Pear and Blue Cheese Salad
with Spanish Valdeón | Summer Salad Recipe
Last updated: June 29, 2026
This pear and blue cheese salad is everything I could want from an effortless summer recipe—fresh, vibrant, and bursting with Mediterranean flavour. Crisp pears, peppery greens, toasted almonds, and creamy Spanish Valdeón cheese come together in just 15 minutes for a light salad that’s perfect on warm, hazy afternoons.
This super easy summer salad strikes the perfect balance of sweet, savoury, crunchy, and creamy. Whether you’re looking for a light lunch, starter, or side dish for grilled meats or seafood dishes, it’s a recipe that’s simple enough for everyday meals yet impressive enough for entertaining.
It’s inspired by the fresh seasonal produce and simple, sun-soaked flavours of Spanish cuisine, and is proof that just a handful of quality ingredients can create something really special. If you’re a cheese lover, once you’ve tried the combination of sweet pears and Spain’s famous blue cheese, you’ll be adding this recipe to your table again and again.
We’ve got loads of Summer recipe ideas on our food blog, all with easy-to-follow instructions and most are ready in under an hour. Come check them out!
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Serving:
Salad for 4
Ready in:
15 Minutes
Skill level:
Easy
Serve with:
Your favorite Main
Watch step-by-step recipe video
🎥 Prefer to watch? Check out the Pear and Blue Cheese Salad Step-by-step video recipe guide here, or click on the thumbnail below to watch the video on our YouTube Channel.
Mediterranean Cucumber Salad at a Glance
⏰ Prep Time: 15 minutes
⏰ Cook Time: 0 minutes
⏰ Total Time: 14 minutes
🍽️ Servings: 4 as a salad
🥗 Cuisine: Mediterranean, Spanish
🧑🍳 Difficulty: Easy
Best for:
✅ Summer BBQs
✅ Healthy lunches
✅ Mediterranean diet
✅ Quick side dishes
✅ Picnics and lunches
How to Make Pear and Spanish Blue Cheese Salad
Making this salad couldn’t be easier. Simply whisk together the zesty lemon dressing, layer up the fresh ingredients, crumble over the creamy Spanish blue cheese, and you’ll have a delicious salad that’s ready to serve in just 15 minutes.
COOKING NOTE: Before you begin, bring the blue cheese to room temperature for 15–20 minutes. It softens slightly and develops a richer flavour that pairs beautifully with the sweet pears.
Ingredients
For the Salad
- 2 firm green pears (Conference, Bosc or Anjou)
- 50 g (1.75 oz) Spanish blue cheese (I used Valdeón)
- 70 g (2.5 oz) toasted blanched almonds
- 2 cups loosely packed salad greens
- Red onion
For the Dressing
- 1 tsp dijon mustard
- ¼ tsp ground fennel seeds (powder)
- 1 lemon, juiced
- Extra virgin olive oil
- Salt and Pepper to taste
Equipment
- Large salad bowl
- Salad serving spoons
- Wooden cutting board
- Chef knife
- Small glass jar with lid (for making the dressing)
Instructions
Step 1 – Prepare the Dressing First
- Add all the dressing ingredients to a small bowl or glass jar. Mix well and set aside for use later.
Step 2 – Prepare the Salad
- Lay a bed of greens into a salad bowl and drizzle half the dressing over it. Lightly toss the salad.
- Slice the pears in half, remove the cores, then slice each pear half into thin slices, around ½ cm (⅕ th of an inch). Arrange the pear slices on top of the salad greens.
Step 3 – Garnish and Serve
- Break apart the blue cheese into small chunks, around 1cm (half an inch) and sprinkle around the salad.
- Add the toasted almonds around the salad.
- Drizzle with the remaining dressing, and serve.
Expert Tips
- Choose firm pears that are free of any blemishes. Aim for pears that are not quite ripe and will be slightly crunchy. It helps with slicing and improves the texture of the salad.
- Make the dressing first, it helps the flavors combine. Just give the dressing a quick stir right before drizzling over the salad.
- Dress the greens lightly before adding the toppings so every bite is evenly coated.
- Add the blue cheese just before serving to keep it creamy.
- If slicing pears ahead of time, toss them with a little lemon juice to prevent oxidation.
- I used a strong blue cheese called Valdeón which breaks apart very easily. If using a softer, more gooey cheese like Italian Gorgonzola, it may be easier to cut it into cubes.
What to Serve With Pear and Blue Cheese Salad
You can serve this salad alone with some crusty bread or fresh sourdough for a light main, or as an appetizer, a side dish, or as part of a tapas spread. Here are some recipes it pairs nicely with.
