Roasted Pear and Gorgonzola Salad with Walnut Vinaigrette
Roasted Pear and Gorgonzola Salad with Walnut Vinaigrette is a delightful combination of sweet and savory flavors. This elegant dish features tender roasted pears paired with creamy Gorgonzola cheese, crunchy toasted walnuts, and a tangy homemade vinaigrette. Perfect for gatherings or a simple weeknight meal, this salad not only pleases the palate but also elevates your dining experience. Enjoy a symphony of textures and tastes that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ripe pears (Bosc or Anjou)
- 4 oz crumbled Gorgonzola cheese
- 4 cups mixed greens (arugula, spinach, baby kale)
- 1/2 cup walnuts (toasted)
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice pears into wedges.
- On a lined baking sheet, arrange pear wedges, drizzle with olive oil, sprinkle with salt, and roast for about 20 minutes until tender.
- While pears roast, whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a bowl for the vinaigrette.
- Toast walnuts in a skillet over medium heat for about 5 minutes until golden brown.
- In a large bowl, combine mixed greens, roasted pear slices, Gorgonzola cheese, and toasted walnuts.
- Drizzle with vinaigrette just before serving and toss gently.
Nutrition
- Serving Size: 1 salad (200g)
- Calories: 290
- Sugar: 12g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added sweetness, consider adding dried cranberries or chopped apples. Substitute feta cheese for Gorgonzola for a milder flavor profile. Store leftovers in an airtight container in the fridge for up to two days.