Name: Apple, Pear and Goat Cheese Fall Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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Place greens in a large bowl or platter and top with sliced pears, apples, crumbled goat cheese, dried cranberries and walnuts.

Place the vinegar, shallot, honey, olive oil and salt in a jar or a bowl and shake or whisk until emulsified.

Drizzle half the vinaigrette over the salad and toss. Continue to add dressing to your preference and serve.

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My Notes

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Prevent Fruit Browning 🍎
Toss sliced apples and pears immediately in a bowl with a splash of apple cider vinegar to prevent oxidation and maintain their vibrant appearance for up to 2 hours before serving.
Toast Walnuts for Depth 🥜
Lightly toast the walnuts in a dry skillet for 3-4 minutes before adding to the salad to amplify their nutty flavor and create a superior textural contrast with the creamy goat cheese.
Emulsify Your Vinaigrette 🍯
Whisk the honey, apple cider vinegar, and minced shallot together for 30 seconds before drizzling in olive oil slowly while whisking constantly to create a stable, creamy dressing that coats the greens evenly.
Crumble Goat Cheese Strategically 🧀
Freeze your goat cheese for 15 minutes before crumbling to achieve perfect bite-sized pieces that won't turn into a paste when tossed with the warm vinaigrette.
Layer Assembly Matters 🥗
Build the salad in this order: greens with dressing first, then fruit, walnuts, and cranberries last, so delicate components stay textured and won't get soggy or bruised during assembly.