Looking for a salad that’s anything but boring? This is it! We’re celebrating the crisp, sweet perfection of fall pears in a salad that’s sophisticated enough for a dinner party but simple enough for a weeknight lunch. The combination of juicy Comice and Bartlett pears, pungent blue cheese, and crunchy toasted walnuts is an absolute classic. But the real star? A dreamy walnut-pear vinaigrette that ties everything together. Get ready to fall in love with salad all over again!
Ingredients
• For the Salad
• 1 Comice pear, cored and thinly sliced
• 1 Bartlett pear, cored and thinly sliced
• 1/4 cup / 1 ounce crumbled blue cheese
• 1/4 cup walnuts, toasted and coarsely chopped
• For the Pear Vinaigrette
• 1/3 cup walnut oil or olive oil
• 1/4 cup pear liqueur or pear nectar
• 1 tablespoon walnut or regular Dijon-style mustard
• Freshly ground black pepper to taste
Instructions
1. Artfully arrange the thinly sliced Comice and Bartlett pears on four individual salad plates. Generously sprinkle the crumbled blue cheese and toasted walnuts over the top.
2. In a small bowl or jar, whisk together the walnut oil, pear liqueur, and Dijon mustard until well combined and slightly emulsified. Season to your liking with freshly ground black pepper.
3. Just before serving, drizzle about 2 tablespoons of the dressing over each prepared salad. Serve immediately and enjoy the incredible fall flavors.
Nutritional Information
• Per Serving Facts
• Calories: 350
• Total Fat: 28 g
• Saturated Fat: 4 g
• Cholesterol: 6 mg
• Sodium: 209 mg
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 3 g
Pro Tips
• Mix Your Pears: Don’t stick to just one type! Using a combination like crisp Comice and softer, sweeter Bartlett adds wonderful complexity in both texture and flavor.
• Toast for Taste: Toasting walnuts is a must! It only takes a few minutes in a dry skillet over medium heat and it dramatically deepens their nutty flavor and makes them extra crunchy.
• Cheese & Nut Swaps: Not a blue cheese fan? Try crumbled feta, goat cheese, or shaved Parmesan. Toasted pecans or almonds can easily stand in for the walnuts.
• Save That Dressing: The leftover vinaigrette is liquid gold! Store it in an airtight container in the fridge for up to 3 days. It’s fantastic on a spinach salad or as a dip for fresh fruit.
FAQ
Q: How can I make this pear salad vegan
A: To make this salad vegan, substitute the blue cheese with a high-quality vegan feta or a dairy-free blue cheese alternative. For the dressing, use pear nectar instead of pear liqueur, as some liqueurs may not be vegan. Also, ensure your Dijon mustard is certified vegan.
Q: Can I add more protein to this vegetarian salad
A: Absolutely! To boost the protein and make this a more filling meal, consider adding a cup of cooked chickpeas or quinoa. Crispy baked tofu or a handful of edamame would also be delicious and protein-rich additions.
Q: How do I turn this pear salad into a complete vegetarian meal
A: To transform this into a satisfying main course, serve it over a bed of hearty greens like arugula or spinach and add a serving of a plant-based protein like lentils, chickpeas, or grilled halloumi cheese. A side of crusty bread is also a great addition to soak up the delicious vinaigrette.
Q: Can I prepare this pear salad ahead of time
A: You can prepare the components separately to save time. Toast the walnuts and make the vinaigrette up to 3 days in advance, storing them in airtight containers. However, you should slice the pears and assemble the salad just before serving to prevent the pears from browning and to keep everything crisp.
