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Pear and Blue Cheese Salad

Pear and Blue Cheese Salad

  • Prep

    15 m
  • Ready In

    15 m
SPERL25

SPERL25

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HERWOL
106

HERWOL

9/17/2007

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.

Patti
95

Patti

6/30/2009

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.

Nicolette
72

Nicolette

10/27/2010

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.

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