Sometimes I just get cravings. I just have to have a certain taste combination. I neeeeeeed it! I am not really sure if this is normal or not (and no I am not pregnant, ha!) but about a month ago this craving was absolutely pear and gorgonzola! Ashley posted this recipe a while back for a pear and gorgonzola pizza which is absolutely amazing, but with the new year and all I wanted to lighten it up a bit and decided to have in in the form of a salad.
there is something about the saltiness of the cheese and the sweetness of the pear that just makes my taste buds dance. Ā I added in dried cranberries for a zing, and toasted pecans for the rich taste and perfect contrast in texture. Ā It was meant to be.
I tried making this salad twice before passing the recipe on to you because the first time I was serving it to a group including my husband. Ā He isn’t the biggest fan of gorgonzola so I tried to make up for it by adding candied pecans into the salad. Ā He is a BIG fan of candied nuts. Ā So I thought I might win him over. It was good, but not great. Ā I definitely thought it was too sweet with the candied nuts, plus the Craisins, plus the pear. Ā So the candied pecans got the ax and replaced by their less sweet, but oh so savory other half the toasted pecan. Ā Balance was restored and the salad was divine.
This is a simple salad but will always impress! Ā I have eaten it as a side and served it as the main attraction. Ā You can even make it for a crowd and the left overs will save well as long as you serve the dressing on the side. Ā I have probably made this salad 6 times in the past 6 weeks. Ā It is pretty darn good. Ā I hope you enjoy it as much as me!
Roasted Pear and Gorgonzola Salad Recipe
Ingredients
- 50/50 Baby Spinach Mixed Greens Mix
- Firm Pears - I used a variety bag from Trader Joes, any kind of pear will work
- Gorgonzola
- Pecans
- Butter
- Craisins
- Balsamic Vinaigrette
Instructions
- Roughly shop your pecans and toast them in a touch of butter in a skillet over medium heat stirring frequently.
- Core your pear and then cut it into bite sized pieces and place on a baking sheet.
- Broil the pears on high for approx 5 minutes or until they are just tender.
- Start your salad with a bed of greens.
- Layer on the pears, craisins, and gorgonzola, and pecans onto the greens.
- Drizzle with balsamic vinaigrette.
- Toss and enjoy.
Ā
Classic Balsamic Vinaigrette
Ingredients
- 1/2 Cup Balsamic Vinegar
- 1 Cup Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Onion Powder
- 1/4 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- 2 Tbsp Sugar
- 2 Cloves Fresh Garlic, crushed and diced
Instructions
- Pour the vinegar into a mixing bowl.
- Add the salt, onion powder, basil, oregano, sugar and garlic.
- Mix until combined well.
- Slowly pour in the olive oil while whisking.
- Wisk until emulsified, then pour into serving dish and enjoy!
Ā
Ā
Don’t forget to check out some of our other delicious salads:
Michelle says
I am a huge fan of this salad. I’ve never made it, but have had it numerous times at restaurants and I love it! My husband doesn’t like gorgonzola either. š I pinned your recipe…maybe I’ll just leave the gorgonzola off of his.
Kimber says
Better yet, double gorgonzola for you! That’s what I do at least haha! THanks for the sweet note!
Jen says
You always have great salads to share!
Kimber says
Thanks Jen! I really hope you enjoy it!
Tina Muir says
What a beautiful combination! I have this in restaurants whenever I see it, but now I have been reminded I can make it at home too! Sometimes all you want is a sophisticated salad, and this is it! Thanks for the recipe š
Kimber says
Thank you so much Tina! Such a sweet message! I really do love this salad, so hopefully this will be a yummy reminder to keep this one on your menu!