This pear and gorgonzola salad is perfect for fall! With candied pecans and a tangy apple cider vinaigrette, it has just the right balance of flavours and it comes together in only 15 minutes.
Hooray for fall salads! Spring and salads go great together, but fall salads are probably the best kind. You all seemed to really love my vegan apple, pecan, and feta salad , so I know you’ll love this pear and gorgonzola salad too. It’s easy, crunchy, sweet, tasty and those candied pecans are the best way to top it all off.
Why You’ll Love This Pear and Gorgonzola Salad Recipe
- The perfect combination of sweet and savoury . This salad has the best balance of sweet and savoury flavours, along with a tangy vinaigrette and pungent (vegan!) blue cheese.
- Easy to make in just 15 minutes . I love pear and gorgonzola salad as a quick side or light weeknight dinner. It’s a breeze to put together!
- Great for fall gatherings and holiday meals . With its festive colours and flavours, this salad is an excellent addition to your holiday dinner table. I’ve made it for Thanksgiving a few times and everyone loves it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – Hearty, earthy kale is the perfect green for a fall salad.
- Pear – Make sure your pear is juicy and ripe for the best flavour. When you press near the stem, it should have some give without feeling mushy.
- Dried cranberries – Tart and sweet, these also add a chewy texture to this pear and gorgonzola salad.
- Candied pecans – Use store-bought or my recipe for candied pecans .
- Vegan blue cheese – Follow Your Heart has vegan blue cheese crumbles. If you can’t find it near you, I recommend buying a block of vegan Parmesan and shaving it. The flavour is obviously different, but it has a nice nuttiness and large shavings add more flavour than grated or shredded cheese.
Dressing:
- Vegan honey alternative – Can’t find this? Agave nectar, date syrup , or maple syrup can be substituted.
- Apple cider vinegar
- Olive oil
- Salt and pepper
How to Make Pear and Gorgonzola Salad
- Assemble the salad . Add the salad greens to a bowl, then add everything else on top. You can either layer it all (kind of like a Cobb salad) or toss it all together.
- Make the dressing . Whisk all the ingredients together.
- Dress the salad . Pour the dressing over the salad and serve.
Tips and Variations
- Don’t dress the salad until you’re ready to serve it . If you plan to serve this salad later, keep the dressing separate until it’s time to eat. This will prevent your greens from becoming soggy.
- Give it a protein boost . Crispy roasted chickpeas , slices of vegan chicken , or this marinated tofu would all be delicious and make this pear and gorgonzola salad into a filling meal.
- Add some grains . Cooked farro or wheat berries add some hearty flavour and give your salad more staying power.
- Experiment with different fruits . While pears and cranberries are classic fall flavors, consider adding other fruits like apples, pomegranate arils, or figs.
What to Serve With Pear and Gorgonzola Salad
I love having this salad with butternut squash soup or pumpkin soup . It’s also good with a side of crusty olive bread . If you’re serving this salad for a holiday meal, it’s great paired with dishes like mashed sweet potatoes and tourtière .
How to Store
Refrigerate leftovers in an airtight container for up to 2 days, keeping the dressing separate if possible. (While kale does hold up well to being stored with dressing, the liquid from the dressing with melt off the coating from the candied pecans, so I like storing them separately!)
More Salad Recipes
- Fattoush Salad
- Vegan Nicoise Salad
- Chickpea Panzanella Salad
- Vegan Chickpea Tuna Salad
- The Best Kale Salad with Sesame Tahini Dressing
Ingredients
- 3 cups kale , de-stemmed, washed and torn
- 1 pear , sliced thinly
- 2 tablespoons dried cranberries
- 2 tablespoons candied pecans
- 3 tablespoons vegan blue cheese , crumbled
Vegan Honey-Apple Vinaigrette Dressing
- 2 tablespoons vegan honey alternative , or agave nectar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Salad
- In a bowl, place the salad greens. Add the pear slices, cranberries, candied pecans and vegan blue cheese on top – if you’d like, toss the toppings together in a bowl first then sprinkle on top of greens.
Vegan Honey-Apple Vinaigrette Dressing
- Whisk the ingredients together and pour over the salad.
