Print

Pear and Gorgonzola Salad Recipe: Easy Thanksgiving Side with Candied Pecans

pear and gorgonzola salad - featured image
Print Recipe

A fresh, flavorful salad featuring juicy pears, creamy gorgonzola, crunchy homemade candied pecans, and a tangy vinaigrette. Perfect as a festive Thanksgiving side or a crowd-pleasing addition to any holiday table.

Ingredients

Scale
  • 2 ripe pears, thinly sliced (Bosc or Anjou recommended)
  • 5 oz mixed salad greens (spring mix, arugula, or spinach)
  • 3 oz gorgonzola cheese, crumbled (or blue cheese)
  • 1/2 small red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1 cup pecan halves
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter (or coconut oil for dairy-free)
  • Pinch of kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (or white wine vinegar)
  • 2 tsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • Salt and black pepper, to taste

Instructions

  1. Make the Candied Pecans: Heat butter in a small saucepan over medium heat. Add pecan halves and sugar, stirring constantly for 5-7 minutes until sugar melts and pecans are golden. Sprinkle with kosher salt and stir. Transfer to parchment paper and let cool.
  2. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until smooth and slightly thickened. Adjust seasoning to taste.
  3. Slice the Pears and Onion: Wash and dry pears. Cut in half, core, and slice thinly. Slice red onion thinly; soak in cold water for 5 minutes if desired to mellow flavor.
  4. Assemble the Salad: Place mixed greens in a large bowl and toss with half the vinaigrette. Layer sliced pears, red onion, dried cranberries, and crumbled gorgonzola over greens. Scatter candied pecans on top and drizzle with remaining vinaigrette. Toss lightly to combine.
  5. Serve Immediately: Transfer salad to a serving platter or individual bowls and serve right away for best texture.

Notes

Use firm, ripe pears for best texture. Candied pecans and vinaigrette can be made ahead. For nut-free, substitute pumpkin or sunflower seeds. For dairy-free, use vegan cheese and coconut oil. Slice pears just before serving to prevent browning. Toss gently to avoid bruising greens.

Nutrition

Keywords: pear salad, gorgonzola, candied pecans, Thanksgiving salad, holiday side, easy salad, fall salad, gluten-free, vegetarian

Find it online: https://hungermind.com/pear-and-gorgonzola-salad-recipe-easy-thanksgiving-side-with-candied-pecans/