I’ve always had a soft spot for a good salad—especially one that strikes the perfect balance between fresh, flavorful, and just a little unexpected. Recently, I brought this Summer Salad with Asiago, Pears, and Cashews to dinner at my in-laws, and it was a hit from the first bite. I originally discovered the recipe in the It’s Summer issue from Betty Crocker, and it’s quickly become one of my go-to dishes for warm-weather gatherings. It’s simple to assemble, yet elegant enough to serve for special occasions.

What makes this salad shine is the beautiful contrast of flavors and textures. The tart balsamic dressing adds a bright, tangy note that pairs beautifully with the sweet, juicy pears. The cashews bring a satisfying crunch and a touch of saltiness, while the Asiago cheese offers a bold, nutty bite that’s assertive without being overwhelming.

I’ve never been a fan of blue cheese, so Asiago is my favorite alternative—it adds depth to the salad without overpowering the other ingredients. And let’s be honest: cheese and pears are a classic pairing for a reason. This salad is light, refreshing, and full of personality—definitely another winner in my summer recipe rotation.

Ingredients for Summer Salad with Asiago, Pears, and Cashews

• EXTRA-VIRGIN OLIVE OIL
• BALSAMIC VINEGAR
• HONEY
• HONEY DIJON MUSTARD
• SALT
• PEPPER
• MIXED SPRING GREENS
• ASIAGO CHEESE
• RIPE PEAR
• CASHEW HALVES AND PIECES

Instructions for Summer Salad with Asiago, Pears, and Cashews

Start by preparing the balsamic dressing. Add all the dressing ingredients to a small jar with a tight-fitting lid, then give it a good shake until everything is well combined and slightly emulsified. This quick method makes the dressing beautifully balanced and ready to pour.

Next, place your mixed greens in a medium bowl and drizzle with the dressing. Toss gently to coat the leaves without bruising them, then transfer the dressed greens to a serving platter for a pretty presentation. Finish by layering on the sliced pears, shaved Asiago cheese, and salted cashews. Serve immediately while the greens are crisp and the flavors are fresh—this salad is best enjoyed right after assembling.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can prep the dressing and slice the pears in advance (toss them with a little lemon juice to prevent browning). Assemble the salad just before serving to keep the greens crisp and the cashews crunchy.

What type of pears work best?
Bosc pears or Bartlett pears are great choices—they’re sweet, juicy, and hold their shape well. If you prefer a firmer texture, Anjou pears are also a lovely option. However, the pears can easily be swapped with apples.

Can I substitute Asiago cheese?
Absolutely. If Asiago isn’t available, try Parmesan cheese, Pecorino Romano, feta, or even goat cheese for a creamier twist. Just choose a cheese with a bold flavor to balance the sweetness of the pears.

What greens should I use?
A mix of spring greens, baby spinach, or arugula works beautifully. The peppery notes of arugula pair especially well with the sweet pears and sharp cheese.

Can I use store-bought salad dressing?
You can, but homemade balsamic dressing adds a fresh, tangy flavor that elevates the salad. If using store-bought balsamic vinaigrette, choose one with minimal added sugar and a rich balsamic base.

How do I keep the salad from getting soggy?
Dress the greens lightly just before serving, and layer the toppings gently. If serving buffet-style, keep the dressing on the side so guests can add it themselves.

Can I substitute the cashews?
Yes, feel free to swap it for any nut that you have. Walnuts, almonds, or pecans are other great options.

FOR MORE RECIPES LIKE THIS, TRY:

• Baked Cranberry Pear Pudding
• Pear, Pomegranate, and Spinach Salad
• Cheese and Pear Sandwich with Red Onion and Rosemary
• Warm Fruit Compote