Pear and Gorgonzola Salad with Maple Dijon Dressing
This Pear and Gorgonzola Salad is a delicious winter salad. Creamy, strong gorgonzola pairs with sweet pan-fried pears and crunchy walnuts!
Servings: 4 people
Calories: 330kcal
Cost: $10
Ingredients
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- ¾ cup walnuts (75 grams)
- 2 pears ripe but firm
- 1 teaspoon butter
- 1 teaspoon maple syrup or honey
- ¼ teaspoon salt
- 4 cups mixed lettuce (250 grams)
- 4 tablespoons gorgonzola cheese cubed or crumbled
- 4 teaspoons pomegranate seeds
Instructions
- First, make the dressing by whisking all ingredients together, or shaking in a jar. Taste and adjust the flavors to your liking.
- Heat a dry skillet/frying pan (no oil) over a medium heat. Add the walnuts and toast for a few minutes, shaking the pan often, until fragrant and golden but not too dark. Careful, they’ll burn quickly. Set the walnuts aside.
- Core the pears and slice thickly.
- Add the butter, maple syrup and salt to the skillet and allow it to melt, then add the pear slices and let it cook and bubble until the pears turn golden and the syrup reduces, turning once. Cook in batches if necessary, adding a little more butter and syrup if required.
- Divide the lettuce between plates (or add it all to a serving dish), then add the pears, walnuts, gorgonzola and pomegranate seeds. Drizzle with the dressing and serve.
Notes
Take care when toasting the walnuts as they can burn quickly.
Make sure your pears are ripe to get the best results for this recipe.
Don't skip on cooking the pear slices as it helps bring out their flavor and enhances all of the other flavors in this dish.
Cook the fried pears in a single layer in the skillet. You may need to cook them in batches. Add more butter and maple syrup as necessary.
The dressing will last in the fridge for up to a week. Shake or whisk it well before using. You can also make a double batch and store it in a mason jar or airtight container in the fridge. It's great for salads, marinades, and even dipping sauces!
Try swapping the pears for apples or even fried bananas!
If you have extra pears to use up, try making stewed pears, poached pears, or these pear recipes!
Serving Suggestions
Serve alongside a colorful Stuffed Butternut Squash for the holidays.
Pairs well with a sweet and spicy side dish like these Maple Roasted Carrots with cayenne.
Serve with hearty side dishes such as Garlic Roasted Mashed Potatoes or Vegan Stuffing with Sage.
The sweet and tart flavors pair together when sipping a Mulled Wine Spritzer.
Variations
You could add in some crumbled bacon or diced apple for extra flavor and texture.
If gorgonzola cheese isn't your thing, you can use blue cheese, cubed or crumbled.
Feel free to swap out the pomegranate seeds with dried cranberries or cherries.
Nutrition
Serving: 1cup | Calories: 330kcal | Carbohydrates: 20g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 504mg | Potassium: 261mg | Fiber: 4g | Sugar: 12g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 1mg