- Enjoy!
Notes
Pear and Gorgonzola Salad
Ingredients
- 3 cups kale de-stemmed, washed and torn
- 1 pear sliced thinly
- 2 tablespoons dried cranberries
- 2 tablespoons candied pecans
- 3 tablespoons vegan blue cheese crumbled
Vegan Honey-Apple Vinaigrette Dressing
- 2 tablespoons vegan honey alternative or agave nectar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Salad
- In a bowl, place the salad greens. Add the pear slices, cranberries, candied pecans and vegan blue cheese on top - if you’d like, toss the toppings together in a bowl first then sprinkle on top of greens.
Vegan Honey-Apple Vinaigrette Dressing
- Whisk the ingredients together and pour over the salad.
- Enjoy!
Notes
Nutrition
Pear and Gorgonzola Salad https://jessicainthekitchen.com/pear-and-gorgonzola-salad-with-honey-apple-dressing/ January 2, 2025
When you make this vegan sushi at home, you can make it any way you like it! Cooking sushi rice in the Instant Pot makes it a cinch.
This vegan sushi recipe is a template for deliciousness! You can make it exactly as described below, or put your own spin on it. Although the customisation options are definitely a big draw here, the other thing I love about making this vegan sushi is that it’s fun! Like making onigiri , the process of rolling sushi is oddly satisfying, especially when you nail that perfect restaurant-style roll. (Don’t worry if it’s not perfect right away—it can take a little practice!)
Why You’ll Love This Vegan Sushi Recipe
- Make it your way . When you order vegan sushi at a restaurant, your choices are often cucumber, avocado, and maybe asparagus if you’re lucky. I add crispy tofu to my vegan sushi, but seriously: the possibilities are endless.
- A fun cooking project . If you love the process of cooking—and not just the end results of your efforts!—you will enjoy making your own vegan sushi at home.
- Perfect for meal prep . Vegan sushi is an excellent option for meal prepping since it keeps well in the fridge, and it’s easy to transport, too. This is the perfect work lunch!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Instant Pot Sushi Rice:
- Sushi rice – This short-grain rice is the foundation of any sushi roll. Sushi rice becomes sticky when cooked, making it easier to roll and hold its shape. You really can’t use long-grain rice here!
- Water – For cooking the rice.
- Rice vinegar – Be sure to use unseasoned rice vinegar, which isn’t sweetened. (We’re adding our own sugar to control the sweetness of the sushi rice.)
- Sugar
- Salt
Crispy Tofu:
- Firm tofu – Use a tofu press on the firm tofu before getting started. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Soy sauce or tamari – Using tamari will make this vegan sushi gluten-free.
- Sesame oil – For a flavorful marinade.
- Cornstarch – This helps the exterior get crispy when cooked.
- Olive oil
Sushi Filling and Wrap:
- Avocado – To prevent browning, eat rolls with avocado immediately.
- Cucumber – I recommend scooping out the seeds.
- Carrot
- Nori – AKA the seaweed wrapper .
Optional Garnishes:
- Soy sauce
- Sesame seeds – A combination of white and black looks nice!
How to Make Vegan Sushi
Rinse rice until water is clear.
- Prepare the sushi rice. Rinse the rice until the water runs clear. Add it to the Instant Pot with a cup of water. Close the lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes, then allow the pressure to naturally release for 10 minutes. Turn the valve to “Venting” to release any remaining pressure.
- Season the rice . Whisk the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Fold the mixture into the cooked rice, then transfer the rice to a bowl, lay a damp cloth on top, and let the rice cool.
Marinate tofu in soy sauce and sesame oil.
- Season and coat the tofu. Gently coat the tofu strips in soy sauce and sesame oil. Marinate for 5 minutes, then roll the tofu in cornstarch.
- Cook the tofu . Heat the oil in a pan over medium-high heat and cook the tofu strips until they’re crispy on all sides.
Assemble sushi roll.
- Assemble the sushi . Spread sushi rice over the nori, leaving a 1-inch border at the top. Add avocado, cucumber, carrot, and tofu in the center of the rice, then roll from the bottom up. Moisten the edge of the nori with water to seal the roll.
