I love a good salad with lots of texture and flavors, and this Autumn Salad nails it. Sweet pears, honey Dijon dressing, crunchy pecans, and creamy gorgonzola cheese create a delicious fall dish that’s hard to resist.
Fall Salad with Pears and Gorgonzola
This Autumn Salad with Pears and Gorgonzola is a healthy addition to your fall table. The combination of fresh ingredients delivers a burst of flavor in every bite. It’s simple and elegant, perfect side dish for quick dinners and the holidays. For more fall salad ideas, try this Leftover Turkey Harvest Cobb Salad and Autumn Kale Salad with Chicken.
Why You’ll Love This Autumn Salad Recipe
I love adding apples or pears to my fall salads, they add the perfect crunch and sweetness! Add some pecans for crunch, and some creamy cheese and I am in heaven! I first shared this recipe way back October 2008 when I started this website. It’s a recipe I make again and again each fall.
- Perfect Blend of Flavors: The sweetness of the pears and honey balances the sharpness of the gorgonzola and red wine vinegar.
- Quick and Easy: This fall salad is ready in minutes–Whip up a quick vinaigrette, cut the pear, and mix everything in a large bowl.
- Dietary Restrictions: This healthy autumn salad works for a variety of diets, including vegetarian, Weight Watchers-friendly, and low-carb.
If you make this fall salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Autumn Salad Ingredients
With its sweet, salty, and tangy flavors, you’ll want to make this autumn salad all season long. Scroll to the recipe card for the exact measurements.
- Pears: Any ripe pears, like Bartlett, Bosc, or Anjou, will work.
- Gorgonzola is a strong, pungent cheese that contrasts nicely with the sweet pears.
- Leafy Greens: For extra texture, use a mix of greens, such as baby greens, baby spinach, arugula, or radicchio.
- Pecans add crunch.
- Autumn Salad Dressing: Red wine vinegar, Dijon mustard, honey, salt, black pepper, and olive oil make the best dressing for this pear and gorgonzola salad.
How to Make Autumn Salad
Here’s how to make this easy fall salad with pears and gorgonzola. The recipe card below provides complete instructions.
- Make the Vinaigrette: Whisk the autumn salad dressing ingredients in a bowl or jar.
- Make the Salad: Put the greens, pears, gorgonzola, and pecans in a large bowl.
- How to Serve: Drizzle the vinaigrette over the greens and toss to coat.
Variations
- Fresh Fruit: Swap the pear with an apple.
- Dried Fruit: Add dried cranberries or dates.
- Cheese: Substitute blue cheese or goat cheese.
- Nuts: Replace pecans with walnuts or almonds. For extra flavor, toast them in the oven or in a pan on the stove, or use candied pecans.
- Onions: Add thinly sliced shallots or red onion.
- Acid: Sub apple cider vinegar or lemon juice for red wine vinegar.
- Sweetener: Use maple syrup instead of honey.
What to Serve with This Autumn Salad
This impressive yet simple autumn salad is excellent for everything from a quick weeknight dinner to your Thanksgiving table. Below are some serving suggestions:
- Holidays: Make all the traditional Thanksgiving dishes, like turkey, green bean casserole, and potato gratin, to go with this salad.
- Fall Dinner: Try it with pork chops and applesauce or roast beef with mashed potatoes or maple-roasted butternut squash.
- Make It a Meal: Add a piece of baked salmon or grilled chicken to the salad for a complete meal.
Storage
- Eat Immediately: Once you toss everything together, eat it immediately. If stored, the greens will wilt, and the pear will brown.
- Prep Ahead: If you’re making this autumn harvest salad for Thanksgiving and want to prep some of it in advance, make the vinaigrette and chop the pecans a day early.
More Autumn Salad Recipes You’ll Love
- Harvest Kale Salad with Roasted Winter Squash
- Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese
- Mixed Baby Greens with Pomegranate, Gorgonzola and Pecans
- Kale and Butternut Squash Salad with Pears and Almonds
- Arugula with Pomegranates, Blue Cheese and Pistachios
Autumn Salad with Pears
Ingredients
For the dressing:
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- fresh ground pepper
- 3 tbsp olive oil
For the salad:
- 2 small ripe pears, peeled and diced
- 1/4 cup (2 oz) gorgonzola cheese, crumbled
- 8 oz mixed baby greens, baby spinach, arugula, radicchio, etc.
- 1 oz about 20 halves pecans
Instructions
- In a small bowl, mix vinegar, mustard, honey, salt and pepper. Whisk in olive oil and blend.
- In a salad bowl combine baby greens, pears, gorgonzola cheese and pecans.
- When you are ready to serve, add the vinaigrette and toss well. Serve immediately.
