Arugula and Pear Salad
A fresh arugula and pear salad with crisp cucumbers, goat cheese, nuts, and pomegranate seeds, finished with a honey-Dijon vinaigrette made with Rosé Balsamic vinegar. Quick to assemble and best served right away while the greens stay crisp.
Servings: 4 servings
Calories: 346kcal
Ingredients
Vinaigrette Ingredients
- ¼ cup avocado oil
- ¼ cup Rosé Balsamic vinegar substitute with white wine vinegar
- 2 garlic cloves, minced
- 2 tablespoons honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
Salad Ingredients
- 5 ounces arugula (5-6 cups)
- 1 pear, cored and sliced
- 2 cups sliced and halved English cucumber
- ¼ cup goat cheese
- ¼ cup walnuts
- ¼ cup sunflower seeds
- ¼ cup pomegranate seeds
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
Instructions
- In a jar or salad dressing shaker, add ¼ cup avocado oil, ¼ cup Rosé Balsamic vinegar, 2 garlic cloves, minced, 2 tablespoons honey, ½ teaspoon Dijon mustard, ⅛ teaspoon coarse kosher salt, and ⅛ teaspoon black pepper. Mix until combined. Taste to see if more honey is needed. Set aside.
- Add 5 ounces arugula (5-6 cups) to a large salad bowl.
- Add half of the vinaigrette dressing to the arugula. Toss until the salad is coated.
- Top the arugula with 1 pear, cored and sliced, 2 cups sliced and halved English cucumber, 1/4 cup goat cheese, 1/4 cup walnuts, 1/4 cup sunflower seeds, 1/4 cup pomegranate seeds, 1/8 teaspoon coarse kosher salt, and 1/8 teaspoon black pepper.
- Drizzle the remainder of the vinaigrette on the salad.
