Pear, date & walnut salad with creamy stilton dressing

Vegetarian
Gluten Free
Health score
10%
Pear, date & walnut salad with creamy stilton dressing
30 min.
6
541kcal

Suggestions


Indulge in a delightful fusion of flavors with our Pear, Date & Walnut Salad featuring a decadent creamy Stilton dressing. This vegetarian and gluten-free dish is perfect for any occasion, whether as a side or the star of your lunch table. With just 30 minutes of prep time, you can create a visually stunning salad that is not only pleasing to the eye but also a joy to the palate.

The sweetness of ripe pears and Medjool dates beautifully complements the richness of crumbled Stilton, while the crunchy walnuts add a satisfying texture. A zesty hint of lime juice brightens the dish, ensuring every bite is refreshing. Our creamy dressing, made with crème fraîche and ginger syrup, ties all these exquisite flavors together, creating a luxurious coating for the salad.

Whether you're hosting a dinner party or simply treating yourself to a gourmet experience at home, this salad promises to impress. It is versatile enough to be served as a main dish or alongside your favorite entrées. With a caloric profile that allows for guilt-free indulgence, you can relish in the combination of protein, healthy fats, and just the right amount of carbohydrates. Elevate your culinary repertoire and treat your senses to this irresistible Pear, Date & Walnut Salad!

Ingredients

  •  pears cored ripe quartered
  •  juice of lime 
  • 100 crème fraîche 
  • 300 coarsely stilton cheese crumbled room temperature
  • tbsp ginger (from a jar of ginger in syrup)
  • 100 walnuts 
  • 12  dates good chopped (Medjool are )
  • servings walnut oil for drizzling
  • 225 the salad mixed
  • large watercress divided

Equipment

  • bowl

Directions

  1. Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crme frache with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Dont add too much water or it may separate.)
  2. Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
  3. Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper you shouldnt need salt, as the cheese is salty.
  4. Mix the salad leaves and watercress very lightly with just a bit more dressing some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Nutrition Facts

Calories541kcal
Protein10.52%
Fat68.13%
Carbs21.35%

Properties

Glycemic Index
30.46
Glycemic Load
9.41
Inflammation Score
-7
Nutrition Score
14.418260714282%

Flavonoids

Cyanidin
2.52mg
Catechin
0.24mg
Epigallocatechin
0.53mg
Epicatechin
3.35mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.15mg
Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Isorhamnetin
0.27mg
Kaempferol
0.04mg
Quercetin
0.95mg

Nutrients percent of daily need

Calories:540.67kcal
27.03%
Fat:42.67g
65.64%
Saturated Fat:13.36g
83.5%
Carbohydrates:30.09g
10.03%
Net Carbohydrates:25.05g
9.11%
Sugar:18.91g
21.01%
Cholesterol:47.33mg
15.78%
Sodium:591.74mg
25.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.82g
29.64%
Manganese:0.71mg
35.69%
Calcium:316.6mg
31.66%
Phosphorus:299.02mg
29.9%
Copper:0.41mg
20.63%
Fiber:5.04g
20.16%
Vitamin A:946.14IU
18.92%
Vitamin C:14.58mg
17.67%
Vitamin B2:0.3mg
17.44%
Folate:58.74µg
14.69%
Magnesium:56.81mg
14.2%
Zinc:2.12mg
14.11%
Potassium:493.15mg
14.09%
Selenium:9.36µg
13.37%
Vitamin B6:0.26mg
13.11%
Vitamin B5:1.2mg
11.96%
Vitamin B12:0.64µg
10.75%
Vitamin K:8.74µg
8.33%
Vitamin B1:0.11mg
7.04%
Iron:1.2mg
6.68%
Vitamin B3:1.26mg
6.28%
Vitamin E:0.49mg
3.27%
Vitamin D:0.25µg
1.67%