Pear and Blue Cheese Salad Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 17, 2007

I made this salad to take to a holiday dinner, but I made it first just for my family to make sure that we liked it. I made a recipe to serve 6. When I took the salad to the holiday dinner I increased the recipe to serve 12, but I still made the dressing according to the recipe for 6 and there was plenty of dressing for the larger amount of salad ingredients. This is our new favorite salad recipe. I was a little hesitant when I started pricing walnut oil at the grocery stores, but I saw it at three different stores for 3 different prices ranging from $3.99-$11.95. I would definitely use the walnut oil and not substitute another type of oil. I can't wait to find more recipes calling for walnut oil. It really adds a nice touch.

—HERWOL

See full review »

Most Helpful Critical Review

Nov 09, 2010

I have made this salad, but used Poppyseed Dressing in a bottle. Found that using 1/2 bottle was just right. For those who don't want to go to the trouble of making their own dressing, this is a quick and delicious option and you can control how much dressing to use. I've also used Bartlett and Anjou pears as well.

—Nels

See full review »

161 Ratings

See other versions of this recipe!

Jun 30, 2009

Cha-ching! I loved this - everyone loved it. Only thing I did differently is I subbed honey for the maple syrup which I always do when it's called for in any recipe and I used just a bit less brown sugar. I can't stand the flavor of maple syrup anywhere but on my pancakes. This dressing was excellent, unique and complimented the ingredients of this salad perfectly. This will be made often. Thanks Sperl25.

—Patti

See full review »

Oct 27, 2010

Essentially this salad is all about the dressing, the toppings are just delicious accessories. Having no walnut oil, I used pecan oil, but kept all other ingredients the same. Once emulsified, I found the dressing too sweet, but didn't want to add additional vinegar, so I squeezed in about a tsp. of grainy dijon mustard. By doing so, the sweetness was reduced and it perfectly balanced the brown sugar/ maple notes. I tossed red leaf lettuce in the dressing, added sliced pears and topped with crumbled goat cheese. Simple, a little different and even holiday-table worthy. Thanks.

—Nicolette

See full review »

Oct 14, 2008

Better than 5 stars!!! I made this salad exactly as it's listed and it was awesome. I had a ton of dressing left over. Since there are so many great ingredients and flavors in this salad a little bit of dressing went a long way. All of the ingredients in this salad complimented each other. I will pass this recipe off to my friends and definitely make again.

—Meghan

See full review »

May 11, 2009

My family and I love this recipe with a few simple adjustments. First, we double the amount of salad because the amount of dressing this makes is way too much for just one bag. Or we refrigerate the unused dressing a air tight container. Second, I don't use the red onion. Third, and most importantly, I just use 1/6 cup of apple cider vinegar or the flavor is overwhelming. Oh and baby greens or spring mix are the best mixes for this salad.

—twylladawn

See full review »

Oct 20, 2010

This is my favorite salad to make but definitely just use half the dressing or it is too 'soupy' and lettuce will become wilted. I don't keep walnut oil on hand so I use olive oil in the dressing and it is just fine. I make this as a main course by adding about 1/4 cup dried cherries or cranberries, torn rotisserie chicken that I pick up at the store, and serve it with a baked sweet potato. For the candied pecans, I use the Spicy Mixed Nuts from this site. It's an easy and delicious meal that doesn't keep me in the kitchen after working all day.

—JennyD

See full review »

Jan 03, 2011

great salad didn't change a thing except used pancake syrup instead of real maple and it was just fine on the sweet side but delicious!!!

—bamsmom

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tangy Pear and Blue Cheese Salad

Chicken Pear Salad with Blue Cheese

Speedy Pear and Pecan Salad

Strawberry Blue Cheese Salad

Blue Cheese, Avocado, and Grape Salad

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Blue Cheese and Dried Cranberry Tossed Salad

Blue Cheese, Bacon and Pear Brunch Sandwiches

Pear and Blue Cheese Pastry Triangles

Apple Blue Cheese Salad

ADVERTISE WITH US

Nutrition

Calories
397 kcal
20%

Carbohydrates
25.3 g
8%

Cholesterol
15 mg
5%

Fat
30.2 g
46%

Fiber
3.3 g
13%

Protein
8 g
16%

Sodium
631 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pear and Blue Cheese Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 397
Calories from Fat: 272

% Daily Value *
Total Fat 30.2g 46 %
Saturated Fat 5.8g 29 %
Cholesterol 15mg 5 %
Sodium 631mg 25 %
Potassium 367mg 10 %
Total Carbohydrates 25.3g 8 %
Dietary Fiber 3.3g 13 %
Protein 8g 16 %
Sugars 17.9g
Vitamin A 29 %
Vitamin C 16 %
Calcium 13 %
Iron 12 %
** Thiamin 1 %
** Niacin 8 %
** Vitamin B6 11 %
** Magnesium 7 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.