As the cooler weather settles in across New Jersey and hearty meals begin to dominate our plates, it’s easy to overlook the bright, fresh power of a well‑made salad. This pear and gorgonzola salad changes that notion entirely—it combines sweet, juicy pears, tangy gorgonzola, crunchy toasted walnuts, and a maple‑balsamic vinaigrette that ties everything together into one vivid plate of flavor and texture. It’s ideal for entertaining, yet simple enough to prepare on a weeknight when you want something light but elegant. For more seasonal recipe inspiration, visit our recipes section. This is a Jersey Girl recipe.

Why This Salad Works for Autumn & Winter

Pears hit their sweet spot in the cooler months, offering firm flesh, mellow sweetness, and a texture that holds up perfectly in a composed salad. Paired with the boldness of gorgonzola, the interplay of sweet and savory becomes the centerpiece. Add toasted walnuts for crunch, dried cranberries for chew and color, and a well‑balanced vinaigrette, and you have a salad that feels deeply satisfying, never flimsy. The result is crisp, colorful and seasonally appropriate—proof that salads are no longer just for spring or summer.

Ingredients & Preparation

Ingredients (serves 4 as a side, or 2 as a light main):

• 4 cups mixed greens (e.g., baby spinach + arugula + spring mix)
• 2 firm pears (Bosc or Bartlett preferred), washed and thinly sliced
• ½ cup toasted walnuts
• ¼ cup dried cranberries
• 4 oz gorgonzola cheese, crumbled
• For the maple‑balsamic vinaigrette:
  • 3 tablespoons extra‑virgin olive oil
  • 2 tablespoons balsamic vinegar (aged if available)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Preparation:

1. Preheat a dry skillet over medium heat and lightly toast the walnuts, stirring often until fragrant (about 3‑4 minutes). Set aside to cool.
2. In a small bowl or jar, whisk (or shake, if using a lidded jar) together the olive oil, balsamic vinegar, maple syrup and Dijon mustard, and season with salt and pepper. Taste and adjust sweetness or acidity as you prefer.
3. In a large bowl, combine the mixed greens and a few spoonfuls of the vinaigrette—just enough to lightly coat the leaves.
4. Arrange the pear slices, toasted walnuts and dried cranberries over the coated greens. Sprinkle the crumbled gorgonzola on top.
5. Drizzle a little additional dressing just before serving, then serve immediately so the greens retain their crispness.

Variations & Serving Suggestions

• Greens: Use baby kale, romaine or butter lettuce for alternate textures.
• Fruit swap: If pears are not available, crisp apples or fig slices work well too.
• Cheese alternatives: If gorgonzola is too bold, try feta or goat cheese for a milder profile.
• Nut variations: Pecans, almonds or hazelnuts provide similar crunch and flavor. For an extra sweet touch, use candied nuts.
• Make it a meal: Add sliced grilled chicken, shrimp, or roasted sweet potato cubes to boost protein.
• Presentation tip: Serve on a long platter with layered ingredients for a striking visual at dinner parties.

Storage & Practical Tips

Keep the vinaigrette stored in a sealed jar in the refrigerator for up to one week—shake or whisk well before using. Store undressed salad components separately: the greens in an airtight container (1‑2 days max) and pears sliced just before serving to preserve texture and color. Once dressed, the salad is best enjoyed immediately—lettuces will begin to wilt and pears may oxidize.

Why It Fits New Jersey Tables

In New Jersey, we celebrate produce that’s at its best during the transition from fall to winter—firm pears, hearty greens, rich cheeses and toasted nuts all reflect that shift. Whether you’re preparing a light lunch, an elegant dinner salad or a side for your holiday table, this dish fits beautifully into our regional dining rhythm.

Visit Explore New Jersey recipes for more seasonal dishes that bring freshness, flavor and local relevance to your kitchen.