Pear Salad with Pecans

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Here’s a dreamy salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible. Alex and I couldn’t stop mumbling how good it was while stuffing our faces. It’s not often that the salad is the highlight of a meal. Make this one, and it will be at your table, too!

How to ripen pears

The hardest part about working with pears is that they take quite a while to ripen. It’s somewhat surprising since they look similar to apples, and seem like they’d be good to go when you buy them. Think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

• The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
• In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
• Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then only refrigerate if you want to delay eating them.

This pear salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the gorgonzola cheese (it’s delicious without!).

Ingredients

For the pear salad

• 1 ripe pear
• 1 shallot
• ½ cup pecan pieces
• 8 cups mixed baby greens
• ½ cup pomegranate seeds
• ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

• ¼ cup granulated sugar (or honey)
• ¼ cup white vinegar
• 1 teaspoon dry mustard
• 1 teaspoon onion flakes
• ¼ teaspoon kosher salt
• ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
• 1 tablespoon poppy seeds

Instructions

1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).