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pear and goat cheese salad

Pear and Goat Cheese Salad


Pear and Goat Cheese Salad is delicious all year round. But it’s especially delicious during the holiday season when fresh pears are at their peak. 


  • 2 Bartlett pears
  • 1/2 bag of spring mix lettuce or butter lettuce mix
  • 2 TBS soft honey goat cheese
  • 2 TBS golden (yellow) raisins
  • 1012 sugar cranberries
  • 3 TBS pine nuts

For the dressing:

  • 2 TBS extra virgin olive oil
  • 68 TBS Rice Wine Vinegar (I like it extra tangy. If you don’t, then cut back on the vinegar. Start with 3 TBS and add as needed until you like the taste.)
  • 11/2 TBS Dijon mustard
  • 1 individual-sized packed Truvia sweetener or 1 TBS sugar


  1. Place pine nuts in a small skillet and cook them on medium heat for 3-5 minutes, stirring frequently (you don’t want them to burn; you just want them to release their oils and start to brown slightly.)
  2. Remove pine nuts from stove top and place on a plate to cool.
  3. Using a mandoline or a sharp knife, slice the pears thin.
  4. Arrange lettuce on a serving platter
  5. Add pears.
  6. Sprinkle with nuts, cheese, raisins, and cranberries (or whatever dried fruits and fruits you desire).
  7. Place all dressing ingredients into a small jar with a lid and shake until combined.
  8. Drizzle salad with dressing and serve immediately.
  • Prep Time: 7 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Easy
  • Cuisine: Holiday