This pear, blue cheese, candied pecan salad has everything you’re looking for in a salad. The crisp romaine pairs perfectly with the fresh, juicy pear, creamy blue cheese, sweet and crunchy pecans, and a tangy dressing!
I need to pump the breaks on all the carbalicious recipes over here at SMTY. Only so Trevor doesn’t have to roll me home after Thanksgiving dinner. With all the bread, sandwiches, and Marshmallow Stuffed PB Chocolate Chip Cookies we’ve had around the house the past couple of days, I’m in need of something light and fresh. Enter this pear, blue cheese, candied pecan salad! It may not sound that light, but we go easy on the blue cheese with pecans and fresh romaine is the base! This salad is truly light, delicious, and perfect for accompanying any dish this winter!
What does your Thanksgiving spread look like? Mine usually is compromised of carbs, carbs, and more carbs. I think we’ve made that very clear. With a side of turkey…and maybe something green, but that’s usually smothered in butter or cream.
As much as I love carbs, sometimes my poor body needs a little break. So this year, I am going to try extra hard on not going hog crazy on all the carbs, and try to maintain a little balance.
We’ll see. I said I’d try and it’s the thought that counts, right?
Whether you’re having a carb filled Thanksgiving or one that’s a little lighter, this pear, blue cheese, candied pecan salad is the perfect addition! It’s light, crispy and crunchy, and over the top fresh. Did I mention that there are candied pecans involved? Old habits die hard, I suppose!
Start by making the candied pecans. In a small saucepan over medium heat, stir in 1/4 cup sugar, a 1/2 cup whole pecans, and a splash of water. Stir constantly until the sugar starts to boil and thicken. Pour onto a piece of wax paper to cool.
Next, make the dressing. This is definitely the best part of the salad. It’s so tangy and salty! Vigorously whisk together olive oil, red wine vinegar, white sugar, dijon mustard, garlic, and salt until the oil and vinegar have fully combined. Set in the fridge to chill. You may need to whisk again, after it’s chilled.
Now start putting the salad together. Place chopped romaine in a large bowl.
Top with sliced pear, crumbled blue cheese (roquefort or gorgonzola work well, too), and candied pecans. Honestly, I think that the blue cheese is a nice salty, tangy addition, but this salad will definitely hold up on it’s own without it, and then it would also be the perfect dish for any vegan friends! The choice is yours!
Toss together gently and serve in individual bowls. I always serve the dressing on the side, so people can add as much or as little as they like!
There are so many textures and flavors going on in this salad…I mean…what more could you want?
Are you serving something “fresh” with your Thanksgiving meal? Show me the yummy!
- 1/4 cup granulated sugar
- 1/2 cup pecans
- splash water
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons dijon mustard
- 3 cloves garlic pressed using a garlic press
- 1/2 teaspoon salt or to taste
- 1 bunch romaine chopped
- 2 whole pears cored and chopped
- 1 (4 oz) container roquefort cheese crumbled - optional, or any type of blue cheese
- In a small saucepan over medium heat, stir in 1/4 cup sugar, a 1/2 cup whole pecans, and 1 splash of water. Stir constantly until the sugar starts to boil and thicken. Pour onto a piece of wax paper to cool.
- Next, make the dressing. Vigorously whisk together olive oil, red wine vinegar, white sugar, dijon mustard, garlic, and salt until the oil and vinegar have fully combined. Set in the fridge to chill.
- Now start putting the salad together. Place chopped romaine in a large bowl and top with sliced avocado and pear, crumbled blue cheese, and candied pecans.
Sliced avocado is another great addition to this salad!
To make vegan, just leave off the cheese!