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Pear and goat's cheese salad recipe

Pear and goat's cheese salad recipe

2 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


  • 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

  • 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


  1. Put the onion in a heatproof bowl and cover with boiling water; set aside for 5 mins, then drain.

  2. 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.

  3. 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.

  4. 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.

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