Ingredients
Scale
- 3 ripe pears
- 5 ounces arugula
- 1 cup dried cranberries
- 4 to 5 ounces goat cheese
- ½ cup toasted pecans
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- If desired, soak thinly sliced red onion in ice water for 10 minutes to mellow their flavor; then drain.
- In a mason jar, combine vinaigrette ingredients (olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper). Shake until well emulsified.
- In a large serving bowl, layer arugula as the base. Add sliced pears and drained onions on top.
- Sprinkle with goat cheese, cranberries, and toasted pecans.
- Just before serving, drizzle the prepared vinaigrette over the salad for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Sides
- Method: N/A
- Cuisine: N/A
Nutrition
- Serving Size: 1 salad portion (150g)
- Calories: 280
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg