Grilled pear and fresh goats cheese salad

Ingredients

• 2pears, thickly sliced
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)maple syrup
• 50 mlextra virgin olive oil
• 60 ml (4 tbsp)freshly squeezed lemon juice
• 3 clovesgarlic, grated or pressed
• 5 ml (1 tsp)Dijon mustard or wholegrain mustard
• to tastesalt and pepper
• 250 gbag of fresh salad leaves
• 50 gtoasted pecan nuts
• 100 gpomegranate seeds
• 150–200 ggoat’s cheese, sliced
• 3–4spring onions, sliced

Instructions

1. 1

   Grill the pears

   Heat a skillet with the olive oil. Once the pan and oil are hot, add the pear slices and drizzle them with the maple syrup. Grill for about 2–3 minutes on each side, turning them gently as they soften.

2. 2

   Dress the salad

   Meanwhile, or beforehand, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt and pepper until combined. Make a bed of salad leaves, then layer on the sliced goat’s cheese, pomegranate seeds, grilled pears and toasted pecans. Drizzle with the dressing and finish with the spring onion slices.

3. 3

   Serve immediately

   Serve the salad straight away.

What is grilled pear salad?

This is a composed salad that brings together fresh leaves, warm fruit, cheese, nuts and pomegranate. The recipe does not specify a particular regional origin; its appeal is the contrast of sweet, savoury, creamy and crunchy elements.

Grilling softens the pears and gives them a lightly caramelised finish, while the lemony dressing keeps the richer ingredients in balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 12g protein, 30g carbs, 42g fat.

The pears, maple syrup and pomegranate contribute most of the carbohydrates, while the oils, pecans and goat’s cheese provide much of the fat. Goat’s cheese and pecans also contribute protein, though this is a relatively light source compared with a meat- or legume-based main. For a more filling plate, serve a portion with wholemeal bread or add a protein-rich side.

Choosing the ingredients

Pears: Choose fruit that is ripe but still firm enough to slice and turn in the pan. Thick slices are less likely to collapse as they soften.

Goat’s cheese: Use a fresh, sliceable cheese for a creamy contrast to the fruit. The recipe allows 150–200 g, so choose the amount that suits your preference.

Pecans and pomegranate: Toasted pecans add crunch, while the pomegranate seeds bring tart pops of juice. Have both ready before assembling so the warm pears can go straight onto the salad.

Getting the pears right

Hot pan: Wait until the skillet and oil are hot before adding the pears, so they begin grilling rather than sitting in a cool pan.

Gentle turning: Turn the slices carefully after about 2–3 minutes per side. They are ready when softened and warmed through but still intact enough to lift onto the salad.

Making the dressing

Whisk the extra virgin olive oil, lemon juice, grated or pressed garlic, mustard, salt and pepper until the mixture is combined. Dijon gives a smoother, sharper note; wholegrain mustard leaves a more textured dressing.

Taste and adjust the seasoning before dressing the leaves. Add the dressing shortly before serving so the salad stays fresh rather than wilting.

Layering for good texture

Build the salad in the order given: leaves first, followed by goat’s cheese, pomegranate, grilled pears and pecans. This distributes the toppings across the bed of leaves and keeps the nuts crisp.

Finish with the sliced spring onion and drizzle over the dressing. Serve immediately while the pears are still warm.

What to serve alongside

Serve it as a starter or alongside crusty bread for a simple lunch. For a more substantial meal, pair it with a bowl of soup or a savoury tart.

Keep any side dishes fairly simple so the sweet pears, tangy dressing and creamy cheese remain the focus.

Recipe notes & tips

• Slice the pears thickly so they are easier to turn once softened.
• Whisk the dressing before cooking the pears to make assembly quicker.
• Use a wide skillet so the pear slices can sit in a single layer.
• Keep the pecans toasted and ready to add just before serving.
• Taste the dressing before pouring it over the salad and adjust the seasoning to suit.

Variations

• Use walnuts: Swap in toasted walnuts for a similar crunch with a slightly different flavour.
• Try another cheese: Use sliced blue cheese for a sharper, more assertive contrast.
• Add herbs: Scatter over a little fresh thyme or mint just before serving.
• Change the fruit: Use thick slices of apple instead of pear and grill them in the same way.
• Make it heartier: Serve with cooked grains such as pearl barley for a more substantial salad.

Common mistakes to avoid

• Soft pears: Very ripe fruit can break apart; choose pears that are ripe but still firm.
• Cool skillet: Adding the fruit before the pan is hot can make it soften without grilling; heat the skillet first.
• Rough turning: Softened slices can tear; turn them gently with a spatula.
• Overdressing: Too much dressing can weigh down the leaves; drizzle it on gradually.
• Early assembly: Dressing the leaves too far ahead can make them wilt; assemble just before serving.

How to store

For the best texture, store the dressing, salad leaves and toppings separately in covered containers in the fridge, and assemble just before serving. The prepared components should keep for up to 2 days; once dressed, the salad is best eaten straight away.

Frequently asked questions