Romaine, Pear, and Goat Cheese Salad

5 from 4 votes

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This is a perfect autumn salad, and comes together in 10 minutes.

Black plates with Romaine, Pear and Goat Cheese Salad on white wood table.

This lettuce salad with pears and goat cheese is such a good combination of textures and flavors. Fresh crunch from the lettuce and onions, sweetness and tenderness from the pears, brininess, and toothsomeness from the olives, and tangy creaminess from the cheese.

Romaine, Pear and Goat Cheese Salad on black plate with drink.

Serve this Romaine, Pear and Goat Cheese Salad with any fall meal. You can also add a handful of dried cranberries for color and a burst of sweet tartness.

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There is a lot going on in the bowl, but it’s very straightforward to put together. If you are not an olive person, skip them. And if you prefer a different type of olive, use that instead.

Romaine, Pear and Goat Cheese Salad on black plates.

Salad Tips

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, which adds a great bit of color at the end.

A Simple Fall Salad Recipe

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.

Black plates with Romaine, Pear and Goat Cheese Salad on white wood table.

More Great Fall and Holiday Salad Recipes

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5 from 4 votes

Romaine, Pear, and Goat Cheese Salad

This is a perfect autumn salad, and comes together in 10 minutes.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 People
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Ingredients 

For the Dressing

  • 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)

For the Salad

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

Instructions 

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

Notes

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, which add a great bit of color at the end.

Nutrition

Calories: 201kcal, Carbohydrates: 13g, Protein: 3g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 425mg, Potassium: 255mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6260IU, Vitamin C: 6mg, Calcium: 101mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  1. Dedie says:

    Love it!

  2. Mags says:

    Quick and Great