The ultimate fall or end of the summer salad is healthy, vibrant and incredibly flavour salad! 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 wonderful seasonal salad recipe that everyone will love! When you combine flavours that are sweet, nutty and creamy, you have the ultimate winning salad! It’s healthy, vibrant and so flavourful that would make a perfect side salad or main dish!
You will see two types of greens I used, mixed greens and spinach. I have to say they were both delicious and in my opinion I felt adding only spinach had more substance and as we know, spinach is so healthy for us.
You will love….
- 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 and Tips
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
- Spinach: options are whatever greens you will like for this salad. I made it with mixed greens and it was excellent!
- 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
- Red Onion: for some tanginess
- Avocado: adds a creaminess element to this salad
- Goat cheese: I just love in this salad, offering a creamy texture. Feta cheese or blue cheese can also be substituted.
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 2-3 minutes, long enough for the honey to adhere to the walnuts and become glossy. Remove and allow to cool.
Toss salad: add mixed greens and/or spinach, red onion, avocado, 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.
Add the sliced pears and goat cheese after tossing the mixed greens, honey glazed walnuts and dried cranberries together to avoid them from breaking apart. Since the goat cheese is soft and will crumble further but feel free to coat the pears with the balsamic vinaigrette.
Serve this salad with…
- Crustless Smoked Ham and Broccoli Brie Quiche
- Spicy Grilled Chicken Drumsticks
- Herb Crispy Chicken Thighs
- Grilled Pork Tenderloin with Garlic and Sage Butter Sauce
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.
STORE this salad in the refrigerator for up to 2-3 days max with an air tight container. You will notice with the mixed greens, some of them will start to become limp.
PLEASE LEAVE A REVIEW…..
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Pear Balsamic Salad with Goat Cheese and Honey Glazed Walnuts
Ingredients
Equipment
Method
- 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 2-3 minutes, long enough for the honey to adhere to the walnuts and become glossy. Remove and allow to cool.
- Toss salad: add mixed greens and/or spinach, sliced pears, red onion, avocado, 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 and enjoy as a side salad or main dish!