Arugula Pear Salad
Arugula Pear Salad blends sweet pears, tangy goat cheese, and crunchy pecans, tossed with a zesty vinaigrette for a bright holiday dish.
Ingredients
- ½ medium red onion, thinly sliced
- 8 oz pre washed arugula greens
- 3 pears, Bartlett or Red Anjou (red or green pears) cored and sliced into 1/4″ half-moons [leave the skins on]
- 6 oz goat cheese, crumbled
- 1 cup dried cranberries
- ½ heaping cup pecans, toasted and cooled and lightly chopped
- Freshly ground black pepper to taste
Vinaigrette Dressing Ingredients:
- ½ cup extra virgin olive oil
- 2 garlic cloves, grated or minced
- 4 tablespoons honey
- 4 tablespoons white wine vinegar or rice vinegar
- 1 Tbsp Dijon mustard
- 2 tablespoon fresh lemon juice
- 1 teaspoon fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
Prepare the onions:
- Soak the onions in a small bowl of ice water for 10 minutes to remove some of the potent flavors. Drain well, place on a paper towel and pat well to absorb the water.
Make the dressing:
- In a mason jar, combine all of the salad ingredients and shake until well combined.
Assemble the salad:
- In an epic salad bowl or a very large plate, add your arugula greens. Top with sliced pears and onions (drained). You can leave in clumps or spread them throughout.
- Sprinkle on goat cheese, cranberries, and nuts.
- Shake the mason jar again with the salad dressing right before serving. Optional to drizzle the dressing over the entire salad and serve, or toss the salad and serve. Also optional to serve the dressing on the side and let guests add their own dressing.
- Add fresh cracked pepper!
- Enjoy a beautiful holiday salad.
Nutrition Facts
Calories: 306kcal, Carbohydrates: 34g, Protein: 5g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 10mg, Sodium: 400mg, Potassium: 221mg, Fiber: 4g, Sugar: 27g, Vitamin A: 911IU, Vitamin C: 9mg, Calcium: 88mg, Iron: 1mg