Pear Walnut Blue Cheese Salad Recipe with Lemon Dressing

Name: Pear Walnut Blue Cheese Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: Candied Walnuts; 1 tablespoon butter; 1/4 cup sugar; 1 tablespoon water; 1 cup walnuts; Salad Dressing; Juice of a lemon; 1/4 teaspoon lemon zest; 1 garlic clove, minced; 1/2 teaspoon Dijon mustard; 1/2 cup olive oil; 1/4 teaspoon salt; Salad; 5 ounces mixed salad greens package; 2 fresh pears, sliced; 1 cup candied walnuts; 1/3 cup dried cranberries; 1/3 cup blue cheese crumbles (optional)

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This Pear Walnut Blue Cheese Salad Recipe combines crisp mixed greens, sweet candied walnuts, juicy fresh pears, and tangy blue cheese with a bright lemon Dijon dressing. Ready in just 20 minutes, this elegant salad is perfect for fall and winter entertaining, holiday dinners, or a light weeknight meal.

Updated November 2025: This recipe has been updated with expanded expert tips, detailed FAQs, storage instructions, and video. The delicious recipe remains the same! It was originally posted January 13, 2017.

Overhead view of platter with finished salad on it on white surface.

I first shared this salad back in 2017, and over the years it's become a reader and family favorite with dozens of glowing reviews and a 4.9+ star rating. It shows up at our Thanksgiving and Christmas dinners, but I also make it when pears are in season and I need a quick salad that feels special without a lot of work.

In this post, I'll walk you through the key ingredients, the simple lemon-Dijon dressing, tips for making the candied walnuts, and how to prep parts of the salad ahead so everything stays crisp and fresh until it's time to serve.

Let's get started!

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Why This Recipe Works
Ingredient Notes
Instructions
📖 Recipe
Expert Tips for the Best Pear Salad
Storage Tips
Frequently Asked Questions
More Salad Recipes

Why This Recipe Works

Homemade candied walnuts take just 5 minutes and taste infinitely better than store-bought.
Fresh lemon dressing brightens the flavors without overpowering the delicate pears.
Perfect texture balance: crunchy walnuts, crisp greens, soft pears, creamy cheese.
Seasonal ingredients celebrate the best of fall and winter produce.
Customizable to accommodate dietary preferences and ingredient availability.

Here's what readers have to say about this recipe:

Reader Bridget, commented: "I don't normally write reviews, but I made this salad tonight and my two teenage sons and my husband raved about it. That is saying a lot because they are all very picky!! This was delicious!! Thank you for a great recipe! ★★★★★"

Another reader Brianna, commented: "Sweet, crunchy with a hit of blue cheese, this salad was fabulous! I absolutely love that light homemade dressing. ★★★★★"

Ingredient Notes

⏱️ Quick Prep: 15 minutes
👨‍🍳 Difficulty: Easy - perfect for beginners
🍽️ Servings: 4-6 side servings
⭐ Rating: 5 stars (based on reader reviews)

Overhead view of ingredients needed to make salad in separate bowls on white surface.

Mixed Salad Greens - Use your favorite spring mix. I love a combination of baby spinach, arugula, and radicchio for color and texture, but any tender mixed greens work.
Fresh Pears - Two ripe but still slightly firm pears slice beautifully and hold their shape. Green Anjou or Bartlett are great choices.
Candied Walnuts - A quick homemade mix of walnuts, butter, sugar, and water adds buttery crunch and sweetness. You can use toasted or store-bought candied nuts in a pinch.
Dried Cranberries - Add a chewy, tart-sweet pop that balances the creamy blue cheese and rich walnuts.
Blue Cheese Crumbles - A small sprinkle goes a long way. Use your favorite blue. Danish blue, gorgonzola, or even goat cheese if you prefer something milder.
Lemon-Dijon Dressing - Fresh lemon juice and zest, olive oil, garlic, Dijon mustard, and salt blend into a bright, silky vinaigrette that ties everything together.

👉🏾 See the recipe card below for exact quantities and full instructions.

Instructions

Candy the walnuts. Melt butter in a skillet, then add sugar, water, and walnuts. Cook, stirring constantly, until the sugar coats the nuts and they're glossy and lightly caramelized. Transfer to parchment and cool in a single layer.

Overhead view of parchment lined baking sheet with candied walnuts on it.

Blend the dressing. Add lemon juice and zest, garlic, Dijon, olive oil, and salt to a blender or food processor and blend until creamy and smooth.

Jar with dressing ingredients combined in it by the lid on white surface.

Assemble the salad. Add the mixed greens to a large bowl or platter. Top with sliced pears, candied walnuts, and dried cranberries.

Large glass mixing bowl with salad greens, pear slices, and candied walnuts in it.

Dress and finish. Drizzle on as much dressing as you like, toss gently to coat, and finish with a sprinkle of blue cheese crumbles. Serve right away.

