Pear and Blue Cheese Walnut Salad

Dig into this fresh pear and blue cheese salad, made with chopped walnuts, dried cranberries, and a mouthwatering honey mustard dressing. This salad is easy to make, ultra-flavorful, and perfect for serving. 

Pear and blue cheese walnut salad

Everyone needs their staple salad recipe – something that’s not only nutritious but also craveable. Because salad should taste GOOD, not like rabbit food. 

I’ve made my fair share of delicious salads in the past, like my Mediterranean chickpea salad and fresh watermelon salad with feta. 

But if you’ve yet to find your dream salad, my pear salad with blue cheese and walnuts is just what the doctor ordered. It’s made with crumbly blue cheese, sliced pears, and a sweet, vinegary dressing that I can’t get enough of.

Plus, it couldn’t be easier to prep. Just chop, mix, and enjoy!

Whether you’re looking for a fresh lunch idea or a flavorful side, this pear and blue cheese salad can do no wrong. So, let’s get cooking!

Ingredients needed

The ingredients in my walnut blue cheese pear salad are simple, light, and yummy – what more could you ask for?

Here’s a little bit on everything that goes into this tasty dish. 

• Spring salad mix: The base of this salad is 16 oz of spring mix. Feel free to swap out for any of your favorite greens or mix and match a few! This recipe would suit kale, spinach, and butter lettuce particularly well. 
• Pears: 2 sliced pears give this salad a sweet crunch. Apples make a good substitution. 
• Walnuts: I love adding healthy fats to my salad recipes. This one contains 2 cups of chopped walnuts, giving it a protein boost as well!
• Dried cranberries: This salad recipe definitely leans sweet. 5 oz of dried cranberries complement it, adding a tart flavor. 
• Blue cheese:  5 oz of crumbled blue cheese is the star of this dish; it’s sharp, creamy, and super salty. If blue cheese really isn’t your thing, feta or goat cheese both make good substitutions. 

• Olive oil: The base of our homemade salad dressing is 1/3 cup of olive oil. Feel free to swap with another neutral oil like grapeseed or avocado.
• Apple cider vinegar: I include 3 tbsp of apple cider vinegar in this dressing. This gives it a lovely tart flavor and makes for a delicious vinaigrette.
• Honey: 3 tbsp of honey balances the tart flavors from the vinegar, perfectly complementing the fruit in the salad. 
• Dijon mustard: I also add 2 tbsp of Dijon mustard to the dressing; it’s acidic and slightly bitter, adding complexity to the recipe. 
• Salt and pepper: The final ingredients include 1 tsp salt and 1/2 tsp pepper to tie everything together. These spices are flavor enhancers, making each ingredient taste more intense and delicious. 

Kitchen tools needed

You’ll just need the basics for this recipe, with kitchen tools including:

• Large mixing bowl
• Glass measuring cup
• Kitchen knife
• Cutting board
• Whisk
• Salad tongs

Also, grab a few measuring cups, including 1 cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make pear and blue cheese salad

Making this pear walnut blue cheese salad is super simple! 

First, some easy prep – slice your pears and chop your walnuts. 

Then, grab a large bowl and add all of your salad ingredients, including spring mix, sliced pears, chopped walnuts, dried cranberries, and blue cheese. 

In a separate glass measuring cup, add all of your dressing ingredients including olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper.

Give everything a good whisk until well combined. 

Now, pour your prepped dressing on top of the salad, give it a good toss, and it’s ready to serve! Wait for this step until right before you’re ready to chow down. 

Recipe tips

Below are some common pear and blue cheese salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What do you serve with pear and blue cheese salad?

You can make this flavorful salad a complete meal by adding a quick extra protein source for satiety. I recommend including grilled honey mustard chicken, crispy tofu, or grilled shrimp. 

A soup and salad combo is another winner, serving this salad with creamy tomato soup, vegan butternut squash soup, or potato sweet corn chowder. A thick slice of crusty bread is also a must!

Finally, if you want to enjoy this salad as an appetizer, pair it with an indulgent main like lemon cauliflower pasta or lightened creamy Cajun shrimp pasta. 

Which additional toppings go well with pear walnut blue cheese salad?

This salad is dang tasty on its own – but that doesn’t mean you can’t get a little creative with the toppings!

Some fun add-ins include:

• Arugula
• Prosciutto
• Parmesan cheese
• Croutons
• Quinoa
• Fresh thyme
• Roasted beets
• Red onion
• Avocado 

You can also try swapping out some of the current ingredients for ones you have on hand or prefer. Try swapping:

• Pears – Apples, sliced grapes, pomegranate seeds
• Cranberries – Apricots, figs
• Spring mix – Shredded kale, spinach, butter lettuce
• Walnuts – Pecans, slivered almonds
• Blue cheese – Goat cheese, crumbled feta 

Is this pear and blue cheese salad gluten-free?

This walnut blue cheese pear salad is totally gluten-free!

To avoid cross-contamination, remember to read the labels on any processed ingredients, watching for wheat, malt, or other glutenous additions. 

Storing Leftovers

Because of all the lovely fresh ingredients in this salad, it doesn’t keep for very long. When prepared, this salad will only keep for a day in the fridge before the pears brown and the greens wilt. 

For longer storage, I recommend keeping the dressing and salad in separate airtight containers and refrigerating them. Hold off on slicing your pears.

 When ready to eat, mix the ingredients and top with freshly sliced pears.  

If you liked this recipe, you’ll want to try these!

I have a ton of fun salad recipes ready for you to enjoy. Bon Appetit! 

• BLT Chicken Salad
• Summer Avocado Corn Salad
• Hot Honey Tortellini Pasta Salad
• Greek Cucumber Tomato Feta Salad
• Cashew Crunch Salad With Sesame Dressing

Recipe by Erin Morrissey and Photos by The Mindful Hapa