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Craving a salad that’s as beautiful as it is delicious? This Pear, Walnut, and Blue Cheese Salad offers the perfect balance of sweetness, crunch, and creamy blue cheese. The fresh baby greens, paired with homemade candied walnuts, make this dish a standout for any occasion—plus, it’s so simple to throw together!

This is one amazing salad! With pears, candied walnuts and blue cheese, it’s elegant enough for company and easy enough for everyday!

Why You’ll Love Pear, Walnut, and Blue Cheese Salad

Perfect Flavor Balance: The sweet pears, crunchy candied walnuts, and creamy blue cheese come together to create a symphony of flavors in every bite. This mix of textures makes the salad both satisfying and refreshing.
Quick and Easy: This salad is incredibly simple to prepare, yet it looks like it came from a fancy restaurant. The candied walnuts are made in minutes, and you can toss everything together in just 15 minutes!
Elegant and Versatile: Whether you’re serving it as a side dish for a holiday meal or making it for a weeknight dinner, this salad adds an elegant touch. It’s a showstopper at dinner parties and potlucks.
Customizable: Don’t like blue cheese? Swap it out for goat cheese or feta! Prefer pecans over walnuts? No problem! This salad can easily be tailored to your taste preferences or dietary needs.
Make-Ahead Friendly: The candied walnuts can be prepared in advance and stored for later, making assembly even quicker when it’s time to serve. Plus, the dressing can be mixed ahead of time, so all you have to do is toss and serve.

I first had this salad at a fancy restaurant. It was so impressive, and different and the tastes so decadently luscious, I decided to recreate it. Now you can too, and no one will believe how easy it is!

Ingredients For Pear, Walnut, and Blue Cheese Salad

Baby Lettuce Mix – A fresh blend of greens forms the base of this salad. You can use any salad greens you prefer, but baby lettuce adds a tender, mild flavor.
Pears – Sweet and juicy, thinly sliced pears provide a delicate sweetness that complements the savory ingredients. Bosc, d’Anjou, or Bartlett pears work best for this recipe.
Walnuts – Candied walnuts add a delicious crunch and sweetness. You can also substitute pecans for a slightly different flavor.
Blue Cheese – Crumbled blue cheese offers a tangy, creamy bite that balances the sweetness of the pears and candied nuts. If you prefer, goat cheese or feta is a great alternative.
Butter and Sugar – These are used to candy the walnuts, creating a sweet and crunchy topping for the salad.
Olive Oil – A key ingredient for the simple balsamic dressing, it adds richness and enhances the flavors of the salad.
Balsamic Vinegar – This provides a slightly sweet and tangy kick to the dressing, tying all the flavors together.

For exact measurements, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Pear, Walnut, and Blue Cheese Salad

Non-stick frying pan: Used to melt butter and candy the walnuts without them sticking.
Large plate with parchment paper: Perfect for cooling the candied walnuts and keeping them from sticking to the surface.
Measuring spoons: To measure out the butter, sugar, and other ingredients for accurate flavor.
Salad bowl: A large bowl for tossing the salad greens with the dressing.
Whisk: Essential for combining olive oil and balsamic vinegar into a smooth dressing.

How To Make Pear, Walnut, and Blue Cheese Salad

Candy the walnuts: Start by melting the butter in a non-stick frying pan. Stir in the sugar and cook until combined. Add the walnuts, stirring every 30 seconds, until they’re fully coated in the sugar glaze. Let them cool on a parchment-lined plate.
Prepare the dressing: In a small bowl, whisk together olive oil and balsamic vinegar until smooth.
Assemble the salad: Toss the baby greens with the dressing in a large salad bowl. Divide the greens onto plates and top with thin pear slices, candied walnuts, and blue cheese crumbles. Serve immediately!

Serving Suggestions

Serve this Pear, Walnut, and Blue Cheese Salad as a starter for a special dinner party or a holiday meal. The elegant presentation makes it perfect for festive occasions.
Pair it with grilled chicken or air-fried salmon for a heartier meal. The flavors complement proteins beautifully.
For a lighter lunch, enjoy this salad with garlic bread or your favorite cornbread on the side.
Add dried cranberries or pomegranate seeds for a pop of color and extra sweetness, especially during the holiday season.
Serve it alongside a cheese platter to enhance the flavors of the blue cheese and pears, making it a great addition to any charcuterie board.

If you and your family are tired of the same old tomato and lettuce salads, give this Pear, Walnut and Blue Cheese Salad a try. Don’t be scared by the thought of making candied walnuts – they’re so simple and delicious, your kids will probably beg you to make them for a treat. (I won’t tell if you sneak a few for yourself!) I like to make extra, just for that reason! And if you, or someone in your family, doesn’t like walnuts, you can substitute pecans for an equally mouth-watering salad. You’ll love the sweet crunch of the nuts with the pears and the savory dressing, cheese and greens. Bonus tip – you can make a big batch of these candied nuts, put them in an airtight container after they cool, and store them in a pantry for up to 2 weeks or even freeze them!

