Pear & Gorgonzola Salad with Candied Walnuts is a fresh and tasty mix of sweet, creamy, and crunchy flavors. The juicy pears bring a natural sweetness, while the sharp, tangy Gorgonzola cheese adds a rich bite. To top it all off, the candied walnuts give a perfect crunchy sweetness that makes this salad special and fun to eat.
I love making this salad when I want something light but still exciting. The balance of the pears and cheese feels just right to me, and the candied walnuts are my favorite part—they add that little extra treat that surprises your taste buds. It’s a great way to enjoy some greens without feeling like you’re just eating plain salad.
This salad works wonderfully as a simple lunch or a nice starter for dinner. I like serving it with a drizzle of balsamic glaze or a simple vinaigrette to tie all the flavors together. It’s also a great dish to bring to gatherings because it’s colorful, fresh, and has something for everyone to enjoy.
Key Ingredients & Substitutions
Pears: Ripe pears offer sweetness and a juicy texture that balances the tangy cheese. Bartlett, Anjou, or Bosc all work well. If you can’t find ripe pears, apples are a crisp and tasty substitute.
Gorgonzola Cheese: This blue cheese adds a creamy, sharp flavor. If you want something milder, goat cheese or feta can be good alternatives, though they shift the flavor profile slightly.
Walnuts: Toasted and candied walnuts bring crunch and sweetness. If you’re allergic or don’t have walnuts, pecans or almonds can also be candied and used instead.
Mixed Greens: I prefer peppery arugula and tender baby spinach for their flavor contrast and texture. You can use any salad greens you have on hand.
How Can I Make Perfect Candied Walnuts Without Burning Them?
Candied walnuts add a sweet crunch but can burn quickly if not watched carefully. Here’s how to get them just right:
- Use medium heat and keep stirring to evenly coat the nuts.
- Add sugar once the nuts start to toast and stir constantly as the sugar melts.
- When the nuts look glossy and coated, immediately transfer them to parchment paper to cool—they harden as they cool.
- Avoid high heat to prevent burnt sugar taste.
These steps keep the walnuts crunchy and sweet without bitterness, which makes the salad extra special.
Equipment You’ll Need
- Small skillet – I like it because it toasts and candies the walnuts evenly without extra oil.
- Parchement paper – makes cooling the candied walnuts easy and keeps them from sticking.
- Whisk or fork – for mixing the dressing and emulsifying the ingredients smoothly.
- Large salad bowl or platter – to arrange all the ingredients beautifully and serve easily.
Flavor Variations & Add-Ins
- Swap pears for sliced apples or apricots for a different fruity touch.
- Use goat cheese or feta instead of Gorgonzola for a milder or tangier flavor.
- Mix in some toasted almonds or pecans for extra crunch and variety.
- Add a drizzle of honey or balsamic glaze for extra sweetness and shine.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 4 cups mixed greens (arugula and baby spinach recommended)
- 2 ripe pears, cored and thinly sliced into wedges
- 3/4 cup walnuts
- 2 tablespoons granulated sugar
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is quick and simple, taking about 10 minutes to prepare. Toasting and candying the walnuts takes around 5-6 minutes. Preparing the rest of the salad and dressing takes just a few minutes more. It’s a perfect dish to whip up when you want something fresh and flavorful without spending much time in the kitchen.
Step-by-Step Instructions:
1. Prepare Candied Walnuts:
Place a small skillet over medium heat. Toast the walnuts for 3–4 minutes until you smell their nutty aroma. Then sprinkle the granulated sugar over the nuts and stir constantly. The sugar will melt and coat the walnuts in about 2 minutes. Watch carefully to avoid burning. Once coated, spread the walnuts out on a piece of parchment paper to cool and harden.
2. Make the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and freshly ground black pepper. Whisk until the ingredients are well combined and smooth.
3. Assemble the Salad:
Arrange the mixed greens on a large serving plate or bowl. Evenly place the pear wedges over the greens for a pretty presentation.
4. Add Cheese and Walnuts:
Sprinkle the crumbled Gorgonzola cheese and the cooled candied walnuts evenly across the salad.
5. Dress and Serve:
Drizzle the dressing evenly over the salad just before serving. You can toss it gently if you like, or serve as-is while the greens stay crisp and fresh. Enjoy your tasty, balanced salad!
Can I Use Different Nuts Instead of Walnuts?
Absolutely! Pecans or almonds work great as substitutes. Just toast and candy them the same way for that delicious crunchy sweetness.
How Can I Keep Pears from Browning?
To prevent browning, toss the pear slices in a little lemon juice before adding them to the salad. This keeps them looking fresh and appetizing.
Can I Prepare This Salad Ahead of Time?
You can prep the candied walnuts and dressing in advance, but assemble the salad and add dressing just before serving to keep the greens crisp.
What Can I Use Instead of Gorgonzola Cheese?
If you prefer a milder flavor, try goat cheese or feta. They add creaminess without the strong tang of Gorgonzola.