Go Back
A pear walnut blue cheese salad with mixed greens is served on a silver platter, garnished with crumbled blue cheese and walnuts, a wooden spoon beside it, and a bowl of dressing nearby on a dark surface.
Print Recipe

Easy Thanksgiving Salad with Pears, Walnuts and Blue Cheese

Crisp pear and apple over mixed greens with toasted walnuts, crumbled blue cheese and an orange vinaigrette. The dressing keeps for 3 days and nothing goes in the oven, so on Thanksgiving all that's left is fruit to slice and a platter to build.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Blue Cheese, Fall, Holiday Side, No Oven, Pears, Thanksgiving, Walnuts
Servings: 6
Calories: 330kcal
Author: Chop and Cheers

Ingredients

For the salad:

  • 6 cups mixed greens 140 g, such as arugula, spinach and baby kale
  • 2 to 3 ripe pears about 450 g, thinly sliced
  • 1 crisp apple thinly sliced
  • 1/2 cup walnuts 50 g, toasted
  • 1/2 cup crumbled blue cheese 60 g
  • Pomegranate seeds or dried cranberries optional
  • Roasted sweet potato or butternut squash cooled, optional

For the orange vinaigrette:

  • 1/4 cup fresh orange juice 60 ml
  • 2 tablespoons apple cider vinegar 30 ml
  • 1 tablespoon Dijon mustard 15 ml
  • 1 tablespoon honey 15 ml
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil 120 ml
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon zest optional

Instructions

  • Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant. Tip onto a plate and cool completely.
  • Whisk the orange juice, apple cider vinegar, Dijon, honey and cayenne in a small bowl. Add the olive oil in a slow stream, whisking continuously, until smooth and emulsified. Season with salt and pepper and adjust to taste.
  • Pile the dry greens onto a large platter or into a wide, shallow bowl.
  • Thinly slice the pears and apple lengthwise and layer them over the greens. Toss the slices with a squeeze of lemon juice first if they will sit for more than a few minutes.
  • Scatter the cooled walnuts and blue cheese over the top.
  • Drizzle with the vinaigrette and toss gently just before serving, or serve the dressing alongside.

Notes

  • Make ahead: the vinaigrette keeps up to 3 days in a jar in the fridge. Toast the walnuts, wash and dry the greens, and crumble the cheese the day before. Slice the fruit and dress the salad just before serving. The olive oil firms up when chilled, so let the dressing sit at room temperature for about 10 minutes and shake it before using.
  • For a crowd: double every ingredient, dressing included, to serve 12.
  • Cheese: Gorgonzola and Roquefort are traditionally made with animal rennet, so for vegetarian guests look for a blue cheese labeled with microbial or vegetable rennet.
  • Calorie estimate is for the base recipe with all the dressing used, and optional add-ins will change it.