Pear Gorgonzola Salad with Pecans and Pomegranates

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Pear Gorgonzola Salad with Pecans and Pomegranates and a simple vinaigrette. This easy, delicious salad is easy to make and bursting with flavor.

Top-down view of a fresh salad in a wooden bowl featuring mixed greens, sliced yellow pears, crumbled gorgonzola cheese, pomegranate seeds, and chopped pecans. Surrounding the bowl are a jar of balsamic vinaigrette dressing, a yellow pear, a striped cloth napkin, a pair of silver forks on salad plates, and wooden serving utensils on a light marble surface.

As many of you know, pears are the star of our house starting in the fall. As commercial pear farmers, it's that time of year when our hard work pays off and we're rewarded with beautiful, tasty fresh pears. Besides baking and snacking on pears, we love to use them in salads. One of our favorite fall salads is this pear Gorgonzola salad with pecans recipe. Bursting with flavor, this salad combines the sweetness of ripe pears, the creamy richness of salty Gorgonzola cheese, the crunchy texture of pecans and the tangy burst of pomegranate seeds.

This is an easy pear salad recipe that is simple to make for a weeknight dinner but impressive enough to serve guests at a holiday table. The combination of juicy sweet pears, creamy Gorgonzola cheese, crunchy nuts and tangy dressing makes this salad a new favorite.

Jump to:

Why You Should Make This Recipe
Ingredients
How to Make
Recommended Equipment & Tools
Salad Storage
Tips for Recipe Success
Serving Suggestions
Ingredient Swaps
Salad FAQs
Recipe Card
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Why You Should Make This Recipe

Flavorful: A delicious blend of sweet and savory flavors. The juicy pears go perfectly with the salty, tangy Gorgonzola cheese.
Easy: It comes together quickly with simple ingredients you likely have on hand.
Impressive: Whether it's a cozy dinner or a fancy party in the holiday season, this salad is always a hit.

Ingredients

Ripe pears (Barlett, Bosc or Red Barlett Pear would be great choices)
Mixed Greens
Gorgonzola cheese
pecans
pomegranate arils
olive oil
balsamic vinegar
Dijon mustard
honey
salt and ground black pepper

See the printable recipe card below for exact quantities.

How to Make

Place your leafy greens into your salad bowl.
Slice pears and chop pecans.
Toss the pears, pecans, Gorgonzola and pomegranate arils in the greens.
Make the salad dressing.
Drizzle with the dressing, toss and serve!

See the printable recipe card below for exact recipe instructions.

Top-down view of a well-worn wooden cutting board displaying two fresh yellow pears and a bowl filled with whole pecan nuts. A polished chef's knife with a wooden handle is placed to the right of the pears.

Overhead view of a rustic wooden cutting board featuring freshly sliced yellow pears arranged neatly. Beside the pears are chopped pecans scattered on the board. A sharp chef's knife with a wooden handle rests on the board's right edge.

Close-up view of a wooden salad bowl displaying segments of fresh yellow pears, bright red pomegranate seeds, crunchy chopped pecans, crumbled gorgonzola cheese, and a mix of green lettuce. A soft, white cloth with subtle stripes is visible in the background.

Top-down view of a glass jar containing balsamic vinegar, Dijon mustard, olive oils and salt and pepper, set on a light gray textured surface. A portion of a silver whisk handle is visible on the right.

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Recommended Equipment & Tools

salad bowl, chef's knife, cutting board

Salad Storage

Store undressed salad in an airtight container or salad bowl with plastic wrap for 1-2 days in the fridge. Slice pears and dress just before eating.

Tips for Recipe Success

Use pears that are ripe but not over ripe for the best flavor and texture. They should yield slightly to gentle pressure on the neck of the pear.
Toast nuts shortly before assembling salad to keep them crunchy and flavorful.
Crumble Gorgonzola into small pieces so it distributes nicely throughout the salad.
Add vinaigrette just before serving to keep the greens crisp and pears from getting too soggy.

Serving Suggestions

Try pairing this salad with a rustic bread, chicken breast, or salmon fillet for a complete meal.

Ingredient Swaps

Pear Swaps: try apples or figs for a fall or winter salad. Peaches or nectarines would work well in the summer.
Gorgonzola Swaps: feta, goat cheese, Roquefort or any type of blue cheese.
Nut Swaps: walnuts, almonds or hazelnuts.
Salad Greens Swaps: baby spinach, arugula, baby kale, romaine or red leaf lettuce.
Additional Toppings: Red onions, candied pecans, candied walnuts or dried cranberries.

Pinterest Pin: Top-down view of a half a fresh salad in a wooden bowl featuring mixed greens, sliced yellow pears, crumbled gorgonzola cheese, pomegranate seeds, and chopped pecans. Surrounding the bowl are a jar of balsamic vinaigrette dressing, a yellow pear, a striped cloth napkin, a pair of silver forks on salad plates, and wooden serving utensils on a light marble surface.

Salad FAQs

What type of pear is best?

Bosc and Bartlett pears work well. Their sweet flavor balances the Gorgonzola nicely.

How should I slice the pears?

Thin slices or wedges work well. Just don't cut them too far in advance or they'll get brown and mushy.

Can I make this salad vegan?

Yes, use your favorite vegan cheese like cashew cheese in place of the Gorgonzola and skip the honey.

Do I have to use honey in the dressing?

Nope! Agave nectar or maple syrup work just as well.

How can I make this salad ahead of time?

You can prep all the ingredients (except slicing the pears) in advance. Just store them separately in the fridge and assemble the salad right before serving.

Recipe Card