I absolutely love how this Autumn Salad with Pears and Gorgonzola Recipe comes together in just minutes but packs such a flavorful punch. The crisp, juicy pears paired with creamy, tangy Gorgonzola create a balance that feels fresh yet indulgent—perfect for those cozy fall afternoons. This salad is one of those dishes I turn to when I want something light but still special enough to wow guests or brighten up a busy weeknight dinner.
You’ll find that this Autumn Salad with Pears and Gorgonzola Recipe is not only quick and easy but also versatile enough to pair with lots of other meals. I first tried it last fall, and my family instantly went crazy for it—it’s refreshing and seasonal, with that subtle sweetness from the pears complementing the bold cheese. Plus, the toasted pecans add just the right crunch to keep every bite interesting. Trust me, once you try this salad, it’ll be on your go-to list all season long!
Why You’ll Love This Recipe
- Quick and Simple: Ready in just 5 minutes, so it’s perfect for busy days or last-minute guests.
- Perfect Flavor Pairing: The sweet pears offset the tangy Gorgonzola, creating a delightful contrast in every bite.
- Versatile for Any Meal: Works beautifully as a light lunch, a side salad, or even a starter for dinner parties.
- Crunch Factor: Toasted pecans bring a satisfying texture that elevates the entire salad.
Ingredients You’ll Need
Each ingredient in this Autumn Salad with Pears and Gorgonzola Recipe plays a role in building layers of flavor and texture. When shopping, look for ripe but firm pears and quality Gorgonzola to ensure your salad is vibrant and full of character.
- Red wine vinegar: Adds a subtle tang that brightens the dressing without overpowering the pears.
- Dijon mustard: A little kick that helps emulsify the dressing and adds depth.
- Honey: Balances the acidity with natural sweetness.
- Salt and fresh ground pepper: Brings all flavors together with essential seasoning.
- Olive oil: Use a good quality extra virgin olive oil for the best richness.
- Pears: Choose small, ripe varieties like Bartlett or Anjou; peel and dice just before tossing.
- Gorgonzola cheese: Crumbled fresh for that creamy, tangy punch.
- Mixed baby greens: A combination of baby spinach, arugula, and radicchio works beautifully here.
- Pecans: About 20 halves, toasted for extra crunch and nuttiness.
Variations
I love how flexible this Autumn Salad with Pears and Gorgonzola Recipe is, so I often tweak it based on what I have on hand or the season. Don’t hesitate to make it your own; it welcomes creativity.
- Swap the nuts: Sometimes I use toasted walnuts or almonds instead of pecans for a different crunch and flavor.
- Dairy-Free Version: For a lactose-free twist, try a creamy cashew or tofu-based cheese alternative or skip the cheese entirely and toss in some avocado slices.
- Add fruit: I’ve added dried cranberries or pomegranate seeds for extra bursts of sweetness and color.
- Greens Variety: Mix in kale or Swiss chard if you want a heartier base that packs more nutrition.
How to Make Autumn Salad with Pears and Gorgonzola Recipe
Step 1: Whisk Together the Dressing
Begin by combining the red wine vinegar, Dijon mustard, honey, salt, and fresh ground pepper in a small bowl. Whisk these together until the honey dissolves completely and the mixture starts to thicken slightly. Slowly drizzle in the olive oil while continuing to whisk vigorously—this helps the dressing emulsify, creating that lovely silky texture you’ll want to coat every leaf of your salad. Take a quick taste—if it feels too sharp, a touch more honey will balance it perfectly.
Step 2: Prep the Pears and Toss Salad Ingredients
While the dressing is resting, peel and dice your small ripe pears into bite-sized chunks. This is key because underripe pears won’t have that juicy sweetness, and overripe ones tend to get mushy quickly. In your salad bowl, combine the mixed baby greens, diced pears, crumbled Gorgonzola, and toasted pecans. Toasting the pecans lightly in a skillet for a few minutes until fragrant really wakes up their flavor—you’ll want to try this.
Step 3: Dress and Serve Immediately
Right before serving, pour the dressing over the salad ingredients and toss gently but thoroughly. You want every leaf and slice to get a little love from the vinaigrette. Serve immediately to enjoy the contrast of textures and prevent the greens from wilting. Trust me, waiting too long will dull that fresh crunch we’re aiming for.
Pro Tips for Making Autumn Salad with Pears and Gorgonzola Recipe
- Pick firm but ripe pears: I learned the hard way that underripe pears feel gritty and overripe ones turn mushy too fast—look for a slight give when pressed gently.
- Toast nuts just before assembling: Toasting pecans fresh really boosts their aroma and crunch, making a noticeable difference.
- Emulsify the dressing slowly: Adding olive oil gradually while whisking prevents the vinaigrette from separating and keeps it creamy.
- Dress salad last minute: Adding the dressing just before serving keeps the greens fresh and prevents sogginess.
