Winter Crisp Pear and Walnut Salad with Gorgonzola
This easy and festive pear and walnut salad is perfect for the fall and winter! Use your favorite greens, and top them with slices of pears, pomegranate arils, toasted walnuts, and crumbled gorgonzola cheese. Drizzle in my homemade ginger honey vinaigrette.
Ingredients
Pear and Walnut Salad:
- ½ cup walnut halves
- 5 ounces arugula baby spinach or spring mix
- ½ cup crumbled Gorgonzola or bleu cheese
- 1½ large pear thinly sliced (such as red, bosc, or bartlett)
- ½ cup pomegranate arils or dried cranberries/cherries
Ginger Honey Vinaigrette:
- ⅓ cup olive oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey plus more
- 1 tablespoon fresh ginger grated or minced
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt + black pepper
- Pinch of cayenne
Instructions
- WALNUTS: Add the walnuts to a dry skillet over medium heat. Don’t add any oil. Allow the walnuts to toast for 1 minute, then toss with a wooden spoon. Continue for another 3-4 minutes or until the nuts are fragrant and a slightly deeper color. Remove from a skillet to a cutting board and give them a rough chop; set aside.
- DRESSING: Combine the ingredients for the dressing in a glass jar with a tight-fitting lid. Add a pinch of kosher salt and black pepper. Taste and adjust with more seasonings or honey as desired.
- SALAD: Arrange the arugula in a large bowl or on a platter, top with pear slices, and pomegranate arils. Toss with half of the dressing. Taste and adjust with more dressing as desired. Top with gorgonzola and toasted walnuts, and serve.
