Pear & Gorgonzola Salad with Candied Walnuts is a fresh and flavorful mix that brings together sweet, creamy, and crunchy all in one bowl. Crisp slices of ripe pear pair perfectly with the tangy, crumbly Gorgonzola cheese, while the candied walnuts add a delightful crunchy sweetness that makes every bite interesting.
I love making this salad when I want something light but special. The combination of flavors is so balanced — the pears bring a juicy sweetness, the cheese gives a nice sharp contrast, and the candied walnuts add a fun, sweet crunch that feels like a little treat. I usually toss everything together just before serving so the greens stay crisp and fresh.
This salad works really well as a starter or a side dish for a cozy dinner, especially in the fall or winter when pears are at their best. It’s also a favorite at gatherings because everyone always asks for the recipe. I like to drizzle a little simple vinaigrette on top, but it’s pretty amazing even without too much fuss. It’s a salad that feels fancy but is super easy to throw together any day of the week.
Key Ingredients & Substitutions
Pears: Use ripe but firm pears like Bosc or Anjou for the best sweet and juicy texture. If pears aren’t available, apples with a similar crispness work well too.
Gorgonzola Cheese: This blue cheese adds a nice tangy creaminess. If you prefer milder cheese, substitute with feta or goat cheese—they still bring creaminess without strong blue cheese flavor.
Walnuts: Walnuts give a lovely crunch and earthiness. You can substitute pecans or almonds if preferred. Toast those nuts lightly before candying for extra flavor.
Brown Sugar and Butter (for candying): These coat the nuts in a sweet shell. For a healthier twist, use maple syrup or honey instead of brown sugar. Coconut oil works too instead of butter for a dairy-free option.
Balsamic Vinegar Dressing: The dressing is simple but adds tang and sweetness. If you don’t have balsamic vinegar, try apple cider vinegar mixed with a little honey.
How Do You Make Perfect Candied Walnuts Without Burning Them?
Making candied walnuts can be tricky because the sugar can burn quickly. Here’s what works for me:
- Use medium heat to melt the butter first, then add walnuts and sugar.
- Keep stirring constantly — don’t walk away! The coating should turn glossy and stick to the nuts.
- Once the nuts look caramelized and smell toasted (around 3-5 mins), immediately transfer them onto parchment paper to cool. This stops the cooking and keeps them crunchy.
- If nuts clump together after cooling, gently break them apart before adding to the salad.
Equipment You’ll Need
- Large salad bowl – I use it to mix everything easily and serve in style.
- Small saucepan – perfect for melting butter and candying the walnuts.
- Whisk or small jar with lid – helps you make the vinaigrette quickly and smoothly.
- Cooking spoon or spatula – good for stirring nuts and mixing ingredients without scratching non-stick surfaces.
- Parchment paper – I always line a plate for the candied walnuts to cool quickly and prevent sticking.
Flavor Variations & Add-Ins
- Swap pears for apples or persimmons to change the flavor profile.
- Add cooked bacon bits or prosciutto for a savory twist that balances the sweetness.
- Use goat cheese or feta instead of Gorgonzola for a milder or tangier cheese option.
- Sprinkle some chopped fresh herbs like thyme or rosemary on top for extra aroma and flavor.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 4 cups mixed salad greens (arugula, romaine, or mixed baby greens)
- 2 ripe pears, cored and sliced into wedges
- 1 cup crumbled Gorgonzola cheese
- 1 cup walnuts
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. Most of the time is spent making and cooling the candied walnuts, but the actual hands-on time is quick and simple. It’s a perfect fresh salad to make when you want something tasty without spending too long in the kitchen!
Step-by-Step Instructions:
1. Make the Candied Walnuts:
Start by melting the butter in a medium pan over medium heat. Add walnuts, brown sugar, and salt. Stir constantly for 3 to 5 minutes, until the walnuts are toasted and well coated with the sugar mixture. Be careful not to burn them! When they’re done, spread them on parchment paper to cool.
2. Prepare the Dressing:
While the walnuts cool, whisk together balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl or jar until smooth and combined. Set this delicious dressing aside.
3. Assemble the Salad:
Place the mixed salad greens in a large bowl or on individual plates. Distribute the pear wedges evenly over the greens for a fresh, juicy touch.
4. Add Cheese and Walnuts:
Sprinkle the crumbled Gorgonzola cheese and the cooled candied walnuts over the salad for creamy and crunchy bursts of flavor.
5. Dress and Serve:
Drizzle the prepared dressing lightly over the salad. Toss gently if you like, or serve as-is for a beautiful presentation. Enjoy your fresh, sweet, creamy, and crunchy salad immediately!
Can I Use Frozen Walnuts for the Candied Walnuts?
Yes, you can use frozen walnuts, but be sure to thaw them completely and pat dry before candying. This helps the sugar coating stick better and prevents extra moisture from making the nuts soggy.
How Should I Store Leftover Candied Walnuts?
Store any leftover candied walnuts in an airtight container at room temperature for up to a week. If they lose their crunch, you can crisp them up again briefly in a warm oven before using.
Can I Make the Dressing Ahead of Time?
Absolutely! The balsamic vinaigrette can be made a day in advance and stored in the fridge. Just bring it to room temperature and whisk again before drizzling over the salad.
What’s the Best Way to Keep Pears from Browning?
To prevent pear slices from browning, toss them in a little lemon juice or soak them briefly in water with a squeeze of lemon juice before adding to the salad. This keeps them looking fresh longer.
