If you don’t like salad, you’re doing it wrong! Try this Pear, Gorgonzola and Candied Walnut Salad for a sassy upgrade to your greens.

I have to admit, I’m a fruit person. Fruit is good on everything – pizza, salads, even sandwiches! I consistently put fruit in my salad, and this recipe is no different. Seasonal pears are so good, and when they are matched with a potent cheese and some sugary-sweet nuts, life is good!

INGREDIENTS IN THIS CANDIED WALNUT SALAD

• The fruit – I love, love, love pears, and Bartlett are my favourite when they are ripe and ready to eat. They are in season in the Fall and are a perfect replacement for your typical veg in any salad.
• The creamy and salty – If you are someone who scrunches their nose up when you think about blue cheese, I’m sorry, but HOW!? Sometimes you just need a stinky cheese. BUT, if you can’t get over it, then it can totally be replaced with any of your favourite cheeses in this recipe. Goat or feta would be exceptional!
• The sweet and crunchy – CANDIED WALNUTS. These are “cash money” as the young kids would say. They barely made it to the bowl with the rest of the ingredients because they kept making stops at my mouth on the way. They are absolutely my favourite part.

THE DRESSING

What would be a more perfect vinaigrette than maple syrup? Drizzle those greens in this dressing that’s made with dijon, 100% pure maple syrup, apple cider vinegar, some seasonings and olive oil. Perfection, if I do say so myself!

More Salads for your Diverse Needs

Beet and Orange Salad with Goat Cheese (fresh and vibrant!)

Make-Ahead Vegan Sweet Potato Salad (perfect for a family dinner)

Jewelled Brussel Sprout Kale Salad with Honey Dijon Dressing (the show-stopper)

Orzo Halloumi and Roasted Grape Salad (a fun twist on a side dish!)

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Pear, Gorgonzola and Candied Walnut Salad

Serving size: 4

Prep time: 15 minutes

Ingredients

For the salad:

• About 4 handfuls tuscan kale, stems removed, washed and chopped
• 1/2 tbsp olive oil
• salt
• 1 cup walnut halves
• 1/4 cup packed brown sugar
• 3 tbsp butter
• 1 Bartlett pear, diced
• 1/4 cup gorgonzola cheese, crumbled

For the Dressing:

• 1 tbsp maple syrup
• 1/2 tbsp dijon mustard
• 1/2 tbsp apple cider vinegar
• pinch of salt
• pinch of pepper
• 2 tbsp olive oil

Instructions

For the salad:

1. Preheat oven to 350 degrees Fahrenheit.
2. Drizzle the olive oil on the kale as well as a pinch of salt and massage with fingers until kale turns a deep green colour, approximately 1 minute. Set aside.
3. Place the walnuts on a baking sheet and toast in the oven for 5-8 minutes, or until lightly browned and fragrant. Watch carefully as they burn easily! Remove and set aside.
4. In a small pot over medium heat, melt the butter and brown sugar, until the sugar starts to bubble. Add the walnuts and cook another 2 minutes. Spread the mixture onto a parchment lined baking sheet and immediately sprinkle with a few pinches of salt and pull apart with a fork. Let cool completely, about 10 minutes.
5. Assemble the salad by placing the diced pear on top, followed by the gorgonzola and candied walnuts. Drizzle with the dressing and toss gently.

For the dressing:

1. Combine all ingredients into a single serve blender and blend until combined, or, place in a small mason jar and shake well.