grape pear and pecan salad.
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ingredients for goat cheese grapes.
goat cheese wrapped grapes.
lettuce in a bowl.
grape pear and pecan salad.
grape pear and pecan salad.
grape pear and pecan salad.

Grape, Pear, and Pecan Salad

This fruit, nut and goat cheese salad has everything you want in a salad plus more.
5 from 1 vote
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served
Calories 520 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 8 Seedless grapes red and/or green
  • 4 Oz. Goat cheese at room temperature
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. Prosecco wine vinegar
  • 3 Tbsp. Extra virgin olive oil
  • 1/4 Tsp. Granulated Garlic
  • Kosher salt and freshly ground black pepper
  • 2 Cups Baby Spinach and Arugula mixed lettuce
  • 1 Anjou Pear cored and thinly sliced
  • 1/2 Fennel bulb thinly sliced, plus fennel fronds, for serving
  • 1/4 Cup Pecans toasted


  • Using your hands, wrap two teaspoons of goat cheese around each grape. Completely encase each grape with goat cheese. Place on a plate and put in the freezer for about 15 minutes or in the refrigerator up to 24 hours before serving. Make sure they are covered if keeping overnight so the cheese doesn’t dry out. This will make cutting the grapes easier.
  • Make the dressing. Whisk the Dijon mustard and vinegar together in a large measuring cup or bowl until combined. While continually whisking, slowly drizzle in the olive oil. Keep whisking until the vinaigrette is smooth and emulsified. Add the garlic powder, then season with a large pinch of kosher salt and several grinds of fresh black pepper.
  • In a small skillet over medium heat, toast your pecans. Watch carefully since they can burn easily. Toss the nuts occasionally until toasted and fragrant – about 3-5 minutes. Remove from the heat and let cool. I served them whole but feel free to chop them if you like.
  • Put the baby lettuces and sliced fennel in a large bowl and add about 1/2 the dressing. Toss to coat everything. Taste and add more salt and/or pepper if needed.
  • Divide the salad between two bowls and top each with half of the sliced pears, the pecans, and the fennel fronds.
  • Remove the grapes from the freezer or refrigerator and slice each in half. Divide evenly among both bowls of salad and finish with a light drizzle of the dressing. Enjoy!


Calories: 520kcalCarbohydrates: 24gProtein: 13gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gCholesterol: 26mgSodium: 322mgPotassium: 468mgFiber: 6gSugar: 15gVitamin A: 712IUVitamin C: 12mgCalcium: 132mgIron: 2mg
Keyword salad
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