Pear and Gorgonzola Arugula Salad with Toasted Walnuts

By · Reviewed by AislePrompt Editorial · ·

A peppery arugula salad tossed with sweet pears, tangy Gorgonzola cheese, and crunchy toasted walnuts, finished with a zesty balsamic vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs packed arugula, medium, thinly sliced ripe pears, crumbled 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.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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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 packed 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.

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