Pear and Blue Cheese Salad with Maple Spiced Pepitas

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Enjoy a simple but elegant starter with this Pear and Blue Cheese Salad with Maple Spiced Toppings. All of it is make ahead so you can enjoy your dinner to the fullest!

two plates of pear and blue cheese salad

Ever been to a restaurant that served an out of this world salad?

Maybe it had tangy knobs of blue cheese scattered across the top. Or maybe there were crunchy, candied bits of nuts and seeds. Or maybe there was juicy, fresh, in-season fruit that, combined with the cheese and the candied toppings, made a veritable party in your mouth.

You know those salads?

Well, this is that salad.

Pear and Blue Cheese Salad with Maple Spiced Pepitas

This Pear and Blue Cheese Salad is one that I could eat at anytime of the day, month, or year. (I’d just use romaine or spinach in the summer.)

There are all kinds of flavors and textures at play here: soft, juicy pear, crisp, yet tender baby greens, the slight bite of the scallion, the tang of the blue cheese, the kicky sweetness of the maple-spiced pumpkin seeds.

Basically, this salad rocks.

And it’s perfect to make right now.

Fall is a great time to indulge in pears. They are typically really affordable all year round, but you’ll find a tastier selection in fall. And the combo of maple and blue cheese alongside your fall pears? Well, it’s time to cozy up with your favorite people and make this salad.

It tastes like something you’d pay big bucks for, but is really one of those great things you can make yourself to save money.

pear and blue cheese salad with maple pipits

What pears are good for salad?

There are over 5,000 varieties of pears available world wide. Bosc, Bartlett, Anjou, and Comice are the most commonly sold in the US.

The type you choose for your salad will depend on the texture and flavor you prefer. Check out this chart of pear varieties to select the best one for you.

How do I choose pears?

While pears are available affordably all year round, they are in season from late July to early spring, depending on where you live and what variety you’re looking for.

Choose pears that smell good and don’t have visible dents or bruises. It’s best to buy rock hard pears (they are picked hard) and let them ripen at home. Ripe pears can bruise significantly just on the way home from the store.

How do I store pears?

Pears should be stored at room temperature until ripe and then refrigerated once ripe. 

How do I keep pears from turning brown?

If you are slicing pears in advance of serving, you can prevent them from turning brown by dipping them in lemon water.

stacks of colored pears

How to make this good and cheap:

A salad with fruit, cheese, and nuts tastes like a million bucks, but it doesn’t have to be expensive. Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. The cheese and pepitas are the high price items in this recipe. Watch for sales and stock up.
  • Freeze the cheese. Stretch your cheese purchase by freezing it in small containers. This will extend the shelf life of your purchase and help you enjoy it for several weeks to come.
  • Make your own dressings. Bottled dressings are either way too expensive or full of junk. I love to make my own dressings. Not only are they quick and economical to prepare, but they allow me to control the ingredients that I use.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

plated pear and blue cheese salad

After you’ve prepared the recipe, would you do me a favor? I’d really appreciate it if you came back and left a starred review. Thanks in advance for your feedback!

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two plates of pear and blue cheese salad
Pear and Blue Cheese Salad with Maple Spiced Toppings
Prep Time
10 mins
Total Time
10 mins
Enjoy a simple but elegant starter with this Pear and Blue Cheese Salad with Maple Spiced Toppings. All of it is make ahead so you can enjoy it to the fullest.
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: blue cheese, blue cheese salad, dinner salad, entree salad, gorgonzola, green salad, pear salad, pears, salad
Servings: 4
Calories: 168 kcal
Author: Jessica Fisher
  1. In a large bowl combine the salad greens and enough dressing to coat. Divide the greens among 4 salad plates.
  2. Nestle 1/4 the pear slices atop each bed of greens. Sprinkle with the blue cheese crumbles, about 2 tablespoons per plate.
  3. Sprinkle 2 tablespoons pepitas over each plate along with 1 tablespoon scallions. Serve immediately.
Recipe Notes

Notes: Apples or other seasonal fruit can be used instead of the pears. Gorgonzola or Roquefort cheeses can be used instead of the blue cheese.

Nutrition Facts
Pear and Blue Cheese Salad with Maple Spiced Toppings
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 253mg11%
Potassium 332mg9%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 9g10%
Protein 7g14%
Vitamin A 895IU18%
Vitamin C 19mg23%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Heidi C says

    YUM! That looks so good! And except for the greens, I have everything in the house to make it!

  2. Cris says

    I have not been a big salad eater for the majority of my life… but recently I discovered homemade dressings and I can’t get enough salad! I am definitely going to check out your dressing recipes 🙂 Thanks for sharing!

  3. You had me at the title! I was NOT a fan of blue cheese until having it with pears in a salad.

  4. Thank you for hosting. I shared my smashed potato gratin recipe. Thanksgiving is coming up so fast I really need to get organized! So many great recipes posted today.

  5. I didn’t grow up with salad on the Thanksgiving table either, but that is one of the dishes that I am taking. I think it is time to break tradition…my family will get over it.

    Thanks for hosting the linky. I posted a favorite fall side dish that would work well with a smaller crowd:

  6. Not usually a big salad eater on Thanksgiving but I love the idea of a LIGHT dish with the big feast. And pears on top, yum! Might have to try a version of this this year.

  7. Jeanine says

    Thanks for the multicultural shout out! Growing up, we would not only have our Thanksgiving turkey, but we would also have homemade pasta, ravioli and gnocci. (And salad last. 🙂 talk about carbo overload!

  8. That looks so good. I’m eating some maple-spiced pepitas as I’m reading this! Thanks so much for the recipe, they are delicious!

    • Jessica Fisher says

      So glad you like them!

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