A sophisticated 20‑minute side with caramelized pears, creamy blue cheese, and crunchy walnuts.
If you’re after a side that feels elegant but takes minimal effort, this pear & blue cheese salad is your answer. Juicy pears caramelized to golden perfection meet peppery rocket, creamy blue cheese crumbles, and toasted walnuts—tossed in a honey mustard dressing that ties it all together. It’s light enough for starters, yet bold enough to serve alongside roasted meats.
I made this for a small holiday dinner one year, thinking “just a salad.” But when my husband tasted it, he paused and said, “Wait—this is restaurant level.” The pears’ sweet sear with the punch of blue cheese made it a new staple for our special meals. Now, whenever I want something impressive yet simple, this salad steals the spotlight.
Why This Salad Works
- Sweet‑savory balance: Caramelized pears cut by tangy cheese and dressing
- Textural contrast: Crunchy walnuts, tender greens, soft pear slices
- Fast & elegant: All comes together in about 20 minutes
- Versatile: Serves as starter, side, or light lunch
- Prep ahead friendly: Toast nuts and make dressing ahead of time
Ingredients (Serves 4)
- 1½ to 2 pears (≈ 300–350 g) — firm, ripe: holds shape when sliced
- ¾ cup walnuts (≈ 90 g) — toasted for crunch
- 120 g rocket (arugula) — peppery and fresh
- 120 g blue cheese — creamy, crumbled
- Honey Mustard Dressing:
• 1½ tbsp Dijon mustard
• 1½ tbsp honey
• 1½ tbsp cider vinegar
• 1½ tbsp olive or vegetable oil
• ¼ tsp salt
• ⅛ tsp black pepper
How to Make It
- Dressing first
Combine Dijon, honey, vinegar, oil, salt and pepper in a jar. Shake or whisk until smooth. Set aside. - Prepare pears
Halve pears, core them, then slice thinly (≈3 mm). Avoid slices too thin or too thick. - Toast walnuts
Spread walnuts on a baking sheet; toast at 180 °C (350 °F) for ~8 minutes until aromatic. Let cool; break some into halves. - Dress the greens
Toss rocket with about 2 tbsp of the dressing to lightly coat leaves. - Assemble layers
On a platter or in a bowl: place one‑third of greens, layer pears, walnuts, and blue cheese. Repeat twice. - Finish & Serve
Drizzle remaining dressing just before serving so nothing becomes soggy.
Tips & Variations
- Use Bosc, Anjou, or Bartlett pears for structure.
- If pears are super sweet, bump up Dijon or vinegar to balance.
- Swap pecans or hazelnuts for walnuts for a twist.
- Replace blue cheese with goat cheese or feta if you prefer milder.
- For more heft, add grilled chicken or prosciutto slices.
Conclusion
This pear & blue cheese salad is what “simple sophistication” tastes like. It’s quick to prep, but with flavors and textures that feel luxe. Serve it at dinners, holiday tables, or anytime you want a side that looks beautiful and tastes unforgettable.
FAQ
- Can I use apples instead of pears?
Yes—in autumn, crisp apples make a lovely substitution. - Can I assemble early?
You can prep pears and nuts in advance, but assemble only just before serving. - Is it vegetarian?
Yes, as long as your blue cheese is vegetarian‑friendly. - What pairs with this salad?
It goes beautifully with roasted pork, grilled chicken, or baked salmon. - How long does it keep?
Store components separately; mix within 24 hours for best texture.
Pear & Blue Cheese Salad
Ingredients
- 1½ to 2 pears ≈ 300–350 g — firm, ripe: holds shape when sliced
- ¾ cup walnuts ≈ 90 g — toasted for crunch
- 120 g rocket arugula — peppery and fresh
- 120 g blue cheese — creamy crumbled
Honey Mustard Dressing:
- 1½ tbsp Dijon mustard
- 1½ tbsp honey
- 1½ tbsp cider vinegar
- 1½ tbsp olive or vegetable oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
Dressing first
- Combine Dijon, honey, vinegar, oil, salt and pepper in a jar. Shake or whisk until smooth. Set aside.
Prepare pears
- Halve pears, core them, then slice thinly (≈3 mm). Avoid slices too thin or too thick.
Toast walnuts
- Spread walnuts on a baking sheet; toast at 180 °C (350 °F) for ~8 minutes until aromatic. Let cool; break some into halves.
Dress the greens
- Toss rocket with about 2 tbsp of the dressing to lightly coat leaves.
Assemble layers
- On a platter or in a bowl: place one‑third of greens, layer pears, walnuts, and blue cheese. Repeat twice.
Finish & Serve
- Drizzle remaining dressing just before serving so nothing becomes soggy.
Notes
