Save
Fresh and easy, this Pear and Blue Cheese Salad draws from the Barefoot Contessa’s kitchen and brings a mixture of juicy pears, creamy cheese, crisp greens, and crunchy nuts to your table. It is elegant enough for a holiday gathering but quick enough for a weekday lunch. Each bite layers sweet fruit, tangy blue cheese, earthy nuts, and a bright homemade vinaigrette for a showstopping salad that never feels fussy.
This recipe became my go-to when I hosted brunch for friends and wanted something lighter yet impressive. Once I started serving it for holidays, it became an expected favorite with my family.
Ingredients
- Mixed greens: about six cups packed These make the fresh and lively base. Look for perky arugula or spinach with no signs of wilting
- Two ripe pears: Choose Bosc or Anjou that yield slightly to the touch for juicy slices with structure
- Crumbled blue cheese: about half a cup Pick Gorgonzola or Roquefort for robust flavor. Always check for a creamy texture and characteristic marbling
- Candied pecans or walnuts: half a cup Choose pecans or walnuts that are glossy and crisp. You can make or buy these just check they are not overly sugary
- Dried cranberries or cherries: quarter cup optional for a pop of sweet tartness Look for plump fruit
- Olive oil: a quarter cup Good quality extra virgin has the brightest flavor
- Apple cider vinegar or white wine vinegar: two tablespoons Taste both and use whichever sharpness you prefer
- Dijon mustard: one tablespoon Pick a Dijon with smooth heat and no off smells
- Honey: one tablespoon Golden and fragrant. Choose local honey if possible
- Salt and black pepper: half teaspoon and quarter teaspoon Freshly ground gives the cleanest taste
- Optional garnish: extra blue cheese fresh cracked pepper paper thin red onion slices For best presentation and extra flavor choose onions with firm skins and no soft spots
Step-by-Step Instructions
- Prepare the Vinaigrette:
- In a small bowl or mason jar combine the olive oil with the vinegar Dijon honey salt and pepper. Whisk vigorously or seal and shake until the mixture turns cloudy and even. Taste a drop on a green and tweak with more honey or vinegar as needed.
- Assemble the Salad Base:
- Add the washed and dried mixed greens to a large salad bowl. Slice the pears thinly and fan them over the greens. If preparing ahead of time toss the slices with lemon juice to keep them bright.
- Add the Toppings:
- Scatter blue cheese crumbles evenly across the salad bed. Add candied nuts next for a sweet crunch. Dot with dried cranberries if using to give color and a sweet tang.
- Dress and Serve:
- Pour the vinaigrette lightly over the salad just before serving. Use salad tongs to gently toss from the sides lifting to coat every leaf without bruising delicate greens. Finish with more blue cheese a few cracks of pepper and optional onion slices.
Save
For me the blue cheese always steals the show. When I first made this salad I was worried it would overpower everything but instead it brings the entire dish into balance. My kids now call it the cheese salad and ask for extra crumbles every time.
How to Store and Prep Ahead
To keep the salad at its best store all components separately and only assemble when ready to serve. The vinaigrette holds up well in a tightly lidded jar in the fridge for up to five days. Pears can be sliced up to two hours in advance and kept fresh with a little lemon juice while candied nuts last for several weeks in a cool pantry.
Ingredient Substitutions
If blue cheese is not your style try crumbled goat cheese or creamy feta instead. No nuts are needed for a nut-free version substitute toasted pumpkin or sunflower seeds for crunch. For a vegan salad use plant-based cheese and swap maple syrup for honey in the dressing.
Serving Suggestions
This salad shines as a starter at festive meals such as Thanksgiving or Christmas. It pairs beautifully beside roast chicken or grilled fish. Add grilled chicken shrimp or crispy tofu for a protein-packed lunch. It even works tucked inside a wrap for an easy lunchbox treat.
Save
Cultural and Holiday Roots
Classic pear and blue cheese salads come from a long line of French and European flavors where fruit and savory cheese are often served together. The Barefoot Contessa’s take adds that American ease making it a mainstay at holiday tables and simple weeknight meals alike. Every time I set this salad out it signals celebration.
Common Recipe Questions
- → Which pears work best for this salad?
Bosc, Bartlett, and Anjou pears hold their shape, offering a firm bite and natural sweetness. Choose ripe but firm specimens for optimal texture.
- → Can I use a different cheese instead of blue?
Yes. Goat cheese or feta provide milder alternatives while maintaining creamy texture and balanced flavor in the salad.
- → How can I make the dish nut-free?
Simply omit candied nuts or substitute with roasted pumpkin or sunflower seeds for a crunchy element without allergens.
- → Is it possible to prepare components ahead of time?
Yes. Make the vinaigrette and candied nuts in advance, and store greens, cheese, and sliced pears (tossed with lemon juice) separately until ready to serve.
- → Can bagged salad greens be used?
Bagged mixed greens are convenient—just ensure they’re fresh, crisp, rinsed, and thoroughly dried before use.