Pear & Gorgonzola Salad with Candied Walnuts is a delightful mix of sweet, creamy, and crunchy all in one bowl. Juicy, crisp pear slices pair perfectly with the tangy, rich Gorgonzola cheese, while the candied walnuts add a satisfying crunch and a touch of sweetness that ties everything together.
I love making this salad when I want something fresh but a little special. The candied walnuts are my favorite part—they give a lovely caramelized snap that makes every bite exciting. Plus, I like to use a simple balsamic vinaigrette to bring out all the flavors without overpowering the delicate ingredients.
Whenever I serve this salad, it always gets compliments and disappears quickly. It works great as a starter for dinner parties or even as a light lunch. I find that the balance of flavors makes it feel fancy but it’s actually super easy to put together, which is a big win in my book!
Key Ingredients & Substitutions
Pears: Choose ripe but firm pears like Bosc or Bartlett. Firm pears hold their shape well and add a nice crunch. If you can’t find these, Asian pears are a nice crisp alternative.
Gorgonzola Cheese: This cheese adds a tangy creaminess that contrasts beautifully with the sweet pears. If blue cheese isn’t your thing, try feta or goat cheese for milder flavors.
Walnuts: Walnuts bring crunch and richness. For a different texture or flavor, try pecans or almonds, and candy them the same way.
Butter & Brown Sugar (for candied walnuts): These create a sweet coating. You can swap butter for coconut oil for a dairy-free option. Use maple syrup instead of brown sugar for natural sweetness.
Balsamic Vinaigrette: The balsamic vinegar and honey give a sweet and tangy dressing that balances the salad. You can substitute honey with agave syrup or simple syrup for a vegan version.
How Do You Make Perfect Candied Walnuts Without Burning?
Candied walnuts add great texture but can easily burn if not watched closely. Here’s how to nail them:
- Use medium heat—not too high—to melt butter and sugar gently.
- Keep stirring constantly. This helps coat the walnuts evenly and prevents burning.
- Once caramelized (about 3-4 minutes), remove the pan quickly and spread walnuts on parchment to cool. This stops cooking and keeps them crisp.
- If you want an easier shortcut, you can buy pre-candied walnuts and toast them lightly for freshness.
Patience is key! Watching and stirring will give you perfect crunchy, sweet nuts every time.
Equipment You’ll Need
- Medium skillet – I use it to caramelize the walnuts evenly without burning them.
- Mixing bowls – helpful for whisking the dressing and assembling the salad.
- Small whisk or fork – makes it easy to blend the vinaigrette quickly.
- Cutting board and sharp knife – for slicing the pears neatly.
- Parchment paper – to spread out and cool the candied walnuts without sticking.
Flavor Variations & Add-Ins
- Swap arugula for baby spinach or mixed greens for a milder base.
- Replace Gorgonzola with blue cheese or feta for different tangy flavors.
- Add dried cranberries or apple slices for extra sweetness and texture.
- Mix in toasted pecans or almonds instead of walnuts for a different crunch.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 4 cups fresh arugula or mixed greens
- 2 ripe pears, thinly sliced (Bosc or Bartlett work well)
- 1 cup Gorgonzola cheese, crumbled
- 1 cup walnuts
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Time Needed
This salad can be prepared in about 15-20 minutes. It takes just a few minutes to candy the walnuts and to make the dressing, plus a few minutes to assemble everything fresh and delicious. No chilling required — perfect for a quick but impressive meal!
Step-by-Step Instructions:
1. Prepare the Candied Walnuts:
In a medium skillet over medium heat, melt the butter. Add the walnuts and brown sugar, stirring constantly to coat the walnuts well. Cook for about 3-4 minutes until they’re toasted and the sugar has caramelized. Be careful not to let the sugar burn. Once ready, spread the walnuts out on parchment paper to cool and crisp up.
2. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until everything is well mixed and smooth.
3. Assemble the Salad:
Lay the arugula or mixed greens in a large bowl or on serving plates. Place the thin pear slices over the greens. Sprinkle the crumbled Gorgonzola cheese and the cooled candied walnuts evenly on top.
4. Dress and Serve:
Drizzle the balsamic-honey dressing over the salad. Toss gently if using a bowl or simply leave as is on plates. Serve immediately and enjoy the refreshing mix of sweet, tangy, creamy, and crunchy flavors!
Can I Use Frozen Walnuts for Candied Walnuts?
Yes, you can! Just make sure to thaw them completely and pat dry to remove any moisture before candying. This helps the sugar coat evenly and prevents clumping.
Can I Prepare This Salad Ahead of Time?
It’s best to assemble the salad right before serving to keep the greens crisp and the pears fresh. However, you can candy the walnuts and make the dressing a day ahead and store them separately in airtight containers.
How Should I Store Leftovers?
Store leftover salad components separately: keep greens and pear slices refrigerated in airtight containers, candied walnuts at room temperature in a sealed container, and dressing in the fridge. Assemble just before eating to maintain freshness.
What Other Cheeses Can I Use If I Don’t Like Gorgonzola?
Feta or goat cheese are great milder substitutes that still offer a creamy texture and tangy flavor that pairs well with pears and candied walnuts.