The Perfect 15-Minute Salad with Pears, Toasted Nuts, and Vegan Goat Cheese Recipe
A vibrant and refreshing salad featuring tender baby greens and chicories, tossed with a simple lemon and vinegar dressing, topped with thinly sliced pear and toasted pepitas. This quick and easy recipe takes just 15 minutes to prepare, with an optional addition of creamy vegan goat cheese for extra decadence.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Greens
- 6 cups tender baby greens, torn into bite-sized pieces
- 3 cups chicories of choice, torn into bite-sized pieces
Dressing
- 1 ½ teaspoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar (or sub champagne vinegar or white wine vinegar)
- Flaky sea salt & freshly ground black pepper to taste
Toppings
- 1 small-medium Asian or Bosc pear, core removed, thinly sliced
- 1/4 cup toasted pepitas (or chopped hazelnuts or slivered almonds)
- Vegan goat cheese (optional)
Instructions
- Prepare Vegan Goat Cheese (Optional): If serving with homemade vegan goat cheese, prepare it at least 30 minutes before serving to allow it to set, adding a rich and creamy touch to the salad. This step is optional and not essential if serving alongside a creamy or decadent meal.
- Toast Pepitas or Nuts: In a small skillet over low-medium heat, toast pepitas until they begin to pop and puff up, about 3-5 minutes, stirring occasionally. If using hazelnuts or almonds, toast until fragrant and lightly browned, about 6-10 minutes. Remove from heat and set aside. Roughly chop whole hazelnuts if used.
- Toss Greens with Dressing: In a large serving bowl, combine the baby greens and chicories. Drizzle with olive oil, lemon juice, and vinegar. Sprinkle with flaky sea salt and freshly ground black pepper. Gently toss to coat evenly. Taste and adjust seasoning by adding more oil for richness, lemon juice for brightness, vinegar for sweetness, salt for flavor, or pepper for heat.
- Add Pear and Pepitas: Add the thinly sliced pear and toasted pepitas (or chosen nuts) to the bowl. Gently toss a couple of times to combine without bruising the fruit.
- Garnish and Serve: Just before serving, garnish the salad with vegan goat cheese if using and add extra freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
- Storage Note: Best enjoyed fresh. If preparing ahead, store salad components separately to maintain freshness. This salad is not freezer friendly.
Notes
- If preparing in advance, store greens, toppings, and dressing separately to prevent sogginess.
- Vegan goat cheese is optional but adds a creamy, decadent element to the salad.
- Use freshly toasted pepitas or substitute with toasted chopped hazelnuts or slivered almonds for a nutty crunch.
- Adjust dressing ingredients to taste for preferred balance of richness, acidity, and seasoning.
- This salad pairs well with creamy or rich main dishes to offer a bright, fresh contrast.
