Pear and Gorgonzola Quinoa Salad

This Pear Salad with Gorgonzola and Quinoa is packed full of juicy pears, tangy Gorgonzola, and crunchy pecans with a light dressing.

Quinoa Pear Salad

The title of this recipe is actually a little misleading; I typically use quinoa in this recipe. However, when I got ready to shoot this pear quinoa salad, I used kaniwa instead of quinoa.

Kaniwa is a close relative of quinoa with the same protein-packed health benefits, only it is a prettier color and has a slightly less bitter taste. Making a salad with quinoa or kaniwa is an entire meal in one bowl.

It’s a winning change, though. Kaniwa is basically the same as quinoa, only better, and the rich color adds an improved visual element to the dish.

I stumbled across this close relative of quinoa by accident, during a rushed trip to the grocery store. Once I got home, I realized I had this new mystery grain instead of traditional quinoa.

Immediately the wheels began turning as to what I could make with this. I was pleasantly surprised by how versatile it was and it worked beautifully in this recipe. (Red quinoa would be good here as well, to give it some color.)

Pear Salad with Gorgonzola

The best part of this recipe is how simple it is. It’s just four quick steps to making this beautiful and intriguing side dish.

Bosc or Barlett pears work well in this salad. The crisp fresh taste goes with the light dressing and nutty quinoa and pecans. I like to cut them into bite-sized pieces and toss them with the quinoa and dressing.

Simple! For that matter, it makes a super healthy main dish with all the protein packed in with the pecans, cheese, and quinoa – or kaniwa if you’re feeling adventurous.

Pear Salad Recipe

1. Cook quinoa according to package instructions and cool completely.
2. While the quinoa cooks combine all dressing ingredients and mix together well.
3. To assemble the salad. Toss together the quinoa, pears, gorgonzola, pecans, and dressing to taste. Serve the Pear Salad with Gorgonzola and Quinoa immediately.

Pears and pecans are one of my favorite salad combinations. This Pear Salad is filled with slices of sweet pears, crunchy toasted pecans, and plenty of bleu cheese crumbles.

When tossed with this tangy Dijon Vinaigrette, it’s an unforgettable side dish that’s on our table every holiday season.

After you’ve fallen for this salad, you’ll want to try this Apple, Pecan, and Feta Salad, and the ever-popular Potluck Taco Salad too.

For something a little different, try Foodie with Family’s Melting Sweet Potato Salad and 365 Days of Baking & More’s Israeli Couscous Salad – both of these salads are family favorites as well.

Pear Salad with Gorgonzola and Quinoa

This pear and gorgonzola quinoa salad is packed full of juicy pears, tangy gorgonzola, and crunchy pecans with a light dressing.

Pin Print Review

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Course: Salad

Cuisine: American

Servings: 4

Ingredients 

• ▢ 2 cups cooked quinoa or kaniwa
• ▢ ½ cup diced pears
• ▢ ½ cup crumbled Gorgonzola cheese
• ▢ ¼ cup pecan pieces

Dressing Ingredients

• ▢ ½ cup olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 3 tablespoons balsamic vinegar
• ▢ 3 tablespoons Dijon mustard
• ▢ 1 clove garlic minced
• ▢ ⅛ teaspoon pepper
• ▢ ½ teaspoon salt

Instructions

• Cook quinoa according to package instructions and cool completely.
• While the quinoa cooks combine all dressing ingredients and mix together well.
• To assemble the salad. Toss together the quinoa, pears, gorgonzola, pecans and dressing to taste. Serve immediately.

Nutrition

Calories: 479kcal · Carbohydrates: 27g · Protein: 8g · Fat: 38g · Saturated Fat: 7g · Polyunsaturated Fat: 6g · Monounsaturated Fat: 24g · Trans Fat: 0.003g · Cholesterol: 11mg · Sodium: 588mg · Potassium: 285mg · Fiber: 4g · Sugar: 5g · Vitamin A: 130IU · Vitamin C: 1mg · Calcium: 110mg · Iron: 2mg

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{originally published 8/26/2014 – recipe notes and photos updated 10/20/2022}