A refined yet simple salad, Pear, Walnut & Blue Cheese Salad combines sweet, savory, and nutty elements to create a dish that is both refreshing and indulgent. Thinly sliced pears pair beautifully with creamy blue cheese and the satisfying crunch of toasted walnuts, all laid atop a bed of fresh greens and finished with a light homemade vinaigrette.

Why You’ll Love This Recipe

This salad offers a sophisticated flavor profile with minimal effort. It’s perfect as a starter for dinner parties or as a light yet satisfying meal on its own. The balance of textures—from the juicy pear to the crisp greens and crumbly cheese—makes every bite interesting. Plus, it’s highly customizable to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ripe pear, thinly sliced
• 4 cups mixed salad greens (arugula, spinach, baby romaine)
• 1/3 cup crumbled blue cheese
• 1/3 cup walnuts, lightly toasted
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar or apple cider vinegar
• 1 tsp honey
• Salt and black pepper to taste

directions

1. In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper to create the vinaigrette.
2. Arrange thin pear slices in a circular pattern on each serving plate.
3. In a mixing bowl, toss the salad greens with the vinaigrette until lightly coated.
4. Place the dressed greens on top of the pear slices.
5. Sprinkle with crumbled blue cheese and toasted walnuts.
6. Serve immediately as a light appetizer or elegant side dish.

Servings and timing

This recipe serves 2 to 3 people and takes about 10 minutes to prepare. No cooking is required apart from lightly toasting the walnuts.

Variations

• Cheese Alternatives: Substitute goat cheese or feta if you prefer a milder flavor.
• Fruit Options: Try apples, grapes, or dried cranberries in place of pear.
• Nut Variations: Use pecans, almonds, or hazelnuts instead of walnuts.
• Greens Mix: Swap mixed greens for baby kale, watercress, or endive for a different texture and taste.
• Dressing Twist: Add a touch of Dijon mustard to the vinaigrette for extra zing.

storage/reheating

This salad is best enjoyed fresh. However, if you must store leftovers, keep the dressing separate from the salad to prevent sogginess. Store greens and toppings in airtight containers in the refrigerator for up to 1 day. Do not reheat.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving.

What kind of pear is best for this recipe?

Bosc or Anjou pears work well due to their firm texture and subtle sweetness.

How do I toast the walnuts?

Toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until golden and fragrant.

Is blue cheese too strong for this salad?

It adds a bold flavor that complements the pear, but you can substitute with milder cheeses if preferred.

Can I use a bottled dressing?

Yes, though homemade vinaigrette offers a fresher and more balanced flavor.

How can I make this salad more filling?

Add grilled chicken breast, cooked quinoa, or chickpeas for added protein and substance.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors nicely.

Can I make this dairy-free?

You can omit the blue cheese or use a dairy-free cheese alternative.

Can I use canned pears?

Fresh pears are best, but canned pears in juice (not syrup) can be used in a pinch—just drain and slice thinly.

Conclusion

Pear, Walnut & Blue Cheese Salad is a harmonious blend of textures and flavors, making it an excellent choice for a light meal or elegant starter. With its quick preparation and flexible ingredients, it’s a go-to recipe that elevates everyday dining with minimal effort.

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