This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
I was fully expecting to be disappointed just because of all the excellent reviews this recipe has gotten but it was fantastic. The combination of creaminess (cheese, avocado), sweetness (pear, nuts), crunchiness (nuts) and the tangy dressing really deliver. I did not think it was possible to crave a salad but I was wrong!! Thank you, Thank you, Thank you! NOTE: I have made this recipe a few times now. I decided to try someone else's advice to add water when caramelizing the pecans to cut down on the time and I very much regretted doing that. You end up with sugar coated pecans rather then caramelized ones. Not at all the same taste and texture.
Read MoreI very strongly disliked the flavor of mustard with pear. This salad would be great with a non-mustardy dressing, or if the pears were substituted out with something less disgusting with mustard on it. Cucumbers maybe. I served this with "Famous Butter Chicken" from this site and rather liked dipping my chicken in the dressing, but I wish my pears had just been in a dish on the side! Thanks for sharing -- if we all had the exact same tastes, the world would be dull!
Read MoreI was fully expecting to be disappointed just because of all the excellent reviews this recipe has gotten but it was fantastic. The combination of creaminess (cheese, avocado), sweetness (pear, nuts), crunchiness (nuts) and the tangy dressing really deliver. I did not think it was possible to crave a salad but I was wrong!! Thank you, Thank you, Thank you! NOTE: I have made this recipe a few times now. I decided to try someone else's advice to add water when caramelizing the pecans to cut down on the time and I very much regretted doing that. You end up with sugar coated pecans rather then caramelized ones. Not at all the same taste and texture.
This salad is fabulous... got raves at my holiday brunch. I definitely recommend doubling the dressing recipe, as well as making it the nite before as it really allows the flavors to blend. Don't skimp out on the avocado... the creamy texture is a wonderful addition!!
I've probably made this 10 times since trying it a couple of months ago! It's THAT good! I use romaine lettuce and sweet Mayan onion. I doubled all the dressing ingredients EXCEPT the olive oil (still emulsifies just fine), and used dijon mustard. When making the candied nuts, I did 2 or 3 times the amounts listed and put the extra in a container - that way I could have the salad again without taking the time to do the nuts! Also, when the nuts were ALMOST done, I sprinkled a small amount of salt over them to balance against all the sugar. This is my all-time favorite salad! Even people who don't like blue cheese (I used to be one of them) like a small amount of it in this salad with all its other ingredients!
I made this recipe and it was DELICIOUS! I substituted the blue cheese with gorgonzola cheese (its a little milder in my opinion) I would also recommend spraying the wax paper with PAM because it was hard to get the wax paper off the nuts.
Awesome! I've made this salad for 4 different holiday events and it was always the first thing to go, everyone keeps asking me for the recipe! I did make a few changes though, I omitted the avocado as I'm not a hige fan, I also used mixed greens instead of leaf lettuce, I used thinly sliced red onion for color, I used walnuts intstead of pecans, only because it's what I had, and since my husband doesn't care for blue cheese I used gorgonzola. I made it this way each time and each time i got asked to bring it to another party! I put the ingredients in baggies and toss right before serving. YUM!
I loved this salad...although I thought the recipe did not make enough dressing. I would definitely double that!
This was excellent. I made it for a dinner party and it was gone. I'm a big fan of the Harvest Vine salad (on allrecipes too) and this hit that same nice flavor. I used walnuts instead and next time I will just toast them (or maybe just use a bit less sugar). I also used walnut oil insteead of olive oil. It complimented the salad very well. (If you use hazelnuts you might want to consider hazelnut oil). I omitted the avocado and think next time I make it (and there will be a next time!) I might sprinkle some dried cranberries on top for some added color. Besides these small changes, I think the recipe is great and is sure to impress the fam and/or company!
The best salad I have ever had! I made it for a dinner party and everyone loved it! I followed to directions exactly. It is perfection!
My husband proclaimed this the best salad he's ever tasted -- and we are both salad maniacs. This was an excellent blend of flavors. The only think I'm considering adding is some crumbled bacon, but I might not mess with what works!
