Description
Barefoot Contessa Pear and Blue Cheese Salad Recipe — a composed dinner salad of sweet pears, tangy blue cheese, and toasted walnuts in a lemon-honey Dijon vinaigrette, perfect for weeknight dinners and entertaining. Makes 4 servings in 15 minutes with 10 simple ingredients.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or mesclun mix)
- 2 ripe pears, thinly sliced
- ½ cup crumbled blue cheese (Roquefort or Gorgonzola)
- ½ cup toasted walnuts or pecans
- ¼ cup dried cranberries (optional)
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Whisk lemon juice, Dijon mustard, honey, salt, and pepper in a medium bowl for 2 minutes until completely smooth.
- Slowly drizzle in olive oil while whisking continuously until the vinaigrette looks creamy and fully emulsified, about 1 minute more.
- Toast walnuts or pecans in a dry skillet over medium heat for 5 minutes, stirring frequently until golden and fragrant.
- Arrange mixed greens on a platter, then layer thinly sliced pears, crumbled blue cheese, toasted nuts, and optional dried cranberries on top.
- Drizzle the emulsified vinaigrette over the salad just before serving and toss gently for 30 seconds to coat every leaf evenly.
Notes
- Fridge (Assembled): An already-dressed salad will hold in an airtight container in the refrigerator for up to 1 day, though the greens will soften noticeably after 8 hours. This is best reserved for leftovers you plan to eat the next morning. Press a piece of plastic wrap directly against the surface to slow oxidation on the pear slices before sealing the lid.
- Fridge (Components Stored Separately): For optimal freshness, keep greens, sliced pears (tossed in lemon juice), crumbled cheese, toasted nuts, and vinaigrette in separate containers. Stored this way in the fridge, everything stays vibrant for up to 2 days. Assemble each serving just before eating — the texture difference compared to pre-dressed salad is remarkable.
- Freezer: Freezing is not recommended for this salad. Leafy greens, fresh pear slices, and crumbled blue cheese all break down significantly when frozen and thawed. The greens turn limp and watery, the pears become mushy, and the cheese loses its crumbly texture entirely. Instead, focus on refrigerator-based storage and buy fresh produce in small quantities.
- Dressing Storage: The lemon-Dijon vinaigrette stores beautifully on its own in a sealed glass jar in the refrigerator for up to 5 days. The olive oil may solidify slightly when cold — simply let the jar sit at room temperature for 5 minutes, then shake vigorously before drizzling. Always use a clean spoon to avoid cross-contamination.
- Nut Storage: Toasted walnuts or pecans can be stored at room temperature in an airtight jar for up to 10 days without losing their crunch. For longer storage, refrigerate them for up to 1 month. If they soften, re-toast in a dry skillet over medium heat for 3 minutes to revive that satisfying snap. Always cool completely before adding to the salad.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner Ideas
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 278 calories
- Sugar: 14g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 11mg