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.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4 servings
- 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
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.