This salad is fabulous! I've made it about a dozen times and alter it just slightly: I use a bag of spring greens and 1/2 head of romaine, chopped. Instead of the green onions, I use sliced red onion for a little bit of sweetness and texture. I do not peel the pears, it still tastes great and cuts down on time. The avocado I only add if I am serving the salad immediately, otherwise it is best to leave out (it will brown way too fast). In regards to the sugared pecans, I usually add a little butter to the sugar and a dash of all-spice to give them more flavor. I do double the dressing (but not the olive oil) and I use honey instead of sugar so it is not grainy. I always use dijion mustard, and let the dressing sit overnight to blend the flavors. This is my go-to recipe when I have to bring something to share! I love it!
I made this salad last year for my fall dinner party and decided to make it again this year. I love this salad. I make the dressing the night before so the flavors have a chance to blend. To save time I use the premade salad bags. I also usually double the dressing since it goes really fast. You will get a nice tang if you use dijon mustard in your dressing. Blue cheese is the best however gorgonzola works just as well.
I have to say that this is one of the most unique and delicious salads that I have ever prepared. I brought it to a turkey dinner with friends, and got plenty of compliments. It's a good winter salad with lots of flavors that compliment a holiday-like meal (turkey, ham, etc). Ok, so I did change a couple things. One out of necessity and another to save time: I could not find the specified cheese in the grocery, so I substituted with feta. The feta worked very well with the other flavors. I suppose I could have bought a different blue cheese, but was not sure of my friends preferences, however I love blue cheese, and it would have worked well with the salad. Another change, I bought pre-glazed nuts, instead of glazing them myself. This was out of pure laziness, but no one noticed the difference until I was asked, and had to fess up. :) I made the salad in the morning before work, and served it that evening. A tip from a friend about making salads ahead: dressing on the bottom, toppings like meat and other veggies put in next, the lettuce and finally cheese. Then toss before serving. This keeps the lettuce from wilting, and nicely marinates the other ingredients. Good tip huh? Make this salad exactly as told. You will not be disappointed! It would also work as a meal on it's own, with some chicken, turkey, or ham mixed in.
excellent salad! My husband loves both blue cheese and pears...so this one was really a hit with him. Not really sure I will do the avaocado next time; just don't think it needed it or enhanced the flavor. I added just a tad more sugar.
I very strongly disliked the flavor of mustard with pear. This salad would be great with a non-mustardy dressing, or if the pears were substituted out with something less disgusting with mustard on it. Cucumbers maybe. I served this with "Famous Butter Chicken" from this site and rather liked dipping my chicken in the dressing, but I wish my pears had just been in a dish on the side! Thanks for sharing -- if we all had the exact same tastes, the world would be dull!
Excellent salad!!! One thing I did differently. I used maple syrup instead of sugar and it worked great. Also, I didn't find that the avocado added anything to the salad. I think it's safe to use blue cheese or Stillton if you can't find Roquefort.
Excellent salad! I always get requests for this recipe, even by salad snobs! One thing I do for ease in prep is buy the glazed pecans at the store, so much easier and saves on time! I like adding a little dried cranberries for texture and color. TIP: After slicing pears keep them covered in water and chilled until ready to use. Helps them from browning too fast and maintains the crunchy texture! You will get tons of compliments on this salad, guaranteed!
This salad is fantastic and gets rave reviews from my guests! It is delicious. My only problem was the carmelized nuts stuck to the waxed paper. My 3rd time making the recipe, I used a Silpat instead of waxed paper and that worked much better.
Delicious! This is exactly the salad recipe I have been searching for. Make sure to follow the directions and let the nuts cool on the wax paper completely-otherwise they will stick. I used walnuts instead, omitted the avocado and green onions, added dried cranberries for color & taste. I didn't have any red wine vinegar so used balsamic vinegar instead. I did use dijon mustard and I also used bosc pears. I let the dressing sit overnight to allow the flavors to meld and shook the bottle before drizzling the dressing on the salad. It was a hit at my party!
Ditto, this is the best salad i've ever had, and everyone for whom i've made it has said the same thing! I would just recommend doubling the candied pecans, and putting in at least 2-3 avocados. Also, when candying the pecans, they will taste better if fully toasted so you may want to go a minute beyond when the sugar melts (and the key is to stir them constantly from beginning so that they are coated/toasted evenly). I found it easier to separate them immediately rather than waiting until they were cooled as big clumps tended to stick to wax paper.
