Pear and Goat Cheese Salad

Pear and Goat Cheese Salad

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


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Serves: 8 person(s) Change

Preparation Time: 35 mins
Cooking Time: 5 mins

Yield: 8 x 1/2 pears

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe


  • 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.

Thanks to Walnut Marketing Board/California Walnut Commission

Nutritional Info (per serving)

CALORIES 124 cals
Kilojoules 519 kJ
Fat 7.0 g
Saturated Fat 2.0 g
Cholesterol 7 mg
Sodium 32 mg
Carbohydrates 15.0 g
Fiber 3.0 g
Total Sugars 10.0 g
Protein 3.0 g
Calcium 48.5 mg
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