Want a refreshing twist to your spring salad? Feature pears instead of apples--red Anjou pears to be exact.
This pear, gouda, and almond salad will delight all the pear fans in your house. My littlest one adores pears, so naturally I wanted to add this fruit for her to enjoy.
Did I mention, this recipe will also please the cheese lovers in your family? It boasts two wonderful cheeses: smoked gouda and blue cheese.
What ingredients are in this recipe?
- Greens: spring mix and watercress
- Nuts: toasted slivered almonds
- Cheese: smoked Gouda, blue cheese
- Fruit: red Anjour pear, dried cranberries, lemon
- Dressing: Apple cider vinegar, honey, Dijon vinaigrette
How many calories are in one serving size?
A serving size has been calculated to be ¼ of all the ingredients used in the recipe. The calories for one serving size would be 543 that also includes the dressing. This recipe is high in vitamins A and C and is also high in iron and calcium. For more nutritional information, please scroll past the recipe card.
How can I serve this recipe?
- For a stunning presentation, serve this as a composed salad on a large platter.
- If composed salads aren't your style, feel free to use the ingredients to make a toss salad. Pour on the dressing and the creme frachie just before serving.
How should I store any leftovers?
If you have any leftovers, wrap the cheese, greens, nuts, and fruit up separately for maximum freshness for up to one day. If you only have the dressing left, pour it into an air tight container and store in the fridge for up to three days.
How to Make
- Toast up some slivered almonds to give it some crunch.
- Combine two greens. Organic spring mix has been mixed with peppery watercress to give you a balance of flavors. Plus, the combination of red and green lettuce gives additional color.
- Zest half a lemon, then slice the other half. This citrus has been added to give this recipe a spring feel.
- Arrange the dried cranberries on the platter to give it sweetness.
- Finish the composted salad off with a drizzle of crème fraîche to give it some tartness to add some balance then drizzle on the dressing for added flavor.
Feel free to serve this recipe as a composed or tossed. Pour on the tangy, sweet dressing and it will be complete.
- Have leftovers? Store the cheese, nuts, pear, spring mix, and lemon separately in covered containers in the fridge. Try to eat it up the next day.
- Dressing leftovers? Store in an airtight container for up to 3 days and keep in the fridge.
These other spring recipes will bring some healthy deliciousness to your table.
The pleasure of a 5-star review would be greatly appreciated.
Pear, Gouda, and Almond Salad
For the Dressing
- 1 ½ tablespoons apple cider vinegar
- 3 tablespoons honey
- ½ teaspoon Dijon mustard
- ¾ cup olive oil
- freshly squeezed lemon juice, one wedge
- salt and black pepper to taste
For the Salad
- ¾ cup sliced almonds, toasted
- 1 tablespoon butter
- 6 cups organic spring lettuce mix
- 2 cups watercress
- 7 slices smoked Gouda cheese, roughly 3 ounces
- 2 ounces blue cheese
- 1 red Anjou pear, thinly sliced
- 1 lemon
- 1 teaspoon lemon zest
- 2 tablespoons sweetened dried cranberries
- 2 tablespoons crème fraîche, optional
Making the Salad
- Melt the butter in a small saucepan over medium high heat, then add the sliced almonds and stir constantly until lightly toasted. Lower the heat to medium after a couple of minutes. Once toasted, immediately place the almonds in a bowl.
- Slice the smoked Gouda cheese.
- Zest the lemon, then cut it in half. Juice one half of the lemon and combine with two cups of cool water in a medium bowl. Rinse, dry, and thinly slice the red pear, then submerge the pear slices into the lemon water for a minute to prevent the pear from browning.
- Cut the other half of the lemon in half again, then thinly slice one half if you plan on doing a composed salad. If doing a tossed, quarter the second half of the lemon.
Making the Dressing
- In a medium bowl, whisk together the apple cider vinegar, honey, and Dijon mustard. Slowly pour in the oil and whisk until combined. Squeeze in the juice of one lemon wedge, then add a sprinkle of salt and black pepper to taste. Pour into a small glass jar with a lid. Shake well before using.
- Line the serving platter with green and red lettuce from the lettuce mix, then fan out the thinly sliced red pear and place on top of the red lettuce.
- On the other side of the platter, fan the Gouda cheese slices. In the middle, place the toasted almonds and the crumbled blue cheese. Lay down some watercress leaves on top of the remaining red lettuce and place 6 overlapping slices of lemon on top.
- In the last corner, place a handful of spring mix and watercress and sprinkle the dried cranberries over the top. Sprinkle lemon zest over the lettuce and a drizzle on a bit of creme fraiche.
- On a cutting board, cut the sliced red pear and the gouda into bite-sized pieces.
- In a large mixing bowl, dump the organic spring mix and the watercress. Add the rest of the ingredients except the lemon slices and toss until well combined.
- Just before serving, add the salad dressing as needed and a squeeze of fresh lemon, then toss.
- Serve immediately.
- Store any leftover dressing in the fridge for a couple of days.
- Store leftover salad in separate covered containers for up to 3 days. Keep these ingredients separate for best texture: the cheese, nuts, pear, spring mix, and lemon.
Serving sizes and nutritional information are only an estimate and may vary from your results.
The pictures for this salad look great! I enjoy eating pears, and the almonds, cheese and lettuce provide a delightful way to eat these awesome foods together.
Thank you, Beth! I do love the flavor combination of the pear, cheese, and lettuce.