WOW! I am in love w/this salad. It's awesome. I made a few changes, per personal taste: swapped toasted hazelnuts for the pecans and left out the avocados. I also subbed gorgonzola for roquefort due to lack of availability. I followed the dressing to a "T" (even measuring stuff!). I can't say enough about this salad; it just works. This is def my new "go-to" company salad! Even Mr. LTH, who is a die hard ranch on my salad man, ate & enjoyed this salad. Thanks for a fabulous recipe!
I made this for my mother's birthday dinner and it was a hit with everyone! Everyone commented on how fancy and delicious it was, and how it was "restaurant" quality. I will definitely make it again!
This recipe is easy and very good! I doubled the dressing recipe and added dried cranberries to add some color. I didn't use the avocado but everything else was the same.
Made this for a dinner party last week. Certainly will be be a staple recipe for this house. Mixed lettuce with most of the dressing. Spread lettuce on large platter, then layered the other items on top, drizzling remaining dressing over all. Every bit of the salad was gone. Made six generous servings.
Awesome!!!!!!!!!!!This is the best salad I ever ate! My family raved about it and it will be a favorite for company as well! Thanks!
awesome! LOVED the pecans. I used 2 romaine heads and doubled the dressing but didn't use it all. I only used 2 pears- 3 would have been way too many. So good. I served the blue cheese on the side and gave the option of feta as well. thanks!
EXCELLENT! I used spinach instead of lettuce and a variation of blue cheese. It was v. yummy.
This recipe is amazingingly delicious!! My husband and I the salad in individual bowls and had to go back for more. We didn't think the avocado added that much though... http://www.pamperedchef.biz/emilee
This salad is really good. I don't really like blue cheese so I used feta instead. Amazing recipe
This is a very good salad! Like others, I didn't add the avocado ~ I don't think it would have made the salad better. I did spray my waxed paper with Pam spray and had no problems with the pecans.
This salad is DELICIOUS! I love the various textures and "mouth feel". I think she forgot to mention that you need to add about 1 tbsp of water to the sugar for the pecans - you can't melt the sugar without it ;) I'm making this again in a few day. Outstanding!
This salad is amazing. I took this to a birthday party, and people kept going back for more. The dressing is delicious and goes perfectly with the salad. I couldn't find roquefort so I used gorgonzola instead, and substituted walnuts for the pecans (to sneak in some omega-3s).
This was quite possibly one of the best salads I have ever eaten. At first I thought the combination of flavors might be a bit too funky for me, but it was absolutely delicious! I have already made it twice and I have my friends trying it out as well. Thanks so much for a great recipe!!
The pears, caramelized pecans, and sweet/tangy dressing makes this overall a pretty sweet salad. The roquefort cheese provides good contrast. The textures and flavors work very well together. It's delicious and simple to make. Highly recommendable!
Instead of cooling the pecans on wax paper, use parchment instead. They won't stick.
YUM! Delicious salad -- blue cheese + pears + avocado + sugar-pecans + mustard vinagrette = awesome flavor!
Excellent! I added chicken breast meat and omitted the avocado (didn't have it on hand). I also used apple cider vinegar (no red wine vinegar on hand). The roquefort and pears are so smooth and the crunchy sweet pecans top off the salad nicely. Thanks. I plan to make this for company!
Very tasty, good contrast of flavors. However, my kids didn't care for the dressing. So next time it will be on the side with the bottle of ranch.
I made this salad for my contribution to a Super Bowl party! It was awesome. Even the men loved it. The combination of blue cheese, tangy dressing and carmelized pecans was great.
YUM, YUM, AND YUM! In a weeks time I've made this salad three times and EVERYONE wanted the recipe. I used spinach instead (because it was what I had on hand) in addition I added dried cherries. By far, this is one of my favorite salads. Thank you Michelle so much for sharing this wonderful recipe.
This is an outstanding recipe! I get rave reviews from everyone when I serve it... and it is my own favorite!!
I first tried this recipe when my mom tore it out of a newspaper ad, and it has always been a favorite. I've found that using 2 avocados doubles the fun; you can't have too much of their creamy texture. I also use d'anjou pears, chopped and not peeled, which makes the salad look very pretty and green. I prefer spinach to lettuce, and have found that the chewier texture of spinach complements this salad well.
