Pear salad with celery, blue cheese and walnuts

(252 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Pear salad with celery, blue cheese and walnuts
Pear salad with celery, blue cheese and walnuts
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This refreshing salad is a perfect partnership of flavours with sweet and juicy pears and sharp and tangy blue cheese. Choose a red-skinned variety of pear such as Red Bartlett or Red Anjou and pick ones that are just ripe. You can use any variety of blue cheese – go for Stilton or gorgonzola if you like a really strong-flavoured cheese or for a milder taste pick a soft and creamy dolcelatte or cambazola (sometimes called blue Brie). Prepare the salad not more than a couple of hours before serving otherwise the pears and cabbage will lose their crispness.


  • 2 large ripe pears, halved, cored and sliced
  • 2tbsp lemon juice
  • 150g red or white cabbage, trimmed and shredded
  • 2 celery stalks, chopped, plus a handful of celery leaves
  • Handful of flat leaf parsley leaves
  • 75g mixed salad leaves
  • 50g walnut halves
  • 150g soft blue cheese

For the dressing:

  • 2tbsp crème fraiche
  • 4tbsp olive oil
  • 1tbsp lemon juice
  • Salt and freshly ground black pepper

Instead of walnuts you could use toasted whole hazelnuts or sprinkle the salad with toasted sunflower seeds.


  1. Sprinkle the pear slices with the lemon juice and toss in a large salad bowl with the cabbage, celery, celery leaves, parsley and salad leaves. Scatter over the walnuts and crumble over the blue cheese.
  2. To make the dressing place the crème fraiche, oil and lemon juice in a bowl and whisk together thoroughly until combined. Season to taste with salt and freshly ground black pepper. Pour over the salad and serve immediately.

Your rating

Average rating

  • 3
(252 ratings)

Your comments

comments powered by Disqus

FREE Newsletter