This Pear Salad Recipe pairs sweet pears with tangy apple cider dressing, creamy Gorgonzola, and candied walnuts. Simple, delicious, and perfect for entertaining!
author’s note
My New Favorite Way To Use Fresh Pears
My little sister lives just a few blocks away and has a yard full of fruit trees, so every year I’m lucky enough to end up with more peaches, plums, and pears than I know what to do with. Peaches have always been my favorite, and I never run out of ways to use them: pie, cobbler, lemonade. But lately, pears are giving peaches some serious competition.
She gives me bags of fresh, straight-off-the-tree pears, and if I can save enough before my kids eat them all, they’re going straight into recipes. Which, of course, means a really good salad has to happen too.
You all know I love a fruit-filled salad, and this one has quickly become a favorite. Sweet ripe pears, crunchy candied walnuts, chewy cranberries, and Gorgonzola are such a great combo. (And if blue cheese isn’t your thing, swap in something you love.)
Then there’s the dressing, which might honestly be my favorite part. It is so flavorful and ties everything together so perfectly.
I can’t wait to hear what you think of this salad!
Pear Salad Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Mixed greens | Baby lettuce and spring mix is my favorite here! |
| Pears | Use ripe pears that give slightly when pressed near the stem. |
| Red onion | Slice thinly. Soak in ice water for 10 minutes to soften the bite. |
| Candied walnuts | Homemade or store-bought both work. Coarsely chop before adding. |
| Gorgonzola cheese | Crumble over the salad. Swap with goat cheese or feta if preferred. |
How To Make This pear Salad recipe
- Candied walnuts: Bake until crisp, stirring every 15 minutes. Let them cool then chop.
- Dressing: Combine everything in a jar and shake well. Taste and adjust the seasoning.
- Assemble: Add the greens, pears, red onion, walnuts, and cranberries to a large bowl.
- Dress and serve: Toss with dressing, add the Gorgonzola, and serve immediately.
Variations
Switch Things Up
- Swap candied walnuts for candied pecans.
- Use dried tart cherries in place of the dried cranberries in this pear salad.
- Use Fuji or Honeycrisp apples in place of the pears.
- Swap the apple cider dressing for a lemon–poppy seed dressing
chelsea’s testing notes
Buy the pears early! Pears usually need a few days on the counter to ripen, so grab them up to a week ahead. Once they’re soft, move them to the fridge until you’re ready to make the salad.
Storage
Make ahead: Make the dressing and candied walnuts ahead of time, but slice the pears and assemble the salad right before serving.
Once dressed, this pear salad recipe is best enjoyed immediately.
More Delicious Salads:
Pear Salad Recipe
Video
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
- 8 cups mixed greens 5.5 ounces, baby lettuce and baby greens
- 2 large pears see note 1
- 1/3 cup thinly sliced red onion see note 2
- 3/4 cup candied walnuts
- 2/3 cup dried sweetened cranberries
- 1/3 cup crumbled gorgonzola cheese
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound walnut halves and walnut pieces
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg whites discard egg yolk or reserve for another recipe
- 1/2 tablespoon vanilla extract plus 1/2 tablespoon water
Instructions
- Preheat oven to 250°F. Line an extra large sheet pan (or 2 sheet pans) with parchment paper (or a silicone baking mat) and set aside. In a very large bowl, whisk egg whites, vanilla, and water together until frothy. Toss walnuts in the egg white mixture until well coated. On top of everything, add granulated sugar, brown sugar, cinnamon, and salt. Stir gently until all walnuts are well coated. Spread coated walnuts on a baking sheet. Walnuts shouldn’t overlap. Bake 1 hour, flipping and stirring walnuts every 15 minutes. Allow walnuts to stand for 30 minutes to an hour to fully cool and solidify. Coarsely chop about 1 cup for this salad.
- Add all dressing ingredients to a mason jar, seal, and vigorously shake to combine. Taste and adjust to preference on seasonings (salt and pepper). Refrigerate until ready to eat and shake once more before dressing the salad.
- Add mixed greens, thinly sliced pears, thinly sliced red onion, candied walnuts, and dried cranberries to a large salad bowl.
- Drizzle the dressing only on what will be enjoyed the same day. (Once dressed, this salad doesn’t sit well.) Toss salad to coat in dressing. Add the gorgonzola cheese (add more to personal preference). Toss once more and serve salad immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