For complete measurements and step-by-step instructions, see the recipe card below.

📖 Recipe

Over head view of salad in white bowl beside a fork on white surface.

Pear Walnut Blue Cheese Salad Recipe

LaKita Anderson

This pear walnut blue cheese salad recipe features candied walnuts, fresh pears, dried cranberries, and a tangy lemon Dijon dressing. Ready in 20 minutes, perfect for fall dinners or holiday gatherings.

4.90 from 37 votes

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Video

Prep Time 15

Cook Time 0

Total Time 15

Course Salad

Cuisine American

Servings

Calories 520 kcal

Ingredients

Candied Walnuts
1 tablespoon butter
¼ cup sugar
1 tablespoon water
1 cup walnuts
Salad Dressing
Juice of a lemon
¼ teaspoon lemon zest
1 garlic clove, minced
½ teaspoon Dijon mustard
½ cup olive oil
¼ teaspoon salt
Salad
5 ounces mixed salad greens package
2 fresh pears, sliced
1 cup candied walnuts
⅓ cup dried cranberries
⅓ cup blue cheese crumbles (optional)

Instructions

Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the ¼ cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
In a blender or food processor, add in the lemon juice, ¼ teaspoon lemon zest, 1 clove of garlic, ½ teaspoon Dijon mustard, ½ cup olive oil, ¼ teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
Clean and dry the 5 ounce package of mixed salad greens. Place into a large bowl to assemble the salad. Clean and slice the 2 pears and add on top of the salad greens. Add in the 1 cup of candied walnuts and ⅓ cup dried cranberries.
Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the ⅓ cup blue cheese and serve immediately.
Store any leftovers in an airtight container in the refrigerator up to 3 days.

Notes

You may have leftover dressing: store it in a sealed jar in the refrigerator for up to 7 days.
For the best texture, store leftover salad and dressing separately when possible. Toss together just before serving.

Calories: 520kcalCarbohydrates: 35gProtein: 7gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 11mgSodium: 294mgPotassium: 222mgFiber: 5gSugar: 25gVitamin A: 403IUVitamin C: 9mgCalcium: 81mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword blue cheese salad, pear walnut blue cheese salad, pear walnut salad

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Expert Tips for the Best Pear Salad

Preventing Pear Browning

Slice pears just before serving for the best appearance.
If prepping ahead, toss sliced pears lightly with lemon juice.
Choose firm-ripe pears that hold their shape (Anjou, Bosc, or Bartlett work best).

Perfecting Your Candied Walnuts

Watch closely, the sugar can burn quickly.
Spread on parchment immediately to prevent clumping.
Make a double batch, they disappear fast!
Store extras in an airtight container for up to 2 weeks.

Dressing Tips

Make dressing up to 3 days ahead and store refrigerated.
Let the cold dressing sit at room temperature for 10 minutes before tossing.
Start with less dressing and add more as needed. Remember, you can always add, but can't take away.

Make-Ahead Strategy

Prep candied walnuts up to 2 weeks ahead.
Wash and dry greens, store in paper towels in the fridge up to 2 days ahead.
Make dressing up to 3 days ahead.
Assemble just before serving for the best texture.

Finished salad in large glass mixing bowl topped with blue cheese crumbles.

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Storage Tips

Store any leftover salad mix, separate from the dressing, in an airtight container in the refrigerator for up to 3 days. There may be extra salad dressing left, just store it in the refrigerator as well in an airtight container or jar with a lid for up to 7 days.

Frequently Asked Questions

Can I use different types of pears?

Yes! Anjou, Bartlett, and Bosc pears all work beautifully. Choose firm-ripe pears for the best texture. Avoid overly soft or mushy pears as they won't hold up well in the salad.

How do I keep pears from turning brown?

Slice pears just before serving. If you need to prep ahead, lightly toss sliced pears with lemon juice or submerge them briefly in lightly salted water, then pat dry.

Can I make this salad ahead of time?

You can prep components ahead (candied walnuts, dressing, washed greens), but assemble the salad just before serving. Once dressed, greens will wilt within an hour.

What can I substitute for blue cheese?

If blue cheese isn't your favorite, try crumbled goat cheese, feta, gorgonzola, or shaved Parmesan. Each brings a different flavor profile but works well with the sweet pears and walnuts.

Can I use store-bought candied walnuts?

Yes, but homemade takes just 5 minutes and tastes significantly better! If using store-bought, look for ones without artificial flavors.

Is this salad gluten-free?

Yes! All ingredients in this salad are naturally gluten-free. Just verify that any pre-packaged ingredients (like dried cranberries) don't contain gluten-containing additives.

How many servings does this recipe make?

This recipe serves 4-6 as a side salad or 2-3 as a main dish salad. Add grilled chicken or salmon to make it a complete meal.

Can I toast the walnuts instead of candying them?

Absolutely! Toast raw walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant. This provides crunch without the sweetness.