This classy salad is a celebration of contrasts: crisp red pears, juicy pomegranate arils, creamy Gorgonzola and crunchy candied nuts, tossed in a tangy balsamic-honey dressing. Ideal for holiday gatherings, autumn dinners or simply upgrading weeknight meals, it’s a riot of textures and flavors that’s as appealing to the eye as it is to the palate.
Ingredients
(Serves 4–6)
Salad Base:
- 6 cups mixed greens (arugula, spinach or radicchio)
- 2 ripe red pears (Anjou or Bartlett), thinly sliced
- ½ cup pomegranate arils
- ⅓ cup crumbled Gorgonzola (or vegan blue cheese)
- ½ cup candied pecans or walnuts (tip for making your own)
- ¼ cup thinly sliced red onion
Balsamic-Honey Dressing:
- ¼ cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup grilled chicken or roasted chickpeas (for some protein)
- ¼ cup dried cranberries or figs
- Sprigs of fresh mint or rosemary for garnish
Instructions
Prep the Pears:
- Toss the pear slices in a bowl with 1 tbsp lemon juice to stop them turning brown.
Make the Dressing:
- Beat together olive oil, balsamic vinegar, honey, Dijon, garlic, salt and pepper.
Assemble the Salad:
- Arrange mixed greens, pears, pomegranate, red onion and Gorgonzola in a big bowl.
- Drizzle with dressing and gently toss (do not break the pears!).
Garnish & Serve:
- Add candied nuts and herbs, if using. Serve right away for optimum freshness.
Tips & Variations
🌱 Dietary Tweaks:
- Vegan: Use maple syrup and vegan cheese, or eliminate cheese altogether.
- Nut-Free: Use roasted pumpkin seeds in place of candied nuts.
- Gluten-Free: Use GF-certified store-bought nuts/dressing.
🍐 Flavor Twists:
- Soundtrack to Autumn: Stir in roasted butternut squash or caramelized apples.
- Citrus Zing : Incorporate orange segments or a hint of orange zest into the dressing.
- Herbaceous: Drop in fresh thyme or basil leaves.
🍯 Candied Nuts Hack:
- Mix ½ cup nuts with 2 tbsp maple syrup, 1 tbsp sugar and a pinch of salt. Bake for 10–12 minutes at 350°F (175°C), stirring once.
Serving & Storage
Serving Ideas:
- Holiday Feast: Serve with roast turkey or honey-glazed ham.
- CHEESE BOARD COMPANION Serve with charcuterie and crusty bread.
- Light Lunch: Top with grilled chicken or chickpeas for more staying power.
Storage Tips:
- Fridge: You can keep undressed salad (without pears/nuts) for 1 day. Add fresh pears and dressing just before serving.
- Dressing: Store in a jar for up to 1 week.
FAQ
Q: How do I keep my cut apples from browning?
A: Roll each slice in lemon juice, or soak them in an acidulated solution of cold water (1 tbsp lemon juice per cup of water) until you’re ready to use them.
Q: Can I use another cheese?
A: Yes! Use goat cheese, feta or shaved Parmesan.
Q: Pre-pomegranate arils are available for purchase?
A: Most grocery stores have them pre-seeded in the produce section.
Q: Can I make this ahead?
A: Prep the components separately, and assemble last-minute to keep the crunch.
Final Thoughts
Red Pear, Pomegranate and Gorgonzola SaladThis salad is a masterclass in balance — sweet and salty, creamy and crisp, all in every bite. It’s a showstopper for holiday tables but simple enough for casual elegance. Pro tip: Make double the candied nuts… so good you won’t be able to stop eating them!
Tried it? Post your creation at #PearPomegranateMagic! 📸🎉