Caramelized Pear Gorgonzola Salad

caramelized pear salad on a plate with candied nuts.

You won’t believe how easy and delicious this Warm Caramelized Pear Gorgonzola Salad is to make. With just a handful of ingredients this fancy-enough-for-company dish makes a great start to a meal. This pear salad recipe is perfect for the holidays.

This post has been sponsored by Diamond Nuts. All thoughts and opinions are my own.

Admittedly, my favorite part of any salad are the crunchy tidbits and add-ons that make it really special.

When it comes to Diamond Nuts’ Glazed Walnuts, I can’t help snacking on those crunchy, sweet morsels while assembling the dish. I’m betting you won’t have that willpower, either. A handful to snack, a handful for the pear gorgonzola salad.

And speaking of this pear salad recipe, it’s a dynamo. Made with tender baby kale leaves, warm caramelized pears, crumbles of tangy, creamy gorgonzola cheese, and impeccable glazed walnuts.

Even the dressing is special: I make it in the same pan using the honey-sweet sauce that caramelized the warm pears with a little vinegar and whole-grain mustard. It makes a perfect fall or winter salad.

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Why you’ll love this recipe:

  • It’s seasonal – pear salad with walnuts and gorgonzola screams fall and winter.
  • The pear and walnut salad comes together very quickly and it only takes a few minutes to caramelize the pears.
  • The flavors and textures “pop” from salty to sweet, velvety to crunchy.
  • It’s fancy enough for special occasions and easy to make for a weeknight meal to serve with a protein like chicken, pork or beef.

cooking the pears and shallots.

Ingredients:

  • D’Anjou, Bartlett or Bosc Pears – Choose one or use a variety of pears for this salad recipe. Look for ripe pears in the market by pressing on the stem end. It’s ripe and ready to eat if it yields to slight pressure.
  • Unsalted Butter – I use unsalted butter to better control the saltiness of the dish.
  • Honey – Use a mild honey – like clover or orange blossom to caramelize the pears.
  • Kosher Salt – we like Diamond Crystal because it is less salty by volume than Morton’s. If you use Morton’s, add slightly less.
  • Shallots – an allium that’s somewhere between an onion and garlic; it softens when cooked down with the pears and adds a savory flavor to the dressing for the pear salad.
  • Whole Grain Dijon Mustard – helps to emulsify the pear salad dressing and adds a sharp tang.
  • Black Pepper – Use fresh ground black pepper for the most potency.
  • Extra Virgin Olive Oil – Can also substitute grapeseed oil.
  • Sherry Vinegar – this Spanish vinegar made from Sherry wine is soft and complex. It doesn’t have the same sharp, sour flavor as other vinegar and is worth seeking out.
  • Parsley – You can use flat leaf Italian parsley or curly parsley.
  • Baby Kale – young kale leaves are as tender as any mesclun mix, so there’s no need to massage the lettuce. If you can’t find baby kale, substitute with your favorite greens.
  • Gorgonzola Cheese – real Gorgonzola cheese is an Italian veined blue cheese that’s been certified DPO (protected designation of origin). It is creamy, tangy and bold, which is a perfect contrast to the warm caramelized pears in this salad.
  • Diamond of California Nut Toppings Original Glazed Walnuts – These slightly sweet, super crunchy candied walnuts are the crowning touch to this pear and walnut salad. You can also use their candied pecans.
Glazing the warm pears with honey.

This pear salad recipe comes together fairly quickly — and the most prep required is for the pears. Use firm but ripe Anjou, Bartlett or Bosc pears for this recipe.

Instructions:

  1. Peel the pears with a vegetable peeler and slice the pears into quarters.
  2. Use a spoon or melon baller to scoop out the seed pocket.
  3. Melt the butter in a heavy skillet and sauté the pears on one side for a few minutes until they soften and take on some color.
  4. Flip the pears and continue cooking for 1-2 minutes.
  5. Add the sliced shallots, gently stirring until the shallots become tender and translucent.
  6. Add the honey and flip the fruit and shallots around in the pan to coat. 
  7. Transfer the pears to a covered plate to keep warm, and then continue with the shallots and honey glaze to make the warm vinaigrette.
  8. To the shallot and honey mixture whisk in the whole grain mustard, sherry vinegar, olive oil, parsley, salt and pepper. Whisk until well mixed and emulsified.
  9. Arrange the baby kale leaves on individual salad plates topping them with 2 warm caramelized pears.
  10. Sprinkle on crumbles of the gorgonzola cheese and glazed walnuts.
  11. Drizzle the honey shallot dressing over the salads and serve.

