Pear Arugula Salad
Pear Arugula Salad
Ingredients
For the Salad
- 5 ounces baby arugula
- 2 green-skinned pears, medium, cored and thinly sliced
- 1/4 red onion, small, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts, chopped, toasted
- 1/4 cup fresh parsley, chopped
- 1/2 cup Gorgonzola cheese, crumbled
For the Balsamic Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F (175°C). Spread the chopped walnuts in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Remove from oven and let cool completely.
⏱️ 7 min•🌡️ 350
- 2
While the walnuts cool, prepare the balsamic vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, grainy mustard, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min
- 3
In a large salad bowl, combine the baby arugula, thinly sliced pears, thinly sliced red onion, pomegranate seeds, and chopped fresh parsley.
⏱️ 7 min
- 4
Add the cooled toasted walnuts and crumbled Gorgonzola cheese to the salad bowl.
⏱️ 2 min
- 5
Pour the prepared balsamic vinaigrette over the salad ingredients. Gently toss the salad until all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 6
Serve immediately and enjoy this delightful combination of sweet, savory, and tangy flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pear Arugula Salad
Ingredients
For the Salad
- 5 ounces baby arugula
- 2 green-skinned pears, medium, cored and thinly sliced
- 1/4 red onion, small, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts, chopped, toasted
- 1/4 cup fresh parsley, chopped
- 1/2 cup Gorgonzola cheese, crumbled
For the Balsamic Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F (175°C). Spread the chopped walnuts in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Remove from oven and let cool completely.
⏱️ 7 min•🌡️ 350 - 2
While the walnuts cool, prepare the balsamic vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, grainy mustard, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min - 3
In a large salad bowl, combine the baby arugula, thinly sliced pears, thinly sliced red onion, pomegranate seeds, and chopped fresh parsley.
⏱️ 7 min - 4
Add the cooled toasted walnuts and crumbled Gorgonzola cheese to the salad bowl.
⏱️ 2 min - 5
Pour the prepared balsamic vinaigrette over the salad ingredients. Gently toss the salad until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 6
Serve immediately and enjoy this delightful combination of sweet, savory, and tangy flavors.
⏱️ 1 min