If you don’t like blue cheese, you can easily substitute it with crumbled goat cheese or crumbled feta. Either one of these cheeses complements the pears and candied nuts beautifully. I hope you enjoy this as much as I do!

Tips For Success

Choose the right pears: For the best flavor and texture, opt for pears like Bosc, d’Anjou, or Bartlett. Bosc pears are firmer and keep their shape well, while Bartlett pears are juicier and softer. Make sure they are ripe, but not too soft. A ripe pear will give slightly when pressed near the stem.
Don’t skip the candied walnuts: Candied walnuts are the highlight of this salad. They add a crunchy, sweet element that pairs perfectly with the tangy blue cheese and juicy pears. Be sure to stir them frequently while they cook to prevent burning. After cooking, spread them in a single layer on parchment paper to cool and avoid sticking.
Make-ahead tips: If you want to save time, you can candy the walnuts up to two weeks in advance. Store them in an airtight container at room temperature or freeze them for longer storage. You can also mix the dressing ahead of time and keep it in the fridge for a few days. Just give it a good whisk before tossing it with the salad.
Balance the dressing: The key to a perfect salad is balance, especially when it comes to the dressing. Balsamic vinegar has a strong flavor, so whisk it thoroughly with the olive oil to create a smooth, balanced vinaigrette. Taste the dressing before adding it to the salad to adjust to your preference—if you like it sweeter, add a tiny drizzle of honey.
Avoid soggy greens: To keep the greens crisp, assemble the salad just before serving. If you’re bringing this salad to a party, pack the dressing separately and toss it with the greens right before serving. This ensures the lettuce stays fresh and crunchy.
Substitutions and add-ins: If you’re not a fan of blue cheese, you can easily substitute goat cheese or feta for a milder taste. Pecans also work well if you prefer them over walnuts. For a more colorful presentation, sprinkle pomegranate seeds or dried cranberries on top.
Presentation matters: This salad looks best when served on individual plates, with the pear slices, candied walnuts, and blue cheese neatly arranged on top of the greens. It’s an impressive and visually appealing dish for entertaining.

I love making this Pear, Walnut and Blue Cheese Salad for a special dinner or to bring to a party. If I’m bringing it somewhere, I usually assemble it there, so the greens stay crisp in the dressing, and the pears and candied walnuts and blue cheese are strewn artfully on top. No one will believe how simple this dressing is to make, and it’s so delicious. I can’t tell you how many compliments I’ve gotten on this salad – it’s so sophisticated, yet easy.

Variations And Substitutions

Cheese Substitutions: If blue cheese is too strong for your taste, you can easily swap it out for a milder cheese. Crumbled goat cheese or feta are excellent alternatives that still provide a creamy texture without the intense flavor. Both cheeses complement the sweetness of the pears and the candied walnuts beautifully.
Nut Substitutions: While candied walnuts are a key part of this recipe, pecans or almonds can be used as substitutes. Pecans offer a slightly softer, buttery flavor that pairs wonderfully with pears. If you prefer a crunchier texture, almonds are a great choice. You can candy these nuts the same way as walnuts, using butter and sugar to create a sweet glaze.
Fruit Add-ins: This salad can be easily adapted to include other fruits for added flavor and texture. Thin slices of apples, especially varieties like Honeycrisp or Fuji, add a refreshing crunch. Dried fruits, such as cranberries or raisins, provide a burst of sweetness that contrasts nicely with the tangy blue cheese.
Greens Options: If baby lettuce mix isn’t available, you can use other types of greens like arugula, spinach, or even a mix of romaine and spring greens. Arugula adds a peppery bite, while spinach gives the salad a more substantial base. Mixing different greens can also add texture and variety to the salad.
Low-Carb Variation: To make this salad keto-friendly, substitute the sugar in the candied walnuts with a sugar-free alternative like erythritol or monk fruit sweetener. This way, you can still enjoy the sweet crunch of the candied nuts without the extra carbs. Pair this with a blue cheese dressing for an even richer flavor, while keeping it low-carb.
Dressing Variations: While a simple balsamic vinaigrette is used here, you can try other dressings to change up the flavor profile. A honey mustard dressing adds a sweet and tangy twist, while a creamy vinaigrette with yogurt or mayonnaise gives the salad a richer texture. Lemon vinaigrette is also a great choice for a lighter, citrusy note that brightens the flavors.
Protein Additions: To make this salad a complete meal, add some grilled chicken, turkey, or even salmon. The savory, grilled flavor complements the sweetness of the pears and the richness of the cheese. For a vegetarian option, try adding roasted chickpeas or tofu for a protein boost while keeping the dish meat-free.
Herb Enhancements: Fresh herbs like parsley, mint, or basil can be sprinkled on top of the salad for added flavor and color. Mint pairs well with the sweetness of the pears, while parsley adds a fresh, vibrant touch to balance the richness of the cheese and nuts.
Vegan Substitution: To make this salad vegan, simply replace the blue cheese with a dairy-free alternative and use a plant-based butter for candying the walnuts. There are plenty of great vegan cheese options on the market that provide the same creamy texture without the dairy.

