This Pear & Gorgonzola Salad with Candied Walnuts is a perfect mix of sweet, tangy, and crunchy all in one bowl. The juicy slices of pear pair beautifully with the bold, creamy flavor of Gorgonzola cheese, while the candied walnuts add a little sweet crunch that keeps every bite interesting and satisfying.
I love making this salad when I want something fresh but still a little fancy for guests or a special meal. One of my favorite things about it is how easy it is to throw together but still feels special. The sweet and salty combo is hard to beat, and I find myself sneaking extra candied walnuts while prepping!
For serving, I like to pile it all onto a big bed of crisp mixed greens and drizzle a simple vinaigrette over the top to tie everything together. It’s also a great side for grilled chicken or pork, but honestly, I’m happy eating it as a light, tasty lunch on its own. This salad always brings a little smile to my face with every bite.
Key Ingredients & Substitutions
Pears: I like using Bosc or Anjou pears because they’re juicy and slightly sweet but still firm. If you can’t find these, Bartlett pears work well too. Avoid overly ripe pears as they break apart easily in the salad.
Gorgonzola Cheese: This cheese adds a creamy, tangy punch. If you prefer milder cheese, try blue cheese or even feta. They give a similar tang but less sharpness.
Walnuts: Walnuts give great crunch and flavor here. You can substitute with pecans or almonds if you prefer another nut. Candying them with sugar adds a lovely sweet contrast.
Greens: Mixed greens like arugula or spring mix bring freshness and a peppery note. Spinach or baby kale are good alternatives for a different texture or flavor.
Balsamic Vinaigrette: The dressing combines balsamic vinegar and olive oil with a bit of honey for sweetness. You can switch to apple cider vinegar or red wine vinegar if balsamic isn’t available.
How Do You Make Perfect Candied Walnuts Without Burning Them?
Candied walnuts can be tricky because the sugar can burn quickly. Here’s how to get them just right:
- Use medium heat so the sugar melts slowly without burning.
- Stir constantly to coat the walnuts evenly and to prevent sticking.
- If using butter, melt it first for extra richness, but you can skip it for a lighter version.
- Once candied, spread walnuts on parchment to cool separately so they don’t stick together.
Patience is key. The sugar should turn golden and glossy—if it gets too dark, it will taste bitter. With practice, you’ll nail the perfect crunch every time!
Equipment You’ll Need
- Skillet – I recommend a small skillet for candying the walnuts; it heats evenly and makes stirring easy.
- Parchment paper – perfect for cooling and preventing the walnuts from sticking together.
- Small whisk or fork – helps mix the vinaigrette smoothly.
- Salad servers or large spoons – for tossing and serving the salad.
- Cutting board and knife – for slicing the pear thinly and preparing the ingredients.
Flavor Variations & Add-Ins
- Cheese twist: Swap Gorgonzola for goat cheese or feta for a milder or tangier flavor.
- Nut swap: Use pecans or almonds instead of walnuts for a different crunch and flavor profile.
- Fruit addition: Add dried cranberries or pomegranate seeds for extra bursts of sweetness and color.
- Herb touch: Toss in some fresh thyme or basil for a fresh herbal note that pairs well with the sweet and tangy flavors.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
For the Salad:
- 5 cups mixed salad greens (such as arugula, baby kale, or spring mix)
- 1 ripe pear (Bosc or Anjou), thinly sliced
- ½ cup Gorgonzola cheese, crumbled
- 1 cup walnuts
For the Candied Walnuts:
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter (optional)
For the Dressing:
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Time Needed
This recipe takes about 15 minutes in total. You’ll spend around 5 minutes preparing the candied walnuts, 5 minutes mixing the dressing and assembling the salad, and a few extra minutes for slicing the pear and arranging everything.
How to Make It
1. Prepare the Candied Walnuts:
Heat a small skillet over medium heat and melt the butter if you’re using it. Add the walnuts, then sprinkle the sugar evenly over them. Keep stirring constantly so the walnuts toast evenly and the sugar melts, turning glossy and caramelized. This should take about 3 to 5 minutes. When ready, spread the walnuts on parchment paper to cool, making sure they don’t stick together.
2. Make the Dressing:
In a small bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, salt, and pepper until well combined. This simple dressing will add a lovely sweet and tangy flavor to the salad.
3. Assemble the Salad:
Lay the mixed greens out on a large plate or divide among individual plates. Arrange the thin slices of pear evenly over the greens. Sprinkle the crumbled Gorgonzola cheese and the cooled candied walnuts on top.
4. Dress and Serve:
Drizzle the balsamic vinaigrette dressing evenly over the salad. Either toss gently if you like or leave it as is for a pretty presentation. Serve right away and enjoy the fresh, sweet, tangy, and crunchy flavors together!
Can I Use Frozen Walnuts for the Candied Walnuts?
Yes, you can use frozen walnuts, but be sure to thaw them completely and pat them dry before candying. This helps prevent extra moisture that can interfere with the caramelization process.
Can I Make the Salad Dressing Ahead of Time?
Absolutely! The vinaigrette can be whisked together and stored in the fridge for up to 3 days. Just give it a quick shake or stir before drizzling over your salad.
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 soften, a quick toast in a hot skillet will help crisp them back up.
What Can I Substitute for Gorgonzola Cheese?
If you don’t have Gorgonzola or prefer a milder taste, blue cheese, feta, or goat cheese all work wonderfully in this salad.
