If you have yet to enjoy some of the contrasting pairings in this Pear & Gorgonzola Salad with Arugula and Pomegranate, it’s time to explore its complementary tastes – sweet and juicy pears and sharp Gorgonzola cheese, peppery arugula and tart pomegranate arils, crunchy walnuts and delicate fava beans.

Try this extremely simple and yet elegant, colorful and flavorful salad that is both delicious and beautiful. Make the Pear & Gorgonzola Salad with Arugula and Pomegranate for a special occasion to impress your guests with bold flavors, contrasting textures and an eye-catching presentation.

Suggested Ingredients

Gorgonzola Cheese

Gorgonzola with blue veins, soft and creamy texture, sharp and tangy flavor is known as a cheese with a “bite”. It originated in the northern Italian regions of Piedmont and Lombardy and is made from unskimmed cow’s milk.

“Resembling archaic porcelain, this blue mold cheese spares little in the way of decadence and flavor. When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. Mature versions are stronger, piquant and deliver a pungent bite to finish. Often referred to as blue cheese, Gorgonzola is exclusively made from cow’s milk, often boasting milder flavors than those of other blue cheeses. Traditional Gorgonzola is pasteurized and free of artificial fillers and gluten, but labels should always be checked in any case.” source

Pears

I recommend using Bartlett pears for this salad. However, some other types such as Bosc or Comice are good options. Just make sure the pears you choose are juicy enough and neither too hard nor too soft. You might buy pears in advance and let them ripen in a warm and sunny place at home for a few days.

“As part of a balanced, nutritious diet, consuming pears could support weight loss and reduce a person’s risk of cancer, diabetes and heart disease.” source

Arugula

I normally use baby arugula for this salad as it pairs extremely well with sweet pears. You might choose baby spinach or baby kale instead. Any soft salad greens would work.

Fava Beans

I add fava beans to this salad to contrast the peppery flavour of arugula. Fava beans are highly nutritious. They are packed with phosphorous, vitamins A and C and are a good source of dietary protein.

Health concerns: People who suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder, must avoid fava beans.

Walnuts

In this recipe, I am using raw walnuts. My intention is to experience the flavors offered in their natural form. However, if you have extra time or would like some additional crunch and sweetness, consider using candied or toasted walnuts.

Pomegranate Arils

Add Pomegranate arils to the salad to bring in more color and nutrients. Did you know that Pomegranate is among the healthiest foods on Earth? According to healthline.com Pomegranates have wide-ranging benefits and may help reduce risk of various serious illnesses, including heart disease, cancer, arthritis and other inflammatory conditions. What’s more, they may boost memory and exercise performance.

Looking for more healthy and pretty salads? Check these out:

Spinach Salad With Yellow Tomatoes & Blueberries

Minty Tomato Salad

Kale Salad with Peach and Cherries