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Roquefort pear and pecan salad recipe

Roquefort pear and pecan salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

This salad has the perfect combination of flavours and textures. It's fruity, sweet, tangy and crunchy. It's the perfect summer salad to be enjoyed anytime of the year. Serve as a side dish or starter.

1746 people made this

IngredientsMakes: 6

  • 1 head leaf lettuce, such as curly or round lettuce, torn into bite-size pieces
  • 3 pears, peeled, cored and chopped
  • 145g Roquefort cheese, crumbled
  • 1 avocado, peeled, pitted and diced
  • 50g thinly sliced spring onions
  • 4 tablespoons caster sugar
  • 60g pecans
  • 75ml olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons caster sugar
  • 1 1/2 teaspoons mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a frying pan over medium heat, stir 4 tablespoons sugar together with the pecans. Continue stirring gently until sugar has melted and caramelised the pecans. Carefully transfer nuts onto greaseproof paper. Allow to cool and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado and spring onions. Pour dressing over salad, sprinkle with pecans and serve.

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Reviews & ratingsAverage global rating:(2022)

Reviews in English (1428)

I made this salad for a dinner party and my guests were reaching for the bread to scrape their plates clean! I urge you to try it. It was different and absolutely delicious! The pecans added crunch, the pears were a juicy and flavourful addition and the vinaigrette with the hint of mustard was just right. I used Romaine lettuce (for more crunch appeal) but I didn't put in the avocado as I thought that might make it just a bit too filling for a starter. I think it unnecessay to layer the salad - I chucked all the ingredients into a big salad bowl, tossed it well and served it.-25 Jan 2014

I have been making this salad for several years and it is always a big hit with many people telling me it is their favorite salad ever - even months after having it. I would recommend following the recipe just as it is for the best results! If you have never caramelized pecans the way this recipe tells, it is a little intimidating the first time - but be patient with the stirring and watching and adjusting the heat to keep the sugar melting. I use parchment paper when they are done, You do not need to add water or butter as I have heard some people want to do. Let the heat do the work on the sugar. You'll be a pro at it in no time. I like to do extra to have on hand for the next time around when short on time. I also make extra dressing to save time if I know I will be making the recipe again soon. So delicious! And beautiful!-02 Nov 2014

by MomSavedbyGrace

Awesome! Have made this several times now since I found it almost a year ago, and it never fails to get rave reviews, out of the 80 or so recipes I have tried off of this site, this has been by far the most successful! Instead of tossing the salad, I layer it as pictured on a large serving plate, b/c I think it looks so striking that way. FYI - Roquefort is a type of blue cheese, so it can be easily substituted with your favorite blue. I buy a good Danish Blue from Trader Joes. For lettuce I use 1 and 1/2 of the 10 oz. size bags of mixed greens...perfect amt. of lettuce. I use bosc pears, I find that they have good crunch that compliments the rest of the salad. Use red onion instead of green for color. I omit the avocado, unneccesary and browns fast, which isn't helpful if you are traveling with this salad. The absolutely amazing. I always use dijon mustard for extra "tang". Double the dressing, and please use the red wine vinegar, as the recipe states! Don't sub in balsamic, it is much stronger than red wine and the taste would be off. The only other thing I do differently is add more carmelized pecans. BIGGEST CRUCIAL TIP: To properly carmelize your pecans, add 1-2 Tbsp. water to the pecans and sugar. This helps melt the sugar evenly over the pecans. If you do not add the water, the sugar may burn, or you will end up with rock hard sugar pieces that will break your teeth! Enjoy, if a salad can be considered phenomenal, this is it!-27 Jan 2006

Rachael Ray: Pear & Roquefort Salad & Vinaigrette Recipe

Sara Moulton joined Rachael Ray in the kitchen, explaining that you can easily bring a fancy-looking salad to a potluck, by making and preparing all the ingredients ahead of time and then assembling it once you’re there! She prepared a Pear and Roquefort Salad with a SpicyPecan Praline and Arugula Pear Vinaigrette! There’s so much depth of flavor in this salad and it looks extravagant when served to your guests or family and friends. Plus, the pecan praline acts as croutons in this delicious salad!

