Description
A vibrant and refreshing salad with ripe pears, toasted walnuts, tangy goat cheese, and chewy cranberries, all tossed with a zesty lemon Dijon vinaigrette. Ready in just 20 minutes!
Ingredients
2 handfuls mixed salad greens (lamb’s lettuce, spinach, arugula, or spring mix)
1 large ripe pear (Bartlett or Bosc), sliced
1/4 cup dried cranberries
1/3 cup walnuts, toasted
2 oz semi-firm goat cheese, sliced or crumbled
For the Lemon Dijon Vinaigrette:
2 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
1 tbsp fresh lemon juice
Salt and pepper to taste
Instructions
1. Wash and dry the mixed salad greens thoroughly, then arrange them on a large platter or salad bowl.
2. Slice the pear into quarters, remove the core, and cut each quarter into thin slices. Arrange on top of the greens.
3. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, then remove from heat and let cool.
4. Sprinkle the dried cranberries and goat cheese over the salad.
5. In a small jar or bowl, combine olive oil, honey, Dijon mustard, lemon juice, salt, and pepper. Shake or whisk until emulsified.
6. Drizzle the vinaigrette over the salad just before serving. Serve immediately while the ingredients are fresh and crisp.
Notes
Toasting the walnuts adds depth and crunch—don’t skip it! You can substitute goat cheese with feta or blue cheese if preferred. For a heartier version, add grilled chicken or quinoa. This salad is best served immediately after dressing.