Serve it as an appetizer before a Mediterranean-inspired dinner or as a side dish alongside meats, seafood, veg, or chicken.
Here are some main meal ideas:
- Spicy Baked Salmon
- Mediterranean Veggie Skewers
- Spanish Garlic Lemon Chicken
- Spanish Chicken Skewers
- Spanish Pork Tenderloin with Smoked Paprika
Serve it as part of a tapas spread or a summer salad feast:
Storage and Make Ahead Tips
This salad is best enjoyed immediately after assembling to get the best texture. And since it’s so quick to throw together I don’t really recommend making it too far in advance.
If you do need to prepare ahead, you could:
- Make the dressing up to 3 days in advance and store it in the fridge.
- Wash and dry the salad greens in advance.
- Slice the pears a couple of hours earlier, but squeeze some lemon juice on them to help prevent oxidation.
Leftover dressed salad doesn’t store well and should be eaten on the same day, or else it will become soggy and the nuts will lose some of their crunch.
Variations
This salad is really adaptable. You can add some more protein if you want to turn it into a main, and additional sweet ingredients or crunchy if you want to play around with the texture and flavor.
Try adding:
- Serrano ham
- Grilled chicken
- Avocado
- Fresh figs
- Dried cranberries
- Candied pecans
- Toasted pumpkin seeds
- Prosciutto
If you want extra sweetness, drizzle over a little honey just before serving. This classic partner for cheese works really well.
Why This Recipe Works
The first time I tried this pear and blue cheese salad, I was instantly in love. The ingredients offer the perfect balance of sweet, salty, crunchy, and creamy. The crisp green pears add freshness and natural sweetness, while the creamy blue cheese (Valdeón) brings a rich savory flavor that pairs beautifully with the toasted almonds and peppery salad greens.
It’s all about a variation of textures with this dish—crisp pears, crunchy almonds, creamy blue cheese, and the softer salad leaves. It’s exactly the kind of salad that belongs on the table during long, lazy summer lunches or dinners.
The simple homemade lemon and Dijon dressing ties everything together without overpowering the ingredients. Best of all, it takes less than 15 minutes from start to finish, and you still end up with a ridiculously delicious salad.
Discover more Spanish cooking secrets and pantry staples in our complete guide: Spanish Pantry Staples (Secrets from a Spanish Kitchen)
Ingredient Notes
Pears
Choose firm pears such as Conference, Bosc, or Anjou varieties. Slightly underripe pears are ideal because they hold their shape after slicing and provide a pleasant crunch. Avoid overly ripe pears as they’re usually too soft and can make the salad watery.
Blue Cheese (Valdeón)
Valdeón is a creamy Spanish blue cheese from the beautiful area of Picos de Europa in Asturias. It has a bold, tangy flavour that pairs perfectly with the sweet pears and toasted almonds. A little goes a long way, making it the ideal finishing touch for this simple summer salad. If you can’t find Valdeón, Danish Blue, Roquefort, Gorgonzola, or Stilton are all good substitutes.
Salad Greens
I like to use a mixture of leafy greens for texture and visual appeal. Try combining any of the following, or your favorite greens:
- Baby spinach
- Rocket (arugula)
- Mixed lettuce leaves
- Lamb’s lettuce
- Radicchio
Toasted Almonds
Toasted almonds are slightly sweeter and even crunchier, which works well in this salad. Almonds are also readily available in Spain and hands down the most common nut. If you’re not feeling the almond vibe, you can also substitute:
- Walnuts
- Pecans
- Pistachios
- Hazelnuts
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 335 kcal | 17% |
| Total Fat | 26 g | 33% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 11 mg | 4% |
| Sodium | 280 mg | 12% |
| Total Carbohydrates | 21 g | 8% |
| Dietary Fiber | 5 g | 18% |
| Total Sugars | 13 g | — |
| Added Sugars | 0 g | 0% |
| Protein | 9 g | 18% |
| Vitamin C | 18 mg | 20% |
| Calcium | 180 mg | 14% |
| Iron | 1.6 mg | 9% |
| Potassium | 340 mg | 7% |
| Vitamin E | 4.5 mg | 30% |
| Magnesium | 65 mg | 15% |
Yield: 4 servings
*Percent Daily Values (DV) are based on a 2,000-calorie diet.
Nutrition Highlights
- Rich in heart-healthy monounsaturated fats from extra virgin olive oil and almonds.
- Good source of fiber, helping support digestion and satiety.
- Provides calcium and protein from Spanish Valdeón blue cheese.
- High in vitamin E from almonds.
- Contains vitamin C from fresh lemon juice, pears, and salad greens.
- Mediterranean diet friendly.
