Hi, I’m Jessica from easyyummyrecipe.com. My friends and family always ask me to make this Roquefort pear salad for picnics. It’s simple to put together, yet it feels special. The mix of sweet, tangy, and crunchy is just right. You can make it in under 15 minutes, and it travels well.
This salad works for almost any occasion. It pairs well with grilled meats or can stand alone as a light main dish. The key is fresh pears, crisp greens, and good-quality Roquefort cheese.
Ingredients
Servings: 4
4 cups mixed salad greens (baby lettuce, arugula, or spinach)
2 ripe pears (Bartlett or Anjou), thinly sliced
3 ounces Roquefort cheese, crumbled
1/3 cup walnuts, toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the greens
Rinse the greens well and dry them completely. A salad spinner works best. Dry greens help the dressing stick better. Place them in a large salad bowl.
Pro Tip: If you mix different greens, use some with a peppery bite, like arugula, for more flavor.
Step 2: Slice the pears
Slice the pears just before serving so they don’t brown. If you need to prep early, toss the slices with a little lemon juice. This slows browning without changing the taste.
Pro Tip: Slightly firm pears work best. They hold their shape better and keep the salad from turning mushy.
Step 3: Toast the walnuts
Heat a dry skillet over medium heat. Add the walnuts and toast for 3–4 minutes. Stir often to keep them from burning. Remove and let them cool before adding to the salad.
Pro Tip: Toasting nuts boosts their flavor and gives extra crunch.
Step 4: Make the dressing
In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Taste and adjust seasoning if needed.
Pro Tip: Use good-quality balsamic vinegar for a richer flavor.
Step 5: Assemble the salad
Add the pear slices to the greens. Sprinkle with crumbled Roquefort and toasted walnuts. Drizzle the dressing over the top. Toss gently to mix.
Pro Tip: Toss lightly to avoid crushing the pears or breaking up the cheese too much.
Serving Ideas
Serve this salad right after tossing to keep it fresh and crisp. For a picnic, pack the dressing separately and mix right before eating. It pairs beautifully with a crusty baguette or grilled chicken.
Nutrition (per serving, estimated)
Calories: 260
Protein: 7 g
Fat: 18 g
Carbohydrates: 18 g
Fiber: 3 g
Sugar: 11 g
This salad is rich in vitamins A and C from the greens and pears. Walnuts add healthy fats, and Roquefort provides calcium and protein.
Pro Tips for Success
- Use pears that are ripe but still firm for the best texture.
- Keep the dressing simple so the pear and cheese flavors shine.
- Toast the walnuts right before serving for extra crunch.
- Use a mix of greens for more flavor depth.
- Crumble the cheese yourself from a wedge for fresher taste.
FAQs
Q: Can I use a different cheese?
Yes. Gorgonzola or blue cheese are good substitutes.
Q: Can I make this salad ahead?
You can prep the greens, cheese, and nuts early. Slice the pears and add dressing right before serving.
Q: What type of pears work best?
Bartlett and Anjou are good choices. Avoid overly soft pears, which can turn mushy.
Q: Can I replace walnuts?
Pecans or almonds work well if you don’t have walnuts.
Q: Is there a dairy-free option?
Skip the cheese and add extra toasted nuts or avocado slices for creaminess.
