Barefoot Contessa Pear and Blue Cheese Salad is a composed dinner salad of sweet pears, tangy blue cheese, and toasted walnuts on mixed greens, finished with a lemon-honey Dijon vinaigrette. Ready in 15 minutes and serving 4, this elegant, budget-friendly salad uses simple ingredients and minimal prep.
- Prep Time
- Cook Time
- Total Time
- Servings
- 4
- Calories
- 278 kcal per serving
- Cost/Serving
- $2.35
- Difficulty
- Easy
- Storage
- Store components separately in the fridge for best results; dressed salad keeps about 1 day.
This composed salad combines creamy blue cheese, crisp pear slices, and crunchy toasted nuts over peppery greens, all brought together by a fully emulsified lemon-honey Dijon vinaigrette that clings to each leaf.
Barefoot Contessa Pear and Blue Cheese Salad is a quick, composed salad featuring ripe pear slices, crumbled blue cheese, toasted walnuts, and optional dried cranberries on mixed greens with a lemon-honey Dijon vinaigrette. Total time is 15 minutes, and the recipe serves four. The vinaigrette is emulsified so it coats leaves instead of pooling, and the toasted nuts add a warm crunch that contrasts the soft fruit and creamy cheese.
Quick Steps at a Glance
- Whisk lemon juice, Dijon mustard, honey, salt, and pepper in a medium bowl until smooth.
- Slowly drizzle in olive oil while whisking until the vinaigrette is creamy and emulsified.
- Toast walnuts or pecans in a dry skillet over medium heat until golden and fragrant, about 5 minutes.
- Arrange mixed greens on a platter, then layer thin pear slices, crumbled blue cheese, toasted nuts, and optional dried cranberries.
- Drizzle vinaigrette over the salad just before serving and toss gently to coat.
What Is This Salad?
A composed dinner salad combining ripe pear slices, crumbled blue cheese, toasted walnuts (or pecans), and mixed greens, dressed with a lemon-honey Dijon vinaigrette that’s whisked into a stable emulsion so it clings to every leaf.
TL;DR
- Emulsified lemon-honey Dijon dressing that sticks to greens.
- Ready in 15 minutes with minimal equipment.
- Balanced textures: creamy cheese, crisp fruit, and crunchy toasted nuts.
- Components store separately in the fridge for up to 2 days.
Key Takeaways
- Quick assembly: 15 minutes from start to finish.
- Budget-friendly: low cost per serving while delivering a restaurant-style salad.
- Perfect texture contrast and bright, balanced flavors.
- Make-ahead friendly when components are stored separately.
Why You’ll Love It
- No-cook elegance — only a few minutes of toasting nuts on the stove.
- A vinaigrette method that stays emulsified and coats greens evenly.
- Sweet pears and honey balance the bold tang of blue cheese.
- Flexible and crowd-pleasing — easy to adapt for allergies or preferences.
Ingredient Deep Dive
Ingredients at a Glance
Equipment You Need
- Medium mixing bowl for whisking the vinaigrette.
- Balloon whisk (or a fork or small immersion blender as alternatives).
- Dry skillet (10-inch) for toasting nuts.
- Salad spinner to remove excess water from greens (or clean towels).
- Sharp chef’s knife or mandoline for thin pear slices.
- Large serving platter for composing the salad.
Step-by-Step Guide
This salad comes together in three main stages: whisk the vinaigrette, toast the nuts and slice the pears, then compose and dress the salad.
Prep & Whisk
- Build the vinaigrette: In a medium bowl combine lemon juice, Dijon, honey, salt, and pepper. Whisk until smooth and the mustard is dissolved.
- Emulsify: While whisking, slowly drizzle in the olive oil in a thin stream until the dressing is thick, glossy, and cohesive. If it looks broken, whisk in a teaspoon of cold water to bring it back together.
Toast & Slice
- Toast nuts: Place nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 4–5 minutes. Transfer to a plate to cool immediately.
- Slice pears: Halve pears, remove cores, and slice thinly (about 1/8 inch). Toss slices with a little lemon juice to prevent browning if not plating immediately.
- Dry greens: Rinse and spin or pat dry thoroughly so the dressing adheres properly.
Compose & Serve
- Arrange dried greens on a platter, fan pear slices across the top, then scatter blue cheese, toasted nuts, and cranberries.
- Whisk the vinaigrette briefly, drizzle over the salad (start with most of it), and toss gently until evenly coated. Serve immediately.
Complete recipe card with exact measurements and nutrition appears below.
Barefoot Contessa Pear and Blue Cheese Salad Recipe
- Author: Patricia Jannet
- Total Time: 15 min
- Yield: 4 generous servings
- Diet: Vegetarian
Description
A composed dinner salad of sweet pears, tangy blue cheese, and toasted walnuts with a lemon-honey Dijon vinaigrette. Makes 4 servings in 15 minutes with simple pantry ingredients.