Mediterranean Cucumber Salad | Fresh, Healthy & Ready in 10 Minutes
Equipment
- Wooden cutting board
- Chef knife
- Lemon Juicer
- Ceramic grater plate
- Glass Mixing bowl
- Serving platter
- Salad serving spoons
Ingredients
For the salad:
- 2 large cucumbers diced
- 250 g 9 oz cherry tomatoes, halved
- 150 g 5 oz feta cheese, crumbled
- 100 g 3.5 oz black olives (Kalamata or similar)
- 1 small red onion finely sliced
- 2 tbsp capers small or large, or both – adds a salty, briny bite
- Fresh basil leaves optional – for a fresh Mediterranean aroma
For the lemon and olive oil vinaigrette:
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano organic
- 1 small garlic clove minced
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the vegetables
- Wash and chop the cucumber and tomatoes. Thinly slice the red onion and roughly chop the fresh basil.2 large cucumbers, 250 g 9 oz cherry tomatoes, halved, 1 small red onion
Step 2: Make the vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.4 tbsp extra virgin olive oil, Juice of 1 lemon, 1 tsp dried oregano, 1 small garlic clove, Salt and freshly ground black pepper
Step 3: Assemble the salad
- Add the cucumber, tomatoes, onion, olives, capers, and basil to a large serving bowl. Pour over the dressing and gently toss everything together.100 g 3.5 oz black olives (Kalamata or similar), 2 tbsp capers
Step 4: Add the feta
- Scatter the crumbled feta over the top and lightly fold it through the salad.150 g 5 oz feta cheese, crumbled
- Step 5: Serve
- Serve immediately for maximum freshness or chill for 20 minutes to allow the flavors to develop.Fresh basil leaves
Video
Notes
Expert Tips
- Use firm cucumbers - Persian or English cucumbers work particularly well because they have fewer seeds and thinner skins.
- Salt the cucumber if making ahead - A light sprinkle of salt helps draw out excess moisture and keeps the salad crisp.
- Use quality olive oil - Since the dressing is simple, a good extra virgin olive oil makes a noticeable difference.
- Add the feta last - Gently folding the feta into the salad helps it keep its shape.
FAQs
What pears are best for pear and blue cheese salad?
Choose firm pears like Conference, Anjou, or Bosc that aren’t too ripe.
What is the best blue cheese for pear salad?
A creamy blue cheese with a bold flavor works best. I love Spanish Valdeón, which adds a rich, tangy flavour that pairs beautifully with sweet pears. Cabrales also works well, another Spanish cheese from Astruias. If you can’t find Valdeón, Danish Blue, Roquefort, Gorgonzola, or Stilton are all good substitutes.
Can I make pear and blue cheese salad ahead of time?
I don’t recommend it since one of the best things about this salad is the texture. It only takes 15 minutes to make, and is really best enjoyed fresh. However, you can make the dressing up to 3 days in advance and store it in the fridge.
How do I stop pears from turning brown?
If you need to make it a couple of hours in advance, lightly toss the pear slices with a little fresh lemon juice. This slows oxidation and helps keep the pears looking fresh until you’re ready to serve the salad.
Is pear and blue cheese salad healthy?
Yes. This salad is packed with fresh fruit, leafy greens, toasted almonds, and extra virgin olive oil, providing fibre, healthy fats, vitamins, and minerals. The blue cheese is also nutritious, containing protein, calcium, and probiotics—however, it’s also high in sodium, which should be consumed in moderation (read about salt and choosing a healthier variety).
What can I serve with pear and blue cheese salad?
This salad pairs well with simple main meals like crispy baked chicken thighs, roasted fish, or potato recipes. It’s also great as part of a tapas spread or served alongside other summery salads.
Can I use walnuts instead of almonds?
Yes. You can swap the toasted almonds for walnuts, which also provide a lovely crunch.
What dressing goes best with pear and blue cheese salad?
A light vinaigrette is best to allow the fresh ingredients to shine. This recipe uses a simple dressing of lemon juice, Dijon mustard, extra virgin olive oil, and ground fennel seeds, which perfectly complements the sweet pears and rich blue cheese.
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Final Thoughts
Some recipes are all about technique, while others simply let great ingredients do the talking. This pear and Spanish blue cheese salad is firmly in the second camp. Sweet, crisp pears, creamy Valdeón, toasted almonds, and fresh greens come together with minimal effort to create a salad that’s elegant enough for entertaining yet easy enough to enjoy on an ordinary summer afternoon.
Whether you’re serving it alongside a main, sharing it as part of a tapas spread, or enjoying it with a glass of chilled white wine in the sunshine, this is one of those recipes that celebrates the simple pleasure of seasonal ingredients. Give it a try, and don’t be surprised if it becomes one of your favorite summer salads.
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