Pear Salad with Pecans and Bleu Cheese

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.

Pear Salad

This Pear Salad is my family’s favorite salad and we make it every Christmas. In general, my family likes to switch up our menu each year.

We don’t have set traditions when it comes to food, we make what sounds good at the time. However, this salad is the exception.

I think we’ve had this salad every year for about the past five years. So, that says something about how fantastic this salad really is.

It’s absolutely delicious and with only three simple toppings for the greens, it’s no hassle at all to pull it together. 

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Pear Salad Ingredients

• chopped romaine and/or baby spinach leaves
• ripe pears, sliced thin
• bleu cheese crumbles
• pecan halves
• butter, sugar, salt (for pecans)
• Dijon Vinaigrette

Pear Salad with Bleu Cheese and Pecans

Now, it’s far from Christmas, but this salad is terrific year-round. You’ll start by toasting the pecans in a bit of butter and sugar. Set them aside to cool while assembling the salad.

Layer your greens with pear slices, candied pecans, and bleu cheese crumbles. Drizzle with the vinaigrette just before serving and toss to coat.

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.

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Pear Salad with Bleu Cheese and Pecans

Mary Younkin

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.

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Total Time: 28 minutes mins

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 1 cup pecan halves
• ▢ 1 tablespoon sugar
• ▢ 1/8 teaspoon salt
• ▢ 16 cups chopped romaine and/or baby spinach leaves
• ▢ 3 ripe pears, sliced thin
• ▢ 1 cup bleu cheese crumbles
• ▢ [1 recipe Dijon Vinaigrette]

Instructions 

• In a heavy skillet over medium heat, melt the butter. Toast the pecans for a few minutes and then sprinkle with the sugar and salt. Cook one more minute. Watch carefully so they don’t burn. Allow them to cool on paper towels.
• Place the greens in a salad bowl, top with cooled pecans, pears, and bleu cheese crumbles. Drizzle with vinaigrette before serving. Toss to coat.

Nutrition

Serving: 1 plate

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 3/27/15 – recipe notes and photos updated 9/27/21}