The Barefoot Contessa Pear and Blue Cheese Salad is a sophisticated and flavorful dish that strikes the perfect balance between sweet, savory, and tangy. Inspired by Ina Garten’s effortless entertaining style, this salad pairs juicy ripe pears with creamy blue cheese, crisp greens, and toasted nuts, all brought together with a simple homemade vinaigrette. It’s the kind of salad that feels gourmet without requiring much effort—perfect for holidays, dinner parties, or a fancy lunch at home.
Why You’ll Love This Recipe
- Elegant and packed with flavor
- Super easy to prepare in under 15 minutes
- A perfect mix of textures and colors
- Great for entertaining or weekday meals
- Includes a fresh, zesty vinaigrette you’ll want to use on everything
- Easily customizable with different cheeses, nuts, or fruit
- Vegetarian-friendly
- Seasonal and fresh
- Beautiful presentation
- Inspired by Ina Garten’s timeless recipes
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mixed salad greens (arugula, spinach, or mesclun mix)
- Ripe pears, thinly sliced
- Crumbled blue cheese (Roquefort, Gorgonzola, or your favorite)
- Toasted walnuts or pecans
- Dried cranberries (optional)
For the vinaigrette:
- Freshly squeezed lemon juice
- Olive oil
- Dijon mustard
- Honey
- Salt and freshly ground black pepper
directions
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly stream in olive oil while whisking to emulsify the vinaigrette. Set aside.
- On a large platter or salad bowl, layer the mixed greens.
- Top with sliced pears, crumbled blue cheese, toasted nuts, and dried cranberries if using.
- Drizzle with the prepared vinaigrette and toss gently to combine.
- Serve immediately, garnished with extra cheese or nuts if desired.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Cheese alternatives: Swap blue cheese with goat cheese or feta for a milder taste.
- Nut options: Try almonds, pistachios, or candied pecans.
- Fruit swaps: Use apples, grapes, or pomegranate seeds instead of pears.
- Greens swap: Replace with baby kale, butter lettuce, or romaine.
- Add protein: Grilled chicken, shrimp, or tofu makes it a complete meal.
- Vinaigrette twist: Use balsamic vinegar instead of lemon for a richer dressing.
storage/reheating
To keep the salad fresh:
- Greens and toppings: Store separately in airtight containers in the fridge for up to 2 days.
- Vinaigrette: Store in a jar in the fridge for up to 1 week. Shake before using.
- Assembled salad: Best eaten fresh. If storing leftovers, keep dressing separate to prevent sogginess.
FAQs
What pears are best for this salad?
Bosc and Anjou pears work well—they’re sweet, firm, and hold up in salads without becoming mushy.
Can I make this salad ahead of time?
Yes, prep all ingredients ahead and store separately. Assemble and dress just before serving.
What if I don’t like blue cheese?
Swap it for goat cheese, feta, or shaved parmesan for a different flavor profile.
How do I keep pears from browning?
Toss sliced pears in a little lemon juice to prevent them from oxidizing.
Is this salad good for a crowd?
Absolutely. Just multiply the ingredients and assemble on a large platter for an elegant presentation.
Can I use store-bought dressing?
You can, but the homemade vinaigrette adds a fresher, brighter flavor that pairs beautifully with the pears.
Are dried cranberries necessary?
They’re optional, but they add a nice pop of sweetness and color. You can also use raisins or omit them.
Can this be made vegan?
Yes, use a plant-based cheese and maple syrup instead of honey in the vinaigrette.
What wine goes well with this salad?
Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
How can I make the salad more filling?
Add grilled chicken, salmon, or even roasted chickpeas for a heartier meal.
Conclusion
The Barefoot Contessa Pear and Blue Cheese Salad is a timeless and elegant recipe that brings together bright, bold flavors with minimal fuss. Whether you’re hosting a dinner or craving something special for lunch, this salad delivers sophistication and satisfaction in every bite. Customize it to your taste and make it your new go-to salad for every season.
Description
This Pear and Blue Cheese Salad from Barefoot Contessa is fresh, flavorful, and so easy to make. It features ripe pears, sharp blue cheese, toasted walnuts, and mixed greens tossed in a simple homemade vinaigrette. A lovely balance of textures and flavors that feels fancy but comes together in minutes.
For the salad:
For the vinaigrette:
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In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify the dressing. Set aside.
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In a large salad bowl, combine mixed greens, pear slices, blue cheese, walnuts, and cranberries (if using).
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Drizzle the vinaigrette over the salad just before serving. Toss gently to coat everything evenly.
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Serve immediately and enjoy!
Notes
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For extra crunch, use candied walnuts or pecans.
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Swap blue cheese for goat cheese or feta if you prefer a milder flavor.
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This salad pairs perfectly with roast chicken or grilled steak for a full meal.