Pro-Tips:

  • Keep the stem attached to the pears when you slice them to make for a prettier presentation.
  • Serve the pear salad arranged on a large platter to pass at the table “family style”.
  • If you’re fortunate enough to receive a box of Harry and David pears during the holidays, this is a perfect recipe to use them in.

Variations:

  • You can use other blue cheese crumbles such as Roquefort or Stilton or switch it up with fresh chèvre (a soft goat cheese).
  • Use other lettuces like mixed field greens, arugula, spinach, green or red leaf lettuce.
  • Add a handful of dried cranberries or cherries to extra chewy, sweet-tart pops in the pear and gorgonzola salad.
  • Add pomegranate seeds (arils) for a Christmasy color and pop.
  • Add crumbles of bacon or pan-fried chunks of pancetta for a salty kick.
  • You can easily double or triple the pear salad recipe, depending on the number of diners you have.
  • Make it vegan by swapping the honey for maple syrup.

FAQ’s

Is pear gorgonzola salad healthy?

Depending on the type of diet you follow, it’s moderately healthy. Gluten-free and refined sugar-free, this pear salad has about 350 calories per serving and contains Vitamin A, Vitamin C, Calcium and Potassium.

Can I make the pear salad in advance?

You can make the caramelized pears and the dressing for the pear salad in advance and reheat them in the microwave just before serving. Assemble the salads at the last minute.

Storage for leftovers:

Once the warm pear salad has been assembled, it’s best to enjoy it. Leftovers don’t store well, the baby kale will get soggy, and the candied walnuts soften in the refrigerator. To preserve the taste of the salad, assemble and eat it at the last minute.

If you have fewer diners, halve the recipe so it can be eaten à la minute.

To make the salad with pears and gorgonzola in advance, caramelize the pears and store them in a bowl wrapped with plastic wrap or an airtight container in the refrigerator for up to 2 days.

Make the dressing and store it in a separate container in the refrigerator. Keep the other components separate (kale, gorgonzola and candied nuts).

Warm the fruit and dressing for the pear salad in the microwave in 30-40 second bursts, then assemble the salad with pears and gorgonzola.

These glazed walnuts have the right crunch to offset the meltingly tender pears and add a sweet contrast to the piquant gorgonzola cheese. This pear salad is simple, but with so many textures, flavors AND temperatures—you won’t stop until your plate is cleaned.

What our tasters said:

“Outstanding! I could eat this for dinner on its own”. – Leslie

“I love every part of the pear salad and keep finding myself picking out little nuggets of this and that — until it’s all gone.” – Paul

“This is a restaurant-quality dish.” – Rick

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A caramelized pear and candied walnut salad.
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4.77 from 17 votes

Caramelized Pear Gorgonzola Salad

This pear salad recipe is perfect for the fall and winter holidays and is quick and easy to make. Baby kale is topped with warm caramelized pears, gorgonzola cheese crumbles, candied walnuts and a simple warm dressing for the pear salad.
Author: Lisa Lotts
Course Appetizer, Salad
Cuisine American
Keyword christmas, pear, starter, thanksgiving
Dietary Restrictions Gluten-Free
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4

INGREDIENTS:

  • 2 D’Angjou or Bartlett pears
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • 1 large shallot peeled and thinly sliced
  • teaspoons whole grain dijon mustard
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • tablespoons sherry wine vinegar
  • 1 tablespoon parsley chopped
  • 6 ounces baby kale
  • 2 ounces gorgonzola cheese crumbled
  • ½ cup Diamond of California Nut Toppings Original Glazed Walnuts

DIRECTIONS:

  • Peel the pears and slice them into quarters. Use a melon baller to scoop out the seeds. Set aside.
  • In a medium skillet, melt the butter over medium high heat. Add the pears and cook without touching for 2-3 minutes. Turn the pears to another side and add the shallots.
  • Continue to cook for an additional 2 minutes and flip the pears to the last side. Add the honey and kosher salt, and simmer for 2 minutes—drizzling the pears with the honey butter mixture as it simmers, becomes slightly golden and caramelized, and shallots are soft and translucent. Remove the pears from the pan and set aside. 
  • Add the dijon mustard, black pepper, sherry wine vinegar, olive oil and chopped parsley to the honey-shallot mixture and whisk to combine.
  • Arrange the kale leaves on individual plates and top each with 2 caramelized pears. Divide the gorgonzola and Diamond Nuts Glazed Walnuts between each of the plates. Drizzle with the honey-shallot dressing. Serve.

