Catching Up—And Why Pear and Gorgonzola Salad is My Unexpected Go-To
Hey there, friend. So, story time: Last autumn, in an attempt to impress my in-laws (who have opinions—lots of them), I stumbled upon this pear and Gorgonzola Salad combo. Was I nervous? You bet. My only real knowledge of Gorgonzola had been its starring role in my grandfather’s moldy cheese jokes—he thought he was hilarious. But the first time I flagged down pears at the market, chopped up some nuts I found lurking in the pantry, and tossed everything with way-too-much gusto… well, let’s just say nobody was moaning for garlic bread. And now? Even my barely-adventurous brother-in-law has been known to ask for it by name.
Why You’ll Love This (Or at Least Eat the Leftovers)
I make this whenever I want to feel a little bougie without setting anything on fire. My family goes crazy for this because, honestly, it feels fancy, but it’s unlikely to disappoint. It hits that perfect sweet-savory-creamy crunch—like a posh cheese board just crashed into a fresh salad. (Though last time, my nephew begged for chicken nuggets instead. Kids!) Best part: The dressing is so forgiving, I’ve tossed it hurriedly and, so far, no one has ratted me out. Also, when pears are in season and kinda underwhelming, this salad rescues them from languishing in the fruit bowl.
What You’ll Need (And What You Can Probably Swap)
- Fresh pears: 2 medium, ripe but still slightly firm. Bosc or Anjou work, but I’ve used Bartlett when Anjou sold out. Or apples, once, when that’s all I had—slightly different vibe, but totally fine.
- Gorgonzola cheese: About 100g (roughly a heaping ½ cup, crumbled). Or swap with blue Stilton if Gorgonzola scares your grocery store (honestly, my cousin claims supermarket feta works in a pinch, though I’m skeptical).
- Mixed greens: Two good handfuls—think arugula and spinach or just whatever bagged salad jumped into your cart. (My grandmother insisted on butter lettuce; I just grab what’s cheapest sometimes.)
- Toasted walnuts: A generous handful, chopped. Pecans or even sunflower seeds if that’s what’s going spare.
- Red onion: A couple of thin slices, optional. Sometimes I skip this if people are onion-averse—like my picky aunt.
- Extra stuff (optional): Dried cranberries, fresh thyme, or a spare piece of crispy bacon (don’t judge).
- For the dressing: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey or maple syrup, salt and pepper to taste. My best friend once used raspberry vinegar and… not bad, actually.
How I Actually Make It (More or Less)
- Wash the greens real well. Then pat ’em dry—unless you like soggy leaves (I do not). Into the salad bowl they go.
- Slice those pears into wedges—about 12-16 slices per pear is idea, but I’ve had days where the slices are, um, rustic. No one noticed (or at least, they were polite enough not to say).
- Scatter the pears onto the greens along with crumbled Gorgonzola. Don’t stress if the cheese clumps; that means more cheese in the next bite.
- Toss in your toasted walnuts, too. By the way, if you forgot to toast them, just chuck them in raw. It’s not that serious (though toasting does make the salad pop a bit more).
- Add red onion and any extra embellishments. This is when I usually sneak a taste—quality control, right?
- For the dressing, whisk oil, vinegar, honey, salt and pepper in a mug or jar. Or just stir aggressively with a fork (on second thought, I find shaking it in a jam jar emulsifies it a bit better).
- Drizzle the dressing over the salad; toss gently—unless you want a wilted mess. Or hand out the dressing on the side if people are anti-“wet”.
- Top with extra cheese if you’re feeling wild. Serve straight away (or stand at the kitchen counter picking bits out while you pretend you’re “plating.”)
Notes That Came From (Occasional) Trial and Error
- Pears turn brown fast, but squeezing a bit of lemon juice over the slices helps—if you remember (I rarely do, somehow).
- Salad gets soggy if it sits around; but in my experience, the leftovers in the fridge taste even better around midnight—it’s the dressing, I think.
