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Walnut Pear and Goat Cheese Salad


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  • 1/2 cup walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups loosely packed fresh spinach, torn into bite-size pieces
  • 1 1/2 cups loosely packed romaine lettuce, torn into bite-size pieces
  • 1 1/2 cups loosely packed arugula, torn into bite-size pieces
  • 1 Bosc pear, cored and thinly sliced
  • 3 ounces reduced-fat plain goat cheese
  • salt and freshly ground pepper, to taste



Step 1

Preheat oven to 275 degrees.
Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Roughly chop nuts.

Place oil, lemon juice and a pinch of salt and pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Place spinach, lettuce, arugula and pear slices in a mixing bowl. Season with salt and pepper. Pour dressing over greens and toss. Divide among salad plates, sprinkle cheese and nuts on top before serving.

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