The perfect starter to any meal! My Pear & Cranberry Salad With Gorgonzola Crumbles features fresh juicy pear, tart cranberries, crisp salad greens and savory gorgonzola crumbles.
What I love about this salad is the beautiful mix of textures. You have crisp salad leaves (spinach or your salad greens of choice!). Then, you have the soft, juicy fruit. The dried cranberries. The crunch of the toasted walnuts. And finally, the creamy, salty gorgonzola cheese chunks. People always say that they don’t like salads because they’re boring. Well how can a salad with this many colors, textures, flavors and ingredients be boring?
This salad is just as delicious as a starter or a meal. To beef up this salad, add a protein on top, like lean grilled chicken breast! The creamy gorgonzola will compliment the smokiness of the grilled chicken, and the added protein will keep you full and satisfied until supper. Like all my recipes, I leave a little wiggle room for adaptations. Pears are delicious when in season, but if you can’t find any at your local grocery store or farmers market, feel free to substitute a crisp, tart apple instead! Similarly, if you just gotta have some toasted Georgia pecans or some fresh-grown Oregon hazelnuts, feel free to toss those in instead of the walnuts!
My favorite salad dressings are suuuper simple. This one has just four ingredients! Walnut oil, extra virgin olive oil, white wine vinegar and salt, to taste. This dressing is so easy to make, and you might not even need to stop at the store for new ingredients! Whenever I make this salad, I always make a double recipe so that I can save some for the next day. This salad keeps very well in the fridge, so it’s a great choice for meal prepping!
- 10 Oz Spinach Leaves, or salad greens of choice
- 3 Bartlett or Comice Pears
- 1/3 Cup Toasted Walnuts, chopped
- 4 oz Gorgonzola, crumbled
- ¼ Cup Fresh Parsley, chopped
- 1/3 Cup Dried Cranberries, unsweetened
- 1 Pinch Freshly Cracked Pepper, to taste
- 1 Tbsp White Wine Vinegar
- 1 Dash Salt, to taste
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp Walnut Oil
- Gently cut or tear your washed and dried salad greens into bite-size pieces.
- Cut the pears by standing them upright and slicing off the sides. Work your way around the pear, slicing the pear into thin, crescent-shaped pieces.
- Add all the salad ingredients to a bowl and lightly toss.
- In a small bowl, prepare the dressing. Combine the vinegar with he salt, then whisk in oils. Adjust the oil or vinegar to get the balance and taste you like.
- Drizzle a good amount of dressing over the salad and lightly toss.
- Season with a little freshly cracked pepper. Serve immediately.