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Pear and Goat Cheese Bistro Salad Recipe for Entertaining

Summer is winding down and we’re savoring the last of the season’s fruits and vegetables. This Pear and Goat Cheese Bistro Salad is light, crisp, and full of flavor. Tangy green grapes and sweet pear pair beautifully with creamy goat cheese, and a fruity balsamic vinaigrette—mango in this version—ties everything together for a delightful salad.

White bowl containing a Pear and Goat Cheese Bistro Salad, fork on table.

When I began this food blog in 2012 I vowed to build a robust salad library. Over the years I’ve added many favorites, and this Pear and Goat Cheese Bistro Salad is a welcome addition. I tend to eat salads almost every day—especially during warm months—so I appreciate recipes that are quick, fresh, and versatile.

White bowl sitting on a gray tablecloth containing a Pear and Goat Cheese Bistro Salad, fork, poppy seeds and dressing on table.

With cooler weather approaching I’m planting my fall garden and always include plenty of lettuce. There’s nothing like picking leaves from the garden, washing them, and making a fresh salad for lunch. This bistro salad is ideal for a light midday meal and adapts easily to what you have on hand.

For added protein I often top the salad with shredded rotisserie chicken or cooked salmon—either cold or warmed briefly. Both pair wonderfully with the fruit and cheese, but the salad is equally satisfying as a vegetarian option if you prefer.

Hand pouring in a mango vinaigrette onto a bowl of containing Pear and Goat Cheese Bistro Salad.

The dressing is a simple balsamic-style vinaigrette made with your choice of flavored balsamic. In this recipe I used mango vinaigrette for a bright, fruity note, but raspberry or any other flavored balsamic would also be excellent. I like to add a touch of poppyseeds for texture and visual appeal, and a bit of honey to balance the acidity.

White bowl containing a Pear and Goat Cheese Bistro Salad, topped with pear and poppy seeds.

This salad is quick to assemble and works well alongside soups, sandwiches, or as a light entrée. It’s naturally gluten-free and can be customized easily—switch the vinaigrette, add seeds or nuts, swap the goat cheese for feta, or include a protein of your choice.

White serving dish containing a Pear and Goat Cheese Bistro Salad with two wooden serving spoons, mango dressing and sliced pear on white marble table.
White bowl containing a Pear and Goat Cheese Bistro Salad topped with pear and poppy seeds, fork on table.

Pear and Goat Cheese Bistro Salad

Light, crisp, and full of flavor—tangy grapes, sweet pear, and creamy goat cheese finished with a fruity balsamic vinaigrette.
Course: Salads
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 148 kcal
Author: Amanda Mason

Ingredients

Dressing

  • ½ Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon mango vinaigrette (or your favorite balsamic vinaigrette)
  • 1½ Tablespoons extra virgin olive oil
  • ½ teaspoon honey
  • ¼ teaspoon poppyseeds

Salad

  • 6 cups mixed salad greens
  • ½ pear, sliced
  • 20 green grapes, halved
  • ¼ cup goat cheese
  • ¼ red onion, thinly sliced

Instructions

  1. Combine all dressing ingredients in a bowl and whisk until blended. Set aside.
  2. Place the salad greens, sliced pear, halved grapes, goat cheese, and red onion in a large bowl and toss to combine.
  3. Slowly pour the dressing over the salad and gently toss to coat.

Notes

Add shredded chicken breast or cooked salmon for extra protein. Both warmed or cold work well with this salad.

Nutrition

Calories: 148 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 6 mg | Sodium: 69 mg | Potassium: 186 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 845 IU | Vitamin C: 16.9 mg | Calcium: 30 mg | Iron: 0.7 mg

Make this salad in minutes and enjoy a fresh, flexible dish that’s perfect for lunch or a light dinner. Happy eats!