Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Pear gorgonzola caramelised pecans salad with dressing being poured on.

Pear and Gorgonzola Salad

Print Recipe
With candied pecans and a tangy apple cider vinaigrette, this easy pear and gorgonzola salad has the perfect balance of flavours!
Course Jams, Sauces, Dips & Spreads, Salads
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 servings
Calories 327
Author Jessica Hylton

Ingredients

  • 3 cups kale de-stemmed, washed and torn
  • 1 pear sliced thinly
  • 2 tablespoons dried cranberries
  • 2 tablespoons candied pecans
  • 3 tablespoons vegan blue cheese crumbled

Vegan Honey-Apple Vinaigrette Dressing

  • 2 tablespoons vegan honey alternative or agave nectar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

Salad

  • In a bowl, place the salad greens. Add the pear slices, cranberries, candied pecans and vegan blue cheese on top - if you'd like, toss the toppings together in a bowl first then sprinkle on top of greens.

Vegan Honey-Apple Vinaigrette Dressing

  • Whisk the ingredients together and pour over the salad.
  • Enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 2 days, keeping the dressing separate if possible. (While kale does hold up well to being stored with dressing, the liquid from the dressing with melt off the coating from the candied pecans, so I like storing them separately!)

Nutrition

Calories: 327kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 649mg | Potassium: 434mg | Fiber: 3g | Sugar: 27g | Vitamin A: 6800IU | Vitamin C: 83mg | Calcium: 187mg | Iron: 1mg