Autumn Salad with Pears and Gorgonzola
Celebrate the crisp flavors of the season with this elegant Autumn Salad. Featuring juicy, diced pears, creamy gorgonzola crumbles, and a satisfying crunch from toasted pecans over a bed of fresh baby greens, this salad is a masterclass in texture. Finished with a simple honey-infused vinaigrette, it is perfectly balanced, quick to assemble, and looks stunning on any table. Ideal as a light lunch or a sophisticated side dish, this recipe brings a touch of restaurant-quality flair to your busy weeknight routine.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings
- Category: Dinner
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tbsp apple cider vinegar (substituted for non-alcoholic acidity)
1/2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
Freshly ground black pepper to taste
3 tbsp extra virgin olive oil
2 small ripe pears, peeled and diced
2 oz crumbled gorgonzola cheese
8 oz mixed baby greens
1 oz pecan halves, toasted
Instructions
In a small jar or bowl, whisk together the vinegar, Dijon mustard, honey, salt, and pepper.
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified.
Place the baby greens in a large serving bowl.
Top the greens with the diced pears, crumbled gorgonzola, and toasted pecans.
Drizzle the prepared dressing over the salad just before serving.
Toss gently to coat the ingredients and serve immediately.
Notes
To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant. You can use baby spinach or arugula for a peppery base. Ensure the pears are ripe but still firm to hold their shape.