Sides · Fall · Quick

Pear, Walnut and Blue Cheese Salad

Name: Pear, Walnut and Blue Cheese Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 side portions
Ingredients: ⅔ cup walnut pieces; 1 bunch watercress, trimmed, washed and dried; 1 bunch arugula, washed and dried; 1 Belgian endive, cored and thinly sliced; 2 ripe but firm pears, cored and thinly sliced; 55 g mild blue cheese, crumbled; 1 tbsp cider vinegar; 2 tsp whole-grain mustard; ¼ tsp kosher salt, plus more to taste; freshly ground black pepper, to taste; 3 tbsp extra-virgin olive oil

Ripe pears, toasted walnuts and blue cheese meet peppery greens and crisp endive in a cider-mustard dressing. Toss just before serving for a fall side salad.

Edited by Tasty Recipes editorial team

Published 2026-09-19

20 minMakes 4 side portions

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Pear slices, toasted walnuts and blue cheese crumbles over arugula, watercress and endive in a shallow ceramic bowl

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How to make Pear, Walnut and Blue Cheese Salad

Timing breakdown · 1 timed stages

Allow 7 to 10 minutes to toast the walnuts and cool them while preparing the greens, pears and dressing. Toss only when ready to serve.

Preparation: 10 min
Cooking: 10 min

Preparation / waiting Step 1: 7 to 10 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 175°C (350°F). Spread the walnuts in one layer on a baking sheet. Toast for 7 to 10 minutes, shaking the sheet once, until fragrant; watch closely so they do not scorch. Set aside to cool, then chop any large pieces.
02
Trim, wash and thoroughly dry the watercress and arugula. Core and thinly slice the endive. Keep the greens cool while preparing the dressing.
03
Whisk the cider vinegar, whole-grain mustard, salt and a little black pepper in a small bowl. Add the olive oil gradually while whisking until combined.
04
Just before serving, quarter and core the pears, then slice them thinly. Put the greens and endive in a large bowl and add enough dressing to coat them lightly. Arrange the pears on top, scatter over the cooled walnuts and blue cheese, and gently toss once. Taste and adjust the seasoning; serve immediately.
05
If preparing ahead, store washed dry greens, whole pears, cooled walnuts, cheese and dressing separately in the refrigerator. Refrigerate any assembled leftovers promptly; dressed greens soften on storage.

Recipe questions

Which pears work best?

Use ripe but still firm pears that will hold their shape when sliced. Anjou, Bartlett or Comice are options named by the source; slice them just before serving.

Can I make the salad ahead?

Toast the walnuts and mix the dressing ahead, then keep the components separate. Slice the pears and dress the greens immediately before serving so they remain crisp.

Can I use a different nut?

The source allows pecans, almonds or cashews in place of walnuts. Toast the chosen nuts carefully and check allergen needs before serving.

Is blue cheese necessary?

Blue cheese supplies a salty contrast to the pears. If omitting it, the salad will taste different; add dressing gradually and adjust seasoning after tasting.

What should I serve with it?

It is written as four side portions. Serve it alongside a separate main dish, or add another substantial component prepared from its own recipe for a lunch.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Food Network Kitchen. The core pear, greens, walnut, blue cheese and cider-mustard dressing proportions are retained, with the salad assembled just before serving. This version has not been kitchen-tested by the Tasty Recipes team.

Adapted from Food Network Kitchen.

Additional guidance: Foodland Ontario: pear availability · Health Canada food storage guidance