Poached Pear Salad

Years ago, my favorite restaurant served a salad I couldn’t resist. Forget the entrées, I ordered it every single time. When I moved away, I missed it so much that I had to recreate it at home. And now, this simple but extra-special poached pear salad has become one of my go-to holiday favorites.

Juicy pears poached in white wine bring tender sweetness, balanced by creamy gorgonzola and crunchy honey-glazed walnuts. A drizzle of sherry vinaigrette ties everything together with a velvety finish. Elegant, impressive, yet surprisingly easy, this salad is perfect for holidays, dinner parties, or even a special night in. Best of all, you can prep the pears, dressing, and nuts ahead of time for a stress-free dish that feels restaurant-worthy at home.

This Poached Pear Salad Belongs on Your Fall Table

Still wondering what your Thanksgiving menu is missing? If you need a fresh dish to serve along with your Cornbread Stuffing, look no further! Here’s why this poached pear salad is it:

• Sweet and savory perfection. Wine-poached pears, tangy vinaigrette, bold gorgonzola, and glazed walnuts make every bite balanced and delicious. I can’t get enough!
• Texture in every bite. Between the soft, juicy pears, the crunchy walnuts, the creamy gorgonzola, and the velvety smooth dressing, plus the fresh greens, every bite of this salad is such an adventure!
• Make-ahead magic. I LOVE that you can prep most of this dish in advance. The pears and walnuts can be made the day before, and the dressing can be made up to 7 days ahead of time! When your guests arrive, toss it all together with some fresh greens and gorgonzola, and you’re set!

What You’ll Need

Poached pears:

• White zinfandel wine – Riesling or another sweet white wine of your choosing will also work. Want to make it non-alcoholic? Try apple cider instead!
• Honey – Or maple syrup. To sweeten the pears up a bit.
• Lemon juice – The lemon breaks up the sweetness of the poached pears and works to keep them from browning.
• Pears – Peeled and halved with the stems and cores removed. You can use any pear you’d like. Anjou, Bosc, and Bartlett pears are ideal for poaching (they don’t get too mushy).

Honey-glazed walnuts:

• Walnut – I like using halves or large pieces. Pecans would also do the trick.
• Honey – To sweeten the nuts. Maple syrup is a fine alternative.
• Ground cinnamon – I love adding a hint of warming cinnamon to these candied nuts. It makes the salad feel like a true fall treat.

Creamy sherry Greek yogurt dressing:

• Plain Greek yogurt – Full-fat Greek yogurt will yield the creamiest texture, but you can use a lower-fat product if you prefer.
• Sherry vinegar – Look for a quality sherry vinegar with a D.O.P. label ensuring its authenticity. If you can’t find any, champagne vinegar will work.
• Olive oil – I like using a young extra virgin olive oil for the best flavor.
• Dijon mustard – Grab one that’s nice and smooth. Some Dijon mustards are a bit too grainy for this dressing.
• Salt & pepper – To taste. I like using freshly ground black pepper and kosher salt.

For the salad:

• Mixed greens – Any kind you’d like! A nice spring mix would be ideal, or anything with butter lettuce and/or endive.
• Crumbled Gorgonzola cheese – If you’re not a blue cheese fan, you can use something else. Crumbled goat cheese or feta would be nice. So would shaved pecorino or parmesan.

Tips and Variation Ideas

Have a quick look through these simple tips and tricks. They’ll help you on your way to the best fall salad ever. I threw some fun variations in at the end, too!

• Prep the pears. Peel, halve, and core the pears to ensure even cooking and better absorption of the poaching liquid. This’ll make them tender, flavorful, and more visually appealing.
• Don’t over-poach the pears. Keep an eye on them! You want the pears to get nice and tender, but not mushy. 10-12 minutes should do the trick. They’ll continue to soften a bit as they cool.
• Cool IN the poaching liquid. They’ll soften a bit more during this time and absorb even more flavor.
• Cool completely. The pears should be fully cooled (as should the nuts) before you add them to the salad. Otherwise, the lettuce will wilt.
• Season to taste. Everyone’s taste buds are different, so be sure to taste the dressing before you drizzle it over the salad. Whisk in salt and pepper as you see fit. Get more details about the recipe in my Creamy Sherry Vinaigrette post.
• Keep an eye on the walnuts. When toasting the walnuts and glazing with honey, keep the stove on medium heat (no higher) and stir constantly. Remember that honey AND nuts burn easily. So don’t turn your back on them. Check out the full Honey Glazed Walnuts recipe for even more specifics.
• Sweeten the deal. Want to add a little extra sweetness to this salad? Whisk some honey or maple syrup into the dressing.
• Dressing swap. Instead of the creamy sherry vinaigrette, feel free to use something different. My Fig Balsamic Vinaigrette Salad Dressing or this Warm Maple Bacon Dressing would be fabulous.
• Experiment with toppings. This salad’s already got some blue cheese crumbled over the top, but you don’t have to stop there! Cooked, crumbled bacon, blueberries, or cranberries would be great additions. And, if you’d like to use a different cheese (goat cheese or shaved pecorino would be yum), go for it!

How to Store Extras

Leftover salad (at least with the greens) is never the best. The greens get soggy, and no one wants that. That said, the various components of this salad keep very well and are easily reassembled when you’re ready to enjoy. Seal the leftover poached pears, glazed walnuts, and dressing in separate airtight containers. Store them in the fridge for up to 4 days and, when you’re ready, toss ’em in a bowl with some fresh greens and gorgonzola, and there you have it! Your poached pear salad’s got a second wind!

I do not suggest freezing any of the above-mentioned components of this salad. None of them thaws well.

Can I Make This Salad Ahead of Time?

So glad you asked! Yes, you can. In part, at least. I love serving this elegant side at dinner parties, but I am often so swamped with everything else that goes into hosting that I like to prep as much of the food in advance as I can. So, I poach my pears and candy my walnuts a day or two ahead, let them cool, and store them in the fridge in separate airtight containers.

I’ll also make the dressing ahead of time (up to one week in advance), seal it in a mason jar, and store it in the fridge. When I’m feeling extra ambitious, I’ll make a double of the dressing to use throughout the week.

Make It a Meal

This poached pear salad is a wonderfully elegant, substantial side dish for many a main. Here are some of my favorite serving suggestions:

• With a steak. For a hearty dinner, pair it with a savory meat dish like my Balsamic Marinated Flank Steak or these Black and Blue NY Strip Steaks – you can even pile slices on top of the salad.
• More of a chicken lover? Serve it alongside this Slow Cooker Lemon Roasted Chicken.
• For the holidays. For Thanksgiving, allow it to elevate your favorite Herb Roast Turkey. You could stop there, or add a side of these creamy Parmesan Mashed Potatoes or my indulgent Cheesy Scalloped Potatoes, too. Yum!
• Pair with pasta. Enjoy it with The World’s Best Homemade Lasagna or my famous Garlic Parmesan Chicken Pasta.
• As an entree. Alternatively, you can make the salad itself your main dish by topping it with grilled chicken or steak for a light yet satisfying main. Don’t forget to pour yourself a glass of robust red wine to complete the meal!

More Easy Salads to Try

On a salad kick? Here are a few more awesome recipes I think you’re going to love. Let me know what you think!

• Crunchy Broccoli Apple Salad
• Chicken Caesar Salad
• Harvest Salad
• Chicken Cobb Salad