Persimmons and pears with blue cheese and spicy pecans from Dining In: Highly Cookable Recipes (page 93) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    See recipe for blue cheese suggestions.

  • pattyatbryce on February 20, 2026

    Very nice salad. Thanks to notes from others, I made 2x pecans (definitely need extra as the hands dip in as you are cutting the fruit) and subbed feta for the blue because there is no way my husband would eat it with blue. Finally, I added some pomegranate seeds that needed to be used up and they added a fun pop of color to the plate and a taste of sour.

  • ellwell on February 11, 2026

    This was really delicious and I will definitely make it again. I did sub feta for the blue cheese due to a guest’s preference. Also added mizuna that looked amazing in the grocery store. It was a good addition and made it seem more like a salad.

  • EmilyR on December 27, 2023

    This is a solid blue cheese salad of sorts, but I think I prefer Andy Baraghani's Super-crunchy celery salad. It's just a bit less sweet and more interesting than this one. Also, Trader Joe's has an autumn sweet and spicy pecans that cut the work a touch.

  • Lsblackburn1 on November 28, 2020

    Easy but fancy! So delicious as a side salad for our leftover turkey sandwiches. Made it as written, but this photo makes me realize that arugula would have been a great addition.

  • puddlemere on April 22, 2019

    Yum, this might be one of my favorite salads--I love these flavors together. I used roasted butternut squash in place of the persimmon served over baby kale. The spicy pecans are the best part! I made extra for snacking.

  • alex9179 on January 03, 2019

    Double the spicy pecans.

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