To get the recipe, click next page.

Wash all salad leaves very well, spin dry and store loosely wrapped in a clean cloth in the refrigerator until ready to assemble the salad.

Have the cheese at room temperature 30 minutes before serving the salad.

Spread walnut halves on an oven tray and toast them for 5 minutes or so in a moderate oven.

Halve pears lengthwise. Remove core and central stringy stem. Place flat on workbench and cut across the pear into even slices.

Mix the oil, vinegar, salt and pepper in a salad bowl. Drop in the salad leaves and turn to mix well.

Divide salad between four plates. Fan each pear half onto a plate, crumble the roquefort between the salads and scatter over the toasted walnuts. Season and serve.

Roquefort Pear Salad

This Roquefort Pear Salad is easy yet gourmet. Packed with pears, avocado, blue cheese and toasted pecans, your mouth will love the flavor explosion. This makes the perfect winter salad!

My husband and I are food bingers.

We find something we like and we tend to eat that one item or recipe a LOT.

Then one day decide we are tired of it and then wont eat it again for months.

My husband decided he was in the mood for salad a few weeks back.

And so, while at a &ldquoclub&rdquo store, he saw that a large container of lettuce was less than $5.

He was shocked at how cheap it was for such a large container of salad and since he was craving salads, decided to buy it.

What he didn&rsquot realize is that the big container or salad is a bit like the Bible story of Jesus and the 7 loaves of bread and fishes that fed 5000 people.

Once you remove a bowl full of lettuce from the salad container, it somehow seemed to replenish itself.

This of course ins&rsquot true as the salad is just so packed inside the container that it simply adjusts to fill the empty space.

However after multiple bowls of salad over multiple days, my husband hadn&rsquot really put a dent in lettuce supply.

It seemed that the lettuce was going wilt faster than he could eat it.

And so, knowing that we were having company over for dinner, I decided to whip up a large salad with the seemingly endless supply of lettuce in our fridge.

I decided to try out this Roquefort Pear Salad.

One of my favorite foods in the winter are pears.

A fresh ripe pear that juices as soon as you bite into it, tastes like candy to me.

I&rsquom a fruit junkie and generally eat a few servings of it each day.

In the winter, pears are one of my favorites.

And since I already had pears on hand, a Roquefort Pear Salad just made sense.

This salad is easy, yet gourmet.

This Roquefort Pear Salad is fresh and flavorful and always goes over well with dinner guests.

We all enjoyed it so much that the next day I whipped up another salad for us to enjoy again!

The combination of the fresh pears with toasted pecans and avocado were scrumptious!

And lucky for everyone, the two large salads in addition to all the little salads my husband made FINALLY used up the lettuce.

Which is really quite sad as now I&rdquoM on a salad kick.

Now I&rsquom the one craving salads.

Especially when they include fresh fruit and a yummy dressing!

This Roquefort Pear Salad is not my own creation, nor do I wish to take credit for it.

Instead I found the recipe on All Recipes as I was searching for a pear type salad.

I&rsquom glad I did because it&rsquos now in the rotation for when we have guests over to dinner!

I will say that the original recipe called for candied pecans.

However making the candied pecans tends to be a bit of a mess and the pecans clump together making them annoying to use.

I found that just toasting them was perfect for this recipe as the pears offer all the sweetness this salad needs!

Grilled Vegetable, Pear & Roquefort Salad

This colorful salad provides a big impact when it comes to flavor.

Griddler® Compact position: Flat

Plate side: Grill



6 eggplant slices, cut into ¼-inch rounds

6 yellow squash slices, cut into ¼-inch rounds

6 zucchini slices, cut into ¼-inch rounds

8 red bell pepper slices, cut ¼ inch thick

2 teaspoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 firm, ripe pear, peeled, cored and cut into ½-inch wedges

1½ to 2 ounces Roquefort

extra virgin olive oil for drizzling

Nutritional information

Nutritional information per serving:

Calories 110 (44% from fat) &bull carb. 13g &bull pro. 4g

&bull fat 6g &bull sat. fat 3g &bull chol. 10mg &bull sod. 490mg


1 . Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High.

