This pear salad with creamy gorgonzola cheese and candied pecans drizzled with a bright and tangy Dijon vinaigrette dressing is the perfect companion to any fall or winter dinner.
The Easiest Green Side Salad for the Fall or Winter
Everyone needs a simple green side salad in their repertoire. This pear gorgonzola salad is made with your favorite mellow greens and radicchio’s somewhat bitter-spiced bite and is topped with ever-so-slightly under-ripened pears that add a crispness to match the crunch of sweet candied pecans.
It’s all dressed with a simple homemade Dijon mustard dressing and topped with pinches of creamy gorgonzola cheese. It’s the yin and yang flavor combination I crave no matter the season.
I like to serve this salad on a platter or in a large, shallow serving dish — where there’s no need for tossing and I can avoid all of the good, chunky bites disappearing at the bottom of a bowl.
Heidi’s Tips for Recipe Success
- Choose firm but not hard pears for the salad. Any variety of pears works for this salad, so long as they aren’t overripe and mushy. For hard pears, set them on the countertop with bananas nearby to ripen within a day or so.
- The candied pecans and vinaigrette can be made up to 2 weeks in advance. The dressing is also delicious drizzled on cooked vegetables or as a quick marinade for chicken, and the pecans can be eaten as is or added to morning yogurt bowls, oatmeal, and more.
- Select a mix of tender lettuces. I’ve become a stalker of the best tender leaves of fluffy butter lettuces and locally grown baby red leaf lettuces in my grocery store’s produce department. Choose any of your leafy favorites for this pear salad.
The Key Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Lettuce — I prefer using a mix of spring greens, butter lettuce, and radicchio.
- Pears — Opt for slightly under-ripened ones so they’re firm, not mushy. Use any variety or a combination of your favorites.
- Creamy gorgonzola cheese — Regular blue cheese works too.
- Candied nuts — I love making candied pecans from this recipe (or you could use a good store brand that you like).
- Dijon vinaigrette — This simple whisk-together dressing is made with rice vinegar (any kind), shallots, Dijon mustard, olive oil, salt and pepper.
Making the Pear Gorgonzola Salad in 3 Steps
- Make the candied pecans on the stovetop in three simple steps. Cinnamon and nutmeg flavor these quick candied nuts. Add a pinch of cayenne, chili powder, or smoked paprika for more heat.
- Whisk or shake together the Dijon dressing. I typically shake it together in a jar if I know I’ll be saving some of the dressing for later.
- Dress the salad just before serving. This helps the delicate lettuces hold up best.
Recipe Additions & Variations
- Use spinach instead of mixed greens
- Swap the pears out for sliced apples or grapes
- Opt for a balsamic vinaigrette instead of Dijon
- Swap the gorgonzola cheese for goat cheese
- For added protein, top your salad with some grilled chicken
- Roasted beets or butternut squash would be tasty additions
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pear Gorgonzola Salad Recipe
Ingredients
For the Candied Pecans
- ¼ cup granulated sugar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
For the Dijon Vinaigrette
- ⅓ cup rice vinegar , seasoned or unseasoned
- 1 tablespoon shallot , minced
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Salad
- 8 cups lettuce mix of spring greens, butter lettuce, and radicchio
- 3 pears , cored and sliced
- 4 ounces soft Gorgonzola cheese , crumbled
Instructions
Make the candied pecans
- Line a sheet pan with parchment paper. In a skillet over medium heat, stir the sugar, water, salt, cinnamon, and nutmeg together. Cook until the sugar begins to melt. Add the nuts and cook, stirring often, until the nuts are toasted and glazed. Spoon the nuts onto the prepared sheet pan to cool, separating with a fork. Sprinkle with a little coarse salt if desired.
Make the dressing
- Add the vinegar, shallots, and Dijon mustard to a bowl then slowly drizzle the olive oil into the mix while whisking continuously until emulsified. Season with kosher salt and pepper, adding more to taste. (Or, add all of the ingredients to a jar, close the lid tightly, and shake well.)
Assemble the salad
- On a large platter or in a shallow bowl, layer the lettuce with the radicchio. Nestle the sliced pears and cooled candied pecans into the lettuce leaves then top with chunks of gorgonzola cheese. Drizzle the dressing over the top just before serving.
Notes
Nutrition
Storage Tips
The Dijon vinaigrette will keep stored in a jar or airtight container in the refrigerator for up to 2 weeks. I don’t recommend slicing your pears in advance, as they will oxidize and turn brown and a bit mealy. Candied pecans will keep in an airtight container for 1-2 weeks.
What to Serve with This Pear and Gorgonzola Salad
- Crispy Baked Garlic Shrimp
- The BEST Meatballs
- Chicken Marsala
- Creamy Lemon Chicken Breasts and Mushrooms
- Vegetarian Crockpot Lasagna Soup
More Winter Salad Ideas
- Roasted Beet and Ricotta Salad
- Classic Blue Cheese Wedge Salad
- Kale Salad with Wild Rice and Butternut Squash
- Arugula Salad With Shaved Parmesan Three Ways
- Kale Salad with Cranberries, Apple and Cheddar Cheese
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Lori
Oh my this looks stunning, a must make recipe for sure!! I think I’ll add some dried cranberries as well.
Thanks as always for another amazing recipe
I hope you try it!