This fall-inspired apple and pear salad with balsamic‑maple‑cinnamon dressing, Gorgonzola, and walnuts is quick, simple, and delicious.
A few weeks ago a relative messaged me about an incredible salad she’d had at a restaurant. She has excellent taste and is one of the best bakers I know, so I took her recommendation seriously.
Since I already had the ingredients on hand, I adapted what she described and made my own version—adding cheese because, well, cheese improves everything.
Loved this salad. The hint of cinnamon was so good.
We will be having this one often.– B
The result is an Apple and Pear Salad with Balsamic‑Maple‑Cinnamon Dressing, Gorgonzola, and Walnuts. It’s descriptive if not catchy—call it Orchard Salad if you prefer. Either way, it’s flavorful and perfect for fall.
How to make Apple and Pear Salad with Balsamic Cinnamon Dressing
Preparing this salad is straightforward:
First, make the dressing. Whisk the ingredients together, or use an immersion blender for a perfectly emulsified dressing without extra effort. Then arrange the greens in bowls, top with sliced apple and pear, sprinkle with Gorgonzola and walnuts, and drizzle the dressing over each serving.
Apple and Pear Salad with Balsamic Cinnamon Dressing Ingredients
- Maple syrup
- Balsamic vinegar
- Kosher salt
- Cinnamon
- Dijon mustard
- Freshly ground black pepper
- Olive oil
- Baby greens or spinach
- Apple
- Pear
- Gorgonzola cheese
- Walnuts
Instructions
Apple and Pear Salad with Balsamic Maple Cinnamon Dressing
A fall-inspired salad that’s fast to prepare and full of balanced sweet, tangy, and savory flavors.
Ingredients (Dressing)
- 1 Tablespoon maple syrup
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Ingredients (Salad)
- 5-ounce package baby greens or spinach
- 1 apple, cored and thinly sliced
- 1 pear, cored and thinly sliced
- 4 ounces Gorgonzola, crumbled
- 1/2 cup walnuts, coarsely chopped
Method
Dressing
Whisk together the maple syrup, balsamic vinegar, kosher salt, cinnamon, Dijon mustard, and black pepper. While whisking constantly, very slowly drizzle in the olive oil to emulsify the dressing. Taste and adjust seasoning if needed, then set aside.
Salad
Divide the baby greens or spinach evenly between bowls. Top each portion with sliced apple and pear, sprinkle with crumbled Gorgonzola and chopped walnuts, and drizzle the dressing over the salad just before serving.
Notes
The nutrition info below refers to a small side or appetizer portion. If serving this salad as a main course, double the portion sizes—this recipe then serves two as an entree. Gorgonzola may be made with animal rennet; if serving vegetarians, choose a brand made without animal rennet or substitute a different blue cheese.
Nutrition (per serving)
Approximate values: Calories 390; Carbohydrates 21 g; Protein 9 g; Fat 31 g; Fiber 4 g; Sugar 13 g. Values will vary depending on exact ingredients and portion sizes.
Want more healthy and delicious salads?
Nutrition notes
The recipe serves four as a side. If you want it as a main, increase the portion sizes. Check cheese labels if you need a vegetarian-friendly option.
