Okay, Let’s Talk Pear Salad!
Right, let me tell you about this salad. It sounds a bit fancy, doesn’t it? Pear Salad with Goat Cheese. But honestly, it’s become my absolute lifesaver for everything form quick lunches to ‘oh goodness people are coming over in an hour’ dinners. I first threw something like this together years ago when I had some pears about to go sad in the fruit bowl and some leftover goat cheese form a party. And wouldn’t you know it, magic happened! It’s crunchy, creamy, sweet, tangy… basically all the good things in one bowl. Plus, it looks way more impressive than the effort involved, which is always a win in my book.
Why This Salad Rocks (Seriously)
Okay so why is this my go-to? Well…
- It’s SO fast: Honestly, you can whip this up in like, 15 minutes flat if you’re speedy. Perfect for weeknights when you’re knackered.
- Crowd-pleaser potential: My family actually eats this without complaining (a miracle, I know). Even my picky nephew gave it a thumbs up once! It just hits that sweet spot between healthy and indulgent.
- Super adaptable: Don’t have goat cheese? Use feta or blue cheese! No pecans? Walnuts or almonds work great. It’s hard to mess up, truly. (Though I once tried adding olives… maybe don’t do that.)
- Looks gorgeous: The colours! The textures! It just looks lovely on a plate, makes you feel like a proper chef even if you just chucked it all together. I get genuinely chuffed when I serve this.
What You’ll Need (Give or Take)
Here’s the basic shopping list. Don’t stress too much about exact amounts, salads are forgiving!
- Greens: A big bag (like 5oz or 140g?) of mixed greens. I like arugula (rocket, for my UK friends!) for its peppery bite, but spinach or spring mix works too.
- Pears: 2 ripe but firm pears. Bosc or Anjou are usually my pick, they hold their shape well. You don’t want mushy pears!
- Goat Cheese: About 4oz (110g) of creamy goat cheese, crumbled. My local shop has this amazing honey goat cheese I sometimes splurge on, but the regular plain stuff is perfect.
- Nuts: A good handful (maybe 1/2 cup or 60g?) of pecans or walnuts. Candied pecans are *chef’s kiss* if you have them or feel fancy enough to make them.
- Red Onion: Maybe 1/4 of a red onion, sliced super thin. Optional, but adds a nice zing. Sometimes I soak the slices in cold water for 10 mins to mellow them out if they seem strong.
- For the Dressing:
- Olive Oil: About 3 tablespoons extra virgin olive oil.
- Vinegar: 1 tablespoon apple cider vinegar (or red wine vinegar works).
- Sweetener: 1-2 teaspoons honey or maple syrup. Depends how sweet your pears are!
- Mustard: 1 teaspoon Dijon mustard. Helps it all come together.
- Salt & Pepper: To taste, obviously.
Side note: My grandmother always insisted on using Maille Dijon mustard, but honestly any brand you like is fine. Don’t sweat the small stuff!
Putting Your Pear Salad Together
- Toast the Nuts (Optional but Recommended!): If you’re using plain nuts, throw them in a dry pan over medium heat for a few minutes until they smell toasty. Watch ’em like a hawk though, they burn fast! Set aside to cool.
- Make the Dressing: Grab a small jar or bowl. Add the olive oil, vinegar, honey/maple syrup, Dijon mustard, a pinch of salt, and a few grinds of pepper. Whisk it like mad (or put the lid on the jar and shake it!) until it’s combined. This is where I usually sneak a taste and adjust – maybe more honey? More vinegar? You do you.
- Prep the Pears & Onion: Wash the pears. You can peel them if you want, but I usually don’t bother. Core them and slice ’em fairly thin. Slice the red onion super thin too, if using.
- Assemble!: Get your big salad bowl. Chuck in the mixed greens. Add the sliced pears and red onion. Drizzle over about half the dressing and gently toss. Don’t drown it yet!
- Finishing Touches: Now, crumble the goat cheese over the top. Sprinkle on those lovely toasted nuts. Drizzle with a bit more dressing if it looks like it needs it. Give it maybe one more very gentle toss, or just leave it layered prettily.
- Serve!: Get it on plates straight away. Done! See? Easy peasy.
Some Notes From My Kitchen
- Pear ripeness is key: Too hard and they have no flavour, too soft and they turn to mush. Give them a gentle press near the stem – should have a little give but not be squishy.
