Salads and Vegetables: Salads: Pear and Goat Cheese Salad

Sense the romance of warm California or Mediterranean sunshine with this light fresh pear salad!

Author: Walnut Marketing Board/California Walnut Commission
Date: November 21, 2007

Serves: 8 person(s)
Yield: 8 x 1/2 pears

Preparation Time: 35 mins
Cooking Time: 5 mins


    1/4 cup California walnuts (about 1-ounce)
    4 cup salad greens, washed
    4 Bartlett or Anjou pears
    2 oz goat cheese or chevré
    2 Tbsp balsamic vinegar
    1 tsp sugar (optional)
    1 Tbsp olive oil


    In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.

    Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.

    Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.

    Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.

    Pour vinegar into a small bowl; add sugar, whisking until dissolved.

    Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.


    Can substitute Asian pears (seasonal in April) for Bartlett or Anjou.

Nutritional Information
(Per Serving)

Calories:124 cals
Kilojoules:519 kJ
Fat:7.0 g
Carbohydrates:15.0 g
Protein:3.0 g
Cholesterol:7.0 mg
Sodium:32 mg
Saturated Fat:2.0 g
Fiber:3.0 g
Calcium:48.5 mg
Total Sugars:10.0 g

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