2 . Put all of the vegetables into a large bowl toss with the olive oil, salt and pepper.

3 . Once preheated, arrange ½ of the vegetables evenly spaced on both sides of the preheated grill. Grill 2 minutes per side. Reserve on a platter cover with foil to keep warm. Repeat with the remaining vegetables.

4 . Grill pears, about 10 minutes per side, until just tender.

5 . Add pears to vegetable platter top with Roquefort and drizzle with extra virgin olive oil. Serve immediately or at room temperature.

Roquefort Pear Salad

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes


1 head leaf lettuce , torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces roquefort cheese , crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoon white sugar
1 1/2 teaspoon prepared mustard
1 clove garlic , chopped
1/2 teaspoon salt
fresh ground black pepper to taste


In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 363

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Blue Cheese Pear and Pecan Salad with Warm Bacon Dressing Recipe

This is an all in one salad - great at lunch or make a smaller verison for a dinner salad - its a little bit of an effort to make this salad but its worth it.

  • easy
  • pretty
  • sweet
  • with
  • a
  • zing
  • none

Schedule your weekly meals and get auto-generated shopping lists.

  • Toast:
  • 1 cup pecan halves or pieces
  • Combine Toss with Pecans and Roast:
  • 2 T. sugar
  • 1 T. vegetable oil
  • 1/2 t. kosher salt
  • 1/2 t. ground cinnamon
  • 1/4 t. ground ginger
  • 1/4 t. dry mustard
  • 1/8 t. ground nutmeg
  • 1/8 t. ground cloves
  • Pinch cayenne
  • For the Warm Bacon Dressing—
  • Saute:
  • 6 slices (8 oz.) thick-sliced bacon, diced
  • Add and Saute:
  • 1/4 cup shallots, minced (about 3 shallots)
  • Stir in:
  • 1 T. honey mustard
  • 1 t. ground cinnamon
  • Whisk in:
  • 1/2 cup apple juice concentrate
  • 1/4 cup extra-virgin olive oil
  • 1 T. apple cider vinegar
  • Salt and pepper to taste
  • For the Salad—
  • Toss Together:
  • 12 cups mesclun salad greens
  • 1 cup fennel bulb, thinly sliced
  • 1 firm yet ripe Bosc pear, cored and thinly sliced
  • 1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled
  • Prepared pecans and dressing


  • Toast: shopping list
  • 1 cup pecan halves or pieces shopping list
  • Combine Toss with pecans and Roast: shopping list
  • 2 T. sugarshopping list
  • 1 T. vegetable oilshopping list
  • 1/2 t. kosher saltshopping list
  • 1/2 t. ground cinnamonshopping list
  • 1/4 t. ground gingershopping list
  • 1/4 t. dry mustardshopping list
  • 1/8 t. ground nutmegshopping list
  • 1/8 t. ground clovesshopping list
  • Pinch cayenneshopping list
  • For the Warm bacon Dressing— shopping list
  • Saute: shopping list
  • 6 slices (8 oz.) thick-sliced bacon, diced shopping list
  • Add and Saute: shopping list
  • 1/4 cup shallots, minced (about 3 shallots) shopping list
  • Stir in: shopping list
  • 1 T. honey mustardshopping list
  • 1 t. ground cinnamonshopping list
  • Whisk in: shopping list
  • 1/2 cup apple juice concentrateshopping list
  • 1/4 cup extra-virgin olive oilshopping list
  • 1 T. apple cider vinegarshopping list and pepper to taste shopping list
  • For the Salad— shopping list
  • Toss Together: shopping list
  • 12 cups mesclunsalad greensshopping list
  • 1 cup fennel bulb, thinly sliced shopping list
  • 1 firm yet ripe bosc pear, cored and thinly sliced shopping list
  • 1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled shopping list
  • Prepared pecans and dressing shopping list

