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Arugula salad on a plate with pears, goat cheese, sunflower seeds and pomegranate.
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Arugula Pear Salad

This super simple Arugula Pear Salad goes well with just about anything. You can have it on the table in less than 10 minutes!
Prep Time8 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6 people
Calories: 184kcal
Author: Allianna Moximchalk
Cost: $6

Equipment

  • Salad and dressing bowl
  • Small whisk To make the dressing

Ingredients

For the salad:

  • 6 cups baby Arugula
  • 2 whole pears Washed and sliced.
  • 1 cup cheese I am dairy free so I used dairy free goat cheese, but you can also use parmesan cheese. Obviously, it does not need to be dairy free!
  • 1 cup fresh blackberries washed

For the dressing:

  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

For the salad:

  • Wash the pears and slice longways. Assemble the salad by adding the greens, blackberries, pears and cheese to the bowl.

For the dressing:

  • Add all ingredients in a bowl and whisk together. If you are prepping the dressing in advance, wait to mix the salad with the dressing and store separately.

Notes

Nutriton: The nutriton in this recipe is just an estimate and cannot be guaranteed.
Servings: This recipe yields approximately 6 servings.
Storage: You can store this salad in the fridge for up to 5 days.  If you are prepping the dressing in advance, make sure to mix it up.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 254mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 0.5mg