Storage and Reheating

Storage: If you have leftover salad, it’s best to store the components separately to maintain their freshness and texture. Place the salad greens in an airtight container and store them in the refrigerator for up to 2 days. The pears, if already sliced, can be stored in an airtight container or a zip-lock bag for about 1-2 days in the fridge. To prevent browning, toss the pear slices with a little lemon juice before storing them.
Candied Walnuts: The candied walnuts can be stored at room temperature in an airtight container for up to 2 weeks. If you want to keep them longer, you can freeze the candied nuts for up to 3 months. Just be sure to cool them completely before storing to prevent them from becoming sticky.
Dressing: The olive oil and balsamic dressing can be made ahead of time and stored in a small jar or container with a tight-fitting lid. Keep it in the refrigerator for up to 1 week. Give it a quick shake or whisk before using, as the oil and vinegar may separate over time.
Reheating: There’s no need for reheating with this salad, but if the candied walnuts lose their crunch, you can revive them by spreading them on a baking sheet and warming them in the oven at 300°F (150°C) for about 5 minutes. Allow them to cool before adding them back to the salad.

When you’re choosing the pears for this salad, I recommend either Bosc, d’Anjou or Bartlett pears. Bosc pears are red-skinned, and are a little firmer than Bartletts (the green ones you’re probably familiar with). D’Anjou pears are green, even when ripe, unlike Bartletts, which turn more yellow as they ripen. You can tell when Bosc and d’Ajou pears are ripe when they yield to slight pressure at the stem or neck end. Boscs and d’Anjous are slightly smoother and more juicy than Bartletts, so I like to use these when there available. You don’t need to peel them for this recipe, which makes it even simpler. Yellow or red pear skins look great against the greens – perfect for a special holiday feast!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare certain elements of the salad ahead of time to save time. The candied walnuts and dressing can be made in advance. Store the dressing in the refrigerator and the candied walnuts at room temperature. For the freshest results, wait to assemble the salad and slice the pears until just before serving to keep the greens crisp and the pears from browning.

What type of pears should I use?

The best types of pears for this salad are Bosc, d’Anjou, or Bartlett pears. Bosc pears are firmer and hold their shape well, while d’Anjou and Bartlett are juicier and sweeter. Choose whichever is available and ripe. The pears should give slightly when pressed near the stem.

Can I substitute the blue cheese?

Absolutely! If blue cheese is too strong for your taste, you can substitute it with crumbled goat cheese or feta. Both cheeses still offer a creamy texture but with a milder flavor. The sweetness of the pears and candied nuts pairs beautifully with any of these cheese options.

How do I keep the pears from browning?

To prevent the pear slices from browning, you can toss them with a little bit of lemon juice right after slicing. This will slow the oxidation process, keeping them fresh and visually appealing for longer. If making the salad ahead of time, store the pear slices in an airtight container in the refrigerator.

Can I make this salad keto-friendly?

Yes, you can adapt this salad for a low-carb or keto diet by substituting the sugar in the candied walnuts with a sugar-free alternative like erythritol or monk fruit sweetener. You could also use a low-carb dressing or swap the balsamic vinegar for a sugar-free alternative.

How do I store leftover candied walnuts?

Candied walnuts can be stored in an airtight container at room temperature for up to 2 weeks. If you want to store them for longer, they can be frozen for up to 3 months. Make sure they are completely cooled before storing to avoid stickiness.

Can I add protein to this salad?

Yes! You can turn this salad into a more filling meal by adding grilled chicken, turkey, or even salmon. For a vegetarian option, try adding roasted chickpeas or tofu. The added protein pairs well with the sweet and savory flavors of the salad.

What can I serve with this salad?

This salad pairs well with a variety of dishes. It works beautifully as a starter for a dinner party or a side dish for grilled meats like chicken or steak. You can also serve it with a cheese platter or alongside a hearty soup for a more substantial meal.

Can I use a different dressing?

While the balsamic vinaigrette complements the flavors well, you can easily switch it up. Honey mustard or lemon vinaigrette are both great alternatives, adding a unique twist to the salad. Creamy dressings also work well if you prefer a richer texture.

How long does the dressing last?

The homemade balsamic dressing can be stored in the refrigerator for up to a week. Be sure to whisk it well or shake the container before using, as the oil and vinegar may separate over time.

If you like this pear walnut salad, you will also love these easy recipes:

Spinach Salad With Candied Pecans And Cranberries – another amazing salad with candied nuts! It has so many tasty goodies in it and looks so festive, it’s a must for a holiday table!

How To Make A Cheese Platter – creating a beautiful cheese board have never been easier! Learn my easy cheese platter formula for a foolproof perfect cheeseboard every time!

Bacon Wrapped Asparagus – perfect easy appetizer that looks so impressive! Just 2 ingredients – asparagus and bacon :)

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