Pear Gorgonzola Salad (Printable)

Sweet pears with tangy Gorgonzola, crisp greens, toasted walnuts, and honey-balsamic dressing.

# What You’ll Need:

→ Salad Components

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

→ Honey-Balsamic Vinaigrette

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

# Directions:

01 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until emulsified.
02 - Place mixed salad greens in a large salad bowl. Drizzle with half the prepared vinaigrette and toss gently to coat evenly.
03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer.
04 - Drizzle remaining vinaigrette over the salad just before serving. Serve immediately while pears are fresh and walnuts remain crisp.

# Expert Tips:

01 -
  • The sweet and salty combo hits every craving at once
  • It comes together in literally fifteen minutes flat
  • People think you put way more effort into it than you actually did
02 -
  • Dress the greens right before serving or they will wilt and lose that satisfying crunch
  • Room temperature pears have more flavor than cold ones straight from the fridge
  • The dressing tastes better if made at least ten minutes ahead so the flavors can meld
03 -
  • Toast walnuts in a dry skillet over medium heat, shaking the pan frequently until fragrant
  • Taste the dressing before adding to the salad—honey sweetness varies by brand
  • Use a vegetable peeler to create elegant ribbons of pear instead of slices
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