Ever wondered how to spruce up your salad routine with something both gourmet and healthy? Our Pear and Gorgonzola Salad with Candied Walnuts is a delightful blend of sweet, savory, and crunch! Inspired by my grandmother’s love for bold flavors and fresh produce, this recipe is a tribute to her culinary creativity that turned simple meals into memorable gatherings.
Prep & Cooking Time:
- Preparation Time: 15 mins
- Cooking Time: 10 mins (for candying walnuts)
- Total Time: 25 mins
Nutritional Breakdown:
Each serving of this Pear and Gorgonzola Salad is not just a treat for the palate but also a boon for your health. Here’s what you gain per serving:
- Calories: Approx. 300
- Proteins: 7g
- Carbohydrates: 22g
- Fats: 21g (healthy fats from walnuts and olive oil)
- Fiber: 5g
- Vitamins and Minerals: High in Vitamin C, Vitamin A, Calcium, and Iron This salad covers about 10% of your daily fiber needs and provides antioxidants that boost immunity and skin health.
Ingredients:
- 2 ripe pears, sliced (rich in fiber and Vitamin C)
- 1/2 cup Gorgonzola cheese, crumbled (source of calcium and protein)
- 1/2 cup walnuts, candied (packed with omega-3 fatty acids)
- Mixed salad greens, 4 cups (variety of vitamins and minerals)
- 2 tbsp olive oil (healthy fats)
- 1 tbsp balsamic vinegar (enhances digestion)
- Salt and pepper to taste
- Optional: honey or maple syrup for candying walnuts
Instruction:
Candying the Walnuts:
- Gather Ingredients: Start with raw walnuts, honey or maple syrup, and a pinch of sea salt.
- Heat: Place a non-stick skillet over medium heat. Add the walnuts to the dry pan and toast them lightly for about 2 minutes, just until they start to brown and emit a nutty aroma, stirring frequently to prevent burning.
- Candy Coating: Drizzle honey or maple syrup over the toasted walnuts. Add a pinch of salt. Stir continuously as the syrup bubbles, thickens, and coats the walnuts, about 3-5 minutes.
- Cooling: Remove the walnuts from the pan and spread them on parchment paper to cool. Separate them quickly before the syrup hardens, ensuring they don’t stick together.
Preparing the Salad Greens:
- Clean and Prep: Wash your mixed salad greens thoroughly under cold running water. Spin them dry in a salad spinner or pat dry with towels to remove excess moisture.
- Dressing the Greens: In a large mixing bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Add the greens to the bowl. Using clean hands or salad tongs, toss the grens gently in the dressing to coat evenly, ensuring every leaf is lightly dressed.
Assembling the Salad:
- Layering Ingredients: Lay a bed of the dressed greens on each plate. Arrange thin slices of ripe pear and crumbled Gorgonzola evenly on top of the greens. The sharpness of the Gorgonzola and the sweetness of the pears complement each other perfectly.
- Adding Walnuts: Sprinkle the candied walnuts over the top of each salad serving. Their crunch and sweetness will contrast beautifully with the creamy cheese and tart pears.
- Final Touches: For an extra burst of freshness and flavor, add a final drizzle of balsamic vinegar over each plate and a sprinkle of fresh lemon zest or a few drops of lemon juice to brighten the flavors. Optionally, garnish with fresh basil leaves or extra virgin olive oil for a glossy finish.
Serving Suggestions:
- Immediate Serving: This salad is best served immediately after assembling to maintain the freshness of the greens and the crunch of the walnuts.
- Pairing: Pair this salad with a crisp white wine like Pinot Grigio or a sparkling mineral water with lemon for a refreshing meal.
FAQ Section:
Q: Can I replace mozzarella with another cheese?
A: Absolutely, you can swap mozzarella for goat cheese or feta for a different flavor profile. Both provide a nice tang that complements the sweet pears and nutty walnuts. Vegan cheese is also an excellent option for those following a plant-based diet.
Q: What if I don’t have a spiralizer for the zucchini noodles?
A: No spiralizer? No problem! You can use a vegetable peeler or a mandoline slicer to create thin ribbons or slices of zucchini. These tools give a similar texture and look beautiful in the salad.
Q: Can I make this salad ahead of time?
A: For the best texture and freshness, it’s ideal to assemble the salad just before serving. However, you can prepare all components in advance. Keep the dressing separate and toss it with the zucchini noodles and other ingredients when ready to serve to keep everything crisp.
Q: Can I substitute pears if they’re not in season?
A: If pears are not available, apples make a great substitute as they offer a similar sweet crunch. Choose a firmer variety like Honeycrisp or Gala for the best texture in the salad.
Q: Is there a low-fat alternative to Gorgonzola cheese?
A: For a lower-fat option, you could use reduced-fat feta or skip the cheese entirely and add extra veggies or herbs for flavor. Nutritional yeast can also be a flavorful topping that mimics cheese.
Q: What other nuts can I use instead of walnuts?
A: Candied pecans or almonds can replace candied walnuts if you prefer or need to use up what you have in your pantry. For a nut-free option, try pumpkin seeds or sunflower seeds for a similar crunch.
Q: Are there alternative dressings I can use?
A: While the olive oil and balsamic vinegar dressing is a classic choice, feel free to experiment with other vinaigrettes or even a citrus-based dressing for a fresh twist. A lemon tahini dressing could also pair beautifully with the ingredients.
Q: Can I add more protein to this salad?
A: Yes, grilled chicken breast, shrimp, or canned chickpeas are excellent protein additions that make the salad more filling and suitable as a main course.
Q: I’m allergic to dairy; what can I use instead of cheese?
A: For a dairy-free version, omit the cheese or use a dairy-free cheese alternative available in most grocery stores. Another option is to add avocado for creaminess without the cheese.
Our Pear and Gorgonzola Salad with Candied Walnuts is a testament to the beauty of combining simple ingredients with robust flavors. Ready to add a splash of gourmet to your meal? Try this recipe today and share your experience with us! We love seeing your culinary creations and hearing how you make this dish your own.
