Tangy-sweet pears, creamy blue cheese, and a hint of savory cured turkey come together in this autumn-inspired salad. Finished with a glossy maple vinaigrette and crunchy toasted walnuts, it’s a simple yet elegant dish that feels seasonal and sophisticated.

Perfect for a weeknight dinner, a lunch gathering, or as a starter for a special meal, this salad balances flavors beautifully while being effortless to prepare.

Why this salad works

This pear salad balances sweet, salty, and crunchy components for a complete bite every time.

Thinly sliced fruit, creamy blue cheese, and a bright maple vinaigrette create contrast that reads sophisticated but comes together in minutes.

What you’ll need

For the salad, choose ripe but firm pears sliced paper-thin to keep structure and tenderness.

Add a handful of toasted walnuts for crunch, plus a few generous crumbles of blue cheese to add creaminess and tang.

Sliced cured meat adds savory saltiness and depth; use thinly sliced smoked turkey or a lightly cured turkey prosciutto for an elegant finish.

Finish with mixed salad greens or peppery arugula to keep the bowl lively and balanced.

For the maple vinaigrette, you will need 30 ml extra virgin olive oil, 15 ml apple cider vinegar, 2 tablespoons maple syrup, and 1 tablespoon Dijon mustard.

Season the dressing with salt and cracked black pepper to taste and whisk until the vinaigrette is glossy and emulsified.

The maple vinaigrette — simple and decisive

Start by combining the apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.

Whisk while slowly streaming in extra virgin olive oil, or shake everything in a jar until smooth and emulsified.

This dressing is the glue that brings sweet pear, salty cured slices, and bold blue cheese into harmony.

It’s also a forgiving dressing: increase maple if you prefer sweeter, and add a splash more vinegar for brighter acidity.

Assembly and technique for the best result

Place your greens in a large bowl and dress lightly with a couple spoonfuls of maple vinaigrette.

Toss gently so leaves are coated but not soggy, reserving extra dressing for finishing.

Arrange the dressed greens onto plates and fan thin pear slices over the top in overlapping rows.

Scatter torn or folded slices of cured turkey and crumble blue cheese across the pears.

Sprinkle toasted walnuts over each plate to introduce texture and a slightly bitter note that complements the blue cheese.

Drizzle any remaining vinaigrette over the finished salad and finish with a grind of black pepper.

Pro tips from a seasoned cook

Slice pears with a sharp mandoline or a very sharp knife to get consistent paper-thin slices that look polished.

Room-temperature blue cheese breaks into nicer crumbles and disperses more evenly across the salad.

Toast walnuts in a dry skillet until they’re fragrant and just beginning to brown, then let them cool before adding—this prevents wilting the greens.

If you like a little freshness, add a scattering of finely chopped chives or thinly sliced fennel for an aromatic lift.

Variations and substitutions

Swap the walnuts for toasted pecans for a sweeter crunch, or use candied pecans if you want more caramelized notes.

For a milder cheese, replace blue cheese with crumbled feta or a tangy goat cheese without changing the dressing.

Turn the salad into a heartier lunch by adding sliced roasted chicken or warm farro at the base for a grain-forward bowl.

Make it vegetarian by omitting the cured slices and boosting toasted seeds and marinated mushrooms for savory depth.

Serving suggestions

This salad pairs beautifully with roast chicken or as a starter for a dinner with a bold main course.

It also makes a bright addition to a holiday spread, where the maple vinaigrette leans into seasonal flavors.

For a complete autumn meal, serve alongside something cozy and textural such as a fritter or savory bake; try pairing with crispy sweet potato fritters for a contrasting bite.

A light crusty bread or a rustic flatbread also works well to soak up any vinaigrette left on the plate.

Make-ahead and storage

Prepare the maple vinaigrette up to three days in advance and store it sealed in the fridge; bring it to room temperature and shake before using.

Toast the walnuts and store them in an airtight container for up to a week to preserve crunch.

Slice pears no more than one hour before serving to prevent browning; if you must slice earlier, toss with a little lemon juice to slow oxidation.

Assemble just before serving for the best texture; leftovers will keep lightly in the fridge for one day but the greens will soften.

Quick technique checklist

Use a very sharp knife or mandoline for consistent pear slices that create an attractive presentation.

Gently toss greens with vinaigrette, reserving some to finish the plate for shine and flavor layering.

Toast nuts slowly to avoid burning and let them cool completely before adding to the salad for maximum crunch.

Room-temperature cheese crumbles more cleanly and disperses flavor more evenly.

Frequently Asked Questions

Can I use different fruit instead of pear?
Yes—thinly sliced apple or quince works well, especially varieties that are firm and slightly tart.
Adjust the dressing sweetness if you use a naturally sweeter fruit.

How can I make this nut-free?
Replace walnuts with toasted pumpkin seeds or omit nuts entirely and add crisped shallots for crunch.
Be sure to check any packaged substitutes for cross-contamination if you have severe allergies.

Is blue cheese necessary?
Blue cheese adds a pungent, creamy contrast, but you can swap for goat cheese or feta if you prefer something milder.
Each swap changes the flavor profile, so taste and adjust the dressing accordingly.

Can I make this salad vegan?
Yes—use a vegan blue-style cheese or crumbled marinated tofu, and swap the cured slices for thinly sliced roasted beets or smoked mushrooms.
Use a neutral oil and check the maple syrup label if you need strict vegan certification.

What greens work best?
A mix of baby spinach and arugula or peppery watercress works beautifully.
Choose heartier leaves if you need the salad to sit dressed for longer.

For more seasonal salads and bowls, you might enjoy a roasted olive and tomato burrata bake that plays with similar contrasts, or try a grain-forward cheesy sausage hashbrown bites recipe to serve alongside for a heartier meal.

This pear and blue cheese salad is simple to scale up for a dinner party and easy to tweak for dietary preferences, while the maple vinaigrette remains a small, powerful change that lifts the whole dish.