Pear and Gorgonzola Salad

Ever look at your fridge and groan, not even a scrap of energy for real cooking? Pear and Gorgonzola Salad is my lazy day hero—simple, feels fancy, and honestly, it just hits that “sweet but savory” craving like nothing else. Whenever I bring this to family potlucks, people act like I’ve brought a gourmet dish from Uptown. The combo is so classic but honestly, you don’t see it enough. If you’re into salads as meals, you might want to peek at this arugula nectarine salad for another fresh spin. Salad haters, trust me: this one could change your mind for good.

What You’ll Love About This Recipe

Here’s why I keep coming back to this pear and gorgonzola salad. First, it’s fast—like “done in less time than a pizza delivery” fast. Crunchy pears, creamy cheese, tangy dressing—every bite is a little bit of everything, you know? It looks beautiful (honestly, I just feel a little more put-together with it on the table).

You barely need to follow rules, either. Mess up the pear slicing? Who cares, it’ll taste good anyway. Gorgonzola might sound fancy, but it balances that sweet pear flavor in a way that just…well, you gotta try it. The leftovers actually hold up for lunch the next day if you don’t drown it in dressing. Oh, and this salad can feel like a five-star dinner, especially with a glass of chilled white wine (or if you’re more like me, a lemonade spritzer).

My one complaint—people finish it way too fast. Not kidding.

“I made this last Thanksgiving and it disappeared before people even touched the turkey. The flavors are unexpected but work *so* well together. Now it’s the only salad my sister asks for!” — Jamie H.

What You’ll Need for This Recipe

Pear and Gorgonzola Salad doesn’t ask for much—just a handful of good basics. You want pears that are juicy but hold their shape (I go for Bosc or Bartlett, in case you’re wondering). Get a wedge of real Gorgonzola if you can. The pre-crumbled stuff isn’t the same, but hey, do what works for you.

Grab some crisp lettuce or leafy greens. I usually mix up spring mix with a couple handfuls of arugula—peppery with a bit of fluff. Walnuts, candied or plain, add crunch. Toast them if you remember, but it’s fine if you don’t. Simple vinaigrette is best; balsamic, olive oil, and a tiny squirt of honey or maple syrup if that’s your style.

You’ll also need:

• Ripe pears (2 usually does the trick)
• Gorgonzola cheese (about a quarter cup crumbled—or more if you love cheese)
• Mixed greens (about 5 cups)
• Walnuts or pecans (a small handful, 1/3 cup)
• A nice vinaigrette, store-bought or homemade

There. See? Nothing weird or hard to find.

How to Make Roasted Pear and Gorgonzola Salad

So, you’re actually going to roast the pears for this? Oh yes, and it changes everything. Preheat your oven 400°F (well, if your oven dial spins like mine, aim somewhere around there), then slice your pears into thick wedges—leave the skin on. Toss them lightly with olive oil and a sprinkle of salt (cinnamon if you’re feeling wild). Spread them on a sheet and roast for like 12-15 minutes. You want golden edges, but don’t let them turn to mush.

While those pears do their thing, grab your greens and plop them in a big salad bowl. Add the Gorgonzola and walnuts. Let the roasted pears cool just a little—otherwise, you’ll end up with cheese puddles (oops). Layer the pears over everything and drizzle with your vinaigrette. Toss gently, or just leave it “composed” for extra drama.

Trick I learned the hard way: don’t overdress! Start slow with the vinaigrette. Nobody wants salad soup.

Eat it fresh for the best texture. But seriously, it takes longer to explain than to actually make.

Make Ahead & Storage Tips

I get it. You want to prep ahead (don’t we all?). Good news—pear and gorgonzola salad is friendlier than it looks. You can roast the pears up to a day ahead. Stick them in a container in the fridge, then bring to room temp before serving (cold pears are a crime, honestly).

The rest? Assemble the greens, cheese, and nuts in the bowl, then leave the dressing and pears off until the last second. This way, your greens won’t wilt and the pears won’t make everything watery. Got leftovers? Store them in a lunch container, but keep dressing separate if you can. It actually holds up okay for a day; just expect it to be a little less crisp.

If you want a full meal for work lunch, toss in some chicken or chickpeas for protein. The combo holds up pretty well, even in a travel mug (don’t ask how I know—long story).

Recipe Variations

There’s no one way to make this salad, and honestly, that’s the beauty of it. Switch things up depending on what you have (or what you like—don’t force yourself to eat walnuts if you hate ’em). Aim for these vibes:

• Serving Suggestions:
  • Pair with crusty bread and butter for a light lunch.
  • Add a scoop of quinoa or a side of roasted chicken for a fuller meal.
  • Serve as a starter for something hearty, like this best loaded potato salad everyone will love.
  • Top with fresh herbs like chives, parsley, or even a bit of mint for a twist.

Instead of pears, try apples—Granny Smith makes it tangy and fun. Switch Gorgonzola for feta if blue cheese isn’t your thing. Use pecans instead of walnuts, or even toss in dried cranberries if you’re feeling festive. The salad works with spinach, kale, or even those fancy microgreens, if you fear bulk salad. Make it yours—there’s no “wrong” version.

Common Questions

What pears work best for pear and gorgonzola salad?
I like Bosc or Bartlett. They don’t get mushy and have the right juicy bite.

Can I make this salad without nuts?
Absolutely. Just skip them or maybe add sunflower seeds if you want some crunch.

What if I don’t like blue cheese?
Try feta or goat cheese for a milder punch. It won’t be the same, but honestly, still pretty darn good.

How do I stop the pears from browning?
Give them a little lemon juice bath before roasting. Works like a charm.

Can I use store-bought dressing?
Yep, just pick something not too sweet. Balsamic vinaigrette fits best, but whatever makes you happy works!

Salad for Every Mood

Alright, so there you go—a salad that feels special, looks impressive, but takes barely any work. Toss it together for lunch or bring it to your next potluck and wait for the oohs and ahhs (I live for those moments, not gonna lie). For a sweeter spin, you can always check out ideas like this Pear And Gorgonzola Salad With Candied Pecans or dive into more leafy creations—Google is bursting with options. And if you really want another flavor bomb, the arugula nectarine salad never disappoints. Give this a try—you might actually crave salad (wild, right?).

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