Pear and Goat Cheese Salad with Candied Pecans

A winter salad with pears, pecans and pomegranate.

5 from 3 votes

Pear and Goat Cheese Salad with Candied Pecans

Enjoy the balance of texture and flavor with sweet pears, salty goat cheese, maple-glazed nuts, and a hint of chili in this quick Pear and Goat Cheese Salad—ideal for winter picnics or a fall-inspired salad.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, picnic salad, Side Dish

Cuisine: American

Servings:

Calories: 514kcal

Author: Kate O'Malley

Ingredients

Salad

1 ½ cup raw pecans
½ cup pumpkin seeds
⅓ cup maple syrup
¼ teaspoon chipotle chili powder Adjust to spice preference.
6 cups mixed greens Dark greens are best
2 pears sliced
2 avocados sliced
2 cups pomegranate arils
1 cup goat cheese

Dressing

⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
2 tablespoons Honey
1 tablespoon Raspberry preserves
2 tablespoons Orange Juice
2 teaspoons Orange zest
¼ teaspoon Salt Adjust to taste
¼ teaspoon Pepper Adjust to taste
¼ teaspoon Chilli flakes Adjust to taste

Instructions

Make the Candied pecans and Pumpkin Seeds.

Preheat your oven to 375 F.
Coat the pecans and pumpkin seeds with maple syrup and chipotle chili powder and spread evenly on a baking sheet lined with parchment paper.
Sprinkle with salt and place in the oven for 7 minutes.
Stir the pecan and pumpkin seeds so the brown evenely and bake for another 5 minutes or until toasted. Put aside to cool.

Dressing

Add all the dressing ingredients to a glass jar and shake well to combine.

Assemble the Salad

In a large salad bowl, add the greens, pears, avocados, pomegranate arils, goat cheese, and nuts (keep some seeds and nuts aside for a final garnish. Toss lightly and drizzle with salad dressing when ready to serve.

Notes

Recipe Variations and Substitutions

Nuts: Sub with walnuts, almonds, or hazelnuts, or try different seeds, like sunflower seeds.
Cheese Alternatives: Substitute goat cheese with feta or blue cheese for a different flavor profile. If you prefer a milder taste, use mozzarella or a mild brie.
Fruit Swaps: You can use apples instead of pears. You can also use orange slices in this salad. Replace pomegranate arils with dried cherries, fresh berries, or dried cranberries for a tart touch.
Avocado: I have used avocado in this recipe for extra creaminess, but it will work just as well without it.
Greens Variety: I use mixed greens such as baby spinach and arugula. You can do a straight arugula and pear salad or incorporate dark greens like watercress or kale.
Dressing Modifications: I use raspberry, but you can use any fruit preserve for a slightly different flavor profile. Substitute honey with maple syrup or agave nectar in the dressing for a different level of sweetness.
Temperature Contrast: I recommend cooling the nuts, but you can serve the salad with the toasted nuts still warm for a temperature contrast with the coolness of the greens and fruits.

Tips

Freshness Matters: Choose the freshest ingredients, especially when it comes to greens and pears. Crisp and vibrant produce will elevate the overall quality of the salad.

Watch Your Nuts: Keep a close eye on the nuts while toasting to prevent them from burning. Stirring them regularly during the toasting process ensures an even, golden-brown color.

Prevent Soggy Greens: If you plan to make the salad beforehand or are transporting it to a picnic gathering, store the dressing separately and toss it with the salad just before serving to prevent the greens from becoming soggy. You could also add the cheese to the salad as you are ready to serve for a fresh presentation.
Prevent Brown Pears: Toss the pears in lemon juice to prevent them from browning. The same works for the avocado.

Nutrition