Description
A fresh and elegant salad combining peppery rocket, crisp pears, creamy goat cheese, chewy dried cranberries, and crunchy toasted walnuts. Finished with a sweet and tangy maple Dijon dressing, it’s perfect for a light lunch, holiday table, or dinner party.
Ingredients
For the Salad
5 cups (100 g) fresh rocket (arugula)
2 ripe but firm pears, thinly sliced
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) walnuts, roughly chopped
4 oz (115 g) soft goat cheese, crumbled
2 tbsp fresh parsley, chopped
1 tbsp pumpkin seeds, optional
For the Maple Dijon Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp pure maple syrup
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Place the chopped walnuts in a dry skillet over medium-low heat and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
2. Make the dressing by whisking together the extra-virgin olive oil, maple syrup, lemon juice, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified.
3. Wash and thinly slice the pears. Gently toss them with a small splash of fresh lemon juice to help slow browning.
4. Rinse the rocket thoroughly and dry it well to remove excess moisture and keep the leaves crisp.
5. Place the rocket in a large serving bowl or platter. Add the sliced pears, dried cranberries, toasted walnuts, and crumbled goat cheese, distributing everything evenly.
6. Drizzle the maple Dijon dressing over the salad just before serving. Start with a small amount and add more according to taste.
7. Gently toss the salad until the rocket and pears are lightly coated, taking care not to break up the goat cheese too much.
8. Finish with fresh parsley, extra toasted walnuts, dried cranberries, and optional pumpkin seeds for additional crunch.
9. Serve immediately while the rocket is crisp, the pears are fresh, the goat cheese is creamy, and the walnuts are crunchy.
Notes
Choose pears that are ripe but still firm enough to hold their shape when sliced. Bartlett, Anjou, Bosc, and Conference pears work especially well. Toast the walnuts for a few minutes in a dry skillet to bring out their natural oils and deepen their flavor. Dry the rocket thoroughly after washing so excess moisture does not dilute the dressing. Dress the salad just before serving to keep the rocket fresh and crisp. Rocket has a naturally peppery flavor, so a light coating of dressing is usually enough. Fresh lemon juice gives the dressing a brighter flavor and helps slow browning of the pear slices. Crumbled feta, blue cheese, or Brie can be substituted for goat cheese. Toasted pecans are an excellent substitute for walnuts. Prepare the dressing, toast the walnuts, and slice the other ingredients ahead of time, but keep everything refrigerated separately and dress shortly before serving. For a more filling main course, add grilled chicken, roasted chickpeas, quinoa, or another favorite protein. Serve as a light lunch or alongside roasted chicken, turkey, pork, grilled salmon, or steak. For holiday gatherings, serve the salad on a large platter and add extra walnuts, cranberries, and goat cheese for presentation. If you prefer a sweeter dressing, add another teaspoon of maple syrup. For more acidity, add a small splash of lemon juice or apple cider vinegar.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean