Pear and Cranberry Chopped Salad
A crisp, textured salad with sweet pears and sharp blue cheese
Why This Recipe Works
Salting the cucumber before assembly is a small step that makes a big difference, keeping the salad crisp instead of watery. The balance of sharp blue cheese and sweet pear makes this a sophisticated but simple side.
Instructions
Toss the cucumber with salt in a colander and let it drain for 15 minutes to draw out excess moisture. Pat the pieces dry with a clean kitchen towel so they don't dilute the dressing.
Whisk the olive oil, vinegar, and pepper in a large bowl until the mixture is well blended and slightly thickened.
Add the cucumber, bell pepper, pear, onion, cranberries, romaine, and blue cheese. Toss the mixture gently until the dressing is evenly distributed across all components.
Sprinkle with the toasted pistachios just before bringing the bowl to the table. Serve immediately while the vegetables are at their peak crispness.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
This salad is best enjoyed immediately; leftovers will become soggy quickly once dressed.
Can I make this ahead of time?
The cucumber can be salted and the dressing whisked up to 2 hours in advance, but do not assemble the salad until you are ready to eat.
What substitutions can I make?
- blue cheese: Danish blue for mild or Stilton for sharp
