This Southwest Pear Salad combines crisp greens, juicy pears, creamy blue cheese, and toasted walnuts with a silky pear vinaigrette. The sweetness of ripe pears balances the tang of blue cheese, while toasted walnuts provide rich flavor and satisfying crunch.
Southwest Pear Salad
Serves 4–6
Ingredients
For the Salad
• 6 cups mixed spring greens
• 2 ripe Bartlett or Anjou pears, thinly sliced
• ½ cup crumbled blue cheese
• ½ cup toasted walnut halves, roughly chopped
• ¼ cup dried cranberries
• ¼ small red onion, thinly sliced
• Optional: 1 roasted Hatch chile, peeled and diced
For the Pear Vinaigrette
• 1 ripe pear, peeled and diced
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ⅓ cup olive oil
Directions
Prepare the vinaigrette by blending pear, vinegar, honey, mustard, salt, and pepper until smooth. Slowly add olive oil until creamy.
Toast walnuts in a dry skillet over medium heat for 3–4 minutes and cool.
Arrange greens on a platter and top with pears, blue cheese, toasted walnuts, cranberries, red onion, and optional Hatch chile. Drizzle with pear vinaigrette and serve.
Chef’s Notes
• Toasting walnuts enhances their flavor.
• Add grilled chicken for a heartier entrée.
• Gorgonzola may be substituted for blue cheese.
• Dressing can be made two days ahead.
Wine Pairing
A chilled Sauvignon Blanc or Pinot Gris pairs beautifully with the sweet pears and blue cheese.
Bruce Lesman is the author of Culinary Confidential, a weekly food column appearing in four Southwest regional newspapers. He previously served as Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Lead Culinary Consultant for Royal Caribbean Cruise Lines, and Vice President for Canyon Ranch Wellness Resorts.
