Description
A quick and easy salad with sweet pear, tangy goat cheese, crunchy walnuts, and tart pomegranate seeds, all tossed in a honey-lime vinaigrette. Perfect for weeknights or impressing guests.
Ingredients
Scale
- 5 oz (140g) mixed greens or arugula
- 1 large ripe pear, thinly sliced (Bartlett or Bosc)
- 1/2 cup (75g) pomegranate seeds
- 1/3 cup (40g) crumbled goat cheese
- 1/4 cup (30g) chopped walnuts, toasted
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 1/2 tablespoons (22ml) fresh lime juice
- 1 tablespoon (15ml) honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of cinnamon (optional)
Instructions
- Toast the walnuts (optional): Heat a small skillet over medium heat. Add the chopped walnuts and cook for 2-3 minutes, shaking the pan occasionally, until they smell nutty and are lightly browned. Transfer to a plate to cool.
- Make the vinaigrette: In a small bowl or mason jar, combine the olive oil, lime juice, honey, salt, pepper, and cinnamon if using. Whisk vigorously (or shake the jar with the lid on) until the dressing is emulsified and slightly thickened. Taste and adjust with more honey or lime juice if needed.
- Prep the pear: Slice the pear in half lengthwise, then remove the core with a melon baller or a small spoon. Cut each half into thin slices, about 1/4-inch thick. If not serving immediately, toss the slices with a little lemon juice to prevent browning.
- Prepare the pomegranate seeds: If using a whole pomegranate, cut it in half crosswise. Hold one half cut-side down over a bowl, and tap the skin firmly with a wooden spoon. The seeds should fall out easily. Pick out any bits of white pith.
- Assemble the salad: Place the mixed greens in a large salad bowl. Add the sliced pear, pomegranate seeds, toasted walnuts, and crumbled goat cheese on top. Do not toss yet.
- Dress and toss: Drizzle the vinaigrette over the salad, starting with about half. Toss gently with your hands or salad tongs until everything is evenly coated. Add more dressing if needed—the leaves should be lightly glistening, not soggy.
- Serve immediately: Divide the salad among plates or serve from the bowl. The pear and pomegranate seeds should be visible on top. Eat right away for the best texture.
Notes
Don’t dress the salad until ready to eat to prevent wilting. For meal prep, keep dressing separate and toss just before serving. To prevent pear browning, toss slices with lemon juice. For a vegan version, use maple syrup instead of honey and omit goat cheese.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 14
- Sodium: 320
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 6
- Protein: 8
Keywords: pomegranate pear salad, goat cheese salad, quick salad, easy salad, weeknight salad, holiday salad