French Pear and Roquefort Yogurt Salad with Walnut Granola
A refined salad that layers creamy Greek yogurt with peppery radicchio, ripe pears, and crumbly Roquefort cheese, finished with a spiced walnut granola for crunch. This French-inspired dish balances sweet fruit, salty-funky cheese, and bitter greens in one elegant bowl—perfect as a light lunch, first course, or dessert salad.
Steps
Before you start
- Preheat your oven to 325°F (160°C) for the granola
- Have all ingredients at room temperature for best flavor
- Use ripe but firm pears that yield slightly to gentle pressure
Make the walnut granola
- In a medium bowl, combine the chopped walnuts, rolled oats, melted butter, honey, sea salt, thyme, and black pepper.
- Stir until the mixture is evenly coated.
- Spread in a single layer on an 18×13-inch (45×33 cm) sheet pan.
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Ready when: mixture is evenly combined and spread in an even layer
Tip: Don't pack the granola tightly—a loose, single layer will toast more evenly and stay crunchier.
Toast the granolaOven 325°F / 165°C
- Place the sheet pan in a preheated 325°F (160°C) oven.
- Toast for 12 to 14 minutes, stirring once or twice halfway through, until the walnuts are fragrant and the oats are light golden brown.
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Ready when: walnuts are fragrant and oats are light golden brown
Tip: Set a timer for the first stir at 6 minutes to prevent burning. The granola will continue to crisp as it cools.
Cool the granola
- Remove the sheet pan from the oven and let the granola cool on the pan for 10 to 15 minutes.
- It will crisp further as it cools.
- Once cool enough to handle, break into small clusters and set aside.
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Ready when: granola is cool and crisp, breaks into small clusters
Tip: Don't break it up while it's too hot or it won't hold together. A few larger clusters add nice texture to the salad.
Prepare the pears
- Halve the pears lengthwise and scoop out the cores with a small spoon or melon baller.
- Slice each half lengthwise into thin, even slices about ¼ inch (6 mm) thick.
- Place the sliced pears in a small bowl and toss gently with the fresh lemon juice to prevent browning.
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Ready when: pears are thinly and evenly sliced, coated with lemon juice
Tip: Work quickly after slicing to coat with lemon juice. This keeps them from oxidizing and turning brown.
Assemble the salad
- Divide the Greek yogurt evenly among four bowls, spreading it gently to create a smooth base.
- Arrange the sliced radicchio on top of each yogurt base, then arrange the lemon-dressed pear slices in a fan or overlapping pattern.
- Scatter the crumbled Roquefort cheese over the pears.
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Ready when: all components are arranged in each bowl
Tip: Arrange ingredients in the order listed so layers stay distinct and look beautiful. Save the pear juice at the bottom of the bowl and drizzle it over each plate for extra flavor.
Finish and serve
- Top each salad with a generous handful of the walnut granola.
- Season with a pinch of sea salt and a grind of fresh black pepper.
- Serve immediately while the granola is still crisp.
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Ready when: granola is distributed over all four salads
Tip: Add the granola just before serving to maintain maximum crunch. If you add it earlier, it will soften from the yogurt's moisture.
Good to know
Tips
- For the best flavor, let the yogurt and cheese sit at room temperature for 15 minutes before assembly; this softens them slightly and brings out their flavors.
- If pears are unavailable or out of season, ripe figs, grapes, or even roasted apple slices work beautifully with Roquefort.
- The granola is equally delicious on its own as a snack, or crumbled over breakfast yogurt or ice cream.
- This salad is naturally elegant and requires no dressing—the yogurt, cheese, and citrus juice on the pears create all the moisture needed.
Make ahead
The walnut granola can be made up to 3 days ahead and stored in an airtight container at room temperature. Assemble the salad no more than 30 minutes before serving to keep the radicchio crisp and pear slices from browning further.
Storage & reheating
Store cooled granola in an airtight container at room temperature for up to 3 days. The assembled salad does not keep well due to the contrast of crisp and soft textures. Leftover Greek yogurt keeps refrigerated for up to 1 week. Leftover Roquefort keeps wrapped tightly in the refrigerator for up to 2 weeks.
Substitutions
- plain Greek yogurt (full-fat) → Crème fraîche or sour cream. Use the same amount. This adds a sharper tang that complements the cheese beautifully, though it's richer than yogurt.
- Roquefort cheese → Gorgonzola or other blue cheese. Any blue cheese with similar saltiness and funk works. Avoid milder cheeses, which won't balance the sweet fruit.
- raw walnut halves → Hazelnuts or pecans. Toast at the same temperature and time. Hazelnuts offer a buttery note; pecans are milder and sweeter.
- radicchio head → Endive or chicory. These share the same peppery bitterness. Use the same amount, thinly sliced.