How to Serve Autumn Salad with Pears and Gorgonzola Recipe
Garnishes
I like to finish this salad with a few extra crumbles of Gorgonzola on top for an eye-catching presentation and a little extra tang. You can also sprinkle a few more toasted pecans or add some thinly shaved fresh pear slices to make it look even more inviting. A little fresh cracked black pepper over the top never hurts either—it adds that subtle pop of spice that wakes up your taste buds.
Side Dishes
This salad pairs wonderfully with a warm, crusty baguette or some roasted chicken for a simple, satisfying meal. I’ve also served it alongside butternut squash soup, and my guests loved the seasonal vibe it created. If you want a veggie-forward dinner, it holds its own alongside grilled salmon or pork tenderloin too.
Creative Ways to Present
For special dinners, I like to serve this salad individually plated on deep bowls or small plates, arranging the pears and cheese artfully on top of the greens. Adding edible flowers or microgreens elevates the look even more. Another fun idea I discovered was layering the ingredients in a glass trifle bowl—guests were intrigued and loved the visual layers before tossing it all together.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover salad components separately if possible—greens and pears in one container, dressing in another. Once tossed, the greens start to wilt pretty quickly, so it’s best eaten fresh. When I’ve had leftovers tossed, keeping them tightly covered in the fridge helps for a few hours, but the texture isn’t quite as crisp the next day.
Freezing
Since this salad is best fresh, I don’t advise freezing once it’s tossed. The delicate greens and fresh pears lose their texture completely. However, the dressing keeps well frozen—just thaw it and whisk again before using.
Reheating
This salad is best served cold or at room temperature, so no reheating needed here. If paired with hot dishes, I reheat those separately no problem—just keep the salad fresh and crisp on the side.
FAQs
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Can I use a different type of cheese instead of Gorgonzola?
Absolutely! If you prefer milder flavors, crumbled feta or goat cheese works well as a substitute. For something stronger but less creamy, blue cheese varieties like Roquefort are great too. Just remember that the cheese’s tang is a key component of the salad’s balanced taste.
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How do I keep pears from browning in the salad?
To prevent browning, toss the diced pears with a little lemon juice right after cutting. Also, assemble the salad close to serving time for best appearance. The dressing’s acidity also helps slow browning once mixed.
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Can I make this salad vegan?
Yes! Swap out the Gorgonzola for a vegan cheese alternative or omit it entirely. Use maple syrup or agave instead of honey, and ensure your mustard and vinegar are vegan-friendly. The salad’s flavor will still shine with these swaps.
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Is this salad suitable for meal prep?
It can be—with a couple of adjustments. Keep the dressing separate until just before eating, and store the ingredients in airtight containers to keep the greens crisp. Add pears and nuts just before serving for best texture.
Final Thoughts
This Autumn Salad with Pears and Gorgonzola Recipe holds a cozy, comforting spot in my heart because of how effortlessly it nails the feeling of fall on a plate. I hope you’ll enjoy making it as much as I do—the fresh, bright flavors combined with the creamy cheese and crunchy pecans make every bite a little celebration. So go ahead, grab those pears and greens, and bring a fresh twist of autumn to your table. You deserve it!
Print
Autumn Salad with Pears and Gorgonzola Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Autumn Salad with Pears combines crisp mixed greens, sweet ripe pears, tangy gorgonzola cheese, and crunchy pecans, all brought together with a simple homemade red wine vinaigrette. Perfectly balanced with a hint of honey and Dijon mustard, this salad makes a light, elegant dish ideal for a quick lunch or a starter during the fall season.
Ingredients
Dressing
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- Freshly ground black pepper, to taste
- 3 tbsp olive oil
Salad
- 2 small ripe pears, peeled and diced
- 1/4 cup (2 oz) gorgonzola cheese, crumbled
- 8 oz mixed baby greens (baby spinach, arugula, radicchio, etc.)
- 1 oz pecans (about 20 halves)
Instructions
- Make the Dressing: In a small bowl, combine the red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper. Whisk these ingredients together until well mixed, then slowly drizzle in the olive oil while continuing to whisk to create a smooth, emulsified vinaigrette.
- Prepare the Salad: In a large salad bowl, combine the mixed baby greens, diced pears, crumbled gorgonzola cheese, and pecan halves. Gently toss them together to evenly distribute the ingredients.
- Toss with Vinaigrette and Serve: Just before serving, drizzle the prepared vinaigrette over the salad and toss thoroughly to coat all ingredients. Serve immediately to enjoy the fresh flavors and crisp textures at their best.
Notes
- Peeling the pears helps to soften their texture and remove any bitterness in the skin, but you can leave the skin on for more fiber if preferred.
- For a nuttier flavor, toast the pecans lightly before adding to the salad.
- This salad is best served fresh; the dressing can be made in advance and stored in the refrigerator for up to 3 days.
- Feel free to substitute gorgonzola with blue cheese or feta for a different cheese profile.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
