Roasted Pear Salad with Champagne Vinaigrette, Gorgonzola, and Toasted Walnuts

Published December 7, 2012 by jenmatteson

I’m generally not a fruit-in-my-salad kind of person (unless it’s a fruit salad) but I wanted to step outside my comfort zone and try something new.  Plus, this was for my aunt’s cookie exchange, and I wanted to do something a little out of the ordinary and kind of fancy. At least I thought it was fancy.  Plus, it was a Christmas cookie exchange, and pears are all the rage this time of year.  Couldn’t have been better!

Pears prior to roasting

I had the idea for the salad before I even started searching for recipes, so I ended up kind of just winging it.  I used this recipe as a starting point (and for the dressing) from Guy Fieri, but omitted the pomegranates, added walnuts, and roasted my pears with a little bit of honey.  The salad was wonderful!  At first I thought it might be on the vinegar-y side, but Nate tested his with the gorgonzola and said that really balances it out.  I’m also not a huge fan of nuts in my salad, but the walnuts gave the salad a much needed crunch.  This would be fantastic to start your holiday meal!

Roasted Pear Salad with Champagne Vinegairette

Roasted Pear Salad with Champagne Vinaigrette, Gorgonzola, and Toasted Walnuts

Source: Adapted from Guy Fieri
Servings: 8


1 pear, halved and cored
1 tbsp honey
8 cups salad greens (I used a mix of arugula and baby spinach)
champagne vinaigrette (recipe follows)
1/2 cup crumbled gorgonzola
1/2 cup toasted walnuts


1. Preheat oven to 375 degrees.  Drizzle pear halves with honey and place on a foil lined baking sheet.  Bake until softened slightly, but still firm, about 8-10 minutes.  Remove from oven and let cool.  Once cooled thinly slice pears.

2. Drizzle salad with vinaigrette as desired.  Plate greens and divide the sliced pears and top the salads.  Sprinkle with gorgonzola and toasted walnuts.

Champagne Vinaigrette

Source: Adapted from Guy Fieri
Servings: Makes 1/2 cup


1/4 cup champagne vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
1 tbsp lemon juice
1/4 tsp cracked black pepper
2 tbsp water
2 tbsp olive oil


1. In a medium bowl, combine all ingredients except olive oil.  Mix well, then slowly whisk in olive oil.  Refrigerate until ready to use.

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