- Don’t dress it too early: Especially if using delicate greens, they’ll get soggy fast. Dress right before serving if possible.
- Taste your greens: If using something strong like arugula, you might want a slightly sweeter dressing to balance it out.
- Sometimes I add dried cranberries or cherries for extra chewiness and tartness. It works quite well!
Fun Variations I’ve Tried
I love messing around with this recipe! Here are a few ideas:
- Add Protein: Grilled chicken or shrimp turns this into a proper main course.
- Different Cheese: Crumbled blue cheese (if you like it strong!) or even feta can work. Gorgonzola is pretty intense but delicious.
- More Crunch: Toasted pumpkin seeds (pepitas) or sunflower seeds are nice too.
- Prosciutto Power: Drape a few slices of prosciutto over the top for a salty kick. Delish.
- The One That Failed: Okay, so I once thought adding sliced avocado would be amazing. It… wasn’t bad, but it kind of made everything a bit *too* soft and creamy? Lost some of that lovely texture contrast. Maybe that’s just me though!
Oh, random thought – have you ever tried growing your own herbs? I’ve got a little basil plant on the windowsill that’s looking a bit sad, must remember to water it later. Anyway, back to salad!
Do I Need Fancy Gadgets?
Nah, not really. A good knife for slicing pears, a bowl, and something to mix the dressing (a whisk or even just a fork in a bowl, or a jam jar for shaking!). A salad spinner is handy for drying greens properly (makes the dressing stick better!), but you can gently pat them dry with paper towels if you don’t have one. No biggie.
Storing Leftovers (If Any!)
Ideally, you’d eat this fresh. If you *do* have leftovers, store the salad undressed if possible. Dressed salad tends to get a bit sad and wilted overnight. The components (greens, pears, nuts, cheese) stored separately will last longer. The dressing keeps in a jar in the fridge for ages, well, maybe a week or two easily. Though honestly, in my house, this pear salad with goat cheese never lasts more than a day!
How We Like To Eat It
This is brilliant on its own for lunch, but I often serve it as a starter if people are over. It’s also really good alongside something simple like grilled chicken breast, a nice piece of salmon, or even just some really good crusty bread to mop up the dressing. Perfect for a light summer dinner. Sometimes I make a bigger batch of the dressing to use on other salads during the week, it’s quite versatile.
Learn From My Mistakes (Pro Tips!)
- Don’t slice pears way ahead of time: They’ll go brown and look unappetizing. A little squeeze of lemon juice can help slow this down if you *must* prep them slightly early. I once prepped everything hours before a party and the pears looked so grim by the time guests arrived. Lesson learned!
- Go easy on the dressing at first: You can always add more, but you can’t take it away! Start with half, toss gently, and then add more if needed. Soggy salad = sad times.
- Taste that goat cheese!: Some goat cheeses are much tangier or saltier than others. Give it a nibble before you add loads, just so you know what you’re working with.
Quick FAQs (Things People Ask Me)
Can I use canned pears?
Err, I wouldn’t recommend it personally. They tend to be really soft and packed in syrup, which throws off the texture and flavour balance. Fresh is definitely best here!
What if I hate goat cheese?
No worries! Try crumbled feta for a salty kick, a mild blue cheese like Danish Blue if you’re feeling adventurous, or even just some shaved Parmesan for a nutty flavour. Or leave the cheese out entirely, it’s still tasty.
My nuts burned! Help!
Ah yeah, happens to the best of us! Keep the heat on medium-low and stay right there, shaking the pan often. They go form perfectly toasted to burnt in like, seconds. If they do burn, sadly you gotta chuck ’em and start again, burnt nuts taste horrid.
Where can I find good candied pecans?
Most larger supermarkets have them near the nuts or salad toppings. Or you can easily make your own candied pecans – it’s simpler than it sounds! I sometimes find lovely ones at farmers markets too.
Is this salad healthy?
Well, it’s got fruit, greens, nuts… so yeah, it’s got lots of good stuff! Goat cheese and dressing add fat and calories of course, but overall, I reckon it’s a pretty balanced and delicious choice. Way better than a bag of crisps, right?! You could check out a site like Eat This Much if you wanted to get super specific about nutrition.
simo
Med