This Pear and Blue Cheese Salad is tossed with a homemade shallot vinaigrette, it looks and tastes like something you would order at a restaurant but comes together in just minutes at home!
A Pear Salad That’s Far From Boring
Because we don’t do boring salads around here!
Here are a few reasons I think this will become one of your favorite salads:
- Flavor – with the unique combination of ingredients, every bite is sweet, savory, tangy, and so delicious.
- Texture – the mixed greens and pear adds that crisp texture you need in a salad. Then, you get creaminess from the cheese, a little chewiness from the dried cranberries, and crunch from the walnuts.
- Versatile – I love the combination of ingredients, but that doesn’t mean you can’t switch it up! Add protein or swap the ingredients to suit your preferences.
— Ashlea
Ingredients and Notes
- Spring Mix: this forms the base of the salad.
- Pears: I like to use both red and green pears for a picture-worthy appearance. Anjou pears are my go-to, but use whatever variety you like best.
- Blue Cheese: you can use pre-crumbled blue cheese or a block of cheese that you crumble yourself. Just be sure to use your favorite.
- Dried Cranberries: these add extra sweetness to the salad and pair so well with the other flavors.
- Walnuts: for a little crunch!
- Shallot Vinaigrette: I make a homemade shallot vinaigrette that really pulls the salad together. You’re going to LOVE!
Recipe Variations and Add-Ins
- Spring Mix – not a fan of spring mix? Use Romaine lettuce, butter lettuce, arugula, or spinach instead.
- Pears – swap the pears with fresh apples instead.
- Blue Cheese – use feta cheese or goat cheese instead. You can also omit the cheese. It’s totally up to you!
- Dried Cranberries – if you don’t like or can’t find dried cranberries, use raisins or dried cherries instead.
- Walnuts – swap the walnuts for chopped pecans, pumpkin seeds, or almonds.
- Protein – add your favorite protein make this salad even more filing. This would pair so well with a little leftover whole roasted chicken or pan seared salmon.
How to Make an Easy Walnut Pear and Blue Cheese Salad
- Make the dressing. Combine all the dressing ingredients, and adjust the seasonings to taste.
- Assemble the salad. Add the mixed greens to a large bowl. Then, toss them with a bit of dressing, and add all the toppings.
- Serve. Drizzle more vinaigrette on top, and enjoy!
How to Store
Once combined, this pear and blue cheese salad will keep fresh in an airtight container in the fridge for 1-2 days. Or, you can prep the components ahead of time to keep them fresh for longer!
Here are my top tips for meal prepping:
- Make the dressing: prepare the dressing up to a week in advance, and store it in an airtight container in the fridge.
- Chop and store your produce: wash and chop all the produce in advance, and store everything in separate airtight containers in the fridge. Then, all you have to do is toss everything together when you’re ready to eat.
More Really Delicious Salad Recipes I Think You’ll Love
- Strawberry Avocado Salad
- Cucumber Feta Salad
- Feta Watermelon Salad
- Cucumber and Tomato Salad
- Quick & Easy Cucumber Onion Salad
- Shaved Brussels Sprout Salad
I hope you give this Walnut Pear and Blue Cheese Salad recipe a try! It’s fresh, flavorful, and quick to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Pear and Blue Cheese Salad with Delicious Shallot Vinaigrette
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Sides
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Pear and Blue Cheese Salad is tossed with a homemade shallot vinaigrette, it looks and tastes like something you would order at a restaurant but comes together in just minutes at home!
Ingredients
- 8 cups spring mix
- 2 pears, thinly sliced (red and green)
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- one batch shallot vinaigrette
For the Shallot Vinaigrette
- 1/4 cup red wine vinegar
- juice and zest of 1 small lemon
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt, plus more to taste
- black pepper to taste
- 2 cloves garlic, finely minced or crushed
- 2–3 tablespoons shallot, thinly sliced
Instructions
- Make the dressing: Add all the ingredients, except the shallot, to a mixing bowl. Whisk together until well combined and emulsified. Add the shallot and whisk again to combine. Taste the dressing and add more salt or pepper as needed.
- Add the mixed greens to large mixing bowl and drizzle a bit of the dressing over the greens. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the toppings.
- Drizzle more of the vinaigrette over the salad before serving.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sasha Hooper
