Harvest Pear Salad with Turkey and Gorgonzola Dressing

There's something wonderful about a salad that truly celebrates the season. This Harvest Pear Salad is filled with the colors and flavors of autumn including sweet juicy pears, ruby-red pomegranate seeds, creamy avocado, crunchy pecans, tender turkey, and plenty of tangy Gorgonzola cheese.

And, as if all those lovely ingredients weren't enough, everything is finished with a homemade Gorgonzola dressing that's creamy, sharp, and deliciously tangy.

This is the kind of salad I love in the fall. It's substantial enough to serve as a meal, yet colorful and elegant enough to bring to the table for a special lunch or supper.

It's also a wonderful way to use up leftover turkey after Thanksgiving or Christmas.

Table of Contents

A Colorful Autumn Salad

Autumn cooking often brings hearty soups, stews, casseroles, and plenty of comforting baked dishes to mind. But fall is also a wonderful time for salads, especially when warm days linger.

Pears are at their best at this time of year. Their delicate sweetness pairs beautifully with stronger, salty cheeses such as Gorgonzola. Add some pomegranate seeds for a burst of color and sweetness. Honey-roasted pecans add crunch, for a salad that certainly isn't boring.

I especially love the contrast of colors in this dish. The greens create a lovely backdrop for the pale yellow pears, creamy avocado, purple-red onion, white and blue cheese, and jewel-like pomegranate seeds.

It's autumn in a bowl.

What Is A Harvest Salad?

There really isn't one strict definition of a harvest salad. The name is generally used for salads filled with ingredients we associate with the fall harvest.

Apples, pears, cranberries, pomegranates, nuts, squash, sweet potatoes, and hearty greens can all make an appearance.

For this version, I've chosen pears as the star of the show. Their natural sweetness works particularly well with the savory turkey and distinctive flavor of Gorgonzola cheese.

Ingredients For Harvest Pear Salad

This recipe makes six servings and starts with 12 ounces of spring salad greens. Cooked turkey breast transforms the salad into a satisfying meal, while Bartlett pears, avocado, red onion, pomegranate seeds, Gorgonzola cheese, and honey-roasted pecans provide a wonderful mixture of flavors and textures.

You'll need:

• Spring salad mix: A mixture of tender greens makes a lovely base for this salad.
• Cooked turkey breast: Slice or cube the turkey, whichever you prefer.
• Bartlett pears: Choose ripe pears that still have enough firmness to hold their shape when sliced.
• Avocados: Their creamy texture contrasts beautifully with the crisp pears and pecans.
• Red onion: Thin slices add color and a little sharpness.
• Pomegranate seeds: These little ruby jewels provide sweetness, tartness, and plenty of autumn color.
• Gorgonzola cheese: Its salty, tangy flavor is a perfect partner for pears.
• Honey-roasted pecans: These bring sweetness and crunch to every bite.

Pears And Blue Cheese - A Perfect Pairing

Pears and blue cheese are one of those classic combinations that simply work.

The gentle sweetness and juicy texture of a ripe pear balance the salty, slightly pungent character of blue cheese. Here, Gorgonzola appears twice, first crumbled over the salad and then blended right into the dressing.

If you enjoy blue cheese, this salad is definitely for you.

Choosing Pears For This Salad

Bartlett pears are used in this recipe, and you want them ripe but not overly soft.

A very ripe pear may taste wonderful eaten out of hand, but it can become mushy when sliced and tossed with salad greens. Look for pears that yield slightly when gently pressed near the stem but are still firm enough to slice neatly.

You can slice them into wedges, as shown here, or cut them into bite-sized cubes. It's up to you whether or not you remove the skin from the pears, but I like the extra texture added by leaving the skin.

One little tip, though. Prepare your pears fairly close to serving time. Once cut, pears can begin to brown when exposed to air.

A Great Recipe For Leftover Turkey

I always love recipes that give leftovers a new lease of life, especially after a big holiday dinner.

This recipe calls for five cups of cooked turkey breast, making it a great option for the days following Thanksgiving or Christmas.

Instead of simply reheating another plate of turkey and all the trimmings, you can turn those leftovers into something completely different.

And after enjoying a few rich holiday meals, a fresh salad can be very welcome indeed.

Homemade Gorgonzola Dressing

The dressing is simple, but it ties all the ingredients together beautifully.

It's made with olive oil, crumbled Gorgonzola cheese, white wine vinegar, freshly squeezed lemon juice, salt, and black pepper.

The lemon juice and vinegar provide acidity, the olive oil gives the dressing body, and the Gorgonzola adds creaminess and its unmistakable savory flavor.

Simply add all of the dressing ingredients to a blender and process until smooth. Refrigerate it until you're ready to serve your salad, then give it a good shake before using.

How To Assemble A Harvest Pear Salad

This salad looks particularly attractive when the ingredients are arranged over the greens rather than tossed together straight away.

Start by placing your spring greens in individual bowls or on a large serving platter. Here are some photos displaying a large platter presentation.

Arrange the sliced pears, avocado, cooked turkey, and thinly sliced red onion over the greens.

Sprinkle the pomegranate seeds, crumbled Gorgonzola, and honey-roasted pecans over the top.

I like serving the dressing at the table so everyone can add as much or as little as they wish. Alternatively, drizzle the dressing over the salad and gently toss everything together immediately before serving.

A Few Tips For The Perfect Salad

For the best results, keep the ingredients chilled until you're ready to assemble the salad. Wait until close to serving time before cutting the avocado and pears so they look their freshest.

I also recommend adding the pecans at the very end. That way they retain their wonderful crunch.

If you're preparing this salad ahead of time, you can make the Gorgonzola dressing in advance and keep it refrigerated. Prepare the turkey, pomegranate seeds, onion, and cheese ahead too, but leave slicing the fresh fruit until nearer serving time.

Perfect For Fall Entertaining

Despite being very easy to assemble, this salad looks impressive on a large platter.

That makes it a lovely choice for an autumn luncheon, Thanksgiving gathering, weekend supper, or even a holiday buffet.

You could also serve smaller portions as a starter before a fall-inspired main course.

And because there are so many different flavors and textures in every bowl, including sweet, salty, creamy, crunchy, tangy, and savory, this salad feels a little more special than your everyday green salad.

Recipe Card for Harvest Pear Salad

Here's a short video outlining the steps for making this delicious fall salad.

A Taste Of The Harvest

For me, some of the best recipes are those that allow good ingredients to shine without too much fuss.

This Harvest Pear Salad with Turkey and Gorgonzola Dressing does exactly that.

Sweet pears and pomegranate complement the savory turkey. Creamy avocado balances the crunchy pecans. And finally, that tangy Gorgonzola dressing brings everything together.

It's fresh, colorful, filling, and full of beautiful autumn flavors.

I hope you'll enjoy this harvest salad as much as I do, especially when pears are plentiful and the days are beginning to grow a little cooler.