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Mixed Greens with Pear and Baked Goat Cheese

4 servings


Vegetarian High Fibre

Nutritional Facts Per Serving

17.8 g
33.4 g
5.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 477
  • Fat 31.9 g 49 %
    • Saturated   0.4 g
    • + Trans 11 g 11 %
  • Cholesterol 74 mg
  • Sodium   433 mg 10 %
  • Carbohydrate 33.4 g 11 %
    • Fibre   5.7 g 23 %
    • Sugars   18.6 g
  • Protein 17.8 g
    • Vitamin A 120 %
    • Vitamin C 33 %
    • Calcium 19 %
    • Iron 29 %


  1. Make salad dressing by combining first 5 ingredients in a small bowl. Set aside until needed
  2. Line a baking pan with parchment paper. Preheat oven to 425˚F. Place the beaten egg, flour and breadcrumbs each in their own shallow bowl. Cut each log of goat cheese into 4 equal discs.
  3. Coat each disc of goat cheese in flour, shaking off the excess. Then coat in the egg mixture, ensuring the discs are evenly coated. Set discs on the breadcrumbs, turning to coat and pressing the crumbs on to help them adhere. Set breaded cheese on the baking sheet.
  4. Bake cheese for 8 minutes, and then turn each piece over and bake 5 to 7 minutes, or until golden brown.
  5. Divide and mound salad greens on each plate. Top each salad with pears, cranberries and almonds. Set 2 pieces of baked goat cheese on each plate. Drizzle salads with the dressing and serve.

Note: Containers of Italian-style dried breadcrumbs are sold in our bagged bread aisle. To toast almonds, place in a non-stick skillet and set oven medium, medium-high heat. Cook almonds, swirling pan from time to time, until lightly toasted, about 5 minutes.

Recipe Options: Instead of mixed salad greens, try baby spinach in this recipe. Instead of pear, try crisp slices of apple. Instead of cranberries, try dried cherries or blueberries on the salad.

Serving Suggestions

To make a more filling lunch or dinner, serve a bowl of soup before serving this salad. You can find dozens of soup recipes on our website, such as Hearty Root Vegetable Soup, Vegetarian Barley Soup, and Halibut and Smoked Salmon Chowder.

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