Ingredients
Scale
Here’s what you’ll need for the salad:
- 2 ripe pears (any variety, but Bosc or Anjou work best)
- 1 cup mixed greens (arugula, spinach, or spring mix)
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted walnuts
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the pears:
- Start by washing and drying your pears. Cut them in half, remove the core, and slice them into thin wedges. I like to leave the skin on for color and extra nutrients, but feel free to peel if you prefer. Set aside.
- Toast the walnuts:
- In a dry skillet over medium heat, add your walnuts. Toast them for about 3-5 minutes, stirring occasionally, until they’re golden brown and fragrant. Watch them closely so they don’t burn—walnuts can go from perfectly toasted to scorched in a flash!
- Make the dressing:
- In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Taste and adjust as needed—sometimes I add a little more honey for extra sweetness or a splash more vinegar for tang.
- Assemble the salad:
- In a large salad bowl, combine the mixed greens, sliced pears, red onion, and toasted walnuts. Drizzle with the dressing and toss gently to combine.
- Add the goat cheese:
- Crumble the goat cheese over the top and give it a final toss. I like to leave some chunks of goat cheese to get that creamy, indulgent texture in each bite.
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 14g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g