I’m excited to share my Caramelized Pear Salad that layers juicy browned pears with tangy blue cheese and toasted walnuts over crisp mixed greens, finished with a drizzle of balsamic glaze for a simple yet elegant side or light meal.

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I stumbled onto a salad that keeps surprising me. Juicy caramelized pears sit against peppery mixed salad greens, while crumbled blue cheese pulls at your attention with its tang, and toasted walnuts add a snap that makes you pause.

A glossy balsamic glaze ties them together, but it never overwhelms. I keep saying its simple, yet every bite flips between sweet and savory, like your tastebuds cant make up their mind.

Call it a Caramelized Pear Salad if you must, but trust me, it does things you didnt expect, and people always ask for the recipe.

Ingredients

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Pears: juicy fruit, adds sweetness and fiber, gives soft caramelized texture to salad.
Blue cheese: bold, salty and creamy, packs protein and calcium, balances sweet pears.
Walnuts: toasty crunch, good fats and protein, brings earthy bitterness, a nice contrast.
Mixed greens: light leafy mix, vitamin rich, adds freshness and mild bitterness to salad.
Butter: helps caramelize, adds buttery richness and mouthfeel, not overly healthy though.
Brown sugar: melts and browns, gives sweet caramel notes, adds simple carbs.
Balsamic vinegar: tangy sweet acid, brightens flavors and cuts richness, very versatile.
Olive oil: healthy monounsaturated fats, smooth mouthfeel, helps dressing cling to leaves.

Ingredient Quantities

4 to 6 cups mixed salad greens (spring mix or baby greens)

2 ripe but firm pears (Bartlett or Bosc)

2 tablespoons unsalted butter

2 tablespoons packed brown sugar (or granulated sugar)

1 teaspoon lemon juice (optional)

3/4 cup crumbled blue cheese (about 3 oz)

1/2 cup toasted walnuts, roughly chopped

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

2 tablespoons balsamic glaze (for drizzling) or to taste

Salt and freshly ground black pepper, to taste

How to Make this

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1. Toast the walnuts in a dry skillet over medium heat, shaking or stirring often until fragrant and lightly browned, 3 to 5 minutes, then roughly chop and set aside, save a few whole pieces for garnish.

2. Make the dressing by whisking 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and salt and pepper to taste in a small bowl or jar, taste and adjust, set aside.

3. Core and slice 2 ripe but firm pears into 1 4 inch wedges or slices, toss them with 1 teaspoon lemon juice if using so they dont brown, pat dry.

4. In a large skillet melt 2 tablespoons unsalted butter over medium heat until it foams, sprinkle in 2 tablespoons packed brown sugar and stir just until it melts and starts to caramelize.

5. Add the pear slices cut side down in a single layer, dont crowd the pan, cook 2 to 3 minutes per side until golden and tender but not mushy, work in batches if needed.

6. If you like a little tang, splash a teaspoon of the balsamic vinegar into the hot pan and swirl to deglaze and coat the pears with a glossy glaze, remove pears to a plate to cool slightly.

7. Toss 4 to 6 cups mixed salad greens lightly with a little of the dressing, you want them dressed but not soggy.

8. Arrange the dressed greens on a platter or individual plates, top with warm caramelized pears, 3 4 cup crumbled blue cheese and the chopped toasted walnuts.

9. Drizzle 2 tablespoons balsamic glaze over everything, finish with a grind of black pepper and a pinch of salt if needed, serve immediately while pears are still warm so the flavors mingle.

Equipment Needed

1. Large skillet (10 to 12 inch), preferably nonstick or stainless, for caramelizing the pears
2. Small dry skillet for toasting the walnuts
3. Sharp chef’s knife
4. Cutting board
5. Measuring spoons and a 1 cup measuring cup
6. Small bowl or jar plus a whisk for the dressing
7. Spatula or tongs to flip the pears
8. Large salad bowl or serving platter and serving utensils
9. Plate for resting the cooked pears while they cool, and a spoon to swirl any glaze

FAQ

How do I pick the best pears for this salad? A: Choose pears that are ripe but still firm, like Bartlett or Bosc. They should give a little when pressed near the stem and smell sweet. Too soft and they get mushy when you caramelize them.

Can I swap the blue cheese if I dont like it? A: Yes, try goat cheese or feta for tang without the sharp blue cheese flavor. If you want less punch, use a milder blue like Danish blue.

Any tips to caramelize the pears without burning them? A: Use medium heat, add butter then sugar, and watch closely. Let the sugar melt and coat the pear slices, flip once or twice, dont walk away, it goes from golden to burnt fast.

Can I make this ahead for a party? A: You can toast walnuts and make the dressing a day ahead. Caramelize pears right before serving so they stay warm and glossy. Assemble salad just before guests arrive so greens dont wilt.

