Origin Red Pear, Pomegranate, and Gorgonzola Salad

Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.

Why You’ll Love This Recipe

Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.

Alos Read : Green Goddess Salad

Red Pear, Pomegranate, and Gorgonzola Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups mixed greens (arugula, baby spinach, or spring mix)

• 2 ripe red pears (Bosc or Anjou), cored and thinly sliced

• 1 cup pomegranate arils

• ½ cup crumbled Gorgonzola or blue cheese

• ¼ cup toasted pecans or walnuts

• 3 tbsp extra-virgin olive oil

• 1½ tbsp balsamic vinegar (or apple cider vinegar)

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Directions

• Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
• Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
• Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
• Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.

Notes

• Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
• Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
• Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
• Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.

The post Red Pear, Pomegranate, and Gorgonzola Salad appeared first on RecipeWikki.

Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

The post Green Goddess Salad appeared first on RecipeWikki.

Origin Warm Broccoli Caesar Salad

The traditional Caesar salad originated in Tijuana, Mexico, in the 1920s, created by chef Caesar Cardini. Over time, many variations have emerged, and replacing romaine lettuce with warm broccoli is a modern take that adds depth, flavor, and extra nutrition. This version is especially popular in contemporary American and European cuisine, where roasted vegetables have become a staple in salads.

What I Love About It:

I love how the warmth of the broccoli brings out its natural sweetness, making it blend seamlessly with the tangy, umami-rich Caesar dressing. The mix of textures—from the tender-crisp broccoli to the crunchy croutons and grated Parmesan—creates a satisfying bite every time. It’s a perfect balance of indulgent and healthy!

Also Read : Pavlova Christmas Trees Recipe

Warm Broccoli Caesar Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

875

kcal

Ingredients

• 1 large head of broccoli, cut into florets

• 2 tbsp olive oil

• Salt and black pepper (to taste)

• ½ cup Caesar dressing (store-bought or homemade)

• ¼ cup grated Parmesan cheese

• 1 cup croutons (homemade or store-bought)

• 1 tsp lemon zest

• 2 tbsp lemon juice

• 1 tsp Dijon mustard (optional, for extra tang)

• 2 cloves garlic, minced

• ½ tsp red pepper flakes (optional, for a little heat)

• 2 tbsp toasted pine nuts or almonds (optional, for crunch)

Directions

• Preheat your oven to 400°F (200°C).
• Toss the broccoli florets with olive oil, salt, black pepper, and minced garlic.
• Spread them on a baking sheet and roast for 15–20 minutes until slightly crispy and tender.
• (Alternatively, you can steam the broccoli for a softer texture.)
• In a bowl, whisk together Caesar dressing, lemon zest, lemon juice, Dijon mustard, and red pepper flakes.
• Transfer the warm broccoli to a large bowl.
• Drizzle the Caesar dressing over the top and toss to coat evenly.
• Add in croutons and grated Parmesan cheese, mixing gently.
• Sprinkle toasted pine nuts or almonds for an extra crunch.
• Garnish with additional Parmesan and a squeeze of lemon juice.
• Serve immediately while the broccoli is still warm.

Notes

• Experiment with kale or roasted Brussels sprouts for additional greens.
• If you prefer a vegetarian version, use a plant-based Caesar dressing and nutritional yeast instead of Parmesan.

The post Warm Broccoli Caesar Salad appeared first on RecipeWikki.