I loved this salad. I added a few dried cranberries just for color but they added a nice texture and sweetness to the salad. This will become part of my salad rotation.
My husband now requests this salad! The only change I made was to use red onion instead of green. The flavor are fab!
SO GOOD! I added some sliced grilled chicken to make it a main dish. My husband said "There are so many different flavors going on here. The only problem with it is that my mouth is not big enough to put in as much as I want to." The salad was really good, thanks for the recipe!
Excellent salad with a wonderful combination of flavors. Also tried balsamic vinegar in place of red wine vinegar and it was delicious.
Absolutely incredible salad! I made it for a large family birthday dinner and everyone loved it so much they asked me to make it for Christmas dinner as well as demanded the recipe. I made a couple changes; I used reduced fat feta cheese instead of roquefort and decided I wanted the crunchines of romaine lettuce which turned out to be perfect! I used others' suggestions and added a tablespoon or two of water when I carmelized the pecans as well as made the dressing the night before and served it on the side so I didn't have soggy leftovers. Thanks so much for this amazing recipe! It will be a regular crowd pleaser!
This is just the BEST salad I've ever had. I've made it over and over and taken it several places and everyone always goes on and on about how great it is! My favorite recipe from this site! Mmmmm!
I made this for the first time on a Monday, and then had to make it again on Friday because it was such a hit with our family! Very elegant for entertaining, yet easy enough for a light dinner at home alone.
Absolutely FABULOUS. Made it for a dinner and it was the first thing gone. Tried it at a Harley ride and everyone was raving. Thank you for a wonderful salad!
This recipe is great! I've made it twice for different parties and everyone loved it. I left out the avocado and onions and I used crumbled gorgonzola cheese instead of roquefort. I also used yellow mustard (that's all I had). I doubled this recipe for 12 people and I tripled the dressing. There wasn't enough the first time I made it. I broke the pecans before carmelizing and tripled the amount. My daughters kept steeling them. I also put pam on the wax paper so they would not stick. I used six heads of romaine hearts.
This is a wonderful recipe. I'm not the best cook, but I make this for every function that I'm required to bring food. It's a hit every time! Much of my family is vegetarian and they rate it high marks claiming that it is a very filling salad. I made double the dressing. The salad tastes even better after you let the dressing and salad marinate for a few hours. I also use feta cheese instead of roquefort. Lastly, I let the pecans cool on an oiled metal cookie sheet. Try not to break them up with your hands. Instead, crush them with a tool. I've cut myself using my hands. Not cool.
My boyfriend and I were invited to a friend's house for dinner and they served us this salad as a starter... And let me tell you, we could not get over how incredibly tasty this salad was...Keep in mind they also had filet mignon wrapped in applewood bacon served with homemade au gratin potatoes WHICH were also to die for and yet we kept coming back to the salad! They told us they got the recipe off this site! Highlights of the salad were: the soft-creamy texture of the avocados in contrat with the crunchy pears, the dressing was not over whelming it gave a great balance to all the veggies... and the toasted-carmelized walnuts made it all come together... This is definitely THE SALAD to try!
Wow! What a wonderful salad. I'll surely be making it again - and soon. I had been looking for something different to serve to company, and this was perfect. And the other reviews are right - even the men like it. I may try to use red onion instead of green onion next time, as I think that would be tasty with the blue cheese.
This is a terrific salad! I was a little hesitant to have both blue cheese and pears in my salad, but it turned out to be a wonderful combo!
This is delicious! My husband hates any kind of bleu cheese, but even he loved this salad!
Amazing salad. The only things we changed were 2 instead of 3 pears and added honey to the dressing to thicken it up. By far our new favorite salad. Can't wait to make it again.
Excellent salad, used apple cider vinegar instead of red wine and honey dijon mustard in the dressing. The salad was a little cloudy because of all the cheese and ripe avacado but very good!
I tried this salad for company this weekend...the bowl was empty at the end of dinner. Instead of the usual "seconds" of meat and potatoe, everyone we taking more of this salad! The flavors blend wonderfully. The only change I made was using white wine vinegar, adding 1 TB of honey to lighten up the mustard tang just a bit, and omitting the avacado and onion (only because I forgot to add them to my shopping list). Excellent salad - a keeper that will be made many times again. Oh, and don't forget to do the pecans this way...they are a wonderful, sweet, crunchy addition to an already great salad. Thank you for sharing this one!
