This Caramelized Pear and Blue Cheese Salad is where elegance meets effortless. Imagine tender pear slices caramelized to perfection, nestled over a bed of fresh arugula, and sprinkled with creamy crumbles of bold blue cheese. Add in toasted walnuts for crunch and a balsamic glaze drizzle for a sweet tang, and you’ve got a salad that feels fancy but takes minimal time to pull together.

Whether you’re hosting a dinner party, preparing a festive holiday menu, or just craving something fresh yet indulgent, this salad brings brightness, balance, and bold flavor. It pairs beautifully with roast chicken, grilled steak, or even as a light stand-alone meal with crusty bread and a glass of white wine.

What Kind of Pears Should I Use?

When it comes to this salad, the type of pear you use really matters. Go for Bosc or Anjou pears—they hold up well to caramelizing and maintain their shape and texture. Bartlett pears are softer and sweeter but can turn mushy when cooked.

Look for pears that are just ripe: they should give slightly to pressure but not feel soft. Too firm and they won’t caramelize; too soft and they’ll fall apart in the pan.

Ingredients for the Caramelized Pear and Blue Cheese Salad

Pears: The star of the show. Sliced and caramelized to bring out their natural sweetness.
Blue Cheese: Adds sharp, creamy contrast to the sweet pears. Gorgonzola or Roquefort work great.
Arugula: Its peppery bite balances the richness of the cheese and pears.
Walnuts: Toasted for extra flavor and crunch.
Olive Oil: For sautéing the pears and dressing the greens.
Balsamic Glaze: A finishing drizzle that ties the whole salad together with a sweet acidity.
Salt and Pepper: Enhances every bite.

How To Make the Caramelized Pear and Blue Cheese Salad

Step 1: Prepare the Ingredients

Rinse and dry the arugula, crumble the blue cheese, and toast the walnuts in a dry skillet over medium heat until fragrant. Slice the pears into quarters or eighths, removing the core.

Step 2: Caramelize the Pears

Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Add the pear slices cut-side down. Let them sear without moving for 2–3 minutes, then flip and cook the other side until golden and softened. You want them to be tender but not falling apart.

Step 3: Dress the Greens

Toss the arugula lightly with a drizzle of olive oil, salt, and pepper. Keep it simple—the other ingredients will add plenty of flavor.

Step 4: Assemble the Salad

On a large platter or individual plates, layer the arugula as a base. Arrange the caramelized pears on top. Scatter the blue cheese crumbles and toasted walnuts evenly.

Step 5: Finish with Balsamic Glaze

Just before serving, drizzle the entire salad with a generous swirl of balsamic glaze. It adds that sweet and tangy pop that makes this dish unforgettable.

How to Serve and Store Caramelized Pear and Blue Cheese Salad

This salad is best served immediately after assembling, while the pears are still slightly warm and the arugula is crisp. Serve it as a vibrant appetizer or pair it with a protein like grilled chicken or steak for a complete meal. It also shines on a holiday table or at a brunch gathering.

If you’re prepping in advance, keep the components separate. Store the caramelized pears in an airtight container in the fridge for up to 2 days and warm them slightly before serving. Arugula can be washed and dried ahead, but don’t dress it until ready to plate. Blue cheese and walnuts can also be prepped ahead of time and kept chilled or in a dry container.

Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! If blue cheese isn’t your thing, try goat cheese for creaminess or feta for a tangy bite.

What greens can I substitute for arugula?

Spinach or mixed spring greens are great alternatives. They’ll offer a milder flavor compared to arugula’s peppery punch.

How do I make balsamic glaze at home?

Simmer 1 cup of balsamic vinegar over medium-low heat until it reduces by half and becomes syrupy. Add a touch of honey if you like it sweeter.

Can I make this salad vegan?

Yes! Swap blue cheese for a plant-based alternative and use maple syrup instead of honey if making balsamic glaze.

Are the pears better peeled?

It’s optional. Leaving the skin on adds color and texture, but you can peel them if you prefer a softer bite.

What wine pairs well with this salad?

A chilled glass of Sauvignon Blanc or a lightly oaked Chardonnay complements the sweet-savory balance beautifully.

Want More Salad Ideas with a Twist?

If you love this Caramelized Pear and Blue Cheese Salad, you’ll probably enjoy these other vibrant creations from the Life with Jam kitchen:

Mexican Street Corn Potato Salad — for a creamy, smoky bite with a kick.
Watermelon Cucumber Salad — light, refreshing, and perfect for summer.
Grilled Peach and Honey Mustard Dressing — where smoky fruit meets tangy homemade dressing.
Blueberry Lemon Dutch Baby — not a salad, but a perfect sweet brunch companion.
Louisiana Remoulade Sauce — drizzle it over greens or roasted veggies for an instant flavor boost.

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you switch up the cheese or try pecans instead of walnuts? Maybe even added crispy bacon?

I love seeing your twists and tips! And if you want more seasonal recipes, check out my Pinterest boards where I post daily: Life with Jam on Pinterest.

Caramelized Pear and Blue Cheese Salad

Author: Jam Scott
Total Time: 18 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A crisp and elegant salad that blends caramelized pears, bold blue cheese, and peppery arugula with toasted walnuts and a sweet balsamic drizzle. Perfect for fall dinners, brunches, or a light meal with flair.

Ingredients

2 ripe Bosc or Anjou pears, sliced

4 cups fresh arugula

3 ounces blue cheese, crumbled

1⁄2 cup walnuts, toasted

1 tablespoon olive oil

2 tablespoons balsamic glaze

Salt and black pepper, to taste

Instructions

1. Rinse and dry the arugula. Crumble the blue cheese. Toast the walnuts in a dry skillet over medium heat until fragrant. Slice pears into quarters or eighths and remove the core.

2. In a non-stick skillet, heat olive oil over medium heat. Add the pear slices, cut-side down. Cook without moving for 2–3 minutes. Flip and cook the other side until golden and tender.

3. In a large bowl, toss arugula with a drizzle of olive oil, salt, and pepper.

4. Arrange arugula on a serving platter. Top with caramelized pears, blue cheese crumbles, and toasted walnuts.

5. Finish with a generous drizzle of balsamic glaze. Serve immediately.