Save The first time I served this at a dinner party, my friend Sarah actually stopped mid-conversation, fork paused halfway to her mouth, and asked what kind of magic was happening on her plate. That moment of silence at a table full of talking people? That's when I knew this salad was something special.
Last autumn, my neighbor dropped by unexpectedly with fresh pears from her tree, and I improvised this salad on the spot. We stood in my kitchen eating straight from the bowl, talking about everything and nothing, and suddenly it was dark outside and the whole bowl was empty. Some meals just taste better when they're not planned at all.
Ingredients
- 6 cups mixed salad greens: I love the peppery bite of arugula mixed with baby spinach, but honestly whatever fresh greens look best at the market will work perfectly here
- 2 ripe pears: They should give slightly when pressed but not be mushy, and Bosc or Anjou varieties hold their shape beautifully when sliced
- 100 g (3.5 oz) Gorgonzola cheese: This creamy, tangy blue cheese is the star that ties everything together, though I've discovered that the longer it ages, the more complex the flavor becomes
- 1/2 cup toasted walnuts: Toasting them in a dry pan for 3-4 minutes until fragrant makes such a huge difference in flavor that I never skip this step anymore
- 1/4 cup dried cranberries: These little pops of sweetness are completely optional but I love the color and extra burst of tartness they bring to each bite
- 3 tbsp extra virgin olive oil: A really good quality oil matters here since the dressing is so simple and pure
- 1 tbsp balsamic vinegar: The aged stuff from the specialty aisle is worth every penny for that deep, complex sweetness
- 1 tbsp honey: Raw honey has this floral complexity that balances the sharp cheese perfectly
- 1 tsp Dijon mustard: This is the secret that keeps your dressing emulsified and creamy instead of separating into a sad, oily mess
- Salt and freshly ground black pepper: Freshly cracked pepper makes such a difference, and don't be shy with the salt to bring out all the flavors
Instructions
- Whisk together your dressing:
- In a small bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, whisking vigorously until the mixture thickens and becomes completely smooth and emulsified.
- Dress the greens:
- Place your mixed greens in a large salad bowl and drizzle with just half the dressing, tossing gently with your hands to coat every leaf without weighing them down.
- Arrange the toppings:
- Scatter the sliced pears, crumbled Gorgonzola, toasted walnuts, and dried cranberries over the dressed greens in whatever pattern feels pretty to you.
- Finish and serve:
- Drizzle the remaining dressing over the top right before serving, then bring the whole gorgeous bowl to the table and watch everyone's faces light up.
Save This salad has become my go-to for those nights when I want something that feels special and elegant but doesn't require turning on the oven or spending hours in the kitchen. There's something about the combination of textures and flavors that makes even a regular Tuesday dinner feel like an occasion.
Choosing The Perfect Pears
After years of making this salad, I've learned that pears are trickier than they seem. Too firm and they're bland and crunchy, too soft and they turn to mush the second you try to slice them. The sweet spot is a pear that yields to gentle pressure around the stem but still feels firm everywhere else. I also discovered that different pear varieties bring different qualities, so I often mix a sweet Bartlett with a more textured Bosc for the best of both worlds.
Cheese Swaps That Work
While Gorgonzola is the classic choice here, I've had great success with other cheeses when that's what I have on hand. Blue cheese brings a sharper bite that some of my friends actually prefer, while a creamy goat cheese creates this wonderful mild contrast to the sweet pears. Once I even used a sharp aged cheddar when that was all that was in my fridge, and while it wasn't quite the same, it still worked surprisingly well with the honey-balsamic dressing.
Make-Ahead Tips
The absolute best thing about this salad is how well it lends itself to prep work. I always toast a big batch of walnuts and store them in an airtight container, and I've learned that whisking the dressing in a jar and keeping it in the fridge means this salad comes together in under five minutes on busy nights. Just remember to bring the dressing back to room temperature and give it a good shake before using.
- The dressing keeps beautifully in the refrigerator for up to a week and actually tastes better as the flavors meld together
- If you're taking this to a potluck, pack the dressing separately and toss everything right before serving to keep it fresh and vibrant
- Leftover dressed salad doesn't store well, so only dress what you'll eat immediately and save extra components for tomorrow's lunch
Save This salad has become one of those recipes I can make without even thinking, the kind that feels like an old friend every time I serve it. I hope it finds its way into your regular rotation too.
Recipe FAQs
- → What type of pears work best?
Firm but ripe pears like Bosc, Anjou, or Bartlett hold their shape well when sliced. Avoid overly soft varieties that can become mushy when tossed with dressing.
- → Can I make this ahead?
Prepare components separately in advance. Slice pears just before serving to prevent browning, and toss with dressing immediately before serving to keep greens crisp.
- → What cheese substitutes work?
Roquefort, blue cheese, or feta provide similar tangy profiles. For vegan options, try plant-based blue cheese alternatives or crumbled firm tofu seasoned with lemon juice.
- → How do I prevent pears from browning?
Toss sliced pears with a tablespoon of lemon juice immediately after cutting. The acidity prevents oxidation while adding bright flavor that complements the cheese.
- → Can I add protein?
Grilled chicken, roasted chickpeas, or candied pecans make excellent protein additions. Simply increase portion size and adjust seasoning accordingly.
- → What other nuts work well?
Pecans, hazelnuts, or almonds all pair beautifully with pears and Gorgonzola. Toast them lightly to enhance their natural oils and deepen the nutty flavor profile.