This Caramelized Pear and Gorgonzola Salad is a celebration of sweet and savory flavors. I love how the warm, tender pears pair beautifully with creamy Gorgonzola and crunchy toasted walnuts. All of this goodness sits on a bed of fresh mixed greens and is drizzled with a rich balsamic vinaigrette. It’s elegant enough for a dinner party, yet simple enough to enjoy on a quiet autumn evening at home.
Why You’ll Love This Recipe
I find it incredibly easy to prepare without sacrificing elegance
The combination of caramelized pears, creamy cheese, and crunchy walnuts is unforgettable
It looks stunning on any table — a total showstopper
I can serve it as an appetizer, side dish, or even a light main course
I once made this for a holiday dinner and it stole the spotlight from the main dish
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe Bosc or Anjou pears, sliced
4 oz creamy Gorgonzola cheese, crumbled
1/2 cup walnuts, toasted
4 cups mixed greens (arugula and spinach)
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp sugar
Salt and pepper to taste
1 tbsp butter (for caramelizing pears)
Directions
I start by slicing the pears into wedges. Then, I heat a skillet over medium and melt butter with sugar. I sauté the pears until they turn golden and soft, about 5–7 minutes.
While the pears cook, I toast the walnuts in another pan over medium heat until they become fragrant, around 3–5 minutes.
In a large bowl, I toss the mixed greens with balsamic vinegar and olive oil.
I add crumbled Gorgonzola and the toasted walnuts into the greens.
I fold in the warm caramelized pears, making sure to combine everything gently so it all blends without bruising the greens.
I season with salt and pepper to taste and serve immediately while it’s still fresh and vibrant.
I sometimes swap Gorgonzola with blue cheese or feta for a different flavor profile
If I’m out of walnuts, pecans make a great substitute
For a heartier version, I’ve added grilled chicken slices
A splash of maple syrup can replace sugar for a more natural sweetness
I love throwing in thinly sliced red onions or roasted beets when I want more color and tang
Storage/Reheating
I store any leftover salad in an airtight container in the fridge, but I make sure to enjoy it within 1–2 days for the best texture and flavor. I avoid reheating, since the greens and cheese are best served fresh. If I plan to make it ahead of time, I keep the components separate and combine them just before serving.
FAQs
What type of pears work best for this salad?
I prefer Bosc or Anjou pears because they hold their shape during caramelization and offer a naturally sweet flavor.
Can I prepare this salad ahead of time?
Yes, I often prep the pears and toast the nuts in advance. I store the greens separately and toss everything together just before serving.
What dressing pairs well with Caramelized Pear and Gorgonzola Salad?
A simple mix of balsamic vinegar and olive oil works beautifully, but I’ve also tried a honey mustard vinaigrette and loved the sweet contrast.
Is this salad suitable for vegetarians?
Yes, it’s vegetarian-friendly. I just make sure to check the cheese label to ensure it doesn’t contain animal rennet.
How can I keep the pears from browning before cooking?
I slice the pears right before caramelizing, but if I prep them earlier, I toss them in a little lemon juice to maintain their color.
Conclusion
This Caramelized Pear and Gorgonzola Salad has become one of my go-to recipes for when I want something sophisticated yet effortless. I love how every ingredient brings its own unique texture and flavor, and together they create a dish that feels like a warm hug. Whether I’m entertaining guests or treating myself, this salad never disappoints.
Caramelized Pear and Gorgonzola Salad is a stunning sweet-and-savory dish featuring golden sautéed pears, creamy Gorgonzola, toasted walnuts, and fresh greens all tossed in a rich balsamic vinaigrette. It’s perfect for dinner parties or cozy nights at home.
Ingredients
2 ripe Bosc or Anjou pears, sliced
4 oz Gorgonzola cheese, crumbled
1/2 cup walnuts, toasted
4 cups mixed greens (arugula and spinach)
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp sugar
Salt and pepper to taste
1 tbsp butter (for caramelizing pears)
Instructions
Slice the pears into wedges. In a skillet, melt butter and sugar over medium heat. Sauté pears for 5–7 minutes until golden and tender.
Toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside.
In a large bowl, toss mixed greens with balsamic vinegar and olive oil.
Add crumbled Gorgonzola and toasted walnuts to the salad.
Gently fold in the warm caramelized pears, being careful not to bruise the greens.
Season with salt and pepper to taste. Serve immediately.
Notes
Use blue cheese or feta instead of Gorgonzola for a different flavor.
Pecans can substitute for walnuts.
Add grilled chicken for a more filling meal.
Use maple syrup instead of sugar for natural sweetness.
Thinly sliced red onions or roasted beets add extra color and tang.
