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+ servings
Aerial view of salad topped with slices of a pear

Meaningful Eats

Pear, Pomegranate & Goat Cheese Salad with Maple Vinaigrette

A tasty tangy salad that is totally addictive
Course Main Dish, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings


For the Vinaigrette:

  • 2 cloves garlic minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grainy country-style mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • cup maple syrup
  • cup apple cider vinegar
  • cup olive oil

For the salad:

  • 1 Asian pear thinly sliced (or 2 pears of choice)
  • cup pomegranate seeds
  • cup chopped walnuts toasted
  • 10 ounces of mixed salad greens
  • ½ cup crumbled goat cheese


  • Place the garlic, mustards, salt, pepper, maple syrup, and vinegar in a blender. Process to combine until smooth. With the blender running, slowly drizzle in the olive oil. Taste and add more salt/pepper if needed.
  • Place the greens, pear, pomegranate seeds, and walnuts in a large bowl. Toss with some of the dressing until just coated - you probably won't use it all. Sprinkle the top with goat cheese. I like tossing the salad before adding the goat cheese so the cheese doesn't get lumpy. Alternatively you can toss the greens in the dressing then assemble individual plates with the rest of the ingredients. Enjoy!


*My favorite honey goat cheese from Trader Joe's is wonderful in this salad! Feta cheese also works great. This year I will be leaving the cheese off on my plate because I am avoiding dairy. But it is still delicious with no cheese!


Calories: 331kcal | Carbohydrates: 18g | Protein: 5g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 238mg | Potassium: 199mg | Fiber: 2g | Sugar: 12g | Vitamin A: 550IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg