The Soft Simmer

This salad combines the freshness of pears with the creaminess of Gorgonzola which will leave your taste buds wanting more with every bite. The salad is topped off with crispy walnuts and marinated chicken. A light poppy seed dressing brings the whole dish together. This salad is perfect for a weeknight meal or a dinner party.

The summer between undergrad and grad school I was a hostess at this small beach side restaurant. They made the most amazing pear and Gorgonzola pizza. I would probably order it for myself at least once a week. That restaurant ended up closing shortly after that summer as the lot was sold and condos were built, leaving me craving the flavors of that pizza. That led me to create this recipe.

The pears and Gorgonzola cheese in this salad pair perfectly together (pun intended). The sweetness of the pear off sets the saltiness and creaminess of the Gorgonzola in such a way that leaves the salad feeling light, yet also filling. The cinnamon and honey roasted walnuts add a little bit extra crunch while the tender chicken breasts add some protein. The salad is tied together with a poppy seed dressing that is sweet and tangy.

I would recommend marinating the chicken overnight to allow for it to get maximum flavor. This also allows you to start cooking right away. Roast the chicken in the oven for about 25 minutes. While the chicken is cooking, you can prepare your walnuts. Melt the butter, then add the cinnamon and honey. In a bowl, pour the butter mixture over the walnuts, stirring to coat. Roast the walnuts for about 15 minutes.

While the chicken and walnuts are roasting, you can slice your pears and combine with the Gorgonzola cheese and salad greens. For salads, I like to use either kale or spinach, but you could also use arugula. Prepare your salad dressing by whisking the ingredients in a glass container. You can also shake to combine if you are using a container with a tight fitting lid.

In a large salad or mixing bowl, combine the greens, pears, Gorgonzola cheese, chicken, and walnuts. Toss to combine. Pour desired amount of poppy seed dressing over salad and enjoy!

This Pear and Gorgonzola Salad is light, yet, filling, making it an ideal weeknight meal or dinner party dish. This dish combines the sweetness of pears with the richness of Gorgonzola cheese, tied perfectly together with a tangy poppy seed dressing. This dish will find itself to be a staple in your summer meals line up.

Pear and Gorgonzola Salad

Serves: 4

Prep time: 10 minutes

Marinade: 30 minutes-overnight

Cook time: 30 minutes

Ingredients:

• 6 oz salad greens (kale, spinach, etc)
• 2 Bartlett pears, thinly sliced
• 4 oz Gorgonzola cheese crumbles

For the chicken:

• 1.5-2 lb chicken breast, cubed
• ¼ cup olive oil
• ¼ plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp water
• ½ tsp garlic powder
• ½ tsp parsley flakes
• ¼ tsp oregano

For the walnuts:

• 1 cup and ¼ cup shelled walnuts
• 4 tbsp butter, melted
• 1 tsp ground cinnamon
• 1 tbsp honey

For the dressing:

• 3 tbsp olive oil
• 2 tsp poppy seeds
• ½ tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 3 tbsp plain Greek yogurt

Directions:

1. In a large mixing bowl combine the chicken, 1/4 cup olive oil, 1/4 cup plain Greek yogurt, 2 tbsp lemon juice, water, garlic powder, parsley flakes, and oregano. Mix to combine and coat the chicken completely. Marinate overnight or for at least 30 minutes.
2. Preheat oven to 375° F. On a large baking sheet lined with parchment paper, spread out chicken evenly. Bake for 25-28 minutes or until chicken reaches an internal temperature of 165° F.
3. While chicken is cooking, prepare your walnuts. In a small mixing bowl, combine melted butter, walnuts, cinnamon, and honey. Stir to coat walnuts completely. On a small baking sheet lined with parchment paper, spread walnuts out evenly. Bake for 15 minutes or until walnuts reach desired crisp.
4. While chicken and walnuts are roasting, prepare your dressing. In small glass jar or bowl, combine 3 tbsp olive oil, poppy seeds, apple cider vinegar, 1 tbsp honey, mayonnaise, 1 tbsp lemon juice, and 3 tbsp plain Greek yogurt. Whisk to combine and set aside.
5. Once chicken and walnuts are done, assemble your salad. Toss salad greens together with pears, Gorgonzola cheese, chicken, and walnuts. Portion out servings into salad bowls then top with the desired amount of poppy seed dressing. Enjoy!

Tips for the best Pear and Gorgonzola Salad

• Bring to a potluck. This dish is perfect for a salad option for a pot luck dinner. Instead of portioning out servings into separate bowls, toss salad with dressing and serve in a large salad bowl.
• Mix up the greens. I prefer to use kale or spinach, but feel free to use your favorite greens. Whenever I make a salad with kale, I always prefer it chopped. You can use a food processor to get a fine chop if you do not have a salad chopper.
• Marinate the chicken overnight. If in a pinch, you can prepare the chicken 30 minutes prior. However, letting the chicken marinate overnight lets the flavor sink into the chicken better. Have I skipped this and gone straight to roasting the chicken in the oven? Yes. Does it take away from the flavor? A little. Is it a huge deal? No. So if you really don’t have time, you can skip.
• Swap out the nuts. Not a fan of walnuts? You can easily swap them for pecans or sliced almonds.