Save It My neighbor showed up one autumn afternoon with a bag of pears from her tree, more than she knew what to do with. I sliced one up, tossed it with some greens I had wilting in the fridge, and crumbled in the last bit of Gorgonzola from a cheese board. The sharpness of the cheese against the sweet pear was so good I stood at the counter eating straight from the bowl. That happy accident became this salad, one I now make every time pears are in season.
I brought this to a potluck once, worried it was too simple compared to the casseroles and roasted dishes everyone else made. It was the first bowl emptied. People kept asking for the recipe, surprised when I told them there was no secret, just good ingredients that naturally belong together. That night taught me that sometimes restraint is the best cooking technique.
Ingredients
- Mixed salad greens: I love using arugula for its peppery bite, but spring mix gives you variety in one bag and spinach adds a milder, earthy base.
- Ripe pears: Bartlett or Anjou work beautifully here, just make sure they give slightly when pressed so they are sweet and juicy, not mealy.
- Gorgonzola cheese: The creamy, pungent funk of this blue cheese is what makes the salad sing, but if it is too strong for you, a milder dolce variety is gentler.
- Toasted walnuts: Toasting them yourself in a dry skillet for a few minutes brings out their nutty richness and makes all the difference.
- Dried cranberries: These add little bursts of tart sweetness, though I have skipped them plenty of times and the salad still shines.
- Extra virgin olive oil: Use a fruity, quality oil since it is a main flavor in the dressing, not just a background player.
- Balsamic vinegar: A good balsamic adds complexity, look for one that is slightly sweet and not too harsh.
- Honey: This balances the acidity and ties the sweet and savory elements together with a silky texture.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness that pulls everything into harmony.
Instructions
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it is smooth and slightly thickened. Taste it and adjust the honey or vinegar to your liking.
- Dress the Greens:
- Place the mixed greens in a large salad bowl and drizzle half the dressing over them, tossing gently with your hands so every leaf gets a light coating. You do not want them drowning, just kissed with flavor.
- Arrange the Toppings:
- Lay the pear slices on top of the greens, then scatter the Gorgonzola crumbles, toasted walnuts, and dried cranberries over everything. Let it look a little wild and natural, not too fussy.
- Finish and Serve:
- Drizzle the remaining dressing over the top just before you bring it to the table so everything stays crisp and fresh. Serve immediately while the greens are still perky.
Save It One evening I made this for my partner after a long week, and we ate it on the couch with a glass of wine instead of at the table. The simplicity of it felt like a reset, something fresh and bright that did not ask much of us. It is funny how a handful of ingredients can feel like care when you need it most.
Choosing Your Pears
The pear variety you pick changes the whole character of the salad. Bartletts are classic, sweet and soft when ripe, while Boscs hold their shape better and have a hint of spice. I have even used Asian pears for their crisp, apple like texture when I wanted more crunch. Press gently near the stem, if it yields just a bit, it is ready to slice.
Cheese Swaps and Alternatives
Gorgonzola can be polarizing, so do not be afraid to swap it for Roquefort if you want something saltier, or a mild blue cheese if the funk intimidates you. I have also crumbled in goat cheese when I wanted tangy without the blue mold notes, and it worked beautifully with the honey dressing. For a dairy free version, there are some good cashew based blue cheeses now that surprise me every time.
Making It a Meal
This salad is light and lovely on its own, but I have turned it into dinner by adding sliced grilled chicken, seared steak, or even roasted chickpeas for a vegetarian protein boost. A warm baguette on the side makes it feel more substantial without losing that fresh, crisp quality. Sometimes I will toss in some cooked farro or quinoa to make it heartier and more filling.
- Grill chicken with a little olive oil and garlic, slice it thin, and lay it warm over the greens.
- Roast chickpeas with smoked paprika for a crunchy, savory element that works surprisingly well.
- Add a handful of cooked grains like farro or wild rice to make the salad more substantial and satisfying.
Save It This salad has a way of making ordinary days feel a little special without any effort at all. I hope it becomes one of those recipes you turn to when you want something that tastes like more than the sum of its parts.
Recipe FAQs
- → Can I prepare this salad in advance?
Prepare components separately and store in the refrigerator. Toss greens and dressing just before serving to prevent wilting. Add the pears, cheese, and walnuts right before plating for best texture.
- → What can I substitute for Gorgonzola?
Roquefort, blue cheese, or feta work well as alternatives. For a milder flavor, try goat cheese or aged cheddar. Vegan options include plant-based blue cheese varieties.
- → How do I prevent pears from browning?
Slice pears close to serving time and toss gently with a bit of lemon juice to prevent oxidation. This maintains their fresh appearance and delicate texture.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, pan-seared salmon, or crispy bacon complement the flavors beautifully. For vegetarian protein, add chickpeas or tofu.
- → Is this salad suitable for meal prep?
Store dressed greens separately from toppings in airtight containers for up to 2 days. Assemble just before eating to maintain crisp textures and fresh flavors.
- → How should I toast the walnuts?
Heat a dry skillet over medium heat and toast walnuts for 3-5 minutes, stirring frequently until fragrant. Cool before using. Pre-toasted walnuts from the store also work perfectly.