Pear & Gorgonzola Salad with Candied Walnuts is a bright and flavorful salad that pairs crisp, juicy pears with the creamy tang of Gorgonzola cheese. The sweet and crunchy candied walnuts add a delightful contrast to every bite, making this salad extra special.
I love making this salad when I want something fresh but a little fancy to serve. The combination of sweet pears and salty, bold Gorgonzola is something everyone seems to enjoy, and the candied walnuts always get compliments. I find that tossing everything on a bed of mixed greens keeps it light and refreshing, and it’s quick to put together, which is a win in my book.
My favorite way to enjoy this salad is as a starter for dinner or alongside some grilled chicken or fish for a simple, satisfying meal. The texture of the crunchy walnuts and soft cheese with the juicy pear just makes me smile every time. It’s a great salad to share when you want to impress without spending hours in the kitchen.
Key Ingredients & Substitutions
Pears: Choose ripe but firm pears like Bosc or Anjou. They hold their shape well and give a nice sweetness. If pears are not available, apples make a crisp alternative.
Gorgonzola Cheese: This cheese adds a creamy, tangy flavor. If you prefer milder cheese, try blue cheese or feta for a similar texture and taste.
Walnuts: Candied walnuts give a sweet crunch. You can substitute with pecans or almonds if you like. Make sure to candy them fresh for the best texture.
Dressing: A balsamic vinaigrette balances the sweetness and creaminess. If you don’t have balsamic vinegar, red wine vinegar with a bit of honey works well too.
How Do I Make Perfect Candied Walnuts Without Burning Them?
Candied walnuts are simple but need some care to avoid burning:
- Use medium heat and keep stirring constantly. This prevents the sugar from sticking and burning.
- Watch closely as the sugar melts and coats the nuts – it happens quickly.
- Once coated, spread the walnuts on parchment to cool and separate them immediately to avoid clumping.
- Use unsalted butter to control saltiness, and don’t rush the process for best flavor.
These steps ensure walnuts are crunchy and evenly coated with that perfect sweet glaze, adding great texture and taste to your salad.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space to toss the salad ingredients evenly.
- Skillet – a medium-sized skillet is perfect for candying the walnuts without overcrowding.
- Whisk – helps you blend the dressing smoothly and evenly.
- Parchment paper – makes it easy to cool and separate the candied walnuts without sticking.
- Serving platter or large salad bowl – for arranging and presenting the salad beautifully.
Flavor Variations & Add-Ins
- Swap pears for sliced apples or dried cranberries for a different fruit flavor or texture.
- Use blue cheese or goat cheese instead of Gorgonzola for a milder or tangier taste.
- Add crispy bacon bits or toasted pecans for extra crunch and savory flavor.
- Try a honey-lavender or maple-balsamic dressing for a sweet floral twist.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 6 cups mixed salad greens (such as arugula, baby spinach, and red leaf lettuce)
- 2 ripe pears, cored and thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 1 cup walnut halves
- 2 tbsp brown sugar
- 2 tbsp unsalted butter
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. Candied walnuts only take a few minutes to make, then a short cooling time. Assembling the salad and mixing the dressing are quick and easy, making it a perfect dish when you want something fresh and flavorful without waiting long.
Step-by-Step Instructions:
1. Prepare the Candied Walnuts
In a medium skillet over medium heat, melt the butter. Add the walnut halves and sprinkle brown sugar over them. Stir constantly to coat walnuts evenly until the sugar melts and forms a glaze—about 3 to 4 minutes. Once ready, spread the walnuts on parchment paper to cool, separating them so they don’t stick together.
2. Make the Dressing
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and well combined. Season with salt and freshly ground black pepper to your liking.
3. Assemble the Salad
Place the mixed greens on a large serving plate or bowl. Evenly arrange the sliced pears on top. Sprinkle crumbled Gorgonzola cheese and cooled candied walnuts over the salad.
4. Dress and Serve
Drizzle the balsamic vinaigrette evenly over the salad just before serving. Toss gently if you like, or leave it arranged beautifully on the plate. Serve immediately and enjoy the perfect blend of sweet, savory, creamy, and crunchy flavors.
Can I Use Frozen Walnuts for the Candied Walnuts?
Yes, you can use frozen walnuts, but be sure to thaw them completely before candying. Pat them dry with a paper towel to remove any moisture, so the sugar coating adheres properly.
How Should I Store Leftover Salad Ingredients?
Keep the mixed greens and sliced pears separate and stored in airtight containers in the fridge. Candied walnuts store best in an airtight container at room temperature to maintain their crunch.
Can I Make the Dressing Ahead of Time?
Absolutely! The balsamic vinaigrette can be made up to 3 days in advance. Store it in the fridge and whisk again before drizzling over the salad.
What Can I Substitute for Gorgonzola Cheese?
If you prefer a milder cheese, blue cheese or feta make great alternatives. For an even less pungent option, try crumbled goat cheese.