Crispy Pear and Gorgonzola Chopped Salad

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Delicious Pear and Gorgonzola Chopped Salad

There are seasons when the garden offers more tenderness than abundance—when the greens are crisp, the fruit is sweet, and meals feel best when they’re simple and shared. This Pear and Gorgonzola Chopped Salad is one of those quiet, grounding dishes. Juicy pears, crunchy walnuts, and creamy Gorgonzola come together with fresh greens and a light balsamic vinaigrette, reminding me that nourishment doesn’t have to be complicated to be beautiful.

It’s the kind of salad that fits just as easily beside a weeknight supper as it does on a gathered table with friends—fresh, balanced, and full of grace.

Why You’ll Love This Recipe

A beautiful balance of sweet, salty, and crunchy
Quick to prepare—just 10 minutes
Easy to customize with seasonal produce
Light yet satisfying enough to stand on its own
Perfect for fall, winter, or early spring meals

Quick Reference Snapshot

Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Servings: 4
Difficulty: Easy

Ingredients

Salad

4 cups mixed salad greens (arugula, spinach, or romaine)
2 medium ripe pears, cored and diced
½ cup crumbled Gorgonzola cheese
¼ cup walnuts, chopped and lightly toasted
¼ small red onion, thinly sliced

Dressing

¼ cup balsamic vinaigrette
Salt and freshly ground black pepper, to taste

Optional Garnishes

Extra Gorgonzola crumbles
Fresh cracked black pepper
A drizzle of honey or balsamic glaze

Metric notes:

4 cups greens ≈ 120 g
½ cup cheese ≈ 60 g
¼ cup walnuts ≈ 30 g
¼ cup dressing ≈ 60 ml

Seasonal Swaps

Fall: Add dried cranberries or pomegranate arils
Winter: Swap pears for thinly sliced apples
Spring: Add fresh strawberries and swap walnuts for pecans
Summer: Use peaches and a splash of lemon vinaigrette

From My Garden

When arugula or tender lettuce is thriving outside my kitchen door, this salad becomes a go-to. Pears may not grow here, but I love pairing store-bought fruit with garden greens—it’s a reminder that garden-to-table doesn’t have to be all or nothing. It’s about intention.

Step-by-Step Instructions

Prepare

In a large serving bowl, add the mixed greens and sliced red onion.

Assemble

Gently fold in the diced pears and crumbled Gorgonzola, taking care not to bruise the fruit.

Finish

Sprinkle the toasted walnuts evenly over the salad.
Drizzle with balsamic vinaigrette and toss gently until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Serving & Pairing Suggestions

Serve alongside roasted chicken, pork tenderloin, or baked salmon
Pair with crusty sourdough or a simple soup
Lovely as a starter for holiday meals or church potlucks

Storage & Make-Ahead

Best enjoyed fresh
Prep ingredients ahead and store separately
Assemble just before serving to keep pears and greens crisp

Final Thoughts

This salad is a quiet reminder that God delights in balance—sweetness and sharpness, simplicity and abundance. May it bless your table and bring a pause of gratitude to your day.

Community & Connection

If you make this recipe, I’d love to see it.
📸 Share on Instagram
🌱 Subscribe to the newsletter
🤍 Join the Rooted Jesus Girls Facebook Community

Favorites from My Kitchen to Yours

A big wooden salad bowl, a sharp chef’s knife for clean pear cuts, and a small whisk for dressings make this recipe effortless.