Romaine, Pear and Goat Cheese Salad

I think this is my September salad.

Serving Size: 4

Romaine, Pear and Goat Cheese Salad / Katie Workman /
There are only a few things to keep in mind for this to be one of the most delicious and prettiest (but simple) salads you will have this fall.  One, slice the onions very, very thinly – it makes such a difference.  Two, keep some of the add-ins (onions, olives, pears) to the side when you toss the salad, and sprinkle them over the top.

Serve this with any fall meal, and think about it if you need a salad to round out Thanksgiving dinner, or another holiday extravaganza.  You could also add a handful of dried cranberries for both color and a burst of sweet tartness.

Romaine, Pear and Goat Cheese Salad



  • 2 tablespoons white balsamic vinegar (use rice or white wine vinegar if you prefer)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper to taste


  • 6 cups slivered romaine lettuce
  • ½ red onion, very thinly sliced
  • ½ cup halved pitted green olives
  • ⅓ cup crumbled fresh feta cheese
  • 1 ripe but firm pear, cut into small pieces

1. In a small bowl or container combine the vinegar, olive oil, mustard, and salt and pepper.

2. In a large bowl combine the lettuce and half of the onion, olives, feta, and pear. Gently toss to combine. Transfer to a serving platter, and sprinkle over the rest of the onions, olives, feta and pears. Finish with a bit of salt and and pepper and serve immediately.

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