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Lemon dijon vinaigrette is being poured over a pear walnut salad with cranberries and goat cheese.
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5 from 1 vote

Pear walnut salad with cranberries and goat cheese

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

for the salad:

  • 2 handfuls mixed salad greens I used lamb's lettuce
  • 1 large ripe pear
  • 1/4 cup (30g) dried cranberries
  • 1/3 cup (35g) walnuts
  • 2 oz (60g) semi-firm goat cheese, 4 slices

for the lemon dijon vinaigrette:

  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • salt and pepper

Instructions

  • Wash the lettuce and spin it dry. Put on a large plate.
  • Peel the pear (you can also leave the skin on if you'd like), cut into 4 parts, cut out the core, then cut each part into thin slices. Arrange the pear slices on top of the salad greens.
  • Toast the walnuts on a dry pan until they are browned and fragrant. Take off the pan immediately as they can burn quickly.
  • Cut the cheese into small cubes.
  • Arrange the cranberries, walnuts, and cheese on top of the salad.
  • Make the dressing: add all the ingredients into a small jar, close the lid and shake until well combined. You can also whiz all ingredients in a food processor. Season with salt and pepper, adjust to your taste by adding more lemon juice, mustard, or honey.
  • Drizzle the salad with the dressing and serve.
  • Enjoy!

Notes

  • Make sure to dry your lettuce well or the salad will be too watery after you add the dressing.
  • See blog post for many substitution suggestions.
  • Calories = 1 serving (1/2 of the recipe). This is only an estimate!

Nutrition

Calories: 434kcal