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This Pear Gorgonzola Salad with Fig Dressing is the kind of dish that steals the show on a fall or holiday table. Juicy pears, peppery arugula, pomegranate seeds, spiced nuts, tangy gorgonzola, and sweet dried currants come together in a lush tangle, all slicked with a rich Vanilla Fig Dressing that makes every bite a little celebration.
Every time I make this for friends, there are never leftovers. The spiced nuts almost always disappear before I assemble the salad, so I have learned to hide them
Ingredients
- Pears: choose ripe but slightly firm pears so they do not fall apart in the salad
- Baby arugula: offers a peppery crunch and delicate texture look for fresh crisp leaves
- Red onion: gives bite and color use thin slices for balance
- Pomegranate seeds: add juicy bursts of sweetness pick bright ruby seeds
- Spiced nuts: pumpkin seeds sunflower seeds pecans use a fresh mix and toast until golden for crunch and complex flavor
- Currants or dried cherries craisins: add tangy sweetness opt for plump ones when possible
- Gorgonzola cheese: brings creamy tang choose a bold not too dry variety
- Maple syrup: for making the nuts use pure maple for best flavor
- Vanilla fig dressing: combines fig jam balsamic vinegar olive oil vanilla salt pepper together they create sweet and complex depth use a good fig jam and real balsamic for fullest flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set oven to 350 degrees and prepare a parchment lined baking sheet to prevent sticking for the nuts
- Make the Spiced Nuts:
- In a bowl toss pumpkin seeds sunflower seeds and pecans with maple syrup salt cinnamon cumin and cayenne Mix until everything is evenly coated Spread out the nuts on the prepared baking sheet and bake for 10 to 15 minutes stirring once halfway through You want them toasted and golden brown Remove from oven and use a fork to gently separate or fluff the nuts as they cool so they do not stick together Let them cool completely
- Mix the Dressing:
- In a small bowl whisk together olive oil balsamic vinegar fig jam vanilla salt and pepper until smooth and glossy Taste for seasoning and adjust as needed
- Toss the Salad:
- In a large bowl combine the baby arugula sliced red onion half a cup of the cooled spiced nuts pomegranate seeds currants and crumbled gorgonzola cheese Drizzle over enough dressing to coat and toss gently so the greens stay fluffy Taste and add salt and pepper if needed
- Add the Pears:
- Slice the pears just before adding to prevent browning Gently fold them in so they hold their shape
- Finish and Serve:
- Transfer the salad to a large shallow serving bowl Top with a scattering of extra nuts gorgonzola and pomegranate seeds for a festive finish
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The candied spiced nuts are my favorite part Every year my sister and I sneak them off the pan as soon as they cool Sometimes we make a double batch just for snacking
Storage Tips
You can prep the nuts and dressing a day or two ahead and store each separately in airtight containers For the salad itself wait to slice the pears and toss everything together right before serving This keeps the greens crisp and the pears fresh If you have leftovers store covered in the fridge and enjoy within one day as the greens will begin to wilt
Ingredient Substitutions
No gorgonzola Try crumbled feta or goat cheese Works great with baby spinach instead of arugula If you cannot find fig jam use a spoonful of plum preserves or a touch of honey and extra balsamic Any dried fruit can replace currants Think raisins or chopped apricots
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Serving Suggestions
This salad is beautiful as a starter for holiday feasts Next to roasted turkey or pork it is a standout I also love pairing it with roasted butternut squash soup and warm crusty bread for a light fall supper It makes a festive addition to any potluck or brunch table
Cultural and Historical Context
Pear and blue cheese salads have roots in European cuisine particularly French and Italian tables where fresh fruit and strong cheeses are classic partners Modern recipes bring in more global flavors like the vanilla fig dressing and spiced nuts making this dish uniquely suited for holiday celebrations in North America
Recipe FAQs
- → How do I keep pears from browning before serving?
Toss sliced pears with a little lemon juice or vinegar to slow down oxidation. Add them to the salad right before serving for best appearance.
- → Can I use a different cheese instead of gorgonzola?
Yes, you can substitute blue cheese, feta, or goat cheese for a similar creamy, tangy effect if desired.
- → What nuts work best in the spiced mix?
Pumpkin and sunflower seeds plus pecans make a flavorful trio, but feel free to use walnuts or almonds as alternatives.
- → Can the components be prepared ahead?
Absolutely! The nuts and dressing can be made several days in advance. Assemble the salad just before serving to maintain freshness.
- → Is there a way to make this salad vegan?
Swap gorgonzola for a plant-based cheese or omit it; check fig jam ingredients for honey if needed for full vegan preparation.