Pear salad is the most perfect fall salad, but truthfully, I eat it all year long! My recipe is made with arugula, candied walnuts and gorgonzola. It’s the perfect dish for a light lunch, dinner or holiday meal. Tossed in a homemade white wine vinaigrette, this salad is simple, crisp and completely irresistible.
There is nothing simpler than a fresh salad, and I love a delicious homemade dressing! I’m always amazed that a homemade dressing can be ready in just three minutes. Once you’ve had it, you’ll never buy another bottle again!
This combination of greens, fruit, nuts, and cheese is just one of my favorite easy salad recipes. I make it time and time again as a starter for holiday gatherings or to enjoy as a light lunch or dinner.
I love the flavor and texture of pears in the fall and winter. Don’t miss my crescent roll pear appetizer and this incredible homemade pear cider recipe!
Ingredients
- Arugula – Tender, slightly spicy arugula is my go-to green of choice for this simple salad! Use any of your favorite salad greens – spinach or butter lettuce would be wonderful.
- Gorgonzola – I top it with fresh gorgonzola, not pre-crumbled, which tends to be dry. Purchase an imported Italian gorgonzola in the cheese section of your grocery store for the best flavor.
- Candied Walnuts – The candied walnuts give it a delicious crunch. You can often purchase them in the store, or you can make your own candied walnuts!
- Bartlett Pear – Ripe Bartlett pears are key – they are tender and sweet! You can also try the popular Bosc pear which are wonderfully crisp and have a delicate, sweet flavor. Or for the sweetest pear, go for the Comice pear, which are less grainy and have a clean, bright pear flavor.
- Olive Oil – Use a high quality Extra Virgin Olive Oil.
- White Wine Vinegar – White wine vinegar offers a light, crisp flavor. Champagne vinegar would also be lovely.
- Minced Garlic – Adds a slight savory, sharp bite which pears so well with the sweet ingredients.
- Black Pepper – Fresh cracked black pepper is best here.
Variations
- Swap the pears with dried cranberries or fresh diced apples for a sweet touch to balance out the savory flavors!
- Switch the candied walnuts with pecans or almonds.
- Blue cheese works well in this recipe instead of gorgonzola.
Tool to Use
I love my cute mason jar salad dressing dispenser!
Tips
- Don’t dress your salad until just before serving. If you add it too far ahead of time, the greens wilt and go soggy.
- You can make this salad dressing ahead of time! While it’s refrigerated, oil and vinegar will separate into two layers. Shake it up well!
Pear Salad
Ingredients
Vinaigrette:
- ⅓ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 6 cups arugula
- 5 ounces gorgonzola fresh, crumbled
- ½ cup candied walnuts 2½ ounces
- 1 bartlett pear (approximately one cup) ripe, chopped
Instructions
- In a jar with an airtight lid, shake the vinaigrette ingredients.⅓ cup extra virgin olive oil, ⅓ cup white wine vinegar, ½ teaspoon minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper
- Toss with arugula and top with gorgonzola, walnuts and ripe pear.6 cups arugula, 5 ounces gorgonzola, ½ cup candied walnuts, 1 bartlett pear
Julie’s Tips
- Don’t dress your salad until just before serving. If you add it too far ahead of time, the greens wilt and go soggy.
- You can make this salad dressing ahead of time! While it’s refrigerated, oil and vinegar will separate into two layers. Shake it up well!
- Fresh gorgonzola (not the pre-crumbled kind) makes a world of difference in this salad!
Substitutions
- Substitute the arugula with spinach, butter leaf lettuce or any favorite green!
- Use blue cheese instead of gorgonzola.
- Switch the candied walnuts with pecans or almonds.
- I love ripe Bartlett pears for this recipe. You can also try the popular Bosc pear which are crisp and have a delicate, sweet flavor. Or for the sweetest pear, go for the Comice pear, which are less grainy and have a clean, bright pear flavor.
Storage Notes
You can leave this salad out at room temperature for up to 2 hours while serving. This salad will store in the refrigerator for up to 2 days. However, the lettuce will get soggy as it stores and the chopped pears will brown – so if possible, separate ingredients and store in air tight containers to enjoy the leftovers.Estimated nutrition information is provided as a courtesy and is not guaranteed.
Delicious!!!
So glad you enjoyed it! Will be having it for dinner as well!
Would this dressing be enough for a salad to serve 8 people?
Sorry it wasn’t noted. 5-6 side salad servings. You can update the quantity of dressing to 1/2 c oil, 1/2 c vinegar and 3/4 tsp minced garlic. Enjoy!
Easy and delicious.. thank you for sharing.
Thank you, Mahi!
Julie, I have a recipe for Candied Walnuts which I use often for my Pear and Walnut salad, and other salads for that matter. Do you have a favourite recipe for your walnuts?
I don’t have an actual “recipe” I use. I usually either toss them with a little warm butter, sugar & salt or purchase them. What do you do?
May I suggest grating a pear into the salad as well? The juice mixes with the vinaigrette, giving it even more depth of flavour.
Thanks for the great recipe!