Total Cooking Time: 20 minutes
Difficulty Level: Easy
Estimated Calories: ~320 per serving
This Roquefort Pear Salad is the kind of dish that feels elegant yet effortless, striking that perfect balance between bold and delicate. Crisp greens form a fresh, vibrant base, while juicy ripe pears bring natural sweetness that melts into the tangy intensity of Roquefort blue cheese. Add a light vinaigrette, crunchy nuts, and a few thoughtful finishing touches, and you have a salad that feels restaurant-worthy but is wonderfully simple to make at home.
From the first bite, this salad delights the senses. You’ll notice the contrast of creamy and crisp textures, the aromatic sharpness of blue cheese against mellow fruit, and the refreshing lift of a well-balanced dressing. It’s special because it doesn’t try too hard—each ingredient shines, yet everything works in harmony. Whether served as a sophisticated starter, a light lunch, or a side dish for a dinner party, this salad appeals to adventurous eaters and classic food lovers alike.
Perfect for autumn gatherings, holiday tables, or anytime you want something refined without being heavy, this Roquefort Pear Salad proves that greens can be exciting, indulgent, and deeply satisfying.
Key Ingredients
The magic of this salad comes from thoughtful ingredient choices. Each component plays a clear role in building flavor, texture, and visual appeal.
Mixed Greens – A blend of arugula, baby spinach, and frisée provides bitterness, tenderness, and structure.
Ripe Pears – Add juicy sweetness and a soft, buttery bite that balances the cheese.
Roquefort Cheese – Brings bold saltiness, creaminess, and unmistakable blue cheese depth.
Walnuts – Introduce crunch and earthy richness that complements the pears.
Olive Oil – Forms the silky base of the vinaigrette with fruity notes.
Red Wine Vinegar – Adds brightness and acidity to cut through the richness.
Dijon Mustard – Emulsifies the dressing while adding subtle heat.
Honey – Softens the acidity and enhances the pears’ natural sweetness.
Shallots – Provide mild onion flavor without overpowering the salad.
Fresh Lemon Juice – Prevents pear browning and adds a fresh citrus lift.
Salt – Enhances all flavors and balances sweetness.
Black Pepper – Adds gentle spice and warmth.
Fresh Thyme Leaves – Offer herbal aroma and elegance.
Chives – Contribute color and a mild onion note.
Butter – Used lightly for toasting nuts, adding richness.
Water – Helps mellow the dressing if needed.
How to Make It (Step-by-Step Method)
Start by preparing the pears. Slice them lengthwise into thin wedges, removing the core. Toss gently with fresh lemon juice to prevent browning and set aside. If you like a softer texture, you can lightly sauté the pears in a pan over medium heat with a touch of butter for 2–3 minutes per side until just golden and tender, then let them cool slightly.
Next, toast the walnuts. Heat a small skillet over medium-low heat, add the walnuts and a tiny knob of butter, and toast for 4–5 minutes, stirring frequently. They’re ready when fragrant and lightly golden. Remove from the pan immediately to prevent burning and let them cool for maximum crunch.
Prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, finely minced shallots, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust acidity or sweetness as needed, adding a teaspoon of water if the dressing feels too sharp.
Wash and thoroughly dry the mixed greens. Place them in a large salad bowl, drizzle lightly with dressing, and toss gently until just coated. Arrange the dressed greens on a serving platter or individual plates. Layer the pear slices evenly across the greens, then crumble Roquefort cheese generously over the top.
Finish by scattering toasted walnuts, sprinkling fresh thyme leaves and chopped chives, and adding a final crack of black pepper. Serve immediately while the greens are crisp and vibrant.
Serving Suggestions
Serving this Roquefort Pear Salad is an opportunity to get creative and make it visually inviting. For a family-style presentation, spread the dressed greens across a wide platter, fan the pear slices in overlapping rows, and crumble the Roquefort in rustic chunks rather than fine crumbles. This creates a dramatic, abundant look that encourages guests to dig in. Add a small bowl of extra dressing on the side so everyone can adjust to taste.
For individual servings, plate the salad in shallow bowls, layering greens first and then artfully placing pears and cheese on top. This approach highlights the textures and colors of each ingredient and feels especially elegant for dinner parties or holiday meals. You can also turn this salad into a build-your-own bar by setting out bowls of greens, pears, nuts, cheese, and dressing, letting guests customize their perfect bite.
As a main dish, consider adding grilled chicken, seared duck breast, or roasted chickpeas for extra protein. Serve alongside crusty bread or a warm baguette to soak up the dressing. Optional toppings like pomegranate seeds, thinly sliced fennel, or a drizzle of balsamic reduction can elevate the flavor profile even further, making each serving feel unique and indulgent.
Storage + Meal Prep
This salad is best enjoyed fresh, but with a little planning, it can be meal-prep friendly. Store the washed and dried greens in an airtight container lined with a paper towel to absorb excess moisture; they’ll stay crisp for up to three days in the refrigerator. Keep the pears sliced but lightly coated with lemon juice, stored separately in a sealed container to prevent browning.
The dressing can be prepared up to five days in advance and kept refrigerated in a small jar. Give it a good shake before using, as the oil and vinegar may separate. Roquefort cheese should be stored tightly wrapped to maintain freshness and prevent its aroma from spreading to other foods.
If you’re packing this salad for lunch, keep all components separate until just before eating. Assemble the salad when ready to enjoy for the best texture and flavor. Avoid freezing, as the greens and pears do not hold up well to freezing and thawing. On day two, refresh the salad with freshly chopped herbs or an extra sprinkle of nuts to restore crunch and brightness.
Conclusion
This Roquefort Pear Salad is a celebration of contrast and balance, proving that a salad can be both bold and beautifully refined. The interplay of sweet pears, assertive blue cheese, crisp greens, and a lively vinaigrette creates a dish that feels indulgent yet light, perfect for any season and any occasion.
Don’t be afraid to make it your own. Swap nuts, try different greens, or adjust the dressing to suit your taste. Once you experience how effortlessly these flavors come together, this salad is bound to become a favorite. Give it a try, share it with friends, and let it inspire you to see salads in a whole new way.
