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A vibrant Pear and Goat Cheese Salad featuring crisp greens, creamy goat cheese, crunchy pecans, dried cranberries, and a golden drizzle.
Maryam

Harvest Pear and Goat Cheese Salad with Candied Pecans

A delightful and elegant salad featuring crisp pears, creamy goat cheese, crunchy candied pecans, and a zesty honey-Dijon vinaigrette. Perfect as a light lunch, appetizer, or side dish.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1 cup Pecan Halves
  • 2 tbsp Maple Syrup or brown sugar
  • 1 tbsp Water
  • Pinch Salt
For the Honey-Dijon Vinaigrette
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp White Wine Vinegar or apple cider vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper freshly ground
For the Salad
  • 5 oz Mixed Greens spring mix, arugula, or baby spinach
  • 2 medium Pears ripe but firm, such as Bosc or Anjou, cored and thinly sliced
  • 4 oz Goat Cheese soft, crumbled
  • 1/4 medium Red Onion very thinly sliced (optional)

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Small Non-stick Skillet
  • Parchment Paper

Method
 

Prepare the Candied Pecans
  1. Line a plate or small baking sheet with parchment paper. In a small non-stick skillet over medium heat, combine the pecan halves, maple syrup, water, and a pinch of salt. Stir constantly for 5-7 minutes, until the liquid has evaporated and the pecans are coated and slightly sticky.
  2. Spread the candied pecans in a single layer on the prepared parchment paper to cool completely. They will crisp up as they cool. This can be done up to a day in advance.
Make the Honey-Dijon Vinaigrette
  1. In a small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
  2. Taste and adjust seasonings as needed. Set aside.
Assemble the Salad
  1. In a large mixing bowl, gently combine the mixed greens, thinly sliced pears, and thinly sliced red onion (if using).
  2. Pour about half to two-thirds of the vinaigrette over the salad greens. Toss gently to evenly coat the ingredients. Add more dressing if desired, being careful not to overdress.
  3. Divide the dressed salad among four plates. Crumble the goat cheese evenly over each salad. Top with the cooled candied pecans.
  4. Serve immediately and enjoy your delicious Pear and Goat Cheese Salad!

Notes

For an extra pop of color and flavor, consider adding dried cranberries or pomegranate arils. To make this a more substantial meal, grilled chicken, shrimp, or chickpeas would be excellent additions. The candied pecans and vinaigrette can be made ahead of time and stored separately. Store candied pecans at room temperature in an airtight container for up to 3 days. Store vinaigrette in the refrigerator for up to 1 week; shake well before using.