The ultimate fall salad is healthy, vibrant and easy to make under 30 minutes. The sweet pears, goat cheese, honey glazed walnuts and dried cranberries are drizzle with a balsamic vinaigrette, it is a perfect festive salad to serve at family gathering!
A delicious salad recipe that everyone will love! When you combine flavours that are sweet, nutty and creamy, you have the ultimate winning salad! It’s colourful, vibrant and fresh that would make a perfect side salad!
WHY SHOULD YOU MAKE THIS RECIPE?
- An easy salad to make that comes together within 30 minutes..and did I mention how delicious is it!
- Loaded with sweet, nutty and creamy flavours: when you combine the sweet pears, dried cranberries that compliments the honey glazed walnuts with the creamy goat cheese then all tossed with a variety of greens creating a fabulous salad!
- A lovely, vibrant and flavourful salad to add to any festive table, Thanksgiving or Christmas.
INGREDIENTS & HELPFUL TIPS FOR THIS RECIPE
Vinaigrette:
- extra virgin olive oil: I would suggest to use a good quality olive oil
- balsamic vinegar: I like to use Acropolis Organics Mousto Balsamic Vinegar, it is one of most flavourful I have used
- honey: I like to use local pure honey
- Dijon mustard: I added for that delicious tangy flavour
- salt and pepper
Salad:
- walnuts: I always have on hand, but pecans or hazelnuts are great options
- butter: only need very little so either salted or unsalted butter
- honey
- mixed greens with spinach: I added a spring mix with spinach and I also added some romaine. Although, any mixed greens would also work.
- pears: when deciding on the types of pears, Barlett or Anjou are suggested. I like to purchase mine at a market but grocery stores often have an abundance of pears. I would suggest firm pears that are turning yellow. Green pears are not as sweet, just make sure the pears are not too overripe.
- dried cranberries: I will always have on hand and you can always add most dried fruit to the salad. Such as dried blueberries, apricot or pomegranates.
- goat cheese: I just love in this salad, offering a creamy texture. Feta cheese or blue cheese can also be substituted.
HOW TO MAKE THIS SALAD
Make the vinaigrette: using a mason jar or measuring cup, add olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Shake or whisk until until well combined and emulsified. Set in refrigerator until ready to serve.
Honey glazed walnuts: using a small skillet and over medium heat, melt butter, add walnuts and honey. Cook for 4-5 minutes, long enough for the honey to adhere to the walnuts and become glossy. Remove and allow to cool.
Toss salad: add mixed greens, glazed walnuts, dried cranberries into a large bowl. Drizzle evenly over the salad with vinaigrette then toss until well combined. Transfer to a serving plate then add goat cheese and slice pears.
I decided to add the sliced pears and goat cheese after tossing the mixed greens, honey glazed walnuts and dried cranberries together. Since the goat cheese is soft and will crumble further but feel free to coat the pears with the balsamic vinaigrette.
WHAT TO SERVE WITH THIS SALAD
FAQ
How can I prevent the pears from turning brown? Once you slice the pears, then will eventually turn brown, so I recommend to add them to a bowl with some lemon juice just after slicing them.
When should I add the vinaigrette to the salad to prevent it from getting limp? I would suggest right before serving and if you have leftovers, the delicate spring greens will wilt, so if you don’t think you will need all of the greens, then only add the vinaigrette to what will be eaten up.
Pear Balsamic Salad with Goat Cheese and Honey Glazed Walnuts
Equipment
- large bowl
- small skillet or fry pan
Ingredients
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- salt and pepper
Salad
- 1/3 cup roughly chopped walnuts
- 1 tsp unsalted butter
- 1 tbsp honey
- 5 cups mixed spring greens with spinach
- 2 pears, thinly sliced (Barlett or Anjou)
- 1/4 cup dried cranberries
- 2 oz goat cheese
Instructions
- Make the vinaigrette: using a mason jar or measuring cup, add olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Shake or whisk until until well combined and emulsified. Set in refrigerator until ready to serve.
- Honey glazed walnuts: using a small skillet and over medium heat, melt butter, add walnuts and honey. Cook for 4-5 minutes, long enough for the honey to adhere to the walnuts and become glossy. Remove and allow to cool.
- Toss salad: add mixed greens, glazed walnuts, dried cranberries into a large bowl. Drizzle evenly over the salad with vinaigrette then toss until well combined. Transfer to a serving plate and add goat cheese.
- Serve immediately and enjoy!
