This salad has a whole bunch of my favorite flavors in it. Sweet  juicy pears and salty gorgonzola cheese will give your taste buds quick wham-bam. But wait, there’s still the grapes and crunchy walnuts to eat. 

Pear Walnut and Gorgonzola Salad

If food had entered Noah’s Ark instead of animals, then the pear would have hooked up with the gorgonzola for sure. What is it about blue cheese and sweet ripe fruits like pears or apples. They just go so well with each other! That’s why this salad was so easy to come up with. It’s basically a cheese platter with fresh greens. Remember that when you’re looking for salad inspiration. 

Pear Walnut and Gorgonzola Salad

This is day 6 of my week long salad posts, I hope you’ve gained some ideas and inspiration to make your own. Just remember to keep them simple with very little dressing. There’s so many great flavors in salads that you don’t want the dressing to squash them. The dressing for this salad was born from a need to use up some sad looking raspberries hiding in the back of my fridge. I’m really surprised the boy didn’t see them because if berry eating was an Olympic sport, he’d have more gold medals than Micheal Phelps! I can’t complain because even he ate this up in not time.

Don’t miss tomorrows last salad post of my 7 days of salad and the huge round-up I have planned from some of my blogger friends!

Pear Walnut and Gorgonzola Salad


Pear, Walnut and Gorgonzola Salad

Pear Walnut and Gorgonzola Salad

Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 155kcal
Author: foodnessgracious
A fresh and healthy salad for the summer.
Print Recipe


  • For The Dressing:
  • 2 Tbsp fresh lemon juice
  • 5 Tbsp extra virgin olive oil
  • 1 Tbsp raspberries chopped roughly
  • 1/2 tsp sugar
  • Sea salt and pepper to taste
  • For The Salad:
  • 1 ripe pear sliced thinly
  • 1/3 cup chopped walnuts
  • 1/2 cup crumbled gorgonzola
  • 2 leaves large handfuls of mixed spring
  • 1/3 cup grapes cut in half


  • In a small bowl, whisk together the lemon juice and olive oil. Add the raspberries, sugar and salt and pepper and whisk until combined. Set aside in the refrigerator until ready to use.
  • In a separate larger bowl, add the leaves, walnuts and grapes. Drizzle a small amount of the dressing over the salad and toss gently.
  • Serve at once on a plate and crumble some of the gorgonzola over the top.


This salad will be enough for two people or for 4 small appetizer portions.


Calories: 155kcal