My favorite pear salad—made with avocado, gorgonzola, candied walnuts, and a simple Dijon vinaigrette. Quick to assemble and always a crowd-pleaser.
Do you wait all year for pear season just so you can make pear salads? I do. This time of year I constantly crave a fresh green salad topped with soft, juicy pears. My go-to combination is peppery arugula, creamy avocado, bold gorgonzola, crisp red onion, candied walnuts, and a straightforward Dijon vinaigrette. It’s a classic, no-fuss salad I’ve made countless times, and it never disappoints.
Most ingredients are flexible. Any pear variety and salad greens will work. If you prefer another cheese, swap gorgonzola for goat cheese or feta. If you’re short on time, toast the walnuts instead of candying them. The one essential is ripe pears—when they’re in season, enjoy them while you can.
Pear Salad Ingredients:
I usually chop the ingredients for a chopped salad feel, but you can leave them in larger pieces if you prefer. For this pear salad you’ll need:
- Salad greens: Use the greens you like. I often use baby arugula for its peppery bite, sometimes blended with little gem lettuce. Romaine, spring mix, or even shaved Brussels sprouts also work well.
- Pears: I used conference pears here, but use any ripe pears you enjoy. To check ripeness, press gently near the stem—if it yields slightly, it’s ready.
- Avocado: Peeled, pitted, and diced.
- Red onion: Thinly sliced or finely diced. Rinse briefly under water after slicing if you want a milder flavor.
- Candied walnuts: I made a half batch of candied walnuts and toasted them while preparing the rest. If you prefer, simply toast plain walnuts in a skillet or oven until fragrant.
- Gorgonzola: Crumbled gorgonzola adds a bold, tangy note. Crumbled goat cheese, feta, aged cheddar, or shaved Parmesan are good alternatives.
- Dijon vinaigrette: Made with olive oil, apple cider vinegar (or balsamic), Dijon mustard, salt, and pepper.
See the full recipe below for exact ingredient amounts and step-by-step instructions.
How To Make This Chopped Salad:
To prepare this pear chopped salad:
- Make the vinaigrette: Combine the olive oil, vinegar, Dijon mustard, salt, and pepper in a bowl or mason jar. Whisk or shake until combined.
- Toss the salad: In a large bowl, combine the salad greens, diced pears, avocado, sliced red onion, candied walnuts, and crumbled gorgonzola. Drizzle with the vinaigrette and toss gently until everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Serve immediately for best texture and flavor.
Possible Variations:
This salad is easy to customize—try any of the following ideas:
- Add protein: Crumbled bacon or grilled diced chicken turn this into a heartier main dish.
- Add fruit or dried fruit: Pomegranate arils add brightness and color; dried cranberries bring a sweet-tart contrast.
- Change the cheese: Swap gorgonzola for goat cheese, feta, aged cheddar, or shaved Parmesan.
- Change the nuts: Candied pecans are a great alternative to walnuts. Or simply toast your nuts for a less sweet option.
- Try balsamic: Use balsamic or golden balsamic vinegar in place of apple cider vinegar for a deeper flavor.
- Gluten-free: This salad is naturally gluten-free—just check labels if using packaged ingredients.
- Vegan: Omit the cheese or substitute a vegan cheese to make the salad vegan-friendly.
More Favorite Salads:
If you want more seasonal salad ideas, these are great options to explore.
Pear Salad with Gorgonzola and Candied Walnuts
Pin
Equipment
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Walnut Halves
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Mixing Bowls
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Wooden Salad Servers
Ingredients
Salad Ingredients:
- 5 ounces salad greens, chopped (half baby arugula, half little gem lettuce suggested)
- 2 large ripe pears, diced
- 1 large avocado, peeled, pitted and diced
- 1 small red onion, peeled and thinly sliced
- 6 ounces candied walnuts (or toasted walnuts)
- 4 ounces crumbled gorgonzola cheese
Dijon Vinaigrette Ingredients:
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar (or balsamic)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
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Make the vinaigrette: Add the vinaigrette ingredients to a mason jar, cover, and shake vigorously for 10 seconds, or whisk together in a bowl, until combined.
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Toss the salad: Combine salad greens, pears, avocado, red onion, candied walnuts, and gorgonzola in a large bowl. Drizzle with vinaigrette and toss gently. Adjust salt and pepper to taste.
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Serve: Serve immediately and enjoy.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!