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Harvest Pear and Goat Cheese Salad with Candied Pecans Recipe

★★★★★

4.5 from 105 reviews
  • Author: Matteo
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightful Harvest Pear and Goat Cheese Salad featuring mixed greens, ripe pear slices, creamy goat cheese, and crunchy candied pecans, all tossed in a sweet and tangy honey-Dijon vinaigrette. This salad offers a perfect balance of textures and flavors, ideal for a refreshing autumn appetizer or light meal.

Ingredients

Scale

Candied Pecans

  • 1 cup Pecan Halves
  • 2 tbsp Maple Syrup (or brown sugar)
  • 1 tbsp Water
  • Pinch Salt

Honey-Dijon Vinaigrette

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp White Wine Vinegar (or apple cider vinegar)
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper (freshly ground)

Salad

  • 5 oz Mixed Greens (spring mix, arugula, or baby spinach)
  • 2 medium Pears (ripe but firm, such as Bosc or Anjou, cored and thinly sliced)
  • 4 oz Goat Cheese (soft, crumbled)
  • 1/4 medium Red Onion (very thinly sliced, optional)

Instructions

  1. Prepare the Candied Pecans: Line a plate or small baking sheet with parchment paper. In a small non-stick skillet over medium heat, combine the pecan halves, maple syrup, water, and a pinch of salt. Stir constantly for 5-7 minutes until the liquid evaporates and the pecans become coated and slightly sticky.
  2. Cool the Pecans: Spread the candied pecans in a single layer on the prepared parchment paper and allow them to cool completely. They will crisp up as they cool. This step can be done up to a day in advance to save time.
  3. Make the Honey-Dijon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until the mixture is well combined and emulsified.
  4. Adjust Vinaigrette Seasoning: Taste the vinaigrette and adjust the seasoning according to your preference. Set the vinaigrette aside.
  5. Assemble the Salad: In a large mixing bowl, gently combine the mixed greens, thinly sliced pears, and thinly sliced red onion if using.
  6. Dress the Salad: Pour about half to two-thirds of the vinaigrette over the salad greens. Toss gently to evenly coat the ingredients. Add more dressing if desired, being careful not to overdress.
  7. Plate the Salad: Divide the dressed salad among four plates. Evenly crumble the goat cheese over each salad and top with the cooled candied pecans.
  8. Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures at their best.

Notes

  • The candied pecans can be prepared a day in advance and stored in an airtight container at room temperature.
  • Choose ripe but firm pears such as Bosc or Anjou to maintain texture and prevent browning too quickly.
  • Red onion is optional; substitute with shallots or omit if preferred.
  • Honey and maple syrup can be adjusted or substituted based on your sweetness preference or dietary needs.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
  • Serve immediately after assembling to keep the mixed greens crisp and fresh.
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Harvest Pear Salad, Goat Cheese Salad, Candied Pecans, Autumn Salad, Honey Dijon Vinaigrette, Fall Salad Recipe, Easy Salad, Mixed Greens Salad

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Find it online: https://todayplates.com/harvest-pear-and-goat-cheese-salad-with-candied-pecans-recipe/