Print

Cozy Roasted Pear & Gorgonzola Fall Salad

roasted pear and gorgonzola fall salad - featured image
Print Recipe

A warm and inviting fall salad featuring caramelized roasted pears, creamy gorgonzola, crunchy candied pecans, and a tangy balsamic dressing. Perfect for holiday gatherings or a cozy weeknight meal.

Ingredients

Scale
  • 4 ripe but firm pears (Bartlett or Bosc), halved, cored, and sliced into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt
  • 6 cups mixed greens (arugula, baby spinach, and frisée)
  • 4 ounces gorgonzola cheese, crumbled
  • 1/2 cup candied pecans
  • 1/3 cup dried cranberries
  • 1 small shallot, thinly sliced into rings
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the pears. Cut each pear in half lengthwise, remove the core, and slice each half into 3-4 wedges about 1/2 inch thick. In a medium bowl, toss the pear wedges with 2 tablespoons olive oil, 1 tablespoon honey, and 1/4 teaspoon salt until coated.
  3. Arrange the pear wedges in a single layer on the prepared baking sheet. Roast for 15-20 minutes, flipping halfway through, until golden brown around the edges and tender.
  4. While the pears roast, make the dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/3 cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, and minced garlic until smooth and emulsified. Season with salt and pepper to taste.
  5. If using plain pecans, toast them in a dry skillet over medium heat for 3-4 minutes, shaking occasionally. If using candied pecans, skip this step.
  6. In a large salad bowl, add the mixed greens. Drizzle about half the dressing over the greens and toss gently to coat.
  7. Add the warm roasted pear wedges on top. Sprinkle with crumbled gorgonzola, candied pecans, dried cranberries, and sliced shallot. Drizzle the remaining dressing over everything.
  8. Serve immediately while the pears are still warm and the cheese is slightly melted.

Notes

Don’t overdress the salad; start with less dressing and add more as needed. For a crowd, keep dressing on the side until just before serving. The dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: roasted pear salad, gorgonzola salad, fall salad, pear gorgonzola, balsamic dressing, holiday salad

Find it online: https://goldensimmer.com/cozy-roasted-pear-and-gorgonzola-fall-salad/