Pear, walnut and feta salad

    1 hour 20 min

    This salad has the perfect combination of flavours and textures. Lettuce is tossed with spinach, walnuts, pears and feta cheese in a tangy salad dressing.

    8 people made this

    Serves: 12 

    • 6 tablespoons white wine vinegar
    • 6 tablespoons vegetable oil
    • 1 red onion, thinly sliced
    • 4 tablespoons caster sugar
    • 1/4 teaspoon salt
    • 2 dashes hot sauce
    • ground black pepper to taste
    • 60g coarsely chopped walnuts
    • 1 head romaine lettuce, torn
    • 1 head round lettuce, torn
    • 2 bunches fresh spinach leaves
    • 2 pears, cored and sliced
    • 115g feta cheese

    Prep:15min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce and pepper. Cover and refrigerate 1 hour.
    2. In a frying pan over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
    3. In a large bowl, mix the walnuts, romaine lettuce, round lettuce, spinach and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    My fiance really likes green salads with fruit, so I wanted to try this one. I tried another salad with pears and feta and didn't care for the combo, so knew in advance I would change the fruit. I used iceberg and spinach (what I had); made the dressing per the recipe; used fresh sectioned oranges; no cheese. We very much enjoyed this salad. And...glazed walnuts would probably be very good in this salad; add another dimension.  -  13 Nov 2009  (Review from Allrecipes US | Canada)


    oh, so good! i substituted balsamic vinegar for the white wine vinegar, increased the walnuts, only used one bag of spinach and one bag of romaine...also added some chopped bacon. it served about 12 people as a small side salad...delicious!  -  26 Nov 2006  (Review from Allrecipes US | Canada)


    10.18.16 Oh yeah, we enjoyed this salad! This is something that I would expect to be served at a fine dining restaurant. I changed a few things, but nothing major. I used olive oil instead of vegetable oil and white balsamic vinegar instead of white wine vinegar. I cut the dressing’s sugar back because I knew it would be too sweet for us and gave it an extra shake of hot sauce, but that’s just a personal taste preference. I assembled it a bit differently than in the instructions, mixing the salad greens and the dressing together (setting aside a little dressing), and then placed the onions and pears on top, sprinkled the salad with the walnuts (which I’d toasted) and the feta cheese, and then just drizzled the remaining dressing over each salad. This one’s going into my Favorites file, awesome salad!  -  18 Oct 2016  (Review from Allrecipes US | Canada)