A Festive Pear & Camembert Salad For Your Christmas Lunch Table

Earlier this month we enjoyed a Festive Lunch with friends at our home. It was the second year in a row that we’ve come together as a group – so I guess now we can call it a tradition.

Since we all had kids we don’t see other often enough, so it’s always a great day of catching up while stuffing our faces and sipping on some bubbles.


Our Festive Cheer Menu

Kelly (you may remember her from the (Celebrating Baby’s First Year series) has now been named the “Salad Whisperer” because at every occasion, be it a braai or our festive lunch – she makes the most gorgeous looking and tasting salads. Kelly just has a knack for knowing which ingredients will go well together and gets the proportions on point!

For the Christmas lunch, she once again did not dissapoint! I asked her to share the delicous recipe, as it’s one that has to be made again.


Salad Ingredients:  

  • 200g baby spinach
  • 200g rocket
  • 250g camembert
  • 2 medium onions
  • 200g walnuts
  • 1 tin of canned pears
  • Half a cucumber
  • 2 tablespoons of olive oil
  • 1 tablespoon of sugar
  • 1 tablespoon of balsamic vinegar

Dressing Ingredients:

  • Syrup of canned pears
  • Pinch of salt and pepper
  • 1 stick of lemongrass
  • 1 tablespoon of lemon juice
  • 1 tablespoon of avocado oil


  1. Slice onions into thin rings. Mix sugar, balsamic vinegar and olive oil together and coat onion rings. Roast in the oven at 120deg until crispy.
  2. Mix all dressing ingredients together in a small bowl using the stick of lemongrass as a stirrer (just bash one end of the lemongrass to release the lemony flavour) cover and refrigerate until needed.
  3. Wash and dry rocket and baby spinach leaves and place it on a platter. Dice cucumber, pears and camembert into equal blocks.

Once all the hard work is complete, all you have to do is assemble this tasty salad!

  • Get the dressing from the fridge and give it one more stir to infuse the flavours. Use the lemongrass brush to dress the salad leaves.
  • Add the camembert, cucumber and pear cubes on the bed of salad leaves
  • Remove onion rings from the oven and allow to cool.
  • Top salad with walnuts and cooled crispy onion rings just before serving.

And voila!!! Ready to enjoy 😉

Thanks for Sharing Kelly!

P.S. If you like what you reading and think my blog is worthy – please vote for Hayley’s Joys in the SA Blog Awards ( Click on the red dot on the top right of the page (PC) or scroll right to the bottom of the page to the red dot if you’re voting from your mobile.

1 Comment

  1. Antwane January 2, 2017

    Love this salad it sounds delicious. Thank you for sharing. I will most definitely vote. I love reading your blog.


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