear slices over the dressed greens, followed by the Gorgonzola crumbles, toasted walnuts, and cranberries if you are using them.
- Finish and serve:
- Drizzle the remaining dressing right before serving and toss everything one last time at the table so everyone gets those perfect bites with all the components.
Save This salad became a Thanksgiving tradition after my aunt declared it the best thing on the table, beating out the turkey and everything. Now whenever pears come into season, I start craving that perfect forkful with a bit of everything—sweet pear, tangy cheese, crunchy walnut, all tied together with that honey dressing.
Making It Your Own
Sometimes I swap in crumbled blue cheese or feta when Gorgonzola feels too strong, and pecans work beautifully instead of walnuts for a slightly sweeter note. Once I added sliced avocado when the pears were not quite ripe enough, and the creaminess actually saved the whole bowl.
Timing Everything Right
I learned the hard way that slicing pears too early makes them brown and sad, so now I prep everything else first and cut them right before serving. The walnuts can be toasted up to two days ahead and stored in an airtight container, which is one less thing to worry about when guests arrive.
Serving Suggestions
This salad works as a light lunch on its own or as the perfect starter before something rich like pasta or risotto. I have also served it alongside grilled chicken for dinner, and the combination feels restaurant-quality special.
- Pair with a crisp white wine like Sauvignon Blanc
- Add grilled chicken or shrimp for a complete meal
- Use slightly warm pears in winter for extra comfort
Save Every time I make this, someone asks for the recipe, and I love telling them how deceptively simple it really is.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the dressing and wash the greens in advance. Slice the pears just before serving to prevent browning. Assemble the bowl and toss with dressing immediately before eating to maintain crispness.
- → What other cheese works well?
Blue cheese, Roquefort, or feta make excellent alternatives to Gorgonzola. Each brings a unique tangy flavor profile that complements the sweet pears. Choose based on your preference for intensity.
- → Which pear varieties are best?
Bartlett, Bosc, or Anjou pears work beautifully. Select fruit that yields slightly to gentle pressure but isn't overly soft. The pear should hold its shape when thinly sliced for the best texture.
- → Can I add protein?
Grilled chicken breast, roasted turkey, or even hard-boiled eggs make substantial additions. Crispy pancetta or prosciutto offer savory contrast. Add protein to transform this into a complete main course.
- → How do I prevent pears from turning brown?
Toss sliced pears with a little lemon juice immediately after cutting. Store them in an airtight container until ready to serve. This simple step keeps the fruit looking fresh and vibrant.
- → What nuts can I substitute?
Pecans, hazelnuts, or sliced almonds all work wonderfully. Toast them lightly to enhance their natural flavor and crunch. Choose based on personal preference or what you have available.