Arugula Pear Salad Recipe
Crisp sweet pears are perfectly balanced by peppery arugula, crunchy walnuts, tart pomegranate, and a little bit of funk from an aged cheese.
Servings: 4 servings
Ingredients
- 8 cups wild arugula (equivalent to 5-ounce plastic clamshell)
- 2-3 pears, thinly sliced
- ½ cup toasted walnuts, roughly chopped
- ¼ small red onion, sliced paper thin and soaked in ice water for 10 minutes
- 4 ounces aged sheep's milk cheese like Manchego, sliced into matchsticks
- ½ cup pomegranate arils
- ½ cup Maple Mustard Dressing
Instructions
- Place arugula in bottom of large salad bowl or serving platter with high sides.
- Arrange sliced pears over arugula, followed by walnuts, sliced red onions, cheese, and pomegranate.
- Drizzle salad with ¼ cup of Maple Mustard dressing, and serve the remainder of the dressing alongside.
- Salad, without dressing, will keep in an airtight container in the refrigerator for one day. Once dressed, leftover salad does not keep well because the arugula will get soggy.
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