Pear and Gorgonzola Arugula Salad with Toasted Walnuts
A peppery arugula salad tossed with sweet pears, tangy Gorgonzola cheese, and crunchy toasted walnuts, finished with a zesty balsamic vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs arugula, ripe pears, Gorgonzola cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups, packed arugula
- 2 medium, thinly sliced ripe pears
- 1/2 cup, crumbled Gorgonzola cheese
- 1/3 cup, toasted and roughly chopped walnuts
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1/3 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
- Step 3: In a large salad bowl, combine 5 cups packed arugula, 2 thinly sliced ripe pears, 1/2 cup crumbled Gorgonzola cheese, and the toasted walnuts. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately.
Frequently asked questions
How long does Pear and Gorgonzola Arugula Salad with Toasted Walnuts take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pear and Gorgonzola Arugula Salad with Toasted Walnuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula from drying out.
Can I substitute ingredients in Pear and Gorgonzola Arugula Salad with Toasted Walnuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pear and Gorgonzola Arugula Salad with Toasted Walnuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pear and Gorgonzola Arugula Salad with Toasted Walnuts?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
