This Pear & Gorgonzola Salad with Candied Walnuts is a perfect mix of sweet, tangy, and crunchy all in one bowl. The fresh, juicy pears pair beautifully with the sharp, creamy gorgonzola cheese, while the candied walnuts add a little sweet crunch that makes each bite interesting and satisfying.
I love making this salad when I want something light but still full of flavor. The combination of textures is what really wins me over—the crisp pears, the smooth cheese, and those sweet, crunchy candied walnuts that feel like a little treat each time. Plus, it’s super quick to put together, which is always a win in my book.
My favorite way to serve this salad is on a bed of mixed greens dressed lightly with balsamic vinaigrette. It’s great for a simple lunch or as a side for dinner when you want to add a fresh, tasty touch to your meal. I find that everyone who tries it is always asking for the recipe, making it a real crowd-pleaser.
Key Ingredients & Substitutions
Pears: Ripe pears bring sweetness and juiciness. Bartlett or Anjou pears work great here. If pears aren’t available, try apples for a similar crisp and sweet flavor.
Gorgonzola Cheese: This cheese adds bold, creamy tang. If you prefer milder cheese, substitute with feta or blue cheese crumbles. It’s all about balancing flavor with your taste.
Walnuts: Candied walnuts add crunch and sweetness. Pecans or almonds also work well if you want a different nut flavor or need a substitute.
Dressing: The mix of olive oil, balsamic vinegar, and honey gives a nice sweet-tart balance. You can swap balsamic for apple cider vinegar for a lighter taste or use maple syrup if you want a different kind of sweetness.
How Do You Candy Walnuts Without Them Burning?
Candied walnuts need your attention to get just right without burning the sugar.
- Use medium heat and stir constantly so the sugar melts evenly.
- Watch closely as sugar caramelizes quickly—don’t walk away from the stove.
- Remove from heat as soon as walnuts look glossy and coated to avoid burning.
- Cool them on parchment paper to stop cooking and prevent sticking.
Taking these steps helps get crunchy, sweet walnuts perfect for topping your salad.
Equipment You’ll Need
- Skillet – I recommend a small skillet to toast and candy the walnuts evenly without mess.
- Parchment paper – useful for cooling the candied walnuts so they stay crisp and don’t stick together.
- Whisk or small fork – for mixing the dressing ingredients smoothly.
- Cutting board and knife – to slice the pears neatly.
- Large salad bowl or serving platter – perfect for layering and serving your beautiful salad.
Flavor Variations & Add-Ins
- Swap gorgonzola with feta or goat cheese if you prefer a milder, tangy cheese.
- Add toasted pecans or almonds instead of walnuts for a different crunch and flavor.
- Include dried cranberries or fresh berries for extra sweetness and color.
- Drizzle a little honey or balsamic glaze on top for an extra touch of richness.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed salad greens (arugula, baby spinach, or spring mix)
- 2 ripe pears, cored and sliced into wedges
- ½ cup gorgonzola cheese, crumbled
For the Candied Walnuts:
- 1 cup walnuts
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Time You’ll Need:
About 10 minutes to prepare and assemble the salad. There’s no cooking involved beyond quickly making the candied walnuts, so this is a great recipe when you want something fresh and fast.
Step-by-Step Instructions:
1. Make the Candied Walnuts:
Start by melting the butter in a small skillet over medium heat. Add the walnuts and sugar, and stir constantly. Keep an eye on them—after about 3-5 minutes, the walnuts will be nicely toasted and coated with a shiny caramelized sugar layer. Remove the walnuts from heat and spread them out on parchment paper to cool so they don’t stick together.
2. Whisk Together the Dressing:
In a small bowl, whisk olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is smooth and combined well. This tangy-sweet dressing will bring the whole salad together.
3. Assemble Your Salad:
In a large bowl or on serving plates, spread out your mixed greens as the base. Arrange the pear wedges nicely on top, followed by crumbled gorgonzola cheese and your cooled candied walnuts. Drizzle the dressing evenly over the salad. You can toss gently if you’d like everything mixed or leave it layered for a pretty presentation.
4. Serve and Enjoy!
Serve the salad right away so the walnuts stay crunchy and the greens fresh. It’s a lovely combination of sweet, tangy, creamy, and crunchy that’s perfect for a light meal or side dish.
Can I Use Frozen Walnuts for the Candied Walnuts?
Yes, you can use frozen walnuts! Just make sure to thaw them completely and pat dry before candying to avoid extra moisture interfering with caramelization.
How Long Can I Store Leftover Candied Walnuts?
Store candied walnuts in an airtight container at room temperature for up to 1 week. If they soften, you can lightly toast them again in a dry skillet to crisp them up.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be prepared and refrigerated for up to 3 days. Just whisk well before drizzling over the salad to recombine any separated ingredients.
What Can I Substitute If I Don’t Have Gorgonzola Cheese?
Feta or blue cheese are great substitutes that provide a similar tangy flavor. If you prefer milder cheese, goat cheese works well too.