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5 from 1 vote

Pear Salad with Silverbeet (Chard) & Sage Vinaigrette

This pear salad combines wonderful autumn (fall) flavours in a decadently fragrant sage vinaigrette perfect for cool weather entertaining.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: Australian, Spanish
Keyword: Easy
Servings: 8 as a side
Calories: 244kcal


  • Bullet or High Speed Blender or Small Food Processor


For the salad…

  • 1 bunch Silverbeet or Chard (approximately 400 grams)
  • 2 pears (I used corella pear) (approximately 350 grams)
  • ½ cup macadamias (roasted and chopped)
  • 2 tbsps Manchego (shaved) (approximately 30 grams)
  • Sea salt and freshly cracked black pepper

For the sage vinaigrette…

  • ½ cup olive oil
  • ¼ cup lemon juice (freshly squeezed)
  • 1 garlic clove (minced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 4 tbsps fresh sage (chopped)


  • Add all the vinaigrette ingredients to a bullet blender or mini food processor and pulse until combined.
  • Wash the silver beet, remove the thick white stems (you can save to use in a stock) and any damaged leaves, then chiffonade* and transfer to a bowl.
  • Wash the pear, remove the core and slice into thin wedges, add to your bowl with half the macadamias. Shave the Manchego cheese and add half to the bowl.
  • Pour the vinaigrette over the salad, season with salt and pepper, taste and adjust seasonings according to your taste.


*Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.


Calories: 244kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 125mg | Potassium: 245mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2325IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg