Today I want to talk to you about an autumn recipe that is healthy, delicious, and fresh. This vibrant bowl celebrates the first cool days of the season with crisp Williams pears, peppery arugula, paper-thin beet, and warm strips of grilled chicken.

A silky almond-lime dressing pulls everything together, while gorgonzola and walnuts add creamy, toasty depth.

It’s the kind of simple pear salad you can assemble fast on a weeknight yet serve proudly to guests.

So, if you’re searching for pear recipes that feel bright rather than heavy, this fall pear salad delivers exactly that. It has a sweet-savory balance, plenty of crunch, and satisfying protein in every bite.

Instructions

• Almond Dressing: In a bowl, whisk together the almond butter, oil, lime juice, honey, soy sauce, and rice vinegar.

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• Whisk in 1–2 tbsp water if the dressing seems too thick to reach a creamy, pourable consistency.
• Grilled Chicken: Season the chicken breast with salt and pepper, rub with a little oil, and grill on a barbecue or grill pan for 4–5 minutes per side, until fully cooked.

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• Rest 5 minutes, then slice thinly.
• Assemble the Salad: In a large bowl, add the arugula, pear slices, and shaved beet.
• Pour over some dressing and toss gently.

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• Plate, top with the sliced chicken, gorgonzola, chili rings, and walnuts.
• Optional: finish with a light drizzle of olive oil and a ribbon of balsamic glaze.

Story, Origins & Nutrition

Why these flavors work

This bowl is a study in contrast: sweet pear, earthy beet, salty-tangy cheese, and a bright, nutty dressing.

The almond butter emulsifies the oil and citrus into a velvet-smooth sauce that clings to delicate arugula and juicy fruit. Blue cheese brings the umami and a gentle funk, turning the mix into a blue cheese pear salad that tastes far more complex than the sum of its parts.

Walnuts add crunch and echo the nutty notes of the dressing, making this a natural evolution of a classic pear and walnut salad.

A short history & inspiration

Pears have long appeared in European salads, especially in France and Italy, where they’re often paired with blue cheeses like Roquefort or Gorgonzola.

That sweet-salty duet inspired countless versions of pear salad with blue cheese across restaurants and home kitchens.

My spin folds in paper-thin beet for color, minerality, and crunch—shifting the bowl toward a beet and pear salad that feels distinctly autumnal. Using Williams pears (Bartlett) keeps the fruit aromatic and juicy without turning mushy.

The grilled chicken turns a traditional side into a complete meal, while the almond-lime dressing lightens the profile compared with heavier cream or mayo-based dressings.

In other words, it’s an autumn pear salad you’ll actually crave for lunch.

What I changed—and why

Instead of a classic vinaigrette, I use almond butter for body and plant-based richness; soy sauce replaces some salt while contributing depth; lime brightens the sweetness of the pears and beet.

The blue cheese amount is modest to keep the dish balanced, and the chili rings add a gentle spark.

These tweaks make the dish feel like a modern, simple pear salad recipe: streamlined, bold, and weeknight-friendly.

Nutritional notes

Per serving, expect a satisfying amount of protein (largely from the chicken and cheese) alongside heart-healthy fats (almonds, walnuts, oil). Fiber comes from arugula, pear, and beet, supporting satiety and a steadier energy curve. Depending on how much dressing you use, your plate will land roughly in the 600–800 kcal range, with 30–45 g of protein and ample micronutrients: vitamin K and folate (arugula), vitamin C (lime and chili), potassium and copper (pears), nitrates and antioxidants (beet), plus calcium (gorgonzola).

To lighten it, use less dressing or swap part of the oil with water; to boost protein without extra fat, add more grilled chicken. However you tune it, this pear salad recipe stays balanced and deeply flavorful.

FAQ

Before we wrap up, here are a few quick answers to common questions:

Q: Where did pear salad originate?

A: There’s no single birthplace, but fruit-and-cheese salads are rooted in European traditions, particularly French and Italian cuisines, where pears and blue cheeses have been paired for centuries.

Modern American and British kitchens popularized streamlined versions for home cooking.

Q: Can I make this without blue cheese?

A: Yes. Try feta for a brinier bite, goat cheese for a tangy creaminess, or shaved Parmesan for a leaner profile.

Q: How do I keep pears from browning if I prep ahead?

A: Toss the slices with a little lime or lemon juice, store airtight, and add to the salad just before serving.

Q: What can I substitute for almonds in the dressing?

A: Use cashew butter for a milder sweetness or tahini for a sesame note. Adjust water and lime to keep it pourable.

Q: Is this good as a make-ahead lunch?

A: Dress only the portion you plan to eat. Pack the greens, toppings, and dressing separately; combine right before lunch to keep the arugula crisp.

Conclusion

I hope you’ll give this dish a test run and tag us when you do—nothing makes me happier than seeing your plates.

The full video of the recipe is available on YouTube, so check it out, and don’t forget to like and subscribe.

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