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posted by Christy Denneyon Sep 29, 202434 comments »
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This Roquefort Pear Salad is one of my favorite salads! It full of pears, avocados, blue cheese, and a tasty vinaigrette. Great for potlucks!
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Roquefort Pear Salad
The only fruit more temperamental than an avocado might be a pear. You have to wait and wait until they’re perfectly ripe and then you have to eat it immediately or it’s too late. I will say that if you do have the patience to wait, pears can be one of the most amazing fruits on earth. This salad has Roquefort – a type of blue cheese, which compliments the sweetness of the pears.
Avocados and candied pecans are also in the mix – two of my absolute favorites. The whole salad is drizzled in a tasty vinaigrette that isn’t too overpowering.
HOW DO YOU KNOW IF A PEAR IS RIPE?
To test if apear is ripe, apply gentle pressure near the stem or neck. If it gives slightly, it’s most likely ready to eat. Unlike other fruits, pears do not change in color as they ripen. The only exception to this is the Bartlett pear.
A pear is one of the few fruits that does not ripen on the tree. It ripens from the the inside out. Ripen them at room temperature and once they have reached your desired ripeness, store in the fridge to slow down the ripening process.
OTHER SALAD RECIPES:
- Broccoli Salad
- Cowboy Caviar
- Avocado Cucumber Salad
- Crunchy Pea Salad
- Frito Corn Salad
- Corn, Avocado, and Tomato Salad
Roquefort Pear Salad
4.53 from 21 votes
This Roquefort Pear Salad is one of my favorite salads! It's full of pears, avocados, blue cheese, and a tasty vinaigrette.
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Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 4 servings
Ingredients
- 1 head leaf lettuce or romaine, torn into bite-size pieces (or use a spring mix)
- 3 pears, cored and chopped (you can leave the peel on or off)
- 5 ounces Roquefort cheese, crumbled (blue cheese), (Gorgonzola or feta can be used too)
- 1 avocado - peeled, pitted, and diced
- 1/2 cup thinly sliced green onions
Candied Pecans:
- 1/4 cup white sugar
- 1/2 cup pecans
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared Dijon mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- fresh ground black pepper to taste
Instructions
In a skillet over medium heat, start melting the 1/4 cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Right before serving, pour dressing over salad, and sprinkle with pecans.
Notes
Source: Allrecipes
Cuisine: American
Course: Salad
Author: Christy Denney
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
See Full Bio
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published on Sep 29, 2024
34 comments Leave a comment »
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34 comments on “Roquefort Pear Salad”
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Lauren — Reply
My family makes this for special occasions and calls it “THE salad” 🙂
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Christy Denney — Reply
AW thank you!
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ashlie evans — Reply
One of my favorite salads, hands down!
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Christy Denney — Reply
Thank you!
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Janet Rowe — Reply
This is my go to salad when entertaining…everyone raves about it…I don’t always candy the pecans. I use the best of ingredients good salad green good blue cheese as well as best mustard @nd oil.
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Christy Denney — Reply
Awesome to hear that
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Joanne — Reply
Is this gluten free?
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Christy Denney — Reply
Yes!
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neelie64 — Reply
This salad was the hit of our 2 person Thanksgiving. You can leave out the avacado, but don’t skip the candied pecans. The perfect fall and winter salad.
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Christy Denney — Reply
Awesome to hear!
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Kathryn — Reply
We made this tonight and added shrimp. It was AMAZING!!!
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Christy Denney — Reply
Sounds delicious!
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Mrs Luna — Reply
How do you melt the sugar? Mix with water?
(Im using my phone, so maybe Im not viewing the entore recipe.)
Thanks!-
Christy Denney — Reply
You just heat it and it starts liquifying.
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Janie — Reply
This looks amazing! And thank you for the 411 on decoding pears; so helpful!
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Christy Denney — Reply
Haha you’re welcome!
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Stephanie Sands — Reply
Delicious, will do again n again
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Susie — Reply
Best salad ever!
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Christy Denney — Reply
Thank you!
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Gsil — Reply
Excellent!
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Gloria Rosenberg — Reply
Want to make this recipe today for a community potluck but would like to know approx how many people recipe feeds.
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Christy Denney — Reply
It serves about 6!
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Lisa R. — Reply
This salad is the bomb!!! Every time I make it, people rave about it and want the recipe
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Christy Denney — Reply
Thank you!
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Gloria — Reply
Absolutely a keeper. Husband diabetic, so I toasted the nuts and substituted Splenda for the sugar in the dressing, tasting for amount of sweetness.
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Laura — Reply
Hate blue cheese, usually sub with feta. Can the sub work here? Or would feta be a bit too strong?
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Christy Denney — Reply
I think feta would be great.
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Janet — Reply
Made this salad twice for two separate dinner partys and got rave reviews both times. Make sure the lettice is crisp and the pears a little under ripe. A very good recipe
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Christy Denney — Reply
Thank you!
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generic viagra — Reply
I’m a vegan and I adore those recipes. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm. j2j3
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christi @ grey umbrella — Reply
this is one of our favorite salads! i make it all sorts of ways.
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Leslie — Reply
holy cow..this looks like a delicious salad!
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The Clark Family — Reply
This looks so good! I wish I had more motivation to cook. I usually get kind of there, buy all of the ingredients needed, and then they sit there and all go bad. But maybe I will have to try this one. I love a good salad!
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Emily Sue — Reply
Christy, sounds delicious. I don’t think you are supposed to have Gorgonzola or Blue cheese while you are pregnant. Just wanted to let you know.
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