- Slice and serve . Use a sharp knife to slice the sushi roll and garnish as desired.
Tips for Success
- Roll tightly . To prevent the sushi from falling apart, it’s essential to roll it tightly. Use a bamboo mat or your hands to press and shape the roll as you go. There’s really no such thing as rolling it too tightly!
- Use a sharp knife . A dull knife will crush the roll instead of slicing through it cleanly. You don’t want flat vegan sushi!
- Don’t overstuff . It can be tempting to add as many ingredients as possible, but overstuffing the roll can make it difficult to wrap and eat.
- Try other garnishes . Pickled ginger and wasabi are two classics!
More Vegan Sushi Filling Ideas
Add these alone or in combination with other filling ingredients.
- Pickled beets . This adds a beautiful colour to your vegan sushi!
- Roasted sweet potato . I love vegan sushi filled with sweet potato tempura, but making a batch of tempura is a lot of work just for sushi. Roasted sweet potato is a great alternative! Cut it into strips rather than cubes.
- Mushrooms . Sautéed shiitake mushrooms are a meaty filling for vegetarian sushi.
- Asparagus . Steam the asparagus and lay a spear or two over the rice before rolling.
- Vegan fish . Make these vegan fish sticks and use them as a sushi filling.
How to Store
Vegan sushi can be stored in the refrigerator for 3 to 4 days. Wrap the rolls tightly in plastic wrap or store them in an airtight container. (Note that if you’re making sushi for meal prep, it’s probably best to avoid avocado to keep it from going brown.)
More Asian-Inspired Recipes
- Vegan Katsu Curry
- Vegan Dumplings With Dipping Sauce
- Chow Fun Noodles
- Tofu and Veggie Stir Fry in Sweet Ginger Sauce
- Vegan Pad Thai
Ingredients
Sushi Rice:
- 1 cup sushi rice
- 1 cup water
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
Crispy Tofu:
- 1 block firm tofu , ( 14 ounces/ 340 g), pressed and cut into strips
- 2 tablespoons soy sauce , or tamari
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 2 tablespoon olive oil
Sushi Filling and Wrap:
- 1 avocado , sliced
- 1 small cucumber , julienned
- 1 medium carrot , julienned
- 4 nori sheets
Optional Garnishes:
- soy sauce
- sesame seeds
Instructions
Prepare the sushi rice:
- Rinse the sushi rice thoroughly under cold water until the water runs clear.
- Add the rice to the Instant Pot along with 1 cup of water. Ensure the rice is evenly spread out at the bottom.
- Close the Instant Pot lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes.
- After 5 minutes of cooking, allow the pressure to naturally release for 10 minutes. After that, turn the valve to “Venting” to release any remaining pressure.
- While the rice is cooking, in a small bowl, combine the rice vinegar, sugar, and salt. Whisk until the sugar and salt are dissolved.
- Once the rice is done, while it’s still warm, gently mix in the vinegar mixture using a wooden or silicone spatula. Be careful not to mash the rice.
- Transfer to a bowl and let the rice cool to room temperature before using it for sushi. Cover it with a damp cloth to keep it from drying out.
Make the tofu:
- Press the tofu to remove excess water, then cut it into thin strips.
- Toss the tofu strips in soy or tamari sauce, and sesame oil. Let sit for 5 minutes to marinate.
- Roll each tofu piece in cornstarch to coat evenly.
- Heat olive oil in a pan over medium-high heat and fry the tofu strips until crispy and golden on all sides. Set aside.
Assemble the sushi:
- Place a sheet of nori on a bamboo sushi mat (shiny side down).
- Spread an even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) at the top uncovered. It’s easier to make with slightly wet hands, so the rice won’t stick to your fingers.
- Lay a few slices of avocado, cucumber, carrot, and crispy tofu strips in the center of the rice.
- Carefully roll the sushi from the bottom to the top, using the bamboo mat to keep the roll tight.
- Once rolled, moisten the edge of the nori with some water and seal the roll.
- Using a sharp knife, slice the sushi roll into bite-sized pieces.
- Garnish with sesame seeds, and serve with soy sauce and spicy mayo .
