Slow Cooker Spiced Pear Salad with Gorgonzola and Pecans

Name: Slow Cooker Spiced Pear Salad with Gorgonzola and Pecans
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 medium (900 g) firm-ripe pears, peeled, halved lengthwise, cored; 1 whole (3-4 inches long) (1 whole (7-10 cm long)) cinnamon stick; 2 tbsp (30 g) honey; 1 cup (240 ml) dry white wine; 1 tsp (5 ml) vanilla extract; ¼ tsp (1½ g) salt; ¼ tsp (½ g) freshly ground black pepper; ¼ cup (60 ml) balsamic vinegar; 3 tbsp (45 ml) extra virgin olive oil; 1 tbsp (15 ml) fresh lemon juice, squeezed fresh; ¼ tsp (1½ g) salt; ¼ tsp (½ g) freshly ground black pepper; 1 cup (110 g) pecans, halved, raw; 6 oz (170 g) gorgonzola cheese, crumbled; 4 cups (lightly packed) (120 g) mixed salad greens, rinsed and dried if using (optional)

From the MyKitchenBank Kitchen

Tender pears infused with warm cinnamon and subtle spices in a slow cooker, served warm with tangy gorgonzola, toasted pecans, and a light balsamic glaze. This Italian-inspired warm salad works beautifully as a sophisticated side dish or elegant first course that bridges the gap between a warm compote and a salad.

Prep: 15 min
Cook: 3 hr 30 min
Total: 3 hr 45 min
Makes: 4 servings

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Ingredients

4 servings

For the pears
6 medium (900 g) firm-ripe pears, peeled, halved lengthwise, cored
1 whole (3-4 inches long) (1 whole (7-10 cm long)) cinnamon stick
2 tbsp (30 g) honey
1 cup (240 ml) dry white wine
1 tsp (5 ml) vanilla extract
¼ tsp (1.5 g) salt
¼ tsp (0.5 g) freshly ground black pepper
For the dressing
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) extra virgin olive oil
1 tbsp (15 ml) fresh lemon juice, squeezed fresh
¼ tsp (1.5 g) salt
¼ tsp (0.5 g) freshly ground black pepper
For finishing
1 cup (110 g) pecans, halved, raw
6 oz (170 g) gorgonzola cheese, crumbled
4 cups (lightly packed) (120 g) mixed salad greens, rinsed and dried if using (optional)

Equipment (8)

4-5 quart slow cooker
Cutting board
Sharp paring knife
Small skillet (8-10 inch)
Small mixing bowl
Whisk
Serving platter or individual plates
Slotted spoon

Steps

Before you start

Prep the pears just before adding to the slow cooker to prevent browning
Arrange your serving platter or plates, with optional greens, before the pears are done cooking
Toast the pecans during the slow cooking for best texture and flavor
Have gorgonzola cheese ready to crumble—keep it cold until the moment of serving

