A vibrant medley of crisp Bosc pears, toasted walnuts, and tangy gorgonzola. Finished with a velvety maple mustard dressing, this salad is the quintessential side for your autumn table.
15 Minutes
Vegetarian & GF
Seasonal Fresh
Why This Salad is a Fall Classic
- Flavor Harmony: The sweetness of the pears is perfectly countered by the sharp funk of gorgonzola and the earthy crunch of walnuts.
- Simple Sophistication: Looks and tastes like a restaurant-quality starter but comes together in minutes.
- The Vinaigrette: This dressing is an all-rounder—save any extra to use on roasted root vegetables!
What You’ll Need
The Salad Base
- 5 oz Spring Mix or Arugula
- 2 Crisp Pears (Bosc or Anjou, sliced)
- 1/2 cup Walnuts (toasted)
- 1/4 cup Gorgonzola or Feta Cheese
- 1/4 cup Dried Cranberries
The Vinaigrette
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Pure Maple Syrup
- 1 tsp Dijon Mustard
- Salt & Pepper to taste
Step-by-Step Instructions
- Whisk the Dressing: In a small jar or bowl, combine the olive oil, vinegar, maple syrup, and Dijon. Shake or whisk vigorously until emulsified. Season with salt and pepper.
- Prep Pears: Slice the pears just before serving to prevent browning. If prepping ahead, toss them in a teaspoon of lemon juice.
- Toast Walnuts: Briefly toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Let them cool slightly.
- Assemble: Place the greens in a large bowl. Layer on the pear slices, toasted walnuts, cheese, and cranberries.
- Toss: Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.
Chef’s Tip: For a candied crunch, toss the walnuts in a pan with a teaspoon of maple syrup and a pinch of salt until sticky and glazed!
