Pear & Gorgonzola Salad with Candied Walnuts is a fresh and flavorful mix that balances sweet, tangy, and crunchy all in one bowl. Crisp greens meet juicy slices of pear, tangy crumbles of creamy gorgonzola cheese, and the irresistible crunch of candied walnuts. It’s a combo that feels fancy but is actually really simple to put together.
I love making this salad when I want something light but still satisfying. The candied walnuts add a little sweetness that pairs perfectly with the sharpness of the cheese, and the pears add a juicy bite that feels especially fresh. I usually toss everything with a light vinaigrette that brings it all together without overpowering the delicate flavors.
One of my favorite ways to enjoy this salad is as a starter for a dinner with friends or as a refreshing lunch on a warm day. It always gets compliments and is a pleasant change from the usual greens. Plus, I like knowing it’s packed with different textures that keep every bite interesting and tasty.
Key Ingredients & Substitutions
Pears: Use ripe but firm pears like Bartlett or Anjou. They add juiciness and a bit of sweetness without getting mushy. If unavailable, apples can work too, but pick a sweet variety.
Gorgonzola Cheese: This cheese adds a creamy, tangy punch. If you want a milder flavor, try blue cheese or feta. For dairy-free, use a nut-based cheese alternative.
Walnuts: Candied walnuts bring crunch and sweetness. You can replace with pecans or almonds if preferred. Toast nuts lightly before candying for extra flavor.
Balsamic Vinegar: Gives acidity and depth to the dressing. Use aged balsamic for richer taste or substitute with apple cider vinegar plus a touch of honey.
How Do I Make Candied Walnuts Without Burning Them?
Cooking sugar and butter together can easily burn, but a few simple tips help:
- Use medium heat and watch closely as sugar melts and bubbles.
- Stir often so walnuts get coated evenly and don’t stick or burn.
- Once walnuts look glossy and toasted, remove them immediately from heat.
- Spread them on parchment to cool and harden—don’t leave in the hot pan!
Patience here pays off with nuts that have a perfect sweet crunch without bitterness.
Equipment You’ll Need
- Large skillet – I like using it because it heats evenly and helps coat the walnuts perfectly.
- Parchment paper – makes cooling the candied walnuts easy and mess-free.
- Whisk or fork – for mixing the vinaigrette until smoothly combined.
- Sharp knife – to slice the pears cleanly and evenly.
- Serving platter or bowl – to present the salad beautifully.
Flavor Variations & Add-Ins
- Use pecans or almonds instead of walnuts for a different crunch and flavor.
- Add dried cranberries or pomegranate seeds for extra sweetness and color.
- Swap Gorgonzola for goat cheese or feta if you prefer a milder or creamier taste.
- Include grilled chicken or prosciutto for a heartier version.
Pear & Gorgonzola Salad with Candied Walnuts
Ingredients You’ll Need:
- 4 cups mixed salad greens (such as arugula, baby spinach, and frisée)
- 2 ripe pears, cored and sliced into wedges
- 1 cup crumbled Gorgonzola cheese
- 1 cup walnut halves
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. The candied walnuts take roughly 10 minutes to make and cool, while assembling the salad and dressing takes about 5 minutes. It’s a quick and refreshing dish perfect for any occasion!
Step-by-Step Instructions:
1. Make the Candied Walnuts:
In a medium skillet over medium heat, melt the butter. Add the sugar and stir until it dissolves and starts to bubble, about 2-3 minutes. Add the walnuts and stir to coat them evenly with the sugar mixture. Cook for 3-5 minutes, stirring occasionally, until the walnuts are toasted and have a nice glossy coating. Remove from heat and spread the walnuts on parchment paper to cool.
2. Prepare the Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until the mixture is smooth and emulsified. Set the dressing aside.
3. Assemble the Salad:
Place the mixed greens on a large serving plate or in a salad bowl. Arrange the pear wedges evenly on top of the greens. Sprinkle the crumbled Gorgonzola cheese and the cooled candied walnuts over the salad.
4. Finish and Serve:
Drizzle the vinaigrette dressing over the salad just before serving. Toss gently if you want, or leave it as is to keep the pretty presentation. Enjoy a delicious mix of sweet, tangy, crunchy, and creamy flavors!
Can I Use Frozen Walnuts for the Candied Walnuts?
Yes, you can! Just make sure to thaw them completely and pat them dry before candying to avoid extra moisture that can affect the coating.
How Can I Store Leftover Candied Walnuts?
Store cooled candied walnuts in an airtight container at room temperature for up to 1 week. If they lose crunch, re-toast them gently in a dry pan before using.
Can I Make This Salad Ahead of Time?
It’s best to keep the ingredients separate until serving. Prepare the candied walnuts and dressing ahead, but assemble the salad right before eating to keep greens crisp.
What Can I Substitute for Gorgonzola Cheese?
If you prefer a milder cheese, feta or goat cheese are great alternatives that maintain the creamy, tangy element of the salad.