Pear and Blue Cheese Salad is a favorite dish to enjoy in late summer, when juicy pears are perfectly ripe and farmers’ markets are overflowing with fresh greens. First prepared on a warm evening when friends dropped by unexpectedly, the combination of sweet fruit, creamy blue cheese, and toasted nuts quickly became a crowd favorite. Light yet indulgent, the salad is finished with a lemon-honey vinaigrette that adds a fresh, zippy twist typical of summer salads. This easy pear and blue cheese salad recipe offers a signature balance of crisp, creamy, and tangy flavors—perfect for a quick lunch, dinner, or even a summer picnic. For anyone searching for healthy pear salad ideas or wanting to learn how to make pear and blue cheese salad at home, this recipe is a delicious place to start.

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

• In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.
• Slowly drizzle in olive oil while whisking constantly until fully emulsified. Set aside.
• Place mixed greens in a large bowl or serving platter.
• Layer sliced pears evenly over the greens.
• Sprinkle with crumbled blue cheese, toasted nuts, and optional dried cranberries.
• Drizzle vinaigrette over the salad.
• Gently toss just before serving. Garnish with extra cheese or pears if desired.

Notes

• Use firm but ripe pears to prevent them from turning mushy.
• Toast nuts in a dry skillet for enhanced flavor.
• Toss pears with lemon juice to avoid browning if prepping ahead.
• Keep vinaigrette and salad separate until ready to serve for best texture.

Recipe from Optimal Recipes