Ingredients
Scale
- 6 cups fresh arugula, washed and dried
- 2 ripe pears, thinly sliced
- 1/2 cup crumbled goat cheese (or feta cheese)
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup dried cranberries (or pomegranate seeds)
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a small mixing bowl, whisk together the apple cider vinegar, honey, and Dijon mustard until smooth.
- Slowly drizzle in the extra virgin olive oil while continuing to whisk to emulsify the dressing.
- Season with salt and freshly ground black pepper to taste.
- In a large salad bowl, combine the arugula and sliced pears, gently tossing to mix.
- Drizzle half of the honey vinaigrette over the arugula and pears and toss gently to coat.
- Add the crumbled goat cheese, toasted walnuts, and dried cranberries to the salad.
- Drizzle with the remaining vinaigrette and give the salad a final gentle toss to combine all ingredients.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately as a refreshing starter or side dish.
Notes
Store leftovers in an airtight container in the refrigerator. It’s best to keep the salad and dressing separate until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg