Pear Salad with Gorgonzola and Candied Walnuts
Total Time
30 mins
Prep Time
30 mins
Cook Time
0 mins
Rating
4.8 out of 5 stars
(6)
Ingredients
4-6 servings
- 5 ounces salad greens, chopped (I used half baby arugula, half little gem lettuce)
- 2 large ripe pears, diced
- 1 large avocado, peeled, pitted and diced
- 1 small red onion, peeled and thinly sliced
- 6 ounces candied walnuts (I made a half batch of this recipe)
- 4 ounces crumbled gorgonzola cheese
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
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Preparation
Chef’s notes
Candied Walnuts:
If you are short on time or would like the salad to be a bit less sweet, feel free to just toast the walnuts for a few minutes in a skillet or in the oven (instead of baking them with the candy coating). I also briefly chopped my candied walnuts before adding them to the salad.
Feel free to add crumbled bacon or grilled diced chicken for additional protein.
Pomegranate arils or dried cranberries can be added for an extra pop of color.
Cheese alternatives like crumbled goat cheese, feta, aged cheddar, or shaved Parmesan can be used.
Candied pecans can be used instead of walnuts. Toasting the nuts is an option if short on time.
Balsamic vinaigrette can be used in place of the Dijon vinaigrette for a zesty flavor.
The salad is naturally gluten-free. Check labels for certified gluten-free ingredients.
For a vegan version, omit the gorgonzola or use vegan cheese.