Pear and goat’s cheese salad recipe

Click to rate
(0 ratings)
Sending your rating






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.

Click to rate
(0 ratings)
Sending your rating

More Recipe Ideas