I absolutely love this Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe because it perfectly captures the cozy, colorful flavors of autumn in every bite. The combination of crisp, slightly bitter radicchio and endive with sweet pears, crunchy toasted walnuts, and creamy, tangy Gorgonzola just sings on your palate. Whether you’re serving it for a simple weeknight dinner or bringing something special to a holiday gathering, this salad never fails to impress.
When I first tried this Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe, I was blown away by how a few fresh, seasonal ingredients can come together to create something so satisfying and elegant. It’s quick to throw together in about 15 minutes, but it looks and tastes like you spent hours in the kitchen. You’ll find it’s one of those recipes that works beautifully as a starter or a light meal, especially when the pear season is at its peak.
Why You’ll Love This Recipe
- Seasonal Flavors: It highlights fresh, local pears and walnuts—classic fall ingredients at their best.
- Balanced Taste: Sweet, bitter, tangy, and creamy flavors marry perfectly in every bite.
- Quick and Easy: Ready in just 15 minutes, making it a great last-minute option for guests.
- Versatile Add-Ins: You can easily customize it with chicken, beets, or pomegranate for different occasions.
Ingredients You’ll Need
Each ingredient in the Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe plays a vital role in bringing that perfect balance of texture and flavor. Local, fresh produce and quality cheese make all the difference, and don’t skimp on the walnuts—they add a fantastic crunch!
- Aged balsamic vinegar: Adds a deep, sweet acidity that anchors the dressing.
- Fresh lemon juice: Brightens the dressing with a burst of citrus freshness.
- Pure maple syrup: I use this to add a natural, mild sweetness that complements the pears.
- Dijon mustard: Gives a little tang and helps emulsify the vinaigrette.
- Garlic clove: Grated finely for subtle warmth and depth without overpowering.
- Walnut oil or extra virgin olive oil: Walnut oil brings nuttiness, but EVOO works great if that’s what you have.
- Freshly ground black pepper: Just enough to add spice and balance.
- Kosher salt: Season generously but taste as you go.
- Radicchio: Adds a slightly bitter crunch that pairs wonderfully with pear’s sweetness.
- Endive heads: Their subtle bitterness and crispness bring structure to the salad.
- Baby arugula: Peppery and soft, arugula rounds out the greens nicely.
- Toasted walnuts: I always toast mine for extra crunch and aroma—never skip this step!
- Bosc pears: Slightly firm and ripe, they hold their shape and offer natural sweetness.
- Gorgonzola cheese: Crumbled into small pieces, its creamy tang contrasts beautifully with the other flavors.
Variations
I love tweaking this Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe depending on what’s in season or what I have on hand. Feel free to make it your own—it’s surprisingly flexible!
- Shredded roast chicken: Adding warm, savory chicken transforms it into a hearty main course—my go-to for lunch.
- Pomegranate arils: Their jewel-like seeds add a juicy pop and gorgeous color, perfect for holiday meals.
- Sliced apple: Use tart apples instead of pears for a different sort of sweetness and crunch.
- Roasted beets: Earthy and sweet, roasted beets add vibrant color and depth.
How to Make Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe
Step 1: Whisk together the Maple Balsamic Vinaigrette
Start by combining the aged balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and grated garlic in a large salad bowl. I like to whisk these ingredients first until the maple syrup dissolves, then slowly drizzle in the walnut oil (or olive oil) while whisking continuously, so you get a nice, emulsified dressing. Season with kosher salt and freshly ground black pepper to taste—remember, a well-seasoned dressing makes all the difference!
Step 2: Prepare and toss the greens and walnuts
Next, add the thinly sliced radicchio, sliced endive, baby arugula, and toasted walnuts right into the bowl with your vinaigrette. Gently toss everything together using salad tongs or clean hands—just enough to coat the leaves and walnuts evenly. If you toss too hard, the delicate greens might bruise, and that’s no fun!
Step 3: Add pears and Gorgonzola and serve immediately
Finally, arrange the salad onto plates or a serving platter. Top each serving with beautifully quartered Bosc pears and crumble the Gorgonzola cheese over the top. Serve this salad right away, so the greens stay crisp and the pears fresh. I promise, everyone’s going to rave about how all these flavors come together!
Pro Tips for Making Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe
- Toast the Walnuts: I learned that warming walnuts in a dry pan for just a few minutes enhances their flavor and crunch dramatically.
- Choose Firm Pears: Slightly firm Bosc pears hold up well in the salad without turning mushy or brown too fast.
- Make Dressing First: Whisking the dressing separately ensures it emulsifies properly and coats the salad better.
- Serve Immediately: The greens can wilt quickly once dressed, so toss just before serving to keep everything fresh and crisp.
How to Serve Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe
Garnishes
I usually garnish this salad with a few extra walnut halves and a sprinkle of cracked black pepper on top of the Gorgonzola for a little visual pop. Sometimes I drizzle a little extra maple syrup or balsamic reduction if I want to dress it up a bit more—just enough for a touch of sweetness and gloss.
Side Dishes
This salad pairs beautifully with roasted chicken or turkey, making it my family’s favorite fall combo. It also works well alongside crusty artisan bread and a bowl of warm butternut squash soup for a cozy meal.
Creative Ways to Present
For holidays or special dinner parties, I like to serve the Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe in individual clear glass bowls layered so you can see all the colorful ingredients. Adding pomegranate seeds on top gives it a festive feel, perfect for Thanksgiving or autumn celebrations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which rarely happens in my house!), store the salad components separately: keep the greens and pears undressed in airtight containers in the fridge. Toss everything together with dressing and cheese just before serving again for best crispness.
Freezing
This salad doesn’t freeze well because of the fresh greens and pears—they’d lose their texture and get soggy. I recommend always making it fresh for the best flavor and texture experience.
Reheating
Since this is a fresh salad, I typically don’t reheat it. But if you add warm roast chicken or roasted veggies, you can gently rewarm those separately and then assemble the salad fresh just before eating.
FAQs
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Can I use a different type of cheese instead of Gorgonzola?
Absolutely! While Gorgonzola brings a sharp, creamy tang unique to this salad, you can substitute it with blue cheese, feta, or even goat cheese depending on your preference. Each offers a different flavor profile but still complements the pears and walnuts well.
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How do I prevent the pears from browning?
To keep pears looking fresh longer, toss the cut pieces gently with a little lemon juice before adding them to the salad. This will slow oxidation and keep the pears vibrant.
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Can I make the dressing ahead of time?
Yes! The maple balsamic vinaigrette can be made up to one day in advance and stored in the refrigerator. Just give it a good whisk or shake before using to re-emulsify.
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What if I don’t have walnut oil?
No worries! You can use extra virgin olive oil as a substitute. While walnut oil adds a distinct nutty undertone, EVOO will still make a tasty, well-balanced dressing.
Final Thoughts
Honestly, the Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe has become one of my absolute favorite ways to celebrate the season’s best produce. It’s simple enough to make any day of the week yet special enough for guests and holidays. I hope you give it a try and find yourself reaching for it whenever you want a fresh, flavorful, and heartwarming dish—because once you taste the magic of pears paired with that creamy Gorgonzola and crunchy walnuts, you won’t want to go back!
Print
Fall Harvest Salad with Pears, Walnuts, and Gorgonzola Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Fall Harvest Salad featuring a mix of radicchio, endive, arugula, toasted walnuts, ripe Bosc pears, and creamy Gorgonzola cheese, all tossed in a sweet and tangy maple balsamic vinaigrette. Perfect as a light lunch or elegant side dish.
Ingredients
Maple Balsamic Vinaigrette:
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated with a microplane
- 2 tablespoons walnut oil or extra virgin olive oil
- Freshly ground black pepper, to taste
- Kosher salt, to taste
For the Salad:
- 1 small head of radicchio (about 8 oz), quartered, core removed, and thinly sliced
- 2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
- 2 packed cups baby arugula
- 1/2 cup chopped toasted walnuts
- 2 ripe, but slightly firm Bosc pears, cored and cut into quarters
- 4 ounces high-quality Gorgonzola cheese, crumbled into small pieces
Optional Add-Ins and Variations:
- Shredded roast chicken
- Pomegranate arils
- Sliced apple
- Roasted beets
Instructions
- Prepare the Vinaigrette: In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and grated garlic until evenly combined. Slowly pour in the walnut oil or extra virgin olive oil while whisking continuously to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste.
- Assemble the Salad: Add the thinly sliced radicchio, sliced endive, baby arugula, and toasted walnuts to the bowl containing the vinaigrette. Gently toss everything together to ensure the greens and nuts are evenly coated with the dressing.
- Serve: Divide the salad among four plates or bowls. Top each serving with the pear quarters and sprinkle crumbled Gorgonzola cheese evenly over the salad. Serve immediately to enjoy the fresh crispness of the greens and the balance of sweet and tangy flavors.
Notes
- To toast walnuts, spread them evenly on a baking sheet and toast in a preheated 350°F (175°C) oven for about 8-10 minutes, stirring occasionally until fragrant and lightly browned.
- For added protein, consider adding shredded roast chicken as an optional ingredient.
- Optional add-ins like pomegranate arils, sliced apples, or roasted beets can provide extra color and flavor variety.
- Use fresh pears that are ripe but still slightly firm to maintain texture in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
