If you love the sweet and tangy combo that dances on your taste buds, this Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe is a total winner. It’s one of those salads that feels indulgent yet fresh, perfect for when you want something a little special but still easy to whip up. I first stumbled upon this mix at a friend’s dinner party, and the blend of creamy Roquefort, juicy pears, and crunchy pecans hooked me instantly.

What makes this Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe truly stand out is the balance of textures and flavors—all those bright, sharp, creamy, and sweet notes. I find it works perfectly as a light lunch on its own or as a stunning starter when you have guests over. Plus, the homemade mustard vinaigrette is a breeze and really pulls everything together with just the right zing!

Ingredients You’ll Need

The ingredients here all complement one another beautifully, giving you that luxurious salty-sweet bite with a hint of spice. When shopping, make sure to pick ripe pears and quality Roquefort cheese—the flavors really make a difference!

Pecans: Use fresh, raw pecans for the best caramelizing results—they’ll get a great crunch without burning quickly.
White sugar: Just enough to caramelize the pecans and add sweetness to the vinaigrette.
Olive oil: A good quality extra virgin olive oil boosts the dressing’s flavor without overpowering the salad.
Red wine vinegar: Adds the perfect acidity to the vinaigrette, balancing the sweetness from the sugar and pears.
Prepared mustard: I like Dijon mustard here; it gives the vinaigrette a nice sharp bite.
Garlic: Fresh chopped garlic is best—adds a little punch without being too strong.
Salt and pepper: Essential for seasoning and bringing all the flavors together.
Green leaf lettuce: Use fresh, crisp leaves and tear them by hand for the best texture.
Pears: Try Bartlett or Bosc pears; they’re juicy but firm enough to hold up in the salad.
Roquefort cheese: Crumble it just before serving for that creamy, tangy pop of flavor.
Avocado: Adds creaminess and balances the acidity beautifully—make sure it’s ripe but still firm.
Green onions: Thinly sliced to add a subtle onion crunch without overwhelming the salad.

Variations

I love mixing things up with this Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe depending on what’s in season or what I’m craving. Don’t hesitate to customize it to your taste—it’s all about finding that perfect balance you enjoy!

Use different nuts: Sometimes I swap pecans for toasted walnuts or almonds for a different crunch and flavor twist.
Swap the cheese: If Roquefort isn’t your thing, blue cheese or even a creamy goat cheese work well too.
Make it vegan: Skip the cheese and add extra avocado or roasted chickpeas for creaminess and protein.
Seasonal fruit: Try this salad with crisp apples or even figs when pears aren’t available for a seasonal spin.

How to Make Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe

Step 1: Caramelize the Pecans

Start by heating a skillet over medium heat and add the pecans and sugar. Keep stirring constantly — this step moves fast and you don’t want your pecans to burn. Within a few minutes, you’ll see the sugar melt and turn golden brown, coating each pecan in a glossy sweet shell. Spread them out on parchment paper to cool so they don’t stick together. This little step adds the perfect sweet crunch that sets the salad apart.

Step 2: Whisk Together the Mustard Vinaigrette

In a bowl, combine olive oil, red wine vinegar, white sugar, prepared mustard, chopped garlic, salt, and fresh ground black pepper. Whisk vigorously until everything emulsifies into a smooth, tangy dressing. Taste and adjust—sometimes I add a pinch more sugar or vinegar depending on how sharp you like your dressing. This vinaigrette is the magic glue for the salad’s contrasting flavors.

Step 3: Prep the Salad Ingredients

Tear the green leaf lettuce into bite-sized pieces and give it a good rinse and spin dry. Peel, core, and chop the pears into nice chunks, dice the avocado, and thinly slice the green onions. Crumble the Roquefort cheese just before assembling to keep the texture light and creamy.

Step 4: Toss Everything Together

In a large bowl, combine the lettuce, pears, avocado, and green onions. Drizzle with the mustard vinaigrette and toss gently to coat every bite without mushing the fragile avocado. Sprinkle the crumbled Roquefort and caramelized pecans on top last, so their textures stay distinct and crunchy. Serve immediately for the freshest flavor and texture.

How to Serve Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe

Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe - Recipe Image

Garnishes

I usually add a sprinkling of fresh thyme leaves or a few edible flowers when I want to make this salad look extra pretty. A quick zest of lemon over the top just before serving also brightens the whole dish wonderfully. Little touches like these make it feel special without adding much prep time.

Side Dishes

This salad pairs beautifully with grilled chicken or a warm crusty bread if you want to turn it into a light dinner. I also love serving it alongside a creamy butternut squash soup or roasted vegetables for a well-rounded meal. The richness of the Roquefort contrasts nicely with those warm, earthy sides.

Creative Ways to Present

For special occasions, I like serving this salad in individual bowls or even inside hollowed-out pears for a fun presentation. Another great trick is layering the salad in a glass trifle bowl to show off all the colorful ingredients—you’ll get lots of compliments before people even take a bite!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if possible—the dressing can wilt the greens and avocado quickly. I put the caramelized pecans in an airtight container so they stay crunchy, and keep the Roquefort crumbled fresh, too. The salad tastes best within a day or two but separating ingredients is key to keeping textures fresh.

Freezing

I wouldn’t recommend freezing this salad because the lettuce and avocado don’t freeze well—they get mushy and lose their lovely texture. But if you do want to freeze components, the vinaigrette can be made in advance and frozen in an ice cube tray for quick future use.

Reheating

This salad is best enjoyed fresh and isn’t suited to reheating. If you do have leftover vinaigrette, just bring it to room temperature and whisk before using again. For the salad, toss fresh ingredients together right before serving for the best crunch and flavor.

FAQs

Can I use a different cheese instead of Roquefort for this salad?

Absolutely! While Roquefort adds a distinctive sharp and creamy flavor, you can substitute blue cheese, Gorgonzola, or even creamy goat cheese, depending on your preference. Each will give the salad a slightly different character but still maintain that luscious texture contrast.
How do I keep the pears from browning in the salad?

To maintain the pears’ fresh look, toss them immediately in a bit of the vinaigrette or squeeze some lemon juice over the chopped pieces. This helps prevent oxidation and keeps your salad looking vibrant until you serve.
Can the caramelized pecans be made ahead of time?

Yes! You can prepare the caramelized pecans a day or two in advance, store them in an airtight container at room temperature, and simply add them to the salad right before serving to keep their crunch.
Is this salad suitable for meal prepping?

For best results, prep the components separately and assemble the salad just before eating. Lettuce and avocado don’t hold up well when pre-mixed with dressing, so storing them apart helps keep everything fresh.

Final Thoughts

This Roquefort Pear Salad with Caramelized Pecans and Mustard Vinaigrette Recipe has become one of those dishes I turn to whenever I want to impress without stress. It’s fresh, flavorful, and feels a little fancy—perfect for weekday lunches or weekend gatherings. I promise, once you try it, you’ll find yourself making this salad again and again just to enjoy that wonderful blend of creamy cheese, sweet pears, crunchy nuts, and zesty dressing. Give it a try—you won’t regret it!