As the weather gets cooler and the leaves begin to turn golden and red, there’s nothing quite as satisfying as a fresh, autumn-inspired salad. Autumn Pear and Gorgonzola Salad with Candied Walnuts is a delightful choice that truly captures the crisp and cozy flavors of fall. This salad combines sweet pears, creamy Gorgonzola cheese, crunchy caramelized walnuts, and a light maple Dijon vinaigrette. It’s a perfect dish to serve at a special dinner or for your holiday meals. Here, we will walk you through every step of preparing this elegant and flavorful salad.
What Is Autumn Pear and Gorgonzola Salad with Candied Walnuts?
This salad is a perfect balance of sweet, tangy, and savory elements. The autumn pears offer a mild sweetness that complements the sharp, creamy Gorgonzola cheese. The candied walnuts add a crunchy, caramelized touch that gives the salad a delightful texture. With a light Maple Dijon vinaigrette tying all the flavors together, this salad is not only pleasing to the taste buds but visually appealing as well. Whether you’re hosting a dinner party or preparing a simple yet elegant dish for your family, this salad is sure to impress.
Origin of the Recipe
This type of salad is commonly found in fall menus, especially in regions that experience the harvest season. Autumn pears come into season in late summer to fall, making them a natural ingredient in fall dishes. The combination of pears and cheese is popular in many cuisines, from European to American kitchens. The idea of pairing pears with Gorgonzola cheese originated in Italy, where pears are often paired with cheese in a variety of salads. The addition of candied walnuts brings in a touch of sweetness that elevates the dish, creating a harmonious balance of flavors perfect for the season.
Ingredients and Quantities
For the Salad:
- 6 cups mixed greens (you can use spring mix, arugula, or baby spinach)
- 2 ripe but firm pears (preferably Bosc or Anjou), thinly sliced
- ½ cup crumbled Gorgonzola (alternatively, you can use blue cheese, goat cheese, or feta if preferred)
- ½ small red onion, thinly sliced
- ½ cup candied walnuts (refer to the recipe below)
- Optional: ¼ cup dried cranberries or pomegranate seeds for added color
Candied Walnuts:
- 1 cup walnut halves
- ¼ cup granulated sugar
- 1 tbsp butter
- Pinch of salt
- Optional: tiny pinch of cinnamon for extra flavor
For the Maple Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar (or white balsamic vinegar)
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt and freshly ground black pepper to taste
Step-by-Step Directions and Preparation Method
1. Prepare the Candied Walnuts
The candied walnuts are the star of the show when it comes to adding that rich, caramelized crunch. Follow these steps to make them:
- Heat a nonstick skillet over medium heat.
- Add the granulated sugar and butter to the pan, stirring constantly until the sugar starts to melt.
- Add the walnut halves to the skillet and stir frequently for about 4–5 minutes, allowing them to coat and caramelize in the sugar mixture.
- Once the walnuts are caramelized, sprinkle a pinch of salt and a tiny pinch of cinnamon (if using) over the walnuts for a little extra flavor.
- Transfer the candied walnuts onto parchment paper to cool and harden.
2. Prepare the Maple Dijon Vinaigrette
Now, let’s make the Maple Dijon vinaigrette that will pull everything together:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup.
- Continue whisking until all ingredients are emulsified and slightly thickened. Add salt and pepper to taste.
- Adjust the tanginess of the vinaigrette by adding more vinegar for a sharper taste or more maple syrup for added sweetness.
3. Assemble the Salad
Now comes the fun part—assembling your autumn salad:
- In a large serving bowl or platter, layer the mixed greens as the base of your salad.
- Arrange the thinly sliced pear pieces, red onion, and crumbled Gorgonzola cheese over the greens.
- Sprinkle the candied walnuts (and dried cranberries or pomegranate seeds, if using) evenly on top of the salad.
- Just before serving, drizzle the Maple Dijon vinaigrette over the salad and toss gently to coat everything evenly.
Tips and Variations
- Make-Ahead Tips: If you’re planning to serve this salad later, you can prepare the candied walnuts and vinaigrette up to 3 days in advance. Just keep them stored separately and assemble the salad right before serving.
- Fruit Variations: You can substitute apples for pears if you prefer, though pears are a bit softer and provide a more delicate sweetness.
