Pear Arugula Gorgonzola Pecans

Pear and arugula salad with Gorgonzola candied pecans and a bright lemon honey vinaigrette is my go-to when I need something fresh but crave those little touches of luxury. Sweet juicy pear balances peppery arugula creamy tangy cheese and glistening caramelized nuts making every bite lively and satisfying. This is a salad that wins over skeptics and always steals the spotlight at gatherings.

Every time I serve this people ask for the recipe. The first bite hooked me too on a friend’s patio in early fall and now it is a family favorite at holidays and whenever pears are ripe.

Ingredients

• Ripe pears: Bring juiciness and fragrant sweetness try Bartlett or Anjou that yield slightly when pressed
• Fresh arugula: Delivers a peppery bite opt for vibrant and unwilted leaves
• Gorgonzola cheese: Offers intense tang and creaminess crumble just before serving for best texture
• Pecan halves: Add crunch and richness buy from a trusted source for freshness
• Brown sugar: Turns those pecans glossy and irresistible use light brown for a milder taste
• Clarified butter: Helps candy the nuts without burning choose high quality for best flavor
• Maple syrup: Brings warmth and subtle depth look for pure maple syrup not pancake syrup
• Fresh lime juice: Perks up the dressing and pears choose limes that feel heavy for their size
• Vegetable oil: Offers neutral richness in the vinaigrette any light oil will work
• Salt: Enhances each ingredient so use flaky sea salt if possible
• Black pepper: Brings a finishing spark grind it fresh for maximum aroma

Instructions

Toast and Candy the Pecans:

Place a nonstick skillet over medium heat. Add pecan halves brown sugar and clarified butter. Stir constantly for five minutes until the sugar melts and thoroughly coats the nuts in a glossy syrup. Watch carefully so nothing burns. Pour candied pecans onto a parchment-lined plate and let them cool completely so they become crisp.

Make the Lemon Honey Vinaigrette:

In a small bowl whisk together honey fresh lemon juice and vegetable oil until silky smooth. Taste and season with salt and black pepper. The balance should be bright but with some sweetness from the honey.

Prep the Salad Ingredients:

Rinse arugula thoroughly and dry using a spinner or towels to avoid soggy greens. Core and slice pears thinly and evenly for pretty presentation and uniform bites.

Assemble the Salad:

In a spacious salad bowl tumble in arugula and layer with sliced pears. Sprinkle with crumbled Gorgonzola and scatter candied pecans over the top. Drizzle with vinaigrette.

Finish and Serve:

Gently toss the salad just until coated. Taste and add another pinch of salt or pepper if needed. Serve at once while the pecans are crisp and the pears still juicy.

Pears are always my favorite part I love how their natural sweetness soaks up the zippy dressing. This salad reminds me of lazy Sunday brunches at home when my sister would sneak extra Gorgonzola on her plate just for the fun of it.

Storage Tips

If you know you will have leftovers keep the dressing and pecans separate until ready to eat so the arugula stays crisp. Store individual salad components in separate airtight containers in the fridge. Candied pecans can be made ahead and kept at room temperature for several days.

Ingredient Substitutions

For a milder cheese you can swap goat cheese for the Gorgonzola or use feta as in the original recipe. Walnuts work if you are out of pecans and a handful of dried cranberries adds a pop of color and tartness when pears are not quite sweet enough.

Serving Suggestions

This salad shines alongside simple roasted chicken or grilled fish or spoon it over cooked grains like farro for a hearty lunch. For special occasions serve on individual salad plates and top each with extra cheese and pecans.

Cultural and Seasonal Context

Pear and arugula salads capture the transitional seasons best especially fall when pears are at their peak and you crave a little more comfort. Italians love the spicy greens and cheese pairing but this version brings an American touch through sweet candied nuts and an easy citrusy vinaigrette.

Seasonal Adaptations

Choose the ripest pears in autumn for an extra sweet kick Substitute apples or roasted squash when pears are out of season Switch to toasted pumpkin seeds in the winter months for a festive twist

Success Stories

Every time I have brought this salad to a potluck not a leaf comes home in the bowl. It quickly found its way onto our holiday table and now friends request it every Thanksgiving. Once you have had those warm candied pecans still gooey you never go back.

Freezer Meal Conversion

Candied pecans hold well in the freezer so you can make a big batch in advance. Freeze them in a zip bag for up to two months and thaw at room temperature before using.

This salad brightens any table and brings delicious contrast to every meal. Serve it fresh and enjoy the sparkle of sweet pears and crunchy nuts with every bite.

Common Recipe Questions

→ Can I substitute gorgonzola with another cheese?

Yes, goat cheese or feta work well for a different flavor profile and similar creamy texture.

→ How do I keep pears from browning?

Toss sliced pears with a little lemon juice immediately after slicing to slow oxidation.

→ Are the candied pecans made from scratch?

Yes, pecans are caramelized in a skillet with sugar and butter for a crunchy, sweet touch.

→ Can this be made ahead of time?

For best texture, prepare components ahead but assemble and dress the salad just before serving.

→ What pairs well as a main course?

Grilled chicken or salmon complement the salad’s flavors for a more substantial meal.

→ Is there a dairy-free option?

Omit the cheese or try using a plant-based crumble alternative for a dairy-free variation.