Pear And Gorgonzola Salad With Candied Pecans

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This Pear and Gorgonzola Salad with Candied Pecans is an autumn staple! It’s one of my go-to entertaining salads because it’s easy to prep in advance and it tastes amazing.

Pear and Gorgonzola Salad with Candied Pecans

Making Vinaigrette for Pear Gorgonzola Salad

A gorgonzola, pecan and pear salad is super easy to make. All you have to do is arrange the pears over a bed of field greens and top with crumbled cheese and candied pecans. 

As with most recipes when you’ll be focusing on very simple ingredients, go for the highest quality you can afford. While pears, pecans and field greens aren’t particularly expensive, you’ll want to use a really nice vinaigrette.

This is a good time to open that designer bottle of vinegar or oil that you were given last Christmas and never could figure out what to make with it!

My mom usually buys me really interesting oils and vinegars. The latest was D’Anjou Pear White Balsamic Vinegar from her local farmer’s market.

“You’ve got to blog something with this,” she told me many times, “It’s delicious!”

I kept telling her, “How can I write about a product that can’t be found outside Southern California?”

But that’s when it occurred to me. It’s not about that balsamic. It’s about using the ones you’ve been saving for a special occasion. As long as you know the basic principles of making a vinaigrette, you can use that special vinegar or olive oil.

A real, homemade vinaigrette takes only minutes to whip up and tastes infinitely better than a store bought dressing. 

Close up of Pear and Gorgonzola Salad with Candied Pecans.

What You’ll Need for Pear and Gorgonzola Salad

It really doesn’t matter so much if you use arugula, field greens or romaine, walnuts or pecans, blue cheese or feta, pears, apples or nectarines! Experiment, create, and discover a version of this salad that is your own.

  • 6 Tablespoons olive oil
  • 3 Tablespoons white balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon fresh chopped thyme
  • pinch of salt and pepper to taste
  • 1/4 teaspoon sugar or honey
  • 1-2 teaspoons lime or lemon juice
  • 1/2 cup candied pecans (store bought or make your own – see recipe below!)
  • 8 cups field greens washed and dried
  • 4 ounces gorgonzola cheese crumbled
  • 1 pear ripe, washed and quartered into thin slices

How Do You Cut Pears for Salad? 

For an elegant presentation, I like to cut my pears into thin slices and fan them out on top of the salad. Another option is to dice them into nice bite-sized pieces. 

Start by cutting the pear into quarters, then cut  out the core. Lay the quarters flat side down.

Next you can cut the quarters into thin slices, or cut them into strips and then cut crosswise to dice.

Pears bruise easily and ripen better off the tree. Look for pears with intact stems and unblemished skin. To ripen, leave them on your counter for three to five days. 

Close up of a pear.

I hope you’ll enjoy this Pear and Gorgonzola Salad!

pear salad

Pear And Gorgonzola Salad with Candied Pecans

Cynthia
This Pear and Gorgonzola Salad with Candied Pecans is an autumn staple! It’s one of my go-to entertaining salads because it’s easy to prep in advance and it tastes amazing.
5 from 61 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 436 kcal

Ingredients
  

Dressing

Candied Pecans

  • 1/2 cup pecans
  • 1 1/2 Tablespoon sugar
  • pinch cayenne (optional)

Salad

  • 8 cups field greens washed and dried
  • 4 ounces gorgonzola cheese crumbled
  • 1 pear ripe, washed and quartered into thin slices

Instructions
 

Dressing

  • Whisk all ingredients for dressing together and season to taste with salt and pepper.

Candied Pecans

  • Heat the sugar and pecans over a medium heat until sugar begins to melt. 
  • Shake pan and stir pecans so that they are lightly coated with sugar, add pinch of cayenne if desired. When sugar begins to turn caramel colored. 
  • Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.

For the Salad

  • Divide field greens or arugula between 4 plates. Arrange 1/4 sliced pear on each plate. Top with crumbled gorgonzola and candied pecans. Drizzle with salad dressing.

Notes

For the dressing I made, the pear vinegar was a bit sweet so I omitted the sugar went for a 2 parts oil to 1 part vinegar. Taste…taste…taste! Citrus will cut the sweetness and make the flavors pop. I skipped the garlic, since I didn’t want the flavors of the salad to be overwhelmed by the garlic.

Nutrition

Serving: 1personCalories: 436kcalCarbohydrates: 18gProtein: 8gFat: 38gSaturated Fat: 9gCholesterol: 21mgSodium: 417mgPotassium: 299mgFiber: 3gSugar: 12gVitamin A: 4454IUVitamin C: 5mgCalcium: 187mgIron: 1mg
Tried this recipe?Let us know how it was!

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39 Comments

  1. 5 stars
    Waffle game is a game you can play whenever you want right in the browser. The rules of the game are very simple: You just need to use the given characters. Change them so that they link together to make meaningful words.

  2. 5 stars
    Love it! We enjoy this salad every few weeks at home. I must confess that I cheat and use Trader Joe’s Candied Pecans because they’re great and easier!

5 from 61 votes (49 ratings without comment)

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