Dinner

Pear and Gorgonzola Salad Recipe

BySana Jeannette December 6, 2025December 6, 2025

Introduction

This Pear and Gorgonzola Salad is a fresh and flavorful combination of sweet pears, tangy cheese, and crunchy walnuts. It’s dressed with a smooth, homemade pear vinaigrette that brings everything together beautifully. Perfect as a light lunch or an elegant starter.

A white bowl filled with a fresh green salad showing about five layers: the bottom layer is mixed green lettuce leaves of different shades, some light green and some dark red, with a crisp texture. On top of the greens are thin slices of red apple and yellow pear, arranged evenly around the bowl. Scattered over the fruit and greens are small chunks of blue cheese and pieces of light brown walnuts. Red tomato cubes add a splash of bright red throughout the salad. Two black utensils, a fork and a spoon, rest inside the bowl. The bowl is set on a wooden table with a red cloth napkin on the left and a white plate with yellow and purple olives in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained

1/2 teaspoon salt
1/3 cup olive oil

6 cups torn mixed salad greens
2 medium pears, sliced

1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese

Coarsely ground pepper, optional

Instructions

Step 1: For the dressing, combine the white wine vinegar, drained pear halves, and salt in a blender. Cover and process until smooth. While the blender is running, slowly add the olive oil in a steady stream until the dressing is fully emulsified.
Step 2: In a large salad bowl, combine the torn mixed greens, sliced fresh pears, chopped tomato, chopped walnuts, and crumbled Gorgonzola cheese. Drizzle with the prepared pear dressing and gently toss to coat all ingredients. Serve immediately, with coarsely ground pepper if desired.

Tips & Variations

For extra crunch, toast the walnuts lightly before adding them to the salad.
Swap Gorgonzola for blue cheese or feta for a different flavor profile.
Add sliced red onions or dried cranberries for additional texture and sweetness.

Storage

Store leftover salad dressing in an airtight container in the refrigerator for up to 3 days. The salad itself is best served fresh, but any leftover dressed salad can be refrigerated for up to 1 day. Toss again before serving to redistribute the dressing.

How to Serve

A large white bowl filled with a fresh salad featuring a mix of green and purple leafy lettuce as the base layer, topped with slices of red apple and green pear scattered evenly on top. Small chunks of blue cheese and chopped walnuts add texture, with pieces of red bell pepper scattered throughout. Two black salad utensils rest inside the bowl. The bowl sits on a wooden table with a red napkin to the left and a red container with a light-colored liquid in the top right corner, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of canned pear halves in the dressing?

Yes, fresh ripe pears can be used, but canned pear halves provide a sweeter, softer texture that blends smoothly. If using fresh pears, choose very ripe ones for the best flavor.

What salad greens work best for this recipe?

Mixed greens like baby spinach, arugula, and red leaf lettuce work well, offering a balance of flavors and textures. You can also use watercress or endive for a slightly peppery bite.