NUTRITION:

Calories: 348kcal | Carbohydrates: 33g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 447mg | Potassium: 391mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4640IU | Vitamin C: 57mg | Calcium: 155mg | Iron: 1mg

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21 Comments

  1. 5 stars
    I never post. NEVER. But, I made this today for guest and EVERYONE was enamored. The flavors are so fabulous.
    Amazing. You will not go wrong serving this.

  2. Trish Bozeman says:

    5 stars
    The pears, the glazed walnuts, the blue cheese, everything in this dish sounds so perfect! Gotta try those walnuts for sure.

  3. Trish Bozeman says:

    5 stars
    Oooh pear and walnuts were made for each other! I love walnuts in salad, but don’t always just toss them without candying them, etc. These Diamond glazed ones would be perfect for me!

  4. 5 stars
    I absolutely love gorgonzola salads with fruit and bitter greens! It’s like one of my favorite things in life. There’s so many awesome flavors here!! And I love that you cooked the pears in butter– YUM!!! I need to try this, and also buy some of those glazed walnuts to go on my salads. Glazed nuts make salads so much more satisfying (and Diamond nuts are so yummy and easy to find!!!)

  5. 5 stars
    Thos caramelized pears!!! They pair so well with the candied walnuts and take the whole salad to another level!

  6. 5 stars
    Yesss! I absolutely LOVE Diamond’s glazed nuts. They’re amazing on salads—especially fall salads. They go so well with the juicy pears and funky gorgonzola. Making the perfect salad is a balancing act and this one hits all the right notes.

  7. 5 stars
    What a delicious sounding salad. Elegant enough for entertaining with guests. The perfect start to a meal. I could for sure make this the main event.

  8. Julie Menghini says:

    5 stars
    I love everything about this salad. It’s sweet, savory, and crunchy, I can’t wait to use your tip on using a melon baller to remove the core of the pears too. I buy Emerald nuts for delicious salads like this and keep them in my desk at work for that afternoon snack attack. A handful keeps me perfectly happy until dinner.

    1. Those nuts are pretty addictive — ideal for a snack attack.

  9. Jenni LeBaron says:

    5 stars
    I am positively drooling looking at the photos of this salad. I think pear and gorgonzola were made for each other and I love using them in salad come fall, but I have always glazed my own walnuts. I am going to keep an eye out for these Diamond glazed walnuts because that sounds like such a great timesaver!

  10. 5 stars
    I love pear in salads! Love that they are caramelized, I’ve never tried that! And I had no idea Diamond made glazed nuts, I definitely need to look more closely at the options next time I’m at the store!

  11. 5 stars
    Wow this salad looks amazing. Pefect for lunch, brunch and dinner too. The pears look amazing, and I can just imagine how delcious they would taste.

  12. Sara Welch says:

    5 stars
    I know what I will be having for lunch today! What a perfectly light, but flavorful salad!

  13. 5 stars
    Oh my goodness, the caramelized pears with the punch of the Gorgonzola and the sweet, nutty flavor of the Diamond Glazed Walnuts just sounds so divine. I can’t wait to make this.

    1. Thanks, Andrea! Let me know how you like it!

  14. 5 stars
    Diamond Glazed Walnuts make the perfect addition to this salad! Added crunch is always good in a salad!

  15. 5 stars
    Wow! Pears, gorgonzola, AND Diamond glazed walnuts combined with the fact that everything you touch turns to gold. This is a winning combo!! Thanks for sharing another winner!

  16. Beth Neels says:

    5 stars
    This is such a delicious salad! I love the caramelized pears and the glazed walnuts add a lovely crunch! Thanks for sharing! I will certainly make it again!