Ingredients
- 6 cups mixed greens (arugula, spinach, or mesclun mix)
- 2 ripe pears, thinly sliced
- ½ cup crumbled blue cheese (Roquefort or Gorgonzola)
- ½ cup toasted walnuts or pecans
- ¼ cup dried cranberries (optional)
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Whisk lemon juice, Dijon mustard, honey, salt, and pepper in a medium bowl until smooth.
- Slowly drizzle in olive oil while whisking continuously until the vinaigrette is creamy and emulsified.
- Toast walnuts or pecans in a dry skillet over medium heat for 4–5 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
- Arrange mixed greens on a platter. Layer thin pear slices, crumbled blue cheese, toasted nuts, and optional dried cranberries on top.
- Drizzle the emulsified vinaigrette over the salad just before serving and toss gently to coat every leaf evenly.
Notes
- Assembled and dressed, the salad keeps in an airtight container in the refrigerator for up to 1 day, but greens will soften after several hours. Press plastic wrap against the pear surface to reduce browning.
- Store components separately (greens, pears tossed in lemon, cheese, nuts, vinaigrette) for up to 2 days for best texture.
- Dressing stores in a sealed jar for up to 5 days; shake or whisk before using if separation occurs.
- Toasted nuts keep in an airtight jar at room temperature for about 10 days or refrigerated for longer.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Dinner Ideas
- Method: No-Cook (aside from toasting)
- Cuisine: American
Nutrition
- Serving Size: 1 generous serving
- Calories: 278
- Sugar: 14g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 11mg
Variations & Substitutions
See substitutions and variations
Variation Highlights
- Nut-free: Replace walnuts with toasted sunflower seeds or pepitas.
- Milder cheese: Swap blue cheese for feta or goat cheese for a gentler tang.
- Vegan: Use vegan cheese crumbles and maple syrup instead of honey.
- Fruit swap: Use crisp apples (Honeycrisp or Fuji) in place of pears for a firmer bite.
- Greens variation: Use baby kale and shaved Brussels sprouts for a heartier base.
Cost & Value
| Ingredient | Approximate Cost |
|---|---|
| Mixed greens | $2.50 |
| Pears (2) | $1.60 |
| Blue cheese (½ cup) | $2.00 |
| Walnuts/pecans (½ cup) | $1.20 |
| Dried cranberries (¼ cup) | $0.60 |
| Lemons (2) | $0.70 |
| Olive oil (¼ cup) | $0.40 |
| Dijon mustard & honey | $0.25 |
| Salt & pepper | $0.15 |
| Total | ~$9.40 (4 servings = $2.35/serving) |
Meal Prep & Make-Ahead Guide
Store components separately for easy assembly: toast nuts in bulk, make the vinaigrette ahead (shake before using), slice pears up to 12 hours ahead tossed in lemon juice, and portion greens into containers lined with a paper towel to maintain crispness.
What to Serve With
- Grilled chicken or pan-seared salmon for a complete meal.
- Warm flatbread or naan topped with the dressed salad for an open-faced lunch.
- Over warm grains (farro or quinoa) to create a hearty grain bowl.
- Individual phyllo cups for elegant appetizers.
- Pack into whole-wheat wraps with grilled chicken for a handheld lunch.
Storage & Reheating Guide
Do not freeze. Store assembled salad in the fridge up to 1 day. Store components separately for up to 2 days. Vinaigrette keeps up to 5 days refrigerated.
Expert Pro Tips
- Choose pears that yield slightly to gentle pressure (Bartlett or Anjou work well).
- Toast nuts in a dry skillet over medium heat, stirring constantly to avoid burning.
- Emulsify the dressing by whisking while slowly streaming in oil; mustard helps bind the emulsion.
- Toss pear slices in a little lemon juice to prevent browning.
- Bring blue cheese to room temperature for better flavor and easier crumbling.
- Use a sharp knife or mandoline for uniform thin pear slices (about 1/8 inch).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. Keep components separate: dressing, sliced pears (tossed in lemon), greens, cheese, and nuts. Assemble just before serving. Dressed greens will wilt within hours.
Which pear varieties work best?
Bosc and Anjou hold their shape well when thinly sliced. Bartlett offers softer, floral sweetness. Asian pears are a crisp alternative.
Can I swap the walnuts?
Yes—use toasted pecans, sliced almonds, or candied hazelnuts. For nut-free, substitute roasted sunflower seeds or pepitas.
Why does vinaigrette separate?
Oil and lemon separate naturally. Mustard helps emulsify; whisk vigorously or shake in a jar. If separation occurs, re-whisk or shake before using.
More Easy Dinner Ideas
Try this salad alongside simple mains like roasted proteins, sheet-pan dinners, or grain bowls for a balanced weeknight meal.
My Final Take
This pear and blue cheese salad is proof that a few quality ingredients and a little technique (emulsified dressing, toasted nuts, precise slicing) deliver an elegant, flavorful dish in 15 minutes. It’s flexible, economical, and impressive enough for guests while simple enough for weeknights.
Patricia Jannet — Recipe developer and tester. Recipes are tested for reliable home-kitchen results.
