Pear and Gorgonzola Cheese Salad – Sweet, Savory & Simple

There’s something timeless about a good salad, at least the one that combines the sweetness of pears, the richness of Gorgonzola cheese, and the crunchiness of toasted nuts. Pear and blue cheese salad is the type of food that is rustic yet sophisticated, comforting yet fancy. This pear and Gorgonzola cheese salad is not just a recipe to me, it is the coming back to the autumn afternoons, to hosting dinners for my friends, and always aiming to add something special to the table but not making it too complicated.

Made it as a light lunch or a side salad to a special dinner, or even adding protein to it to make it a complete meal, this salad never fails to appease you.

Why This Salad Is a Classic

This is one of those recipes where each element sings:

Sweet, ripe pears bring a juicy brightness
Tangy blue cheese adds salt and creaminess
Toasted nuts deliver a crunchy, earthy finish
A light vinaigrette ties it all together without overpowering

Combined, they make that ideal combination of sweet-salty-creamy-crunchy that has people reaching back to the dish to get seconds. In case you ever ordered pear and blue cheese salad in a restaurant and wondered, “Why don’t you ever make this at home?”, this is your sign.

Pear and Gorgonzola Cheese Salad – Sweet and Savory

Seasonal Appeal

The salad is especially good late in the summer into early winter when pears are in season. It also lends itself easily to in-between weather meals, being fresh enough to suit warmer days, yet hearty enough to suit cooler ones. And really, it is equally great on a holiday table as it is with a weeknight roast chicken.

Why You’ll Love This Pear and Gorgonzola Cheese Salad

Big, bold contrast of flavors: sweet, salty, creamy, crunchy
Customizable: choose your greens, cheese, and nuts
Fast: ready in just 15 minutes with minimal cooking
Fancy feel, low effort—great for dinner parties or holidays
Gluten-free, and easy to make vegetarian or even dairy-free

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Ingredient Spotlight (and Smart Swaps)

Pears

The star of the show!
Best choices:

Bosc for firmness and honeyed sweetness
Bartlett for juicier texture
Asian pears for crunch

Pro Tip: Slice them last-minute or soak briefly in lemon water to prevent browning.

Gorgonzola or Blue Cheese

Choose one that crumbles but still has a creamy texture:

Gorgonzola (creamy + tangy)
Roquefort (sharp and bold)
Danish Blue (mild and affordable)
For a gentler option: Blue Castello or even feta/goat cheese if you’re not a blue cheese fan

Nuts

Toasted or candied nuts add essential crunch.
Try:

Walnuts (classic)
Pecans (a bit sweeter)
Or go gourmet with hazelnuts or pistachios

Shortcut: Candy nuts in 5 minutes—toss in a skillet with sugar over medium heat until coated and golden.

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Greens

You want a green that supports, not overshadows, the stars.

Arugula bringsa peppery bite
Spring mix keeps things tender
Romaine gives crunch
Best combo? Arugula + romaine = balanced bite

Optional Add-Ins

Dried cranberries or cherries for a tart punch
Avocado for creamy richness
Grilled chicken or shrimp to turn this into a full meal

Choose Your Dressing (Two Ways)

1. Honey Mustard Vinaigrette

Bright and balanced, perfect for everyday meals.

Olive oil
Apple cider vinegar
Honey
Dijon mustard
Salt & pepper

2. Red Wine Garlic Vinaigrette

Deeper and richer—ideal for cooler months or dinner parties.

Red wine vinegar
Mustard
Fresh garlic & a touch of onion
Olive oil
Black pepper

Storage Tip: Make the dressing ahead and refrigerate. Lasts 3–4 days.

How to Make Pear & Gorgonzola Cheese Salad (Step-by-Step)

Toast or Candy the Nuts
- Skillet on medium heat, stir constantly for 5–8 minutes. Let cool on parchment.
Slice the Pears
- Do this just before serving, or toss with a little lemon juice to avoid browning.
Build the Salad
- Toss your greens with a bit of dressing
- Layer in pears, crumbled Gorgonzola, toasted nuts
- Drizzle with more dressing
Optional but Next-Level:
- Broil pear slices for 2–3 minutes to caramelize them. It makes the salad feel restaurant fancy.

What to Serve With It

Grilled meats: Chicken, pork chops, even steak
Hearty soups: Butternut squash, creamy tomato
Holiday mains: Prime rib, turkey, glazed ham
Add crusty sourdough and call it dinner!

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Storage + Prep Tips

Assemble just before eating for the best texture
Store components separately (dressing, greens, pears, nuts)
Candied nuts stay fresh in an airtight container for a week
Salad dressing keeps 3–4 days refrigerated

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Final Thoughts

This pear and blue cheese salad is one of those gems you’ll keep coming back to. It’s quick enough for a weeknight, but classy enough for a dinner party. Whether you’re a seasoned home cook or just salad-curious, this is one recipe that always makes a statement, without any fuss.

Have you tried this salad using pears yet? Let me know in the comments:
What’s your favorite variation: more fruit, fewer greens, extra crunch? I’d love to hear how you make it yours.

FAQs

Why does my homemade blue cheese dressing get watery? >

The problem with homemade blue cheese dressing is that it usually becomes watery due to a couple of simple mistakes, which are easy to troubleshoot once you are aware of what is causing them. A very common cause is the use of low-fat or fat-free ingredients. Low-fat forms of sour cream, mayonnaise, or yogurt may have more water and stabilizers, and can separate more readily. To make a dressing thick and creamy, full-fat versions are the best.

What is the best blue cheese for a salad? >

The best option for this salad is a cheese with crumbly and dry texture that also hold a robustly flavoured and is not to mild. Cheeses like Stilton, Maytag Blue, dry Gorgonzola and Roquefort are also good options for salads.

What is in a gorgonzola salad? >

There are a number of ingredients in gorgonzola salad namely: ½ cup walnut halves, ½ cup crumbled Gorgonzola cheese, 3 cups mixed greens, ½ cup dried cranberries, ¼ cup sugar, 1 tablespoon white vinegar, 1 tablespoon raspberry vinaigrette, and 1 tablespoon olive oil.

How to make a blue cheese salad dressing? >

Whisk blue cheese in a medium bowl and add in mayonnaise, sour cream, lemon juice and buttermilk. This combination forms a slightly lumpy dressing which can be seasoned with pepper. Be carefull with the salt as the blue cheese already contains some amount of salt.

How to make creamy blue cheese sauce? >

In a medium basin, mix the ingredients: buttermilk, blue cheese, sour cream, Worcestershire sauce, lemon juice, minced garlic, pepper, powdered mustard powder, and salt should all be combined. Keep the sauce refrigerated. Put it in the fridge for half an hour to allow the flavours to meld, and serve.