Pear and Walnut Salad


  • 1/2 cup walnuts
  • 3 ripe pears, quartered and sliced
  • 4 cups (200g) rocket leaves
  • 1/3 cup dried cranberries
  • 1/2 cup goat's cheese, crumbled
  • For Dressing:
  • 2 tbsp olive oil
  • 1/4 cup lemon or lime juice
  • salt and pepper to taste


  • Heat walnuts in a non-stick frying pan over medium heat until they start to brown. Toss them every minute minute to stop them from burning.
  • Transfer to a plate an allow to cool.
  • Combine sliced pears, rocket leaves, cranberries and goat's cheese in a bowl.
  • Top with toasted walnuts
  • To make the dressing, combine the olive oil, lemon juice, salt and pepper in a small container and mix until well combined. Drizzle over the salad according to the desired taste.
  • Serve as a side or as specified in your menu.