Pear Walnut Blue Cheese Salad

4.86 from 27 votes

Pear Walnut Blue Cheese Salad

Pear Walnut Blue Cheese Salad is a fresh and delicious mixed green salad with candied walnuts, freshly sliced pear, a homemade salad dressing, and topped with a crumble of blue cheese.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Keyword: pear walnut blue cheese salad, pear walnut salad

Servings:

Calories: 494kcal

Author: LaKita Anderson

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

There may be extra salad dressing left, store in the refrigerator in an airtight container or jar up to 7 days.

Nutrition