Pear Salad with Goat Cheese

5 from 1 vote

This autumn pear salad is bright and crisp. It's made with spinach, pears, apples, goat cheese and homemade (healthy) candied pecans for a crunch. The dressing packs a punch and all of the ingredients together make a delicious Thanksgiving salad recipe.

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time20

Total Time30

Servings: people

Author: Molly

INGREDIENTS

Candied Pecans

1 1/2 cups raw, unsalted pecans
1 large egg white
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
2 tablespoons maple syrup

Dressing

¼ cup apple cider vinegar
¼ cup extra virgin olive oil
1 tablespoon raw honey
2 teaspoons dijon mustard
1 pinch sea salt
1 pinch black pepper

Pear Salad with Goat Cheese

1-6 ounce bag fresh spinach
1 ripe pear thinly sliced lengthwise
1 apple thinly sliced lengthwise
⅓ cup fresh pomegranate
4 ounces fresh crumbled goat cheese

INSTRUCTIONS

Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
In a large bowl, mix together the pecans, cinnamon, vanilla, sea salt and syrup and mix well. In a separate small bowl, beat the egg white on high for 1-2 minutes until light and fluffy. Gently fold the egg whites into the pecan mixture until fully coated.
Pour pecan mixture onto prepared baking sheet and spread out to an even layer. Bake in the oven for 20 minutes, stirring halfway through. Remove them from oven and allow to cool and set on the baking sheet.
While pecans are cooling, prepare the dressing. Add all of the dressing ingredients to a jar or mixing bowl and shake or whisk well to combine.
Place the spinach, apples, pears, pomegranates and goat cheese in a large serving bowl then top with the pecans. Serve with the homemade dressing.

Recipe Equipment

Sheet Pan

Large Bowls

Notes

Storage: Store leftover salad (without the dressing) in an airtight container in the fridge for up to 3 days.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!