If i could give 1000 stars, i would. It is DEF. the best salad i have ever had. I wouldnt change a thing. PEOPLE, PLEASE MAKE THIS EXACTLY AS IS. it doesnt need any changes, it is simply amazing already. the salad dressing is to die for, you should bottle the stuff. thank you thank you for this amazing recipe.
I tried this and loved it! Gave 4 stars because I didn't like the Roquefort cheese. I prefer a milder and creamier Rosenborg.
Excellent! I doubled the dressing as others had suggested, but I did not toss it with the salad and let my guests dress it themselves. I added dried cranberries and doubled the sugared pecans. I think doubling the pecans is absolutely essential. Everyone raved over it. Don't skip the avacado - it adds a wonderfully creamy texture. I added a little lemon juice to the fruit to make sure it didn't brown. I used dijon mustard and gorganzola cheese. Adding this in my rotation!
Absolutely amazing! :)) Both my best friend Noel and I loved it - what a stunning combination of flavors, with the juicy pears, tangy cheese and crunchy and sweet pecans. Simply yummy. Oh, and we both decided it'd make a perfect dish for a dinner date. :) So next time...
Awesome salad! I admit I had moments of doubt as I taste-tested the dressing and put the salad together...but the result was a wonderful blend of complementary flavors. I was unsure of what kind of mustard to use...yellow, dijon? I tried a spicy brown mustard and it turned out great!
FANTASTIC!!!! I took this to a salad supper @ the church & everyone wanted the recipe! Some of the reviews suggested that the salad dressing amount needed be doubled. I followed the advice but put 1/2 on the salad and the other 1/2 on the side in case anyone wanted more but no one did. It was just right. Thans for a GREAT recipe!
This was a beautiful and delicious salad. I used a prepared Honey Dijon dressing in place of the recipe, and it turned out very well. I'll definitely be making this again. Thanks.
Phenomenal recipe! Took it to a potluck, and was a huge hit! I did take the advice of leaving out the avocado, and it was perfect... can't imagine that this salad needs it added.
This was very good - but can't rave over it the way other reviewers have. I will make it again - as it was very good - and very easy - but it's not "the best salad I've ever had"
This was amazing. Anytime I get a good from my husband (who is very picky), I know I have hit a homerun. Thanks,
This salad is every bit as good as everyone says it is. As others have said, make the dressing the night before and double the recipe. I added pomegranate seeds for an extra burst of holiday flavor. I found that pre-dressing the salad resulted in soggy greens, so the second time I made this, I let each person dress his own portion. Everyone LOVED this. It's now a holiday tradition at our house.
Did anyone take a look at the number of calories in this?? Don't make it if you're looking for something healthy, or if you're planning to eat other things with your meal in addition to the salad.
YUM! This is the first review I have done but I had to add it because this was sooo good. The only changes I would make are eliminating the avocado because you can barely taste it, using less sugar, and not breaking up the pecans.
This was AWESOME!! Made this last night for Thanksgiving & it was a hit. The only thing I did differently was add a bit of water (about 1.5 tablespoons) to the pecan mixture so that the sugar would set up. It wouldn't melt under the heat on my stovetop. It was delicious & I had to keep shooing people away from the pecans!
An absolutely excellent recipe! Wherever I go with this salad, I become the most popular person there with the most sought after recipe.
Delicious either way, but if you are not a big fan of blue cheese like me, then feta is a great substitute.
Excellent. I followed the recipe exactly, and it got rave reviews at a dinner party. thanks for the great recipe.
Made for Christmas and I really liked and others did but was alot left over. I think they thought it was okay. A little disapointed want everyone to rant and rave but maybe its just my looney family. Wont make again because of all the ingrediants but will make the dressing again its nummy!
Delicious! I didn't have avocados but the salad was divine even without them. The nuts were easier than I anticipated. Sometimes caramel is tricky but this came together perfectly in my non-stick 10" skillet. I recommend doubling the nuts - they are that good. I will make this salad again and again.
This salad is a hit. I substitued the pears with Asian pears...yummmm. There is more crunch than regular pears. They slice nice and thin and the presentation is beautiful. People have requested this salad over and over.
Very Good! Nice combination of flavors! The only problem I had was in carmelizing the pecans - they stuck to my wax paper, even after chilling in the fridge. Perhaps it would be good to spray the wax paper first with cooking spray. I had a hard time peeling it off of the pecans so I could put them into the salad! Other than that it was a good salad! Will make again.
add chunks of store bought roasted chicken and its a great brunch or summer dinner dish
wow! This recipe is a new favorite for my family!
This was a huge hit at this years Easter meal! I burned the first batch of pecans, so watch them carefully!
Awesome salad. I made it for a baby shower and everyone asked for the recipe- I know it was one of the favorites at their families Thanksgiving meal! Thanks for this keeper.
This was very good. I cut the recipe down to 2 servings since it is just my husband & I. I made extra nuts for next time, I used walnuts, & used 1/4 C sugar per 1/2 C nuts. I also sprayed the wax paper with Pam for easy removal. Following tips, I doubled the dressing but next time I might even triple it. I used pre-crumbled Gorgonzola, because the store was out of pre-crumbled blue cheese. Edit: I made this yesterday & ate the leftovers for lunch today. If you know there is going to be leftovers, omit the avacodo since it gets brown if it sits for too long. I had to pick it out. Otherwise the rest of the salad was fine the next day. This was delicous & it wasn't too much work. I highly recommend this salad. Thanks Michelle!
There are plenty of reviews on this but I just have to put another one in. This was amazing! The flavors and textures were awesome. I cook a lot and feel this is the best thing I have ever made.
i really liked this salad. the pecans and blue cheese was great. i made the mistake of making my salad a night ahead of time for lunch and by the time i got to work my pear was mushy. not too bad but i know for next time to put it in before eating. i will make it again.
I absolutely loved this salad...in fact everyone did- I made it for a holiday dinner. I did use Gorgonzola instead of Blue Cheese since Gorgonzola is a little less potent and I wanted my kids to eat it too, but the complexity and wonderful balance of all the diverse flavors is amazing. I will definitely be making this again. Note: I thought there might be a lot left over, so I served the dressing on the side and let each person dress their salads individually.
I made this recipe for my mother's 79th birthday and my picky sons. They doubted it at first, avacado and blue cheese - "yuck" they said and then tasted it and all loved it! This is a very easy recipe and I started it the day before by making the pecans and dressing.
Perfect! I was looking for a salad to make for my wife's birthday BBQ, that will be a bit less on the traditional Greek mix side - and boy, is this it! No additions or alterations, top notch! Thank you, Michelle!
Spectacular. The dressing has a night zing to it and the pear and pecans add a nice sweetness to the salad. Very very good.
The execution of flavors in this salad is nigh on perfect. The candied pecans against the tangy, creamy cheese. The lightly seasoned vinaigrette. Well done. That said, the process for making the pecans is just whack. Do not, and I repeat DO NOT, place those molten hot sugared nuts on waxed paper. I had a very bad moment when I realized they had superglued themselves to it immediately, and had to salvage them with a sharp knife (scrapping off bits of waxed paper). Also. I do NOT recommend just tossing nuts and sugar in a saucepan all willy-nilly. This created white sugar-blobs that would not melt. Adding water helped; however, refrain from adding cold water to hot sugar. (Results in candy shrapnel, trust me.) The nuts also ended up tough and overcooked. In the future, and as a suggestion to those wishing to try this recipe; toast your pecans beforehand and melt the sugar alone. Once the sugar is liquid and a golden color, add nuts, coat quickly, and remove to -parchment- paper. Thanks for a light, different salad.
This was phenomenally good. I took it to a potluck, and it was gone in minutes based on good PR from the first people to taste it. I used a relatively mild Danish Blue, and it was definitely strong enough to contrast with the sweetness of the nuts and pears and the mildness of the avocado. I found taht the pear got too mushy peeled and cubed, though, and I'm not sure I see a good reason to peel it. Next time, I probably won't bother.
A friend brought this salad to dinner and it was absolutely delicious! It is the reason I searched allrecipes and joined! Make it. Your friends won't be disappointed!
