Pear and Gorgonzola Salad

Ever get stuck in that weird dinner rut? Pear and Gorgonzola Salad is basically my secret weapon for those “I just can’t with another boring meal” kind of days. Maybe you want something fresh, a little fancy for the vibes, but nothing fussy. This salad will knock your socks off, no lie. Side note, if you’re digging unique salad ideas, you’ve got to check out this arugula nectarine salad for another twist on greens. Now, let’s get into why Pear and Gorgonzola Salad is a total game changer for quick and easy meals.

What You’ll Love About This Recipe

You know those recipes you keep coming back to—like a favorite hoodie on a chilly morning? That’s this salad for me. First, let’s talk flavors. You get this wild combo: sweet juicy pears, tangy gorgonzola, plus some crunchy nuts. It’s like a five-star restaurant on your kitchen table. Also, I love that you don’t need fancy chef skills to pull it off, promise. The whole thing comes together in like, what, ten minutes? It honestly feels like cheating.

Another big win: you can make it look fancy for guests (people always ooh and aah), or just throw it together for yourself when you’re hangry and need dinner ASAP. Plus, there’s something about this combo that just makes plain old lettuce feel special. It always disappears at parties quicker than any other salad on the table (I’ve witnessed it, repeatedly). If you’ve tried the other classics and want something fresh, different, and a little “wow”—this is your new best friend.

What You’ll Need for This Recipe

Okay, let’s not overcomplicate things. The magic of Pear and Gorgonzola Salad is really in how simple it is. You’ll start with your base greens—personally, I like mixed spring greens, but spinach or arugula works too (if you want bite). Grab a ripe but not mushy pear. Bosc or Anjou are my faves, but honestly, use what’s at the store and isn’t hard as a rock.

Next, bust out the gorgonzola. You want the crumbly kind, not the creamy, or it’ll turn into weird blue-streaked dressing. Then come the nuts. Walnuts are classic, but pecans will make your taste buds sing—even better if you happen to have some candied ones lingering in your pantry (totally optional). Finish it off with some good balsamic vinaigrette. If you want to make your own, just whisk olive oil with balsamic vinegar, a squeeze of honey or maple syrup, a pinch of salt, and pepper.

That’s it. All common stuff. Nothing needs to be fancy, but somehow it tastes like magic when it comes together.

How to Make BBQ Chicken, Pear & Gorgonzola Salad

Alright, here’s the fun part. Adding BBQ chicken to your Pear and Gorgonzola Salad takes it straight from a light side dish to full-on meal status. I usually just use leftover rotisserie chicken—saves so much time. Cut it up, slather some barbecue sauce on it (store-bought totally works, no shame), and toss it on a pan for a quick minute if you want it warm and extra sticky.

Then, assemble your salad in a big bowl. Start with the greens. Throw your sliced pears in next. Sprinkle gorgonzola all over—get in there, don’t be shy. Add your warmed BBQ chicken chunks and finish up with a handful of your nuts (candied or plain, both are bomb). Drizzle that balsamic vinaigrette you made (or bought, we won’t tell) over everything. Give it a gentle toss, and serve straight away so the chicken doesn’t wilt the greens.

A neighbor once told me after trying this at my house, “I’m never making plain salad again. This ruined me.” She was only half kidding.

I made this salad for dinner last week with a store-bought rotisserie chicken and some old walnuts I had in the cupboard. My husband couldn’t stop raving—it tasted just like at our favorite wine bar!

Recipe Variations

There’s really no single way to play this salad game. Trust me, I’ve gone off-script plenty. If you don’t vibe with gorgonzola, swap it for goat cheese or feta—both give that creamy tang, just in a slightly less bold way. Dried cranberries or cherries add sparkle if you find yourself pear-less or just want more chewy bits.

Sometimes, I’ll use grilled peaches in the summer for a Southern twist (delicious, highly recommend). No BBQ chicken? Try honey-mustard grilled tofu for a meatless fix. And if you’re feeling zesty, a little red onion or thinly sliced fennel perks up the whole bowl. Point is, Pear and Gorgonzola Salad is more of a jumping-off point than a rulebook. Use what makes your taste buds happy and your fridge less crowded.

Make Ahead & Storage Tips

If you want to get ahead on weeknight chaos, this salad is your pal. Chop pears and nuts a few hours before (just sprinkle some lemon juice on the pears so they don’t turn brown and sad). Store everything separately. Keep your greens super dry in a salad spinner or wrapped in paper towels, or they’ll get soggy, no joke.

Mix your dressing in a jar in advance. Shove it all in the fridge, then throw together right before serving. Leftovers aren’t great—the pears and cheese make it wilt fast—but you can prep almost all the parts a day or two ahead.

Serving Suggestions

• Top with extra gorgonzola for the cheese obsessed in your family.
• Serve with crusty sourdough or a bowl of tomato soup for a full meal.
• Make mini versions in mason jars for picnics (so fun!).
• Double the nuts for extra crunch—there’s never too many pecans.

Common Questions

Should I peel the pears?
No need! The skin is thin and gives a little color—not to mention fiber.

Can I use something besides gorgonzola?
Sure thing. Goat cheese, blue cheese, or even feta will work. Each gives a different kick.

What’s the best way to keep the pears from browning?
Just toss the slices in a bit of lemon juice after cutting. Works like a charm.

Is store-bought dressing okay?
Totally fine. Just pick one with decent ingredients—balsamic vinaigrette or raspberry vinaigrette work great.

Can I make this nut-free?
Yep! Leave out the nuts or add sunflower seeds for crunch instead.

You’ll Want to Make This Again (Promise!)

So there you have it. This Pear and Gorgonzola Salad is unbeatable when you need a quick, fancy-ish dish that actually tastes like you put effort in. Seriously, you’ll probably start looking for reasons to make it—lunch, dinner, potlucks, whatever. And if you’re ever curious about making a version with sweet nuts, here’s a killer idea for Pear And Gorgonzola Salad With Candied Pecans. More inspiration? You can try salads like this one for new flavors anytime. Make it your own, and don’t forget—messy kitchens make the best memories.

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