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5.0 from 30 votes

Pear and Gorgonzola Salad with Maple Dijon Dressing

This Pear and Gorgonzola Salad is a delicious winter salad. Creamy, strong gorgonzola pairs with sweet pan-fried pears and crunchy walnuts!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 330 kcal
Course: Salad
Cuisine: American

Ingredients

For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
For the salad:
  • ¾ cup walnuts (75 grams)
  • 2 pears ripe but firm
  • 1 teaspoon butter
  • 1 teaspoon maple syrup or honey
  • ¼ teaspoon salt
  • 4 cups mixed lettuce (250 grams)
  • 4 tablespoons Gorgonzola cheese cubed or crumbled
  • 4 teaspoons pomegranate seeds

Instructions

    Cup of Yum
  1. First, make the dressing by whisking all ingredients together, or shaking in a jar. Taste and adjust the flavors to your liking.
  2. Heat a dry skillet/frying pan (no oil) over a medium heat. Add the walnuts and toast for a few minutes, shaking the pan often, until fragrant and golden but not too dark. Careful, they’ll burn quickly. Set the walnuts aside.
  3. Core the pears and slice thickly.
  4. Add the butter, maple syrup and salt to the skillet and allow it to melt, then add the pear slices and let it cook and bubble until the pears turn golden and the syrup reduces, turning once. Cook in batches if necessary, adding a little more butter and syrup if required.
  5. Divide the lettuce between plates (or add it all to a serving dish), then add the pears, walnuts, gorgonzola and pomegranate seeds. Drizzle with the dressing and serve.

Notes

  • Take care when toasting the walnuts as they can burn quickly.
  • Make sure your pears are ripe to get the best results for this recipe.
  • Don't skip on cooking the pear slices as it helps bring out their flavor and enhances all of the other flavors in this dish.
  • Cook the fried pears in a single layer in the skillet. You may need to cook them in batches. Add more butter and maple syrup as necessary.
  • The dressing will last in the fridge for up to a week. Shake or whisk it well before using. You can also make a double batch and store it in a mason jar or airtight container in the fridge. It's great for salads, marinades, and even dipping sauces!
  • Try swapping the pears for apples or even fried bananas!
  • If you have extra pears to use up, try making stewed pears, poached pears, or these pear recipes!
  • Serving Suggestions
  • Serve alongside a colorful Stuffed Butternut Squash for the holidays.
  • Pairs well with a sweet and spicy side dish like these Maple Roasted Carrots with cayenne.
  • Serve with hearty side dishes such as Garlic Roasted Mashed Potatoes or Vegan Stuffing with Sage.
  • The sweet and tart flavors pair together when sipping a Mulled Wine Spritzer.
  • Variations
  • You could add in some crumbled bacon or diced apple for extra flavor and texture.
  • If gorgonzola cheese isn't your thing, you can use blue cheese, cubed or crumbled.
  • Feel free to swap out the pomegranate seeds with dried cranberries or cherries.

Nutrition Information

Serving 1cup Calories 330kcal (17%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 11g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 13mg (4%) Sodium 504mg (21%) Potassium 261mg (7%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 166IU (3%) Vitamin C 5mg (6%) Calcium 109mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 330

% Daily Value*

Serving 1cup
Calories 330kcal 17%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 6g 30%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 13mg 4%
Sodium 504mg 21%
Potassium 261mg 6%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 166IU 3%
Vitamin C 5mg 6%
Calcium 109mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.