How to make it

  • Preheat oven to 350°.
  • Toast pecans on a baking sheet in oven until golden, about 10 minutes.
  • Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8–10 more minutes, or until coating is dry. Do not over bake.
  • Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat leave bacon in skillet.
  • Add the shallots to the skillet saute until softened, about 3 minutes.
  • Stir in the mustard and cinnamon cook another minute.
  • Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad.
  • Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing). Serve salad immediately.
People Who Like This Dish 5
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  • Show up here?Review or Bookmark it! ✔

You have managed to put together so many of my favorite ingredients into this marvelous salad.
Thank-you so much for sharing. A"5".
. mjcmcook.

Pear, roquefort and pecan nut salad

Now that the nice season is about to start (at least we hope! This is England after all…) and the days are getting longer and warmer what is better than a nice salad? I LOVE trying different combinations and often order one when I eat out, particularly in the summer. To be honest it’s difficult to go wrong with salads and you can be very imaginative when creating one, if you wish. The days of the bog standard lettuce, tomatoes, peppers and cucumber are over, I am sure. The one I’m sharing with you today is a firm favourite of mine ( I ADORE blue cheeses. ). You will have probably come across it before . I am not claiming originality. Even so, this blog is all about what REAL people actually cook. Right? And this is what I made the other night. I really like the combination of the sweetness of the pear and the saltiness of the roquefort cheese. By the way in Italian there is saying that goes “al contadino non far sapere quanto è buono il formaggio con le pere” (literally translated it means: don’t let the peasant know how good cheese with pears is”). I doubt there will be any peasants amongst our readers hence I’m safe! He he. As to what the saying really means….well…. have a guess people!

rocket salad (but any other nice salad will do!)

2 ripe(ish) pears (strange fruit, pears! They are often either too hard or too soft!), peeled and sliced

150 gr. roquefort cheese (but you can use gorgonzola or any other type of blue cheese, I guess), crumbled

a handful of pecan nuts (walnuts will do)

olive oil and balsamic vinegar (for the dressing)

1 small ripe avocado, peeled and sliced (PLEASE NOTE: I don’t usually put an avocado in this salad but as it was rotting away in my fruit bowl I decided to put it out of its misery and use it. It turned out it was actually very nice but feel free to leave it out, if you wish.)

Well…do I need to spell it out? Just arrange all the ingredients nicely on top of each other , starting with the rocket salad, drizzle with the olive oil and the balsamic vinegar (I used that thick balsamic vinegar to dress it which is simply delicious!) and BINGO! Salad made! How easy is that? I have served it in the past as a starter when I had people round for dinner. Sorted!

Michel Roux Jr's hot pears with roquefort and walnuts recipe

Pears, like apples, go well with lots of cheese because of their sweet and sour taste. This recipe could be eaten as a starter or a cheese course.


  • 2 ripe pears, Williams or Passe-Crassane
  • 120 g Roquefort cheese, crumbled into pieces
  • 60 g walnuts, roughly chopped
  • 1 tbsp crème fraîche
  • 1 tbsp port
  • 1 spring onion, sliced
  • 1 pinch salt and pepper
  • 2 ripe pears, Williams or Passe-Crassane
  • 4.2 oz Roquefort cheese, crumbled into pieces
  • 2.1 oz walnuts, roughly chopped
  • 1 tbsp crème fraîche
  • 1 tbsp port
  • 1 spring onion, sliced
  • 1 pinch salt and pepper
  • 2 ripe pears, Williams or Passe-Crassane
  • 4.2 oz Roquefort cheese, crumbled into pieces
  • 2.1 oz walnuts, roughly chopped
  • 1 tbsp crème fraîche
  • 1 tbsp port
  • 1 spring onion, sliced
  • 1 pinch salt and pepper


  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2


  1. Take the pears and cut in half lengthways.
  2. Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. This should leave you with 4 boats.
  3. Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
  4. Fold in the crème fraîche, port, spring onion and seasoning.
  5. Fill the boats and bake for 5 minutes to an oven at 180C until brown.

Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines

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