Recipe and photography courtesy of grocery.coop.
This vibrant salad is a celebration of summer flavors: sweet grilled pears, juicy strawberries, tangy goat cheese, and toasted pecans, all on a bed of fresh greens with a simple balsamic vinaigrette. It’s colorful, refreshing, and packed with texture.
Grilling the pears brings out their natural sweetness and adds a touch of smokiness that pairs beautifully with creamy chèvre and crisp greens. The pecans add crunch, while strawberries give a bright pop of acidity. It’s a perfect dish for lunch or a light dinner, especially when local produce is at its peak.
Recipe Information:
Total Time: 15 minutes
Servings: 6
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 ripe pears, quartered and cored
- 1/2 cup pecan halves
- 5 ounces spring mix or baby greens
- 1 cup strawberries, sliced
- 4 ounces chèvre (goat cheese), crumbled
Instructions:
- Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Set aside.
- Grill the pears: Heat a grill or grill pan to medium-high. Lightly oil the pears and grill for 2–3 minutes on each side, just until grill marks appear and the fruit is tender.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for a few minutes until fragrant. Keep an eye on them to avoid burning.
- Assemble the salad: Place greens in a large bowl or platter. Top with grilled pears, sliced strawberries, toasted pecans, and crumbled chèvre. Drizzle with the balsamic vinaigrette just before serving.
Shop local and seasonal, Oryana has organic spring greens, local chèvre, and fresh summer produce arriving daily.