- Protein Additions: To turn this salad into a heartier meal, you can add grilled chicken or roasted butternut squash for extra flavor and substance.
- Cheese Swap: If you prefer a lighter cheese, swap the Gorgonzola for goat cheese for a milder and tangier flavor profile.
Perfect Pairings
This Autumn Pear and Gorgonzola Salad with Candied Walnuts pairs wonderfully with a variety of dishes and drinks. Consider serving it with:
- Roasted pork tenderloin for a savory contrast to the sweetness of the pears and walnuts.
- A comforting butternut squash soup that complements the fall flavors of the salad.
- A crisp, refreshing Sauvignon Blanc or a light Pinot Noir wine to bring out the flavors in the salad without overpowering them.
Frequently Asked Questions (FAQs): Autumn Pear and Gorgonzola Salad
1. Can I make this salad ahead of time?
Yes, you can prepare the candied walnuts and vinaigrette in advance, but it’s best to assemble the salad just before serving to keep the greens fresh and crisp.
2. Can I use other nuts instead of walnuts?
Absolutely! You can substitute pecans, almonds, or hazelnuts if you prefer, but walnuts are a classic choice for this salad.
3. How can I make the salad gluten-free?
This salad is naturally gluten-free, so there’s no need to make any changes. Just ensure the vinaigrette ingredients are free of gluten-containing additives.
4. Can I use store-bought candied walnuts?
Yes, store-bought candied walnuts will work if you’re short on time, but homemade candied walnuts add a special touch that enhances the flavor of the salad.
Conclusion: Autumn Pear and Gorgonzola Salad
The Autumn Pear and Gorgonzola Salad with Candied Walnuts is the perfect dish to embrace the flavors of fall. Whether you’re hosting a holiday dinner or just craving a cozy, flavorful salad, this recipe checks all the boxes. The sweet pears, tangy Gorgonzola, crunchy candied walnuts, and zesty Maple Dijon vinaigrette come together to create a salad that’s both elegant and satisfying. With the ability to customize the recipe to your liking, it’s a dish that everyone will love. Serve it alongside roasted meats or a light white wine, and you’ve got a fall meal that’s bound to impress.
Print
Autumn Pear and Gorgonzola Salad with Candied Walnuts: A Delightful Fall Recipe
- Total Time: 20 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This salad is a perfect balance of sweet, tangy, and savory elements. The autumn pears offer a mild sweetness that complements the sharp, creamy Gorgonzola cheese. The candied walnuts add a crunchy, caramelized touch that gives the salad a delightful texture. With a light Maple Dijon vinaigrette tying all the flavors together, this salad is not only pleasing to the taste buds but visually appealing as well. Whether you’re hosting a dinner party or preparing a simple yet elegant dish for your family, this salad is sure to impress.
Ingredients
For the Salad:
6 cups mixed greens (spring mix, arugula, or baby spinach)
2 ripe but firm pears (such as Bosc or Anjou), thinly sliced
½ cup crumbled Gorgonzola (or blue cheese, goat cheese, or feta if preferred)
½ small red onion, thinly sliced
½ cup candied walnuts (recipe below)
Optional: ¼ cup dried cranberries or pomegranate seeds for color
🍯 Candied Walnuts:
1 cup walnut halves
¼ cup granulated sugar
1 tbsp butter
Pinch of salt
Optional: tiny pinch of cinnamon
Instructions
Whisk together all ingredients until emulsified and slightly thickened. Adjust to taste — add more vinegar for tang or maple syrup for sweetness.
👩🍳 To Assemble:
Place greens in a large serving bowl or platter.
Arrange pear slices, red onion, and Gorgonzola over the greens.
Sprinkle with candied walnuts (and cranberries or pomegranate seeds if using).
Drizzle with vinaigrette just before serving and toss gently to coat.
Notes
For extra flavor and crunch, drizzle the salad with a balsamic glaze or honey before serving. You can also swap the candied walnuts for pecans or toasted almonds, and add thinly sliced red onions or dried cranberries for a sweet and tangy twist. Serve immediately for the freshest taste.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
Keywords: Autumn salad with pears and Gorgonzola, fall pear and cheese salad, Gorgonzola pear salad, candied walnut salad
