Pear and Walnut Salad

Ingredients

• 1 small Carrot (grated)
• 100 g Young greens (arugula or mixed salad greens) (fresh leaves)
• 1 piece Ripe pear (cut into small dice)
• 0.5 cucumber Cucumber (cut into dice)
• 5 radishes Radish (sliced)
• 200 g Cherry tomatoes (cut in half)
• 50 g Walnuts (halves) (reserve a few halves for garnish)
• 100 g Cheese (goat cheese or feta) (cut into cubes)
• 10 g Fresh parsley (chopped)
• 1 pinch Salt (to taste)
• 1 pinch Pepper (to taste)
• 1 tbsp Balsamic vinegar (or apple cider vinegar)
• 1 tsp Dijon mustard
• 2 tbsp Extra‑virgin olive oil (a generous drizzle)

Instructions

1. Wash and prepare the vegetables

   Rinse the young greens, carrot, cucumber, radishes and cherry tomatoes thoroughly under cold water. Pat dry with a clean kitchen towel.

   Time: PT8M

2. Grate the carrot

   Grate the small carrot using a coarse grater and set aside.

   Time: PT2M

3. Cut the fruit and vegetables

   Cut the pear into small dice, the half cucumber into dice, the radishes into rounds, and the cherry tomatoes in half.

   Time: PT5M

4. Prepare the vinaigrette

   In a small bowl, whisk together the salt, pepper, balsamic vinegar, Dijon mustard and olive oil until emulsified.

   Time: PT5M

5. Assemble the salad

   In a salad bowl, place the young greens, add the grated carrot, pear dice, cucumber, radishes, tomatoes, walnuts (reserving a few halves) and cheese cubes. Sprinkle with chopped parsley.

   Time: PT5M

6. Season

   Pour the vinaigrette over the salad and toss gently until all ingredients are lightly coated.

   Time: PT3M

7. Finishing and serving

   Garnish with the reserved walnut halves and add a final drizzle of vinaigrette if desired. Serve immediately or keep chilled until ready to eat.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g