Pear and Gorgonzola Salad
This pear and gorgonzola salad combines sweet pears, tangy cheese, and a maple-balsamic dressing for a fresh, flavorful fall dish.
Servings: 6
Calories: 216kcal
Ingredients
Maple-Balsamic Vinaigrette Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Salad
- 6 cups mixed greens of choice roughly chopped
- 1 large large ripe pear (or 2 smaller ones) thinly sliced (Bosc or Bartlett are ideal — they hold shape and have sweetness)
- ½ cup crumbled Gorgonzola cheese
- ½ cup walnuts — use candied if you like a sweeter salad
- ¼ small red onion peeled and very thinly sliced
- ¼ cup sweetened dried cranberries
Instructions
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper until emulsified. Taste and adjust sweetness or acidity to your liking.
- In a large bowl, gently toss mixed greens with a few spoonfuls of dressing to lightly coat.
- Arrange pear slices, crumbled Gorgonzola, red onion, walnuts, and cranberries over the greens.
- Drizzle with a bit more vinaigrette right before serving. Serve immediately so the greens stay crisp.
Notes
Dressing keeps for up to 1 week refrigerated.
Slice pears right before serving (or toss in lemon juice to prevent browning).
If making salad in advance prep everything and refrigerate but add the dressing right before serving.
Nutrition
Calories: 216kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 130mg | Potassium: 201mg | Fiber: 2g | Sugar: 10g | Vitamin A: 538IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 1mg