Introduction

This Pear and Blue Cheese Salad from Barefoot Contessa combines sweet, tangy, and savory flavors in a fresh, vibrant dish. Crisp greens, ripe pears, creamy blue cheese, and crunchy nuts come together perfectly with a zesty homemade vinaigrette. It’s a simple yet elegant salad ideal for any occasion.

A white plate holds a salad consisting of three main layers: the bottom layer is bright green lettuce leaves spread evenly, the middle layer features light yellow pear slices with a smooth texture arranged on top of the lettuce, and the top layer is made up of small chunks of white and blue veined cheese scattered around alongside brown walnut halves. A light drizzle of honey adds a shiny golden gloss over the pears and nuts. The salad is displayed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups mixed greens (arugula, spinach, or mesclun mix)
2 ripe pears, thinly sliced
½ cup crumbled blue cheese (Roquefort or Gorgonzola)
½ cup toasted walnuts or pecans
¼ cup dried cranberries (optional)
¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper to taste

Instructions

Step 1: In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
Step 2: Slowly drizzle in the olive oil while whisking constantly to emulsify the vinaigrette. Set it aside.
Step 3: Place the mixed greens in a large bowl or on a serving platter.
Step 4: Arrange the thinly sliced pears evenly over the greens.
Step 5: Sprinkle the salad with crumbled blue cheese, toasted nuts, and dried cranberries if using.
Step 6: Drizzle the prepared vinaigrette over the salad.
Step 7: Gently toss the salad just before serving. Garnish with extra blue cheese or pear slices if desired.

Tips & Variations

Substitute fennel or radicchio for part of the greens to add a peppery bite.
Use a mix of honey and maple syrup in the dressing for a deeper sweetness.
Swap walnuts for almonds or pistachios for different nutty flavors.
For a dairy-free option, omit blue cheese and add sliced avocado instead.

Storage

Store any leftover salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and whisk again before use. It’s best to toss the salad with the dressing just before serving to keep the greens crisp.

How to Serve

The dish is a fresh salad served on a white plate, placed on a white marbled surface. The base layer consists of bright green leafy lettuce spread evenly across the plate. On top, there are several slices of pear, each cut into thin wedges showing a light yellow outer skin and white inner flesh. Scattered between the pear slices are small chunks of blue cheese, with a creamy white texture and blue veins. Crunchy brown walnut halves are spread throughout the salad, adding texture. The entire salad is drizzled with a glossy layer of honey, visible as a light golden sheen, and sprinkled with coarse black pepper for contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, creamy cheeses like goat cheese or feta work well if you prefer a milder flavor than blue cheese.

How do I prevent pears from browning?

Brush the pear slices with a little lemon juice to keep them from browning before assembling the salad.

Barefoot Contessa Pear and Blue Cheese Salad Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

A refreshing and elegant Pear and Blue Cheese Salad featuring mixed greens, ripe pears, crumbled blue cheese, toasted nuts, and a tangy lemon-Dijon vinaigrette. Perfect as a light lunch or a sophisticated side dish for any meal.

Author: Lila
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

6 cups mixed greens (arugula, spinach, or mesclun mix)
2 ripe pears, thinly sliced
½ cup crumbled blue cheese (Roquefort or Gorgonzola)
½ cup toasted walnuts or pecans
¼ cup dried cranberries (optional)

Vinaigrette

¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper to taste

Instructions

Prepare the vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
Emulsify the dressing: Slowly drizzle in olive oil while whisking constantly to fully emulsify the vinaigrette. Set aside.
Assemble the greens: Place the mixed greens in a large bowl or serving platter, spreading them out evenly.
Add pears: Layer the thinly sliced ripe pears evenly over the greens.
Top with cheese and nuts: Sprinkle the crumbled blue cheese and toasted walnuts or pecans on top. Add dried cranberries if using.
Dress the salad: Drizzle the prepared vinaigrette evenly over the entire salad.
Toss and serve: Gently toss the salad just before serving to combine the flavors. Garnish with extra cheese or pear slices if desired.

Notes

Use ripe but firm pears for the best texture and flavor.
Toast nuts lightly in a dry skillet to enhance their flavor before adding to the salad.
Optional dried cranberries add a sweet contrast but can be omitted if preferred.
The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
Toss the salad gently to avoid bruising the pears and crushing the cheese.

Keywords: Pear and Blue Cheese Salad, mixed greens salad, healthy salad recipe, easy vinaigrette dressing, fall salad, vegetarian salad