Pear and Gorgonzola salad with rye berries and lemon-roasted nuts

The best Pear and Gorgonzola salad with rye berries that is a sure crowdpleaser!

Course Salad, Side Dish
Cuisine Nordic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Julie Karla


  • 1 pear
  • 2 good slices of gorgonzola
  • 0.4 cup cooked pearl rye / “rye berries.”
  • 2 large handfuls of mixed lettuce
  • olive oil
  • freshly ground pepper

Lemon roasted nuts

  • 1 handful of walnuts and almonds
  • 1 tsp. acacia honey
  • 1 tsp. finely grated lemon zest
  • 1 tsp. butter


  1. Preheat oven to 390 °F
  2. Halve the pear and remove seeds. Top each half with two slices of gorgonzola.
  3. Bake the pears for 20 to 25 minutes, until the gorgonzola is melted.
  4. In a heated pan, melt butter and sauté walnuts and almonds, lemon zest and add the honey and cook until the mixture begins to caramelize.
  5. Prepare the rinsed and dried lettuce by tearing into bite size pieces and place evenly over two plates. Hint: if you do not have a lettuce spinner, lay the leaves of the lettuce on a clean kitchen towel, cover completely with the same size of another clean kitchen towel.
  6. Place the half pear with melted gorgonzola on top of the lettuce on each salad base and sprinkle with pearl rye and lemon-roasted nuts.
  7. Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.