Fall Pear and Goat Cheese Salad
One of my favorite salads in fall is a spinach, pear, and goat cheese salad. The combination of all these flavors are delicious. You can also enjoy it topped with sliced chicken or pork tenderloin, or served as a side to a nice butternut squash soup.
Harvest season for pears is late summer through late fall. Black Walnuts normally start dropping in September, and spinach is plentiful in the cooler months of fall. Goat cheese, or Chevre (French for goat’s cheese), contains less lactose than cow’s milk and cheese so it is favorable to people who suffer from aversions to dairy because it is easier to digest. You should be able to find most of your ingredients at the farmers market!
8-10 cups spinach
2 pears, sliced and cored
½ cup chopped walnuts
½ cup dried cranberries
6 oz. crumbled goat cheese
2 TBSP Balsamic Vinegar
2 TBSP olive oil
1 TBSP honey
1 TBSP Dijon mustard
Mix balsamic, olive oil, honey, and Dijon together to made dressing. Toss bowl of spinach with dressing. Top with pears, walnuts, cranberries, and goat cheese.
About these ingredients:
Spinach– Great source of potassium! Good source of Vitamin A. High in protein, but doesn’t contain all amino acids, so it’s an incomplete protein.
Pears– High in fiber.
Goat Cheese– Great source of protein and calcium.
Walnuts– High in ALA (Alpha Linoleic Acid) and Omega 3 Fatty Acids, which is why they are often referred to as brain food.
You are what you eat!