Description
A fresh and elegant Pear Gorgonzola Salad with candied pecans, dried cranberries, and a honey-Dijon vinaigrette, perfect for entertaining or a light meal.
Ingredients
Salad:
6 cups mixed salad greens
2 ripe pears, thinly sliced
3/4 cup Gorgonzola cheese, crumbled
1/2 cup candied pecans
1/2 cup dried cranberries
1/4 cup thinly sliced red onion
Candied Pecans:
1 cup pecans
3 tablespoons brown sugar
1 tablespoon butter
Pinch cinnamon
Pinch salt
Honey-Dijon Vinaigrette:
1/3 cup olive oil
2 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and black pepper to taste
Instructions
1. Candy the pecans: warm a skillet over medium heat, add brown sugar, butter, and cinnamon. Stir in pecans and cook 3–4 minutes until glossy. Spread on parchment to cool.
2. Make the dressing: in a jar or bowl, whisk olive oil, apple cider vinegar, Dijon, honey, salt and pepper until emulsified.
3. Prepare pears: wash, core, and thinly slice the pears.
4. Assemble salad: place mixed greens in a large bowl; add pear slices, dried cranberries, red onion, and crumbled Gorgonzola.
5. Top with candied pecans, drizzle dressing over salad, and toss gently to combine.
6. Serve immediately as a composed salad or lightly tossed, adjusting dressing amount to taste.
7. Store leftover dressing in a sealed jar in the refrigerator up to 5 days.
Notes
Gorgonzola can be swapped for goat cheese or feta if preferred.
Make candied pecans up to two weeks ahead and store in an airtight container.
Brush pear slices with lemon juice to prevent browning if preparing ahead.
Add grilled chicken or quinoa for a heartier main-course salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assemble
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 salad serving
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg