Bourbon Roasted Pear Salad with Gorgonzola is dressed with a light and tangy apple cider vinaigrette, perfect for the holiday season.Juicy pears roasted with bourbon and brown sugar then combined with leafy greens, blue cheese and sweet, crunchy candied walnuts for the most memorable salad ever.

Roasted pear Salad in a live edge wood bowl with gorgonzola and pomegranate seeds sprinkles on top.

Roasted Pear Salad

Pears are prime this time of year and what better way to enjoy them than roasted in bourbon and brown sugar. This Bourbon Roasted Pear Salad is the most festive salad for the holiday season and beyond. The roasting process makes the pears even more tender and juicy, perfect for topping a pile of leafy greens.

This salad is inspired by the Pear and Gorgonzola Salad at Neiman Marcus and it was simply amazing. AMAZING. I still think about that salad with soft, roasted pears and creamy gorgonzola. It was dressed with a light vinaigrette which was tangy and a bit citrusy. It was the first time in my entire life that I craved a salad.

Apple cider vinaigrette being drizzled on top of a Roasted Pear Salad in a wood bowl.

How to Make Roasted Pear Salad

This salad is easy to make and starts by roasting pears with brown sugar and bourbon because bourbon makes everything epically better.

  1. Cut the pears in half and core using a melon baller or spoon.
  2. Sear the pears in a skillet over medium high heat until browned.
  3. Sprinkle the pears with brown sugar and add bourbon to deglaze the pan.
  4. Turn the pears over and roast in the oven.
  5. Arrange the salad greens in a large bowl and top with the pears, cheese, walnuts and pomegranates.
  6. Make the salad dressing.
  7. Dress the salad right before serving to prevent wilting.

I topped the whole thing with a creamy gorgonzola, fresh pomegranate seeds and THESE candied walnuts. And to make it even more memorable, I whipped up an easy Apple Cider Vinaigrette.

Roasted Pear Salad being served on a copper spoon.

Serving Suggestions

This Pear Salad would be the perfect start to any holiday feast. It’s pretty large so it’s great to feed a crowd as a first course. The salad would also be a great lunch with this Baked Tomato Bisque and maybe a few of these Bellinis. And then, possibly, a nap.

Roasted pear Salad in a wood bowl with a copper spoon for serving.

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Roasted pear Salad in a wood bowl with a copper spoon for serving.

Get the Recipe: Bourbon Roasted Pear Salad Recipe

The ultimate fall salad, Bourbon Roasted Pears are tossed with greens, gorgonzola and Candied Walnuts. The most amazing Pear Salad recipe ever.
5 from 3 votes


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 Royal Riviera Pears, cut in half and cored (You can use Bosc or Bartlett pears, as well)
  • kosher salt and fresh ground pepper, to taste
  • 3 tablespoons bourbon
  • 1 tablespoon brown sugar
  • 16 ounces spring mix
  • 1 cup crumbled gorgonzola cheese
  • 1 cup candied walnuts
  • 3/4 cup pomegranate arils
  • For the dressing:
  • 1/2 cup apple cider vinegar
  • 1/4 cup apple cider
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1/2 tablespoon minced fresh parsley
  • 1/2 tablespoon minced fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 cup extra virgin olive oil


  • 1 skillet
  • 1 serving bowl


  • Preheat oven to 350 degrees.
  • Heat the olive oil in a large skillet over medium/high heat. Season the cut side of the pears with salt and pepper. Place the pears in the skillet cut side down and cook for about 2 minutes or until they are browned.
  • Sprinkle the pears with the brown sugar and add the bourbon to the pan to deglaze. Turn the pears over and transfer the skillet to the oven.
  • Roast the pears for about 10 minutes or until the pears are soft enough to pierce easily with a fork. Transfer the pears to a plate until cool enough to handle. (The pears can be made up to 24 hours in advance and stored in the refrigerator.)
  • Cut the pears in half again (so, the whole pear is now quartered.) Place the greens in a large salad bowl. Top the greens with the pears, gorgonzola, walnuts and pomegranate.
  • In a medium bowl, whisk together the apple cider vinegar, apple cider, garlic, shallot, parsley, thyme, salt, pepper and olive oil until thoroughly combined.
  • Top the salad with 1/2 the dressing and serve immediately with the remaining dressing on the side.


Pears can be roasted and stored in an airtight container in the refrigerator for up to 24 hours prior to making the salad.
Dressing can be made up to 5 days in advance.
Serving: 0g, Calories: 384kcal, Carbohydrates: 36g, Protein: 7g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 774mg, Potassium: 388mg, Fiber: 5g, Sugar: 23g, Vitamin A: 1145IU, Vitamin C: 26.2mg, Calcium: 136mg, Iron: 1.4mg