Pear and goat’s cheese salad recipe

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10 min


10 min

Nutrition per portion

Calories 778 kCal 39%
Fat 50g 71%
  -  Saturates 20g 100%

Dinner for one doesn’t have to be dull! This decadent pear and goat’s cheese salad makes a mouthwatering lunch or dinner option when you’re dining solo. With creamy cheese, nuts and veg, and a zingy cranberry and balsamic drizzle, you can create a restaurant standard meal in your own kitchen.


  • 1 ripe pear
  • 90g round of goat’s cheese
  • A little olive oil
  • Leaves from a few small thyme sprigs, optional
  • Small handful of walnuts or pecans
  • About half a bag of rocket and chard salad, or whichever salad leaves you like
  • Wholemeal baguette
  • For the dressing:
  • 1tbsp cranberry sauce or redcurrant jelly
  • 1tbsp red or white wine vinegar, or balsamic vinegar
  • 1tbsp good olive oil


  • Heat the grill to medium. Cut the pear lengthways into 4 slices and put on a baking tray (lined with baking parchment if you have some). Cut the cheese across into 3 slices. Brush the pear and cheese with oil, sprinkle thyme leaves and seasoning on the cheese and grill for about 4 mins.

  • To make the dressing, mix all the ingredients together. Add the nuts to the tray and grill for 1-2 mins, watching them to ensure that they don’t burn.

  • Put salad leaves on a plate, add the pear slices, then slide the melting goat’s cheese on top. Drizzle with dressing. Eat with a baguette.

Top tip for making Pear and goat’s cheese salad

Cooked beetroot works well instead of the pear in this salad.

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