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Pear, Gorgonzola, and Lentil Salad

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  • Author: Natalie McLaury
  • Total Time: 35 minutes
  • Yield: 4 1x


A hearty meatless salad that combines pears and gorgonzola with lentils in a tangy dressing


  • for the lentils-
  • 1 cup lentils
  • 1 small carrot, quartered
  • 2 sprigs fresh thyme
  • 2 sprigs Italian flat-leaf parsley
  • 1 bay leaf
  • 2 cloves garlic, peeled and smashed
  • 1/4 tsp kosher salt
  • for the dressing-
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • for the pears-
  • 2 firm-ripe pears, quartered lengthwise
  • 2 tbsp unsalted butter
  • 2 tsp packed brown sugar
  • 3 oz Gorgonzola cheese, coarsely crumbled


  1. Rinse the lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string and place in a medium saucepan with the lentils and garlic. Add 4 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes or until lentils are tender. Drain and discard bundle and garlic.
  2. Whisk together all of the dressing ingredients in a glass measuring cup. While lentils are hot, toss with dressing in a large bowl.
  3. Core the pears and thinly slice. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Saute on both sides until golden and slightly caramelized, about 5 minutes.
  4. Place lentils on a large platter. Arrange pears on top and sprinkle with Gorgonzola. Serve immediately.


from Redbook Magazine, October 2012

  • Prep Time: 10 mins
  • Cook Time: 25 mins
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