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Pear and goat's cheese salad recipe

3 ratings

Get your Christmas feast started right with this simple, flavoursome veggie starter ready in just 25 minutes. Sweet and mellow pears pair with tangy goat's cheese, crisp watercress and a cranberry vinaigrette for a comforting festive bite. See method

Serves 6 as a starter
25 mins to prepare
166 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

1 red onion, thinly sliced
½ lemon, juiced
3 ripe seasonal pears
80g pack watercress, spinach & rocket
1 rosemary sprig, leaves picked and roughly chopped
125g pack soft goat’s cheese
2 tbsp toasted flaked almonds

For the cranberry vinaigrette

2 tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 tbsp cranberry sauce
¼ tsp Dijon mustard

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
690kj
166kcal 8%
Fat
10g 14%
Saturates
4g 18%
Sugars
11g 12%
Salt
0.1g 2%

of the reference intake
Carbohydrate 12.1g Protein 5.2g Fibre 2.9g

Method

Put the onion in a heatproof bowl and cover with boiling water; set aside for 5 mins, then drain.
Meanwhile, put the lemon juice in a mixing bowl and half-fill with cold water. Core the pears, slice each into 6 wedges, then transfer to the lemon-water.
Put all the vinaigrette ingredients in a jug and use a hand blender to blitz smooth; season to taste. Add 1-2 tsp water as needed to loosen.
Toss together the salad leaves, onion, half the rosemary and 2 tbsp cranberry vinaigrette. Transfer to a serving platter, top with the pears, then crumble over the goat’s cheese and scatter with the almonds and remaining rosemary. Drizzle with the remaining dressing to serve.

Tip: Thyme or parsley will work just as well as rosemary; you can also swap the flaked almonds for pecans, or toasted sunflower or pumpkin seeds.

See more Pear recipes