Pear & Goat Cheese Salad with Nuts & Fig-Dijon Dressing
Thanksgiving

Pear & Goat Cheese Salad

with Nuts & Fig-Dijon Dressing

15 MIN
$17.99 2-4 Servings
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From the Test Kitchen

This seasonal salad combines spinach, arugula, pear, dried cherries, nuts, and more with a delicious dressing made from white balsamic, dijon, fig spread, and some of the tangy goat cheese.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Pear & Goat Cheese Salad with Nuts & Fig-Dijon Dressing
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 1½ Tbsps Dried Tart Cherries
  • ¼ cup Roasted Pecans
  • 2 oz Goat Cheese
  • 1 Tbsp White Balsamic Vinegar
  • 1 Tbsp Fig Spread
  • 1 Pear
  • ¼ cup Roasted Pistachios
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 oz Balsamic-Marinated Cipolline Onions
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the pistachios and pecans. Roughly chop the onions. In a large bowl, combine the vinegar, mustard, fig spread, half the goat cheese (mashing with a fork), and a drizzle of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced pear, cherries, chopped onions, and half the chopped pistachios and pecans. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the remaining chopped pistachios and pecans and remaining goat cheese (crumbling before adding). Enjoy!

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Pear & Goat Cheese Salad

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the pistachios and pecans. Roughly chop the onions. In a large bowl, combine the vinegar, mustard, fig spread, half the goat cheese (mashing with a fork), and a drizzle of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced pear, cherries, chopped onions, and half the chopped pistachios and pecans. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the remaining chopped pistachios and pecans and remaining goat cheese (crumbling before adding). Enjoy!

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