Barefoot Contessa Pear and Blue Cheese Salad

This Barefoot Contessa Pear and Blue Cheese Salad is an elegant, flavorful mix of crisp greens, sweet pears, creamy blue cheese, and crunchy nuts, all brought together with a tangy vinaigrette. It’s perfect for a lighter lunch or as a stunning side dish.

Why You’ll Love This Recipe

I love how this salad feels both sophisticated and simple. The juicy pears contrast beautifully with the sharpness of blue cheese, while the nuts add texture. The vinaigrette ties it all together, offering a bright finish. It’s a recipe I return to when I want something fresh yet impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mixed salad greens (such as arugula, baby spinach, or mesclun)

• Ripe pears, thinly sliced (Bosc or Anjou work well)

• Blue cheese, crumbled (such as Gorgonzola or Roquefort)

• Toasted walnuts or pecans

• Olive oil

• White wine vinegar or champagne vinegar

• Honey or Dijon mustard (for the vinaigrette)

• Salt and freshly ground black pepper

Directions

1. Toast the nuts. In a dry skillet over medium heat, toast walnuts or pecans until fragrant and lightly browned. Set aside to cool.

2. Make the vinaigrette. In a small bowl or jar, whisk together olive oil, white wine vinegar, a squeeze of honey or a dollop of Dijon mustard, salt, and pepper until emulsified.

3. Assemble the salad. In a large bowl, toss the mixed greens with just enough dressing to coat—reserve extra for drizzling.

4. Add pears and cheese. Arrange the pear slices over the greens and sprinkle crumbled blue cheese evenly on top.

5. Finish with nuts and dressing. Scatter toasted nuts over the salad, then drizzle any remaining dressing over the top.

6. Serve immediately.

Servings and Timing

• Servings: Serves 4 as a side salad, or 2 as a light main

• Prep time: 10 minutes

• Total time: Approximately 10 minutes

Variations

• Greens swap: Use baby arugula or watercress for a peppery edge.

• Cheese variation: Substitute goat cheese or feta if you prefer a milder flavor.

• Fruit twist: Add dried cranberries or pomegranate arils for extra sweetness and color.

• Nut alternatives: Use toasted almonds, pecans, or even pumpkin seeds for variety.

Storage/Reheating

Store any leftover components (dressing, toasted nuts, salad greens) separately in airtight containers for up to 2–3 days. Do not dress the salad until just before serving to keep the greens crisp. This salad isn’t meant to be reheated—it’s best enjoyed fresh.

FAQs

1. Can I make the vinaigrette ahead of time?

Yes—I often make the vinaigrette up to a week ahead and store it in a jar in the fridge. I just give it a good shake before using.

2. What’s the best way to slice pears?

I core the pears, then use a sharp knife or mandoline to cut even, thin slices for the best texture and presentation.

3. Can I prep this for a party?

Absolutely—I’ll prepare the vinaigrette and toast the nuts ahead of time. Just slice the pears and assemble shortly before serving so everything stays fresh.

4. Is there a dairy-free option?

Yes—I swap the blue cheese for sliced avocado or dairy-free cheese to keep it creamy without dairy.

5. Can I add protein to make it a meal?

Definitely—I’ll top the salad with grilled chicken, sliced steak, or seared salmon to turn it into a satisfying main dish.

Conclusion

This Barefoot Contessa Pear and Blue Cheese Salad is a lovely blend of flavors and textures—simple to make yet elegant enough for guests. I love its versatility and how fresh ingredients shine. I hope it becomes a favorite go-to for your gatherings or weeknight meals!