Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe

Whenever I whip up this Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe, it instantly becomes the star of any meal. I remember bringing it to a family dinner once, and everyone raved about how the flavors danced on their taste buds — the sweet pears mingling with the tangy blue cheese, punctuated by juicy pomegranate seeds and crunchy candied pecans. It’s one of those salads that never gets old because it hits that perfect balance between freshness and indulgence.

What I love most about this Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe is how its layers of texture and flavor play together effortlessly. The crisp mixed greens provide a bright, peppery base, while the creamy blue cheese adds a sharp punch. The pomegranate seeds bring bursts of juicy, ruby red sweetness, and the candied pecans give you that addictive crunch. Plus, the honey-balsamic dressing ties everything into a light, aromatic finish that’s just irresistible. It’s colorful, elegant, and surprisingly simple to make—a real joy any time of year.

Don’t worry if you’re new to salads like this — I’ll walk you through each step so it’s clear and manageable. From picking your pears to getting that perfect drizzle of dressing, you’ll find this recipe approachable and perfect for casual lunches or fancy dinner parties. Trust me, once you taste it, you’ll want to keep this Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe in your rotation.

Ingredients You’ll Be Working With

Before jumping in, I recommend gathering all your ingredients and measuring them out. The printable recipe card at the bottom has the exact amounts handy to keep this quick and smooth.

• Mixed spring greens: The fresh, peppery base that holds all the flavors together.
• Pears: Choose firm yet ripe ones for the perfect balance of sweet and juicy; multiple colors add visual appeal.
• Pomegranate seeds: For juicy bursts of vibrant, tart sweetness; dried cranberries can be a handy substitute.
• Blue cheese: Adds sharpness and creaminess; crumbling a fresh wedge yourself enhances flavor and texture.
• Candied pecans: Bring an addictive crunch and touch of sweetness.
• Olive oil: Forms the smooth, fruity base of the dressing.
• Balsamic vinegar: Adds acidity and a slight sweetness for balance.
• Honey: Sweetens the dressing naturally and rounds out tartness.
• Dijon mustard: Provides subtle tang and helps emulsify the dressing.
• Salt and pepper: Essential for seasoning and enhancing every flavor.

If you need to swap anything, try maple syrup for honey or use walnuts instead of pecans. Just keep the balance of sweet and savory in mind for the best results.

Tools You’ll Need

• Large mixing bowl: To toss all the ingredients gently without bruising the greens or pears.
• Small bowl or jar: For whisking or shaking the dressing to a silky consistency.
• Whisk or fork: To emulsify the dressing smoothly, making sure flavors meld well.
• Sharp knife: Essential for slicing pears thinly and evenly for pleasing texture and appearance.
• Cutting board: Keeps prep safe and clean while slicing fruits and nuts.
• Measuring spoons and cups: For precise flavor balance and consistent results every time.

How to Make Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe

Once you’ve got everything prepped, this salad comes together in minutes. The key is to combine fresh ingredients gently and dress just before serving to keep everything crisp.

1. Prepare the base: Place 6 cups of mixed spring greens in a large bowl. This will be your fresh, peppery canvas.
2. Slice the pears: Using a sharp knife, slice 1 pound of firm but ripe pears thinly. Thin slices ensure every bite has a juicy sweetness without overpowering.
3. Add the extras: Toss in ½ cup pomegranate seeds (or dried cranberries), ½ cup crumbled blue cheese, and ½ cup chopped candied pecans. These add texture and bursts of flavor.
4. Whisk the dressing: In a small bowl, whisk together ½ cup olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1½ teaspoons Dijon mustard, plus salt and pepper to taste. Whisk until smooth and glossy.
5. Dress the salad: Drizzle the dressing over the bowl and toss gently but thoroughly so every leaf gets a shine without bruising the pears.
6. Serve immediately: This salad is best enjoyed right away to prevent the pears from browning. If needed, toss pear slices in a splash of lemon juice before assembling to slow oxidation.

How to Serve

Flavor Boosters

Feel like giving it your own twist? Try sprinkling a little fresh cracked black pepper over the top to enhance the blue cheese’s punch or add a drizzle of extra honey if you crave more sweetness. A few fresh herbs like thyme or mint can also brighten the flavors without stealing the spotlight.

Perfect Pairings

This salad pairs beautifully with grilled chicken or roasted salmon for a light yet satisfying meal. It’s also fantastic alongside a crusty baguette and a crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lemon — all balancing the tang and sweetness on the plate.

Presentation Touches

For parties, serve this Pear Salad with Blue Cheese, Pomegranate Seeds, and Candied Pecans Recipe in individual glass bowls or pretty salad plates so everyone gets to admire the colors. You can also arrange pear slices artistically on top for that wow factor. Leftovers (if any) should be served cold and quickly to keep textures intact.

Variations & Easy Swaps

• Dairy-free: Swap blue cheese for crumbled feta or omit cheese for a lighter salad.
• Nut swap: Use toasted walnuts or almonds in place of candied pecans for a different crunch.
• Fruit twist: Try using sliced apples or figs along with or instead of pears for seasonal flair.
• Honey alternatives: Maple syrup or agave nectar work well in the dressing for vegan options.
• Spice it up: Add a pinch of ground cinnamon or nutmeg in the dressing for warmth.

Make-Ahead, Storage & Reheating

• Prep pomegranate seeds and pecans up to 2 days ahead; store airtight.
• Keep salad components (greens, pears, cheese) separate and assemble just before serving to avoid sogginess.
• The dressing can be made 3 days ahead and kept refrigerated.
• Do not reheat — this salad is best served fresh and cold.

FAQs

Q: Can I prepare this salad in advance?
A: To keep everything crisp, prep ingredients separately but toss and dress just before serving. Pears brown quickly, so try to slice them last or coat with lemon juice if prepping early.

Q: What types of pears work best?
A: Firm but ripe pears like Bosc or Anjou hold their shape well and have great sweetness. Avoid overripe pears that turn mushy.

Q: Can I replace blue cheese if I don’t like it?
A: Absolutely! Feta or goat cheese are great milder options that still add creaminess and tang.

Q: How can I make this salad vegan?
A: Omit the blue cheese and substitute honey with maple syrup or agave. Consider adding toasted nuts or seeds for added texture.

Q: What’s the best way to store leftovers?
A: Store undressed components separately in airtight containers in the fridge and combine just before eating to maintain freshness.