Pear Salad With Walnuts and Gorgonzola

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 02/28/22
Mixed green salad with pears, walnuts and gorgonzola

Thomas Barwick / Photodisc / Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
296 Calories
18g Fat
31g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 18g 24%
Saturated Fat 5g 23%
Cholesterol 11mg 4%
Sodium 195mg 8%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 19%
Total Sugars 22g
Protein 6g
Vitamin C 24mg 120%
Calcium 162mg 12%
Iron 2mg 11%
Potassium 534mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Since the ingredients in this pear salad are so delicious, a simple lemon and rice vinegar dressing work best; a heavy dressing would mask the flavors. This pear salad can also be served without the cheese on top and would be a delicious but even lighter first course.
You can use almost any lettuce for this pear salad. Pick what you like best, anything from spicy arugula or watercress to mild butter lettuce. The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.

Ingredients

  • 4 handfuls salad greens, washed and dried

  • 2 pears, washed, cored, and sliced into eighths

  • 1/2 cup dried currants, or raisins

  • 2 ounces Gorgonzola cheese

  • 1 cup walnut halves, roasted

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons rice vinegar

  • 1/4 cup light olive oil

Steps to Make It

  1. Divide the lettuce onto 4 chilled plates and top with sliced pears and currants or raisins.

  2. Crumble the cheese evenly over the salads and top with walnut halves.

  3. In a small bowl combine the lemon juice, rice vinegar, and olive oil. Whisk together and season with salt and fresh-ground black pepper to taste.

  4. Drizzle half over the salads and serve the rest on the side.

Tip

  • Serve pear salad when the fruit is seasonal, from late summer, when the Bartletts start to appear in the grocery, then the Boscs and Comices, to wintertime, when the Anjous are at their peak. 

Menu Suggestions

During the fall and winter when a chill is in the air, plan a satisfying meal of meat and sides for a weekend family feast. Complementary menus:

  • Roasted chicken with rice pilaf or roasted sweet potatoes, fresh seasoned green beans and French bread. Serve with a dry white wine like chardonnay, pinot grigio, Albarino, or sauvignon blanc.

  • Baked ham with broccoli and cheese casserole and fresh sourdough bread. Choosing a wine to complement ham is not as easy as with chicken or beef. Go for something a little bit sweeter, like riesling, chenin blanc, rosé or Muscato. Sparkling wine also makes a good pairing for salty, smoky ham.

  • Grilled salmon, basmati rice with sauteed mushrooms and green onions and artisan bread. Grilled salmon can handle a bolder wine than most seafood, and pinot noir and rose are both good choices. If you prefer white, try a pinot gris.

  • Charcoal-grilled rib-eye steaks, garlic toast and baked potato for a classic meal. Wine with steak has to be a big, bold red. Best bets are malbec, cabernet sauvignon, zinfandel, merlot or blends made with cabernet sauvignon.