This Pear Blue Cheese Salad with Walnuts is a combination of juicy pears, sharp blue cheese, toasted walnuts, dried cranberries and a tangy walnut oil vinaigrette. Each of these ingredients adds something different and gives the salad a combination of sweet, tangy and savory flavors with a good amonut of crunch.
This is an easy fall salad that looks impressive enough to serve at your holiday table or a dinner party but takes only about 10 minutes to put together. I've served it for special occasions as well as weeknight dinners, and it works great for both.
Serve it as a side with your main course or add grilled chicken to turn it into a simple lunch or dinner. For the best presentation, and to keep the greens from becoming soggy, I recommend serving the vinaigrette on the side so everyone can add their desired amount.
For more salad recipes, try my Roasted Sweet Potato and Goat Cheese Salad or Summer Pesto Chicken Pasta Salad.
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Quick Wins 🙌
- Ready in 10 minutes: Once the walnuts are toasted, the salad comes together quickly with very little prep.
- Full of flavor and texture: Juicy pears, sharp blue cheese, tart cranberries and toasted walnuts create a sweet, savory and crunchy combination.
- Easy but impressive: It looks special enough for a holiday or dinner party without requiring complicated preparation.
- Flexible: Serve it alongside a main course or add grilled chicken to turn it into a simple lunch or dinner.
Game Plan 📋
- Make the vinaigrette and toast the walnuts ahead of time so all that is left to do before serving is slice the pears and assemble the salad.
- Store the vinaigrette in the refrigerator, then let it come to room temperature and shake it well before serving.
- Wait to slice the pears until just before assembling because they brown quickly.
- I recommend serving the vinaigrette on the side so everyone can add their desired amount and the greens stay crisp.
- If you're serving a smaller group, assemble individual plates and keep the remaining components separate for later.
Ingredients 🛒
Here are a few notes about the ingredients needed to make this pear blue cheese salad. See the recipe card below for the full ingredient list and amounts.
- Red wine vinegar: Apple cider vinegar is the closest substitute. Balsamic vinegar can also be used, but it will make the vinaigrette sweeter and darker.
- Shallot: Mince the shallot finely so it blends into the vinaigrette and you don't end up with large pieces of onion.
- Roasted walnut oil: Look for roasted walnut oil near the other specialty oils at the grocery store. It gives the vinaigrette its distinct nutty flavor, but olive oil can be used if walnut oil is unavailable.
- Mixed greens: I prefer mixed baby greens for their variety of colors and textures. Baby spinach or another tender leafy green will also work.
- Pears: Choose ripe pears that give slightly when gently pressed. There is no need to peel them. Thinly slice the pears just before serving because they brown quickly. You can easily substitute apples, peaches or nectarines for the pears, depending on the season.
- Walnuts: Use whole walnuts and toast them before assembling the salad. Toasting improves their flavor and crunch, and leaving them whole creates a prettier presentation. Toasted pecans or almonds can be used in their place.
- Blue cheese: I prefer buying a wedge of good-quality blue cheese and crumbling it myself. Packaged blue cheese crumbles will work when convenience is the priority. Substitute feta for a milder cheese or Gorgonzola for a slightly less pungent blue cheese flavor.
- Dried cranberries: Dried tart cherries or pomegranate seeds can be used in place of the cranberries.
Step by Step Instructions
STEP 1: Add the red wine vinegar, finely minced shallot, walnut oil, honey, lemon juice, salt and black pepper to a small jar with a tight-fitting lid. Secure the lid and shake vigorously until thoroughly combined.
Place the whole walnuts in a dry skillet over medium heat. Cook, stirring or shaking the pan frequently, until they are fragrant and beginning to brown. Transfer them to a plate and allow them to cool completely.
STEP 2: Add the mixed greens to a large serving bowl or platter. Thinly slice the unpeeled pears just before serving and arrange them over the greens. Top with the toasted walnuts, dried cranberries and crumbled blue cheese.
STEP 3: Serve the vinaigrette on the side so everyone can add their desired amount. For a more informal meal, toss individual portions with the dressing before serving.
Expert Tips
- After making this salad several times, I've learned that serving the vinaigrette on the side is the way to go. The salad looks prettier, everyone can add their desired amount and any leftovers are less likely to become soggy.
- Watch the walnuts closely while toasting them. Stir or shake the pan frequently and remove them from the heat once they smell nutty and begin to brown.
- Use candied walnuts or pecans for a sweeter variation.
- Replace the honey with maple syrup for a slightly different flavor.
- Use olive oil if roasted walnut oil is unavailable. The vinaigrette will still work, but it will have less walnut flavor.
FAQ ❓
You can prepare the vinaigrette and toast the walnuts ahead of time. Store the vinaigrette in the refrigerator, then let it come to room temperature and shake it well before serving. Wait to slice the pears and assemble the salad until just before serving.
Feta is a good option if you prefer a milder cheese. Gorgonzola will provide a similar flavor and texture but is often a little less pungent than other varieties of blue cheese.
I recommend using fresh pears because they have a firmer texture and fresher flavor. Canned pears will work if necessary, but they are softer and may add extra moisture to the salad.
SERVING SUGGESTIONS
Serve this salad alongside roasted chicken, pork chops, steak or a holiday roast. You can also add grilled chicken and serve it as a light lunch or dinner.
Storage
Keep the salad components separate until serving so the greens stay crisp and the pears do not brown.
- Refrigerator: Store leftover mixed greens, blue cheese, dried cranberries and toasted walnuts in separate airtight containers. Wait to slice the pears until just before serving. If the salad has already been dressed, it can be refrigerated overnight, but the greens will become soggy quickly.
- Vinaigrette: Store the vinaigrette in a tightly sealed jar in the refrigerator for up to 5 days. Let it come to room temperature and shake it well before serving.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make this Pear Blue Cheese Salad with Walnuts, leave a star rating and let me know how it turned out.
I'd also love to hear whether you served it for a holiday, dinner party or weeknight meal! ❤️
Recipe
Pear Blue Cheese Salad with Walnuts
Ingredients
For the Vinaigrette
- ¼ cup red wine vinegar
- 2 tablespoons shallots, minced
- 2 tablespoons walnut oil
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 4 cups mixed greens
- 2 pears, unpeeled and thinly sliced
- ½ cup whole walnuts, toasted
- ½ cup dried cranberries
- ¼ cup blue cheese, crumbled
Instructions
For the Vinaigrette
- In a jar with a tight fitting lid, add red wine vinegar, shallot, walnut oil, honey, lemon juice, salt, and pepper. Secure the lid tightly and shake vigorously to combine ingredients.¼ cup red wine vinegar, 2 tablespoons shallots, minced, 2 tablespoons walnut oil, 2 tablespoons honey, 1 tablespoon fresh lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
For the Salad
- In a large bowl, add the mixed greens. Top with the sliced pears, toasted walnuts, dried cranberries, and blue cheese. Drizzle with vinaigrette and toss gently to coat or serve vinaigrette on the side. Serve immediately.4 cups mixed greens, 2 pears, unpeeled and thinly sliced, ½ cup whole walnuts, toasted, ½ cup dried cranberries, ¼ cup blue cheese, crumbled
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Notes
- Make the vinaigrette and toast the walnuts ahead of time, if desired. Refrigerate the vinaigrette, then let it come to room temperature and shake well before serving.
- Thinly slice the unpeeled pears immediately before assembling the salad because they brown quickly.
- Serve the vinaigrette on the side so everyone can add their desired amount. If tossing the salad, dress only the portion you plan to serve immediately.
- For a smaller group, assemble individual salads and store the remaining components separately to keep them fresh.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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