Candied Walnut, Pear, and Bleu Cheese Salad

Candied Walnut, Pear, and Bleu Cheese Salad


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You can use your favorite greens and substitute the pears for apples, but the flavors of salad work well just as they are. You'll love the sweetness of the pears, tartness of the cranberries, and the sharp bite of bleu cheese!

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Time needed

15 min preparation

Serving Size / Yield

4 servings


  • Dressing:
  • 2 tsp. Dijon mustard
  • 1/4 C. apple cider vinegar
  • 1/4 C. maple syrup
  • 1/4 tsp. sea salt
  • pinch of pepper
  • 1/4 C. olive oil
  • 1 small shallot, diced fine
  • Salad:
  • 4 C. arugula and spinach
  • 1/2 medium red onion, sliced thin
  • 2 Bosc pears
  • 1/2 C. dried cranberries
  • 1/2 C. candied walnuts
  • 1/2 C. bleu cheese, crumbled

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Put all the ingredients except the oil and shallot into a bowl and whisk to combine well. Slowly add in the oil and mix completely. Add in the shallot and stir.

To make the candied walnuts put the walnuts and sugar into a skillet n heat over medium heat. Stir constantly until all the sugar dissolves into a light brown liquid and coats the walnuts. Spread the walnuts on a sheet of foil to cool.

In a large bowl, add the arugula and spinach. Divide among the plates and layer with 4 slices of pear each and a few red onion slices. Sprinkle with 1 Tbs. walnuts each and dried cranberries to taste. Add the bleu cheese and drizzle with dressing. Serve.

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