Pear & Gorgonzola Salad with Candied Walnuts is a delightful mix of flavors and textures that instantly brightens up any meal. You get the sweet juiciness from ripe pears, the creamy tang of crumbly gorgonzola cheese, and the satisfying crunch and sweetness from candied walnuts all tossed together with fresh greens. It’s a salad that feels special without being complicated.
I love making this salad when I want something fresh but still a bit fancy. The combination of salty cheese with sweet pears and walnuts always surprises people in the best way. A little tip I’ve learned is to toast the walnuts before candying them—it brings out their flavor and adds an extra layer of crunch. It’s so worth the tiny bit of effort!
My favorite way to enjoy this salad is as a light lunch with a crisp glass of white wine or as a starter before a cozy dinner. It’s one of those dishes that makes company feel like a celebration without needing too much fuss. Plus, it’s easy to whip up when pears are in season, and the flavors just feel so fresh and perfect together.
Key Ingredients & Substitutions
Pears: Choose ripe but firm pears like Bartlett or Anjou for sweetness and texture. If pears aren’t available, apples like Honeycrisp or Gala work well too.
Gorgonzola Cheese: This cheese adds a creamy, tangy punch. For a milder flavor, swap it with blue cheese or feta.
Walnuts: Toasted and candied to add sweet crunch. If you’re allergic or prefer something else, pecans or almonds make good substitutes.
Salad Greens: A mix of baby spinach, arugula, and red leaf lettuce creates a fresh base. Feel free to use any greens you like, such as kale or romaine.
Dressing Ingredients: Apple cider vinegar and honey provide a nice sweet-tart balance. You can replace apple cider vinegar with white wine or balsamic vinegar for a different twist.
How Do You Candy Walnuts Without Burning Them?
Candied walnuts add a nice sweet crunch, but it’s easy to burn the sugar if you’re not careful. Here’s how to get it right:
- Use medium heat and stir constantly to prevent burning.
- Toast the walnuts first to bring out their flavor before adding sugar.
- Add sugar gradually and keep stirring until it melts and coats the nuts.
- Transfer the nuts onto parchment paper immediately to cool and separate; this stops them from sticking together.
It takes a few minutes of attention, but you’ll get shiny, crunchy, perfectly candied walnuts every time!
Equipment You’ll Need
- Skillet – I recommend a dry skillet to toast and candy the walnuts evenly.
- Parchment paper – essential for cooling the candied walnuts without sticking.
- Small bowl or jar – for whisking or mixing the dressing easily.
- Salad bowls or platters – to serve your beautiful salad.
Flavor Variations & Add-Ins
- Swap pears for apples or figs for a different sweet note.
- Add toasted pecans or almonds instead of walnuts for variety.
- Mix in some sliced radishes or roasted beets for extra color and flavor.
- Use balsamic vinegar in the dressing for a richer, tangy taste.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 6 cups mixed salad greens (such as baby spinach, arugula, and red leaf lettuce)
- 2 ripe pears, cored and thinly sliced
- 1 cup walnut halves
- 2 tablespoons granulated sugar
- 4 ounces gorgonzola cheese, crumbled
- 1/4 cup shallots, finely chopped (optional)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil or walnut oil
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time. Toasting and candying the walnuts takes around 5–7 minutes, and assembling the salad only takes a few minutes more. It’s quick and easy to prepare — perfect for a fresh, flavorful meal when you’re short on time!
Step-by-Step Instructions:
1. Preparing the Candied Walnuts:
Place the walnuts in a dry skillet over medium heat. Toast them for 3–4 minutes, stirring frequently until you smell their nutty aroma but before they burn. Add the granulated sugar, stirring constantly until it melts and the walnuts are coated in a shiny, sweet glaze (about 2–3 minutes). Quickly transfer the candied walnuts onto a piece of parchment paper to cool, separating any sticky clusters.
2. Making the Dressing:
In a small bowl or jar, whisk together the apple cider vinegar, chopped shallots (if using), honey, and a pinch of salt and pepper. Slowly add the olive or walnut oil while whisking until everything emulsifies into a smooth dressing. Taste and adjust seasoning if needed.
3. Assembling the Salad:
Lay the mixed greens in a large salad bowl or serving platter. Arrange the pear slices evenly over the greens. Sprinkle the crumbled gorgonzola cheese and candied walnuts on top. Drizzle the dressing over the salad just before serving, tossing gently if you like. Serve immediately and enjoy the wonderful balance of flavors and textures!
Can I Use Frozen Walnuts for This Recipe?
Yes, you can use frozen walnuts! Just be sure to thaw them completely and pat them dry before toasting and candying to avoid extra moisture that might prevent caramelization.
How Do I Store Leftover Salad and Candied Walnuts?
Store leftover candied walnuts in an airtight container at room temperature for up to a week to keep them crunchy. Keep any leftover salad components separate and assemble fresh to avoid sogginess.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be mixed and stored in the fridge for up to 3 days. Give it a good shake or whisk before drizzling over your salad.
What Can I Substitute for Gorgonzola Cheese?
If you want a milder flavor, feta or goat cheese works well as a substitute while still providing that creamy texture and tanginess.