How do I make it nut free or vegan friendly? A: For nut free leave out the walnuts or swap with roasted pumpkin seeds. For vegan use a plant based butter to caramelize, replace blue cheese with vegan soft cheese or marinated tofu, and swap honey for maple syrup.

How should I store leftovers and how long will they keep? A: Store components separately in the fridge. Caramelized pears in an airtight container 2 days, dressing up to a week, greens only a day. Once tossed, eat within a few hours for best texture.

Caramelized Pear And Blue Cheese Salad: A Sweet And Savory Delight Recipe Substitutions and Variations

Pears: swap with sliced apples (Honeycrisp or Fuji) for extra crunch, fresh figs for a jammy sweetness, or ripe persimmons for a silky, sweet note.
Blue cheese: use goat cheese (chevre) for tangy creaminess, feta for a salty crumbly hit, or ricotta salata for a milder, salty alternative.
Walnuts: replace with toasted pecans for buttery flavor, sliced almonds for extra crunch, or chopped hazelnuts for a toasty note.
Caramelizing mix (butter + brown sugar): try 2 tbsp olive oil + 2 tbsp honey for a lighter glaze, coconut oil + maple syrup as a dairy free swap, or butter + maple syrup if you don’t have brown sugar.

Pro Tips

1) Pick pears that are ripe but still a little firm, not mushy, you want them to hold their shape when you sear them. If one pear is too soft, slice it thinner and sear faster so it doesnt fall apart.

2) Dont crowd the pan when caramelizing, do it in batches if you have to, overcrowding steals browning and makes steam. Let each slice sit undisturbed on the cut side until a deep golden crust forms, flip once only.

3) Dress the greens VERY lightly, you want just enough to coat not soak, any extra dressing can go on the side for picky eaters. Serve the pears warm right away so they mingle with the blue cheese but dont melt it completely unless thats what you want.

4) Toast the walnuts until they smell toasty and get a little color, chop roughly and save a few whole pieces for looks and crunch. For an extra layer of flavor toss the warm nuts with a pinch of salt or a little honey right after toasting, it sticks and makes them taste almost candied.

Caramelized Pear And Blue Cheese Salad: A Sweet And Savory Delight Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

351

kcal

Equipment: 1. Large skillet (10 to 12 inch), preferably nonstick or stainless, for caramelizing the pears
2. Small dry skillet for toasting the walnuts
3. Sharp chef’s knife
4. Cutting board
5. Measuring spoons and a 1 cup measuring cup
6. Small bowl or jar plus a whisk for the dressing
7. Spatula or tongs to flip the pears
8. Large salad bowl or serving platter and serving utensils
9. Plate for resting the cooked pears while they cool, and a spoon to swirl any glaze

Ingredients

4 to 6 cups mixed salad greens (spring mix or baby greens)
2 ripe but firm pears (Bartlett or Bosc)
2 tablespoons unsalted butter
2 tablespoons packed brown sugar (or granulated sugar)
1 teaspoon lemon juice (optional)
3/4 cup crumbled blue cheese (about 3 oz)
1/2 cup toasted walnuts, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
2 tablespoons balsamic glaze (for drizzling) or to taste
Salt and freshly ground black pepper, to taste

Directions

Toast the walnuts in a dry skillet over medium heat, shaking or stirring often until fragrant and lightly browned, 3 to 5 minutes, then roughly chop and set aside, save a few whole pieces for garnish.
Make the dressing by whisking 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and salt and pepper to taste in a small bowl or jar, taste and adjust, set aside.
Core and slice 2 ripe but firm pears into 1 4 inch wedges or slices, toss them with 1 teaspoon lemon juice if using so they dont brown, pat dry.
In a large skillet melt 2 tablespoons unsalted butter over medium heat until it foams, sprinkle in 2 tablespoons packed brown sugar and stir just until it melts and starts to caramelize.
Add the pear slices cut side down in a single layer, dont crowd the pan, cook 2 to 3 minutes per side until golden and tender but not mushy, work in batches if needed.
If you like a little tang, splash a teaspoon of the balsamic vinegar into the hot pan and swirl to deglaze and coat the pears with a glossy glaze, remove pears to a plate to cool slightly.
Toss 4 to 6 cups mixed salad greens lightly with a little of the dressing, you want them dressed but not soggy.
Arrange the dressed greens on a platter or individual plates, top with warm caramelized pears, 3 4 cup crumbled blue cheese and the chopped toasted walnuts.
Drizzle 2 tablespoons balsamic glaze over everything, finish with a grind of black pepper and a pinch of salt if needed, serve immediately while pears are still warm so the flavors mingle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.