I love a good salad with lots of texture and flavors, and this Autumn Salad nails it. Sweet pears, honey Dijon dressing, crunchy pecans, and creamy gorgonzola cheese create a delicious fall dish that’s hard to resist.
Autumn Salad with Pears and Gorgonzola
This Autumn Salad with Pears and Gorgonzola is a healthy addition to your fall table. The combination of fresh ingredients delivers a burst of flavor in every bite. It’s simple and elegant, perfect for quick dinners and the holidays. For more fall salad ideas, try this Leftover Turkey Harvest Cobb Salad and Autumn Kale Salad with Chicken.
Why You’ll Love This Autumn Salad Recipe
- Perfect Blend of Flavors: The sweetness of the pears and honey balances the sharpness of the gorgonzola and red wine vinegar.
- Quick and Easy: This harvest salad is ready in minutes–Whip up a quick vinaigrette, cut the pear, and mix everything in a large bowl.
- Dietary Restrictions: This healthy autumn salad works for a variety of diets, including vegetarian, Weight Watchers-friendly, and low-carb.
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Autumn Salad Ingredients
With its sweet, salty, and tangy flavors, you’ll want to make this autumn salad all season long. Scroll to the bottom for the exact measurements.
- Pears: Any ripe pears, like Bartlett, Bosc, or Anjou, will work.
- Gorgonzola is a strong, pungent cheese that contrasts nicely with the sweet pears.
- Leafy Greens: For extra texture, use a mix of greens, such as baby greens, baby spinach, arugula, or radicchio.
- Pecans add crunch.
- Autumn Salad Dressing: Red wine vinegar, Dijon mustard, honey, salt, black pepper, and olive oil make the best dressing for this pear and gorgonzola salad.
How to Make Autumn Salad
Here’s how to make this easy fall salad with pears and gorgonzola. The recipe card below provides complete instructions.
- Make the Vinaigrette: Whisk the autumn salad dressing ingredients in a bowl or jar.
- Make the Salad: Put the greens, pears, gorgonzola, and pecans in a large bowl.
- How to Serve: Drizzle the vinaigrette over the greens and toss to coat.
Variations
- Fresh Fruit: Swap the pear with an apple.
- Dried Fruit: Add dried cranberries or dates.
- Cheese: Substitute blue cheese or goat cheese.
- Nuts: Replace pecans with walnuts or almonds. For extra flavor, toast them in the oven or in a pan on the stove, or use candied pecans.
- Onions: Add thinly sliced shallots or red onion.
- Acid: Sub apple cider vinegar or lemon juice for red wine vinegar.
- Sweetener: Use maple syrup instead of honey.
What to Serve with This Autumn Salad
This impressive yet simple autumn salad is excellent for everything from a quick weeknight dinner to your Thanksgiving table. Below are some serving suggestions:
Storage
- Eat Immediately: Once you toss everything together, eat it immediately. If stored, the greens will wilt, and the pear will brown.
- Prep Ahead: If you’re making this autumn harvest salad for Thanksgiving and want to prep some of it in advance, make the vinaigrette and chop the pecans a day early.
More Autumn Salad Recipes You’ll Love
Autumn Salad with Pears and Gorgonzola
Ingredients
For the dressing:
For the salad:
Instructions
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In a small bowl, mix vinegar, mustard, honey, salt and pepper. Whisk in olive oil and blend.
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In a salad bowl combine baby greens, pears, gorgonzola cheese and pecans.
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When you are ready to serve, add the vinaigrette and toss well. Serve immediately.
Last Step:
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