- Walnuts can burn in a blink, so don’t wander off when toasting. Learned that the smoky way.
Variations—And the One I Wouldn’t Repeat
- Swapped pears for roasted butternut squash once. Pretty nice for autumn, actually. Would pair with pumpkin seeds if you fancy it.
- Used goat cheese instead of Gorgonzola—softer, milder, almost dessert-like. If blue cheese isn’t your thing.
- Tried adding pomegranate seeds at Christmas. Gorgeous, but the seeds roll everywhere. My dog was thrilled, but I was not.
- I once used iceberg lettuce because that’s all we had—don’t. It turns pretty limp and sad after a while. Lesson learned.
What You Probably Need—But Not Really
- Large salad bowl (or two smaller ones if you can’t find the big one—story of my life)
- Sharp knife (for pears—if all you’ve got is a butter knife, just go slow and channel your inner zen)
- Cutting board or just your clean counter—I won’t tell anyone
- Small jar or mug for mixing dressing; or a fork and some enthusiasm
Storing the Thing (If You’re Unlike My Family)
Salad will keep okay-ish covered in the fridge for probably a day, maybe two, though honestly, in my house it never lasts that long. If the greens wilt, eat with a fork and don’t look back. Sometimes I think it even tastes better after a bit, but that could just be me raiding the fridge at silly o’clock.
How I Serve It (And What Usually Happens)
This is my go-to sidekick for roast chicken or a fancy-ish pasta. Or, when I just don’t want to cook, I pile on some grilled chicken and call it dinner. Occasionally, we serve it with a hunk of crusty bread and pretend we’re on holiday—which we’re not, sigh. For a crowd, you could double it, but then hide a portion for yourself, trust me.
I sometimes serve it as a starter at Christmas (like they do here). Or nick ideas from Smitten Kitchen’s version when I feel like being extra.
Pro Tips—Learned the Hard Way
- I once tried rushing the toasting step and regretted it because charred walnuts are, well, grim. Give them like 2 minutes and keep your eye peeled.
- If you overdress the salad, it gets weirdly limp. Toss a little at a time—actually, I find it works better if you use your hands here.
- Sometimes I forget to check if the pears are ripe and end up sawing through a rock-hard one. Not ideal, but with enough dressing, you can barely tell.
Pear and Gorgonzola Salad Q&A (Because Folks Really Ask These Things)
- Can I use canned pears? You can, mate—but they’re sweeter and a bit mushy. If that’s all you’ve got, rinse ’em well and go easy on the dressing.
- Is there a way to make this vegan? Sure—skip the cheese or use vegan blue, and swap honey for maple syrup. Tastes different, still good.
- Why is my Gorgonzola too strong? Try less cheese, or crumble in something milder. Taste as you go (I sometimes blend it with some cream cheese just to mellow things out—that’s my secret weapon).
- Can I make it ahead? Well, yes and no; the pears brown if cut too early, and the greens go limp. Best assembled just before eating, honestly.
- I don’t have balsamic—use something else? Yep, red wine vinegar works. I even used apple cider vinegar once. Different, but actually pretty ace.
- If you come up with any wild twists—send them over! I’m always up for pilfering a new idea or two.
Anyway—so that’s how I make pear and Gorgonzola salad. If your family doesn’t wolf it down, well, you’ve got tomorrow’s lunch sorted. Or a midnight snack. Or breakfast (not that I’m confessing anything). Happy tossing!
Ingredients
- 2 ripe pears, sliced
- 100 g Gorgonzola cheese, crumbled
- 120 g mixed salad greens
- 1/2 cup candied walnuts
- 1/4 small red onion, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
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1In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and black pepper to taste.
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2Place the mixed salad greens in a large serving bowl and drizzle with the vinaigrette. Toss gently to coat.
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3Arrange the sliced pears, Gorgonzola cheese, candied walnuts, and red onion evenly over the greens.
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4Toss gently just before serving or leave layered for a more decorative presentation.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260cal
Protein:
6 gg
Fat:
17 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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