Pear Salad with Blue Cheese, Walnuts and Pomegranate

Pear Salad with Blue Cheese, Walnuts and Pomegranate

Pear Salad with Blue Cheese, Walnuts and Pomegranate

Prep Time

10 minutes

Cook Time

5 minutes


4 people

Combining mixed baby greens with some favorite elements of a cheese plate, this succulent salad makes a stunning starter. The juicy pomegranate seeds and slightly tart cider dressing brighten toasted walnuts, thin slices of grainy pear and a potent blue cheese. Any variety of blue works here, from mild Gorgonzola to more powerful Stilton and Roquefort, all perfect matches for pear.

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).


  • 1/3 cup (1 1/2 oz./45 g) walnut pieces
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces (250 g) mixed baby greens
  • 2 pears, such as Bartlett, cored and sliced
  • 1/2 cup (2 oz./60 g) pomegranate seeds
  • 1 ounce (30 g) blue cheese, crumbled


  • 1 In a dry fry pan over medium-low heat, toast the walnut pieces, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
  • 2 In a large bowl, whisk together the vinegar, honey, mustard, salt and pepper.
  • 3 Add the olive oil in a thin stream, whisking constantly until the dressing is smooth.
  • 4 Add the greens, pears, pomegranate seeds and walnuts to the bowl with the dressing and toss gently to coat.
  • 5 Divide the salad among 4 plates, garnish with the cheese and serve immediately.


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