Winter Crisp Pear and Walnut Salad with Gorgonzola Recipe
A fresh and vibrant winter salad combining the crispness of pears with crunchy toasted walnuts, tangy pomegranate arils, and creamy Gorgonzola cheese, all brought together with a zesty honey-ginger dressing infused with toasted sesame oil. Perfect as a light appetizer or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Salad Ingredients
- ½ cup walnut halves
- 5 ounces arugula (baby spinach or spring mix can be used as substitutes)
- ½ cup crumbled Gorgonzola (or bleu cheese)
- 1½ large pear, thinly sliced (such as red, bosc, or bartlett)
- ½ cup pomegranate arils (or dried cranberries/cherries)
Dressing Ingredients
- ⅓ cup olive oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey (plus more to taste)
- 1 tablespoon fresh ginger, grated or minced
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- Black pepper to taste
- Pinch of cayenne
Instructions
- Toast Walnuts: Place the walnut halves in a dry skillet over medium heat without adding any oil. Let them toast for about 1 minute, then stir with a wooden spoon. Continue toasting for an additional 3-4 minutes until the walnuts become fragrant and a slightly deeper golden color. Transfer them to a cutting board and chop them roughly. Set aside.
- Prepare Dressing: In a glass jar with a tight-fitting lid, combine olive oil, toasted sesame oil, honey, grated fresh ginger, apple cider vinegar, Dijon mustard, kosher salt, black pepper, and a pinch of cayenne. Secure the lid and shake vigorously until the dressing is well emulsified. Taste and adjust seasoning or add more honey for sweetness if desired.
- Assemble Salad: Arrange the arugula in a large bowl or on a serving platter. Top with thinly sliced pears and pomegranate arils. Drizzle half of the prepared dressing over the salad and toss gently to coat the greens evenly. Taste and add more dressing if preferred.
- Finish and Serve: Sprinkle the salad with crumbled Gorgonzola cheese and the chopped toasted walnuts. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- For a nut-free option, omit the walnuts and substitute with toasted pumpkin seeds or sunflower seeds.
- Use dried cranberries or cherries in place of pomegranate arils if they are not in season.
- To make the salad vegan, substitute the Gorgonzola with a vegan blue cheese alternative or omit it entirely.
- Make the dressing ahead of time and store it in the refrigerator for up to 3 days. Shake well before using.
- Thinly slicing the pears ensures easy mixing and better distribution of flavors.
