This Spinach Salad with Pear, Walnuts, and Blue Cheese is the kind of dish that makes salads feel like a treat. Roasted parsnips bring warmth and a caramelised sweetness, fresh pears add a crisp bite, and creamy blue cheese gives it that perfect savoury tang. Toss it all with toasted walnuts and a simple Dijon-honey dressing, and you’ve got a salad that’s as elegant as it is easy. Ready in just 30 minutes, this is the ultimate side dish for cozy dinners or holiday celebrations.
Salad Ingredients
Here’s what makes this autumn spinach salad so special:
- Parsnips: Roasted until golden and tender—they add an earthy, slightly sweet depth to the dish.
- Pears: Juicy and crisp, they balance the richness of the cheese perfectly.
- Walnuts: Toasted for a nutty crunch (pecans would also be great).
- Blue Cheese: Creamy, bold, and tangy. Prefer something milder? Opt for a more subtle variety of blue cheese like Gorgonzola, or try goat cheese for a creamy, tangy alternative that’s just as delicious.
- Baby Spinach: Light and fresh, it’s the perfect backdrop for the heartier toppings. Want to switch things up? Swap it out for mesclun greens, arugula, or your favourite salad mix for a slightly different flavour and texture.
The Dressing:
This tangy Dijon-honey dressing ties everything together. Quick, easy, and versatile, you can even swap the honey for maple syrup if you prefer a different hint of sweetness.
How to Make Spinach Salad with Pear, Walnuts, and Blue Cheese
This autumn salad is as easy to make as it is to love:
- Roast the parsnips: Toss the parsnip pieces with olive oil, sprinkle with salt, and roast until tender and caramelised.
- Mix the dressing: Whisk together garlic, Dijon mustard, red wine vinegar, cumin, honey (or maple syrup), and olive oil. Season with salt and pepper to taste.
- Assemble the salad: Toss the spinach, roasted parsnips, and sliced pear with the dressing. Top with blue cheese and toasted walnuts, then gently toss again.
For exact measurements and a printable recipe, scroll down to the recipe card!
5 Reasons to Make This Parsnip and Pear Spinach Salad
This Autumn Salad with Pear, Walnuts, and Blue Cheese is proof that a good salad can be more than just a side—it’s the star of the table. Whether you’re serving it for a casual dinner or a special occasion, it’s sure to impress. Happy cooking!
- Seasonal and satisfying: With roasted parsnips and fresh pears, it’s a perfect reflection of autumn flavours.
- Quick and easy: Ready in just 30 minutes—ideal for busy weeknights or last-minute gatherings.
- Full of texture: Creamy, crunchy, tender, and crisp—every bite is a little different.
- Customisable: Switch up the cheese, greens, or nuts to make it your own.
- Show-stopping: Vibrant, colourful, and oh-so-beautiful on your table.
If this salad hits the spot, you’ll love my Parsnip and Apple Salad with Chickpeas, a hearty, protein-packed dish perfect for meal prep, or my Spinach Salad with Beets, Chickpeas, Bulgur and Feta, a vibrant, nutrient-rich option packed with autumnal goodness. Both are guaranteed to bring more seasonal flavours to your table!
Spinach Salad FAQs
Yes! Roast the parsnips and prepare the dressing in advance. Assemble the salad just before serving to keep the greens fresh.
No problem! Goat cheese or feta are great alternatives that pair beautifully with the other ingredients.
While this salad is perfect for indulgent holiday meals, you can easily lighten it up! Use half the blue cheese (40g), reduce the walnuts to 25g, and cut the olive oil in the dressing to 3 tablespoons. These simple tweaks will lower the calorie count while keeping the salad just as flavourful and satisfying.
Spinach Salad with Pear, Parnsips, Walnuts & Blue Cheese
A warm, nutty, and slightly sweet spinach salad featuring roasted parsnips, pear, creamy blue cheese, crunchy walnuts, and a Dijon-honey dressing. Perfect for any occasion and ready in just over 30 minutes!
Ingredients
For the salad:
- 500 g parsnips, peeled and cut into evenly sized pieces
- 1 tablespoon extra virgin olive oil, for roasting
- 100 g baby spinach (or salad greens of your choice)
- 1 large pear (firm but ripe), cored, quartered, and thinly sliced
- 80 g blue cheese, crumbled
- 50 g walnuts, lightly toasted and coarsely chopped
For the dressing:
- 1 garlic clove, finely minced
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 tablespoon honey (or maple syrup)
- 4 tablespoon extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Method
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Roast the parsnips: Preheat your oven to 200°C (400°F). Spread the parsnip pieces on a baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat. Arrange in an even layer. Roast for 25–30 minutes, flipping halfway, until tender and golden. Let cool slightly.
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Prepare the dressing: In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, cumin, honey (or maple syrup), and olive oil until smooth and emulsified. Season with salt and pepper to taste.
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Assemble the salad: In a large serving bowl, combine the spinach, pear slices, and roasted parsnips. Drizzle with the dressing and toss to coat.
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Add the toppings: Sprinkle over the blue cheese crumbles and toasted walnuts. Toss gently to incorporate, check the seasoning, and adjust as needed.
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Serve and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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