clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pear Gorgonzola Salad recipe close up

Pear Gorgonzola Salad


Delicious salad greens tossed with quinoa give a nice nutty flavor along with pumpkin seeds and walnuts.  Pear and apple are paired with Gorgonzola cheese for a deep, complex flavor.  Toss it all with a raspberry vinaigrette and you have the perfect salad.



For the Salad

  • 6 cups spring mix salad greens
  • ½ cup quinoa, cooked
  • 1 large pear, sliced
  • 1 large apple (2 small), sliced
  • ½ cup crumbled Gorgonzola cheese
  • ½ cup toasted walnuts
  • ½ cup toasted pumpkin seeds

For the Dressing

  • 1/2 cup fresh raspberries
  • 1/3 cups toasted walnut pieces
  • 1/4 cup raspberry or red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil




  1. In a large bowl, combine the greens, quinoa, pear, apple, cheese and nuts.
  2. In a blender container, add the raspberries, walnut pieces, vinegar, honey, mustard, salt, and pepper. Blend until almost totally smooth. With the blender running, add the oil until it is combined.
  3. Drizzle with half of the vinaigrette and toss to coat.  Serve immediately. Reserve the other half of the dressing for another use.



How to Cook Quinoa <—–click if you need help cooking your quinoa!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: salad recipes
  • Method: stove top
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 348
  • Sugar: 11.4 grams
  • Fat: 23 grams
  • Carbohydrates: 27 grams
  • Fiber: 5.4 grams
  • Protein: 10 grams

Keywords: Pear Gorgonzola Salad