Pear Gorgonzola Salad (Printable Version)

Fresh pears and creamy Gorgonzola with crisp greens, 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 (optional)

→ 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

# Step-by-Step Guide:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - Place mixed greens in a large salad bowl. Toss gently with half of the prepared dressing to coat leaves evenly without wilting.
03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer.
04 - Drizzle remaining dressing over the salad just before serving. Serve immediately to maintain crispness and texture contrast.

# Expert Tips:

01 -
  • Its the kind of elegant salad that looks like you spent hours on it but comes together in fifteen minutes flat
  • The honey balsamic dressing strikes that perfect balance between sweet and tangy that keeps everyone reaching for seconds
02 -
  • Dont dress the salad too far in advance or the greens will wilt and lose that satisfying crispness
  • The pears will start to oxidize and turn brown quickly so slice them right before youre ready to serve
03 -
  • Toast your walnuts in a dry skillet over medium heat for about three minutes shaking the pan frequently until theyre fragrant and golden
  • Let the vinaigrette sit for at least ten minutes before using to allow the flavors to meld together
Return