Arugula Pear Salad
This Arugula Pear Salad is the perfect balance of savory and sweet made in just 15 minutes. This delicious salad combines peppery arugula with sweet pears for the perfect fall salad.
Servings: 4 Servings
Calories: 262.56kcal
Equipment
- Cutting board
Ingredients
- 5 ounces arugula
- 1-2 pears sliced thinly
- ¼ cup dried cranberries
- ¼ cup shaved parmesan cheese
Dressing
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- Salt & black pepper to taste
Instructions
- Assemble the salad by placing the arugula on a large platter or bowl. Top with sliced pears, dried cranberries and shaved parmesan.5 ounces arugula, 1-2 pears, ¼ cup dried cranberries, ¼ cup shaved parmesan cheese
- In a bowl of jar combine all of the dressing ingredients. Shake or stir until all mixed together.¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ⅓ cup extra virgin olive oil, Salt & black pepper
- Pour the dressing on the salad just before serving. Toss and enjoy! Keep extra dressing in the fridge for a few weeks.
Video
Notes
- To cut a pear, slice it once down the middle from stem to butt. Use a spoon or melon baller to scoop out the core and then slice half moons from both halves.
- If you are cutting your pears ahead of time, be sure to sprinkle some lemon juice on the slices to delay oxidation.
- I like to shake my dressings in a mason jar for a creamy texture.
- If you need to ripen your pears quickly, place them on the counter in a brown paper bag or next to your bananas and apples!
Nutrition
Serving: 1Serving | Calories: 262.56kcal | Carbohydrates: 19.2g | Protein: 3.5g | Fat: 20.12g | Saturated Fat: 3.57g | Polyunsaturated Fat: 2.13g | Monounsaturated Fat: 13.79g | Cholesterol: 4.25mg | Sodium: 153.09mg | Potassium: 211.28mg | Fiber: 2.52g | Sugar: 15.04g | Vitamin A: 903.52IU | Vitamin C: 7.28mg | Calcium: 139.29mg | Iron: 0.89mg