1
Peel and halve the pears
- Using a sharp paring knife, peel each pear.
- Cut each pear in half lengthwise, then use a small spoon or melon baller to scoop out the core.
- You should have 12 pear halves.
- Pat them dry with a paper towel.
- Work quickly to prevent browning—if they start to darken, toss them with a squeeze of lemon juice.
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Ready when: Pears are peeled, halved, and cored with minimal browning
Tip: Work quickly or you can peel the pears just before adding them to the slow cooker. Bosc or Seckel pears hold their shape best during long cooking.
2
Layer pears with spices
- Place the pear halves in a 4-5 quart slow cooker.
- Scatter the cinnamon stick among them.
- Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
- Pour in 1 cup dry white wine, drizzle with 2 tbsp honey, and add 1 tsp vanilla extract.
- Gently stir to combine, being careful not to break the pears.
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Tip: Don't overcrowd the slow cooker—the pears should fit in a single layer or two with room for liquid to circulate.
3
Cook pears until tender
- Cover the slow cooker and set to LOW.
- Cook for 3 to 3.5 hours, until the pears are very tender when pierced with a fork but still hold their shape—they should not be falling apart or mushy.
- Slow cooker times vary; start checking at 2.5 hours, then every 20 minutes after.
- While they cook, toast the pecans (Step 4).
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Ready when: Pears are tender when easily pierced with a fork but still hold their shape and are not falling apart
Tip: Don't overcook—overripe pears or excessive cooking time can turn them mushy. Check frequently in the last 30 minutes.
4
Toast pecans until fragrant
- While the pears cook, heat a small skillet (8-10 inches) over medium heat.
- Add 1 cup halved pecans and toast for 5 to 7 minutes, stirring occasionally, until they're fragrant and lightly golden brown.
- Transfer to a plate and let cool—they'll crisp up as they cool.
- The toasting brings out their natural oils and nutty flavor.
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Ready when: Pecans are fragrant and lightly golden brown, not dark or burnt
Tip: Don't walk away—pecans can burn quickly. If they toast unevenly, stir more frequently. You can toast them ahead and reheat gently in a 300°F (150°C) oven for 2–3 minutes before serving.
5
Whisk the balsamic vinaigrette
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper.
- Taste and adjust the seasoning or balance of acid and oil to your preference.
- Set aside.
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Ready when: Vinaigrette is well combined, slightly emulsified, and tastes balanced
Tip: Make this while the pears are just finishing so everything comes together at the right time. You can also drizzle some of the warm pear cooking liquid into the dressing for extra depth of flavor.
6
Plate and finish the salad
- Remove the cinnamon stick from the slow cooker and discard.
- Using a slotted spoon, carefully transfer the warm pears to a serving platter or individual plates.
- If desired, arrange them on a bed of fresh mixed salad greens.
- Drizzle the pears with the balsamic vinaigrette.
- Top with the toasted pecans and crumbled gorgonzola cheese.
- Serve immediately while the pears are still warm and the pecans are crispy.
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Tip: Add the gorgonzola just before serving so it stays creamy and doesn't warm too much. If any guests have nut allergies, set pecans on the side for them to skip or enjoy separately.

Good to know

Tips

Choose firm-ripe pears (Bosc or Seckel are ideal), not soft or overripe ones, so they hold their shape during the long slow cooking without turning mushy.
Toast pecans in a dry skillet rather than using them raw—dry-toasting brings out their natural oils and nutty flavor, creating a beautiful contrast with the soft, sweet pears.
Save some of the pear cooking liquid in a small dish to drizzle over the finished salad if desired—it's lightly sweetened and spiced, making a luxurious glaze.
Warm salads are best served immediately, but this one reheats well; you can also enjoy leftovers at room temperature (though gorgonzola will be firmer and pecans softer).

Make ahead

Pears can be cooked 1 to 2 days ahead and refrigerated in their cooking liquid; gently reheat in a 300°F (150°C) oven for 15–20 minutes until warmed through. Pecans can be toasted 1 day ahead and stored in an airtight container at room temperature. Vinaigrette can be made 1 day ahead and refrigerated; bring to room temperature and whisk again before serving.

Storage & reheating

Pears: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 15–20 minutes until warmed, or in 30-second microwave intervals. Pecans: Store in an airtight container at room temperature for up to 5 days. Vinaigrette: Store in a jar in the refrigerator for up to 1 week; shake before using. Full assembled salad: Best enjoyed immediately for optimal temperature contrast and texture (warm pears, crispy pecans, creamy cheese, crisp greens if using).

Substitutions

gorgonzola cheese → Goat cheese, ricotta salata, or feta. Use the same amount. Goat cheese will be tangier and creamier; ricotta salata will be drier and milder; feta adds a sharp, briny flavor.
pecans, halved → Walnuts, almonds, or candied walnuts. Use the same amount. Walnuts and almonds are less buttery; candied walnuts add extra sweetness that pairs beautifully with pears.
dry white wine → Pear nectar, apple juice, or vegetable broth. Use the same amount (1 cup). Nectar or juice will make the dish slightly sweeter; broth will be more savory and less fruity.
cinnamon stick → 1/2 tsp ground cinnamon plus 1/4 tsp ground nutmeg or cardamom. Mix together and add with the other seasonings in Step 2. You won't remove a whole stick, so the spice will disperse throughout the liquid.