February Recipes

Pear and Goat Cheese Salad

Vegetarian Badge
A serving bowl of Pear and Goat Cheese Salad
Hands On:
28 minutes
Total Time:
33 minutes


  • ½ cup 100% pomegranate juice
  • 2 tbsp Gustare Vita white wine vinegar
  • 2 tbsp Hy-Vee Select 100% pure maple syrup
  • 1 tbsp poppy seeds
  • ¼ tsp kosher salt
  • ¼ cup Gustare Vita extra virgin olive oil
  • ½ head butterhead lettuce, cored and separated into leaves
  • ½ small head red radicchio, cored and cut into small wedges
  • 2 heads red and/or green Belgian endive, separated into leaves
  • 2 Anjou pears, cored and thinly sliced
  • 1 cup seedless red grapes, halved
  • ¼ cup pomegranate arils
  • 1 (4-oz.) pkg. Soirée honey goat cheese, coarsely crumbled
  • ½ (3.5-oz.) container caramelized walnuts
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Bring pomegranate juice to a boil in a small saucepan; reduce heat to medium-low. Simmer, uncovered, for 6 to 9 minutes or until reduced to 2 Tbsp. Transfer to a small bowl; cool 5 minutes. Add vinegar, maple syrup, poppy seeds and salt. Gradually whisk in olive oil until combined; set dressing aside.
Arrange butterhead lettuce, radicchio, endive, pear slices and grapes in a large serving bowl. Sprinkle with pomegranate arils; drizzle with half of the dressing.
Top salad with goat cheese and walnuts. Serve with remaining dressing.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 180mg 8%
Total Carbohydrate: 34g 12%
Dietary Fiber: 9g 32%
Sugars: 22g 44%
Protein: 7g 14%

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