Pear & Gorgonzola Salad with Candied Pecans and Arugula
There are recipes that feel like comfort food and recipes that feel like elegance. This pear and gorgonzola salad manages to be both. With peppery arugula, juicy ripe pears, creamy gorgonzola, and crunchy candied pecans, it’s the kind of dish that looks impressive on a holiday table but is so simple you could whip it up on a weeknight.
I like to think of this as my “show-off salad” – the one that makes people believe you’ve got everything under control (even when your kitchen looks like a tiny storm just passed through).
Why This Salad Works
The magic is in the balance. Sweet pears and candied pecans contrast beautifully with the sharp bite of arugula and the salty creaminess of gorgonzola. It’s a mix of flavors that keeps your palate curious – every bite tastes a little different, and you’ll find yourself wanting another forkful just to chase the last one.
This balance also taps into a little psychology trick: variety keeps us engaged. When your brain gets both sweet and salty, crunchy and creamy, it doesn’t get bored. That’s exactly why people linger over this salad.
Choosing the Best Ingredients
- Pears: Look for ripe but firm pears. Bosc and Anjou pears hold their shape well and won’t turn mushy. Bartletts are sweeter but soften quickly, so slice them just before serving.
- Gorgonzola: A creamy gorgonzola dolce is my favorite here, but if you’re not into strong blue cheese, you can use goat cheese or even brie for a milder twist.
- Arugula: Baby arugula is tender and peppery. If it’s too bold for your taste, mix it with spinach for a gentler base.
- Pecans: Candied pecans bring sweetness and crunch. You can candy them yourself in just a few minutes with sugar and butter – and fair warning, they’re dangerously snackable. (Once, my partner asked if I had baked a cake, when in reality, I had just made a mountain of pecans and was eating them straight off the tray. Oops!)
Pear & Gorgonzola Salad with Candied Pecans and Arugula
Equipment
- 1 Skillet (for pecans)
- 1 Whisk
- 1 Small bowl or jar (for dressing)
- 1 Large serving bowl
- 1 Chef’s knife & cutting board
Ingredients
Salad
- 6 cups baby arugula
- 2 ripe pears, thinly sliced
- ½ cup gorgonzola cheese, crumbled
- ½ cup candied pecans
- ¼ red onion, thinly sliced
Dressing
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- salt & pepper, to taste
Instructions
- Candy the pecans: In a skillet, melt 2 tbsp sugar with 1 tsp butter over medium heat. Stir in pecans until coated, then transfer to parchment paper to cool.
- Whisk together dressing ingredients until smooth.
- In a large bowl, arrange arugula, pears, gorgonzola, red onion, and candied pecans.
- Drizzle with dressing just before serving.
Serving Ideas
This salad is versatile enough for both casual and festive occasions:
- Holiday Table: A beautiful side dish for Thanksgiving or Christmas dinner.
- Everyday Lunch: Add grilled chicken or shrimp for extra protein.
- Date Night Dinner: Serve with a glass of white wine (a crisp Pinot Grigio is perfect) for an elegant touch.
Nutrition & Fun Facts
Pears are a great source of fiber and vitamin C – fun fact, in ancient Greece, they were considered a natural remedy for nausea. Pecans, meanwhile, are the only major tree nut native to North America and are loaded with heart-healthy fats. Combined with gorgonzola and arugula, you’ve got a dish that’s as nourishing as it is beautiful.
FAQ
If you make this Pear & Gorgonzola Salad, I’d love to hear how it turned out! Share it in the comments below or save this recipe for your holiday menu.
Looking for more cozy and elegant ideas? Try my Warm Roasted Beet & Goat Cheese Salad for another festive favorite.
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