Thanksgiving chaos? Not you, not this year. You want a salad that feels festive without requiring a culinary degree.
Salad that stacks up to turkey without stealing the oven throne? Yes, please.
Easy Thanksgiving Salad with Pear and Gorgonzola brings brightness to the table and pairs with turkey like a well-timed, dad-joke punchline.
With simple ingredients and a tangy dressing, you’ll win the holiday mood without a kitchen full of drama.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp knife
- Cutting board
- Colander or salad spinner
- Salad tongs or two forks
Nice-to-haves
- Mandoline slicer for neat pear slices
- Small whisk or fork for dressing
- Non-slip mat or a damp towel under the board to keep things from sliding
- Mess-free microplane zester for a touch of citrus zest (optional)
Ingredients
- 4 cups mixed greens (a baby greens mix works nicely)
- 2 ripe pears, sliced
- 1/2 cup crumbled Gorgonzola
- 1/3 cup toasted walnuts
- 1/4 cup dried cranberries (optional for sweetness)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Hint: Pears that give a little when pressed are perfect—soft enough to be sweet, firm enough to hold their shape. That’s the balance we’re after, not a pear sauce masquerading as a salad.
Tip: Toasting walnuts brings out a nutty superstar flavor. It’s the easiest way to upgrade this salad’s crunch without adding a gym membership for your jaw muscles.
Instructions
Rinse the greens and pat them dry. If you’re fancy, spin them in a salad spinner until they look like they’ve just returned from a spa day.
Slice the pears and give them a light squeeze with lemon juice (or a quick drizzle of olive oil) to keep them from browning. That’s the pear-magic you were hoping for.
Whisk the dressing: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper. If you hum while whisking, you’re doing it right.
In a large bowl, combine greens, pear slices, toasted walnuts, and cranberries. Drizzle with dressing and toss gently—you don’t want a wilted dramatics scene.
Crumble the Gorgonzola on top and give it a light toss to distribute some blue-streaked magic. Serve immediately.
That’s all there is to it: crisp greens, juicy pears, creamy blue cheese, and a dressing that’s sunny without being clingy.
What You Need To Know: This salad plays nicely with all Thanksgiving flavors, and it doesn’t steal the show from the turkey. It sits as a bright, elegant counterpoint on the plate.
Quick tip: If you’re making it ahead, keep the greens and dressing separate, then toss right before serving to preserve crunch and color.
Good to Know
Use a mix of greens for texture: arugula adds snap, spinach adds color, and romaine gives a sturdy base. That’s the trio that keeps your salad from tipping into salad chaos.
Storing tip: Keep the pears and greens separate if you’re not serving right away. The dressing can go on the side to prevent soggy greens.
Tips
- Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and lightly browned.
- If you prefer a milder cheese, swap in goat cheese or feta for a similar tang without the strong blue notes.
- Make a doubled batch of the dressing and keep it in the fridge for up to a week to speed up future salads.
Variations
- Add roasted butternut squash cubes for extra autumn color and sweetness.
- Swap dried cranberries for pomegranate seeds for a pop of tart brightness.
- Use kale instead of greens for a heartier bite (massage the kale first to soften the leaves).
- Swap Gorgonzola for blue cheese or feta to shift the flavor profile.
Serving Suggestions
Serve this salad as a star side or a light starter alongside roasted turkey, stuffing, and potatoes. It adds color and balance to a plate that might otherwise resemble a beige sweater.
If you’re feeding a crowd, you can scale the ingredients easily—just keep the pear-to-greens ratio balanced so every bite has a bit of everything.
