Description
This elegant Mediterranean-inspired salad perfectly balances the peppery bite of fresh arugula with the mellow, honeyed sweetness of ripe, seasonal pears. It is a simple yet sophisticated dish that highlights fresh flavors without the need for complex ingredients. Featuring a light, tangy balsamic vinaigrette and a satisfying crunch from toasted nuts, this salad is as nourishing as it is delicious. It is the perfect restorative meal for a busy weeknight or a delightful starter for an elegant dinner gathering.
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons pure maple syrup
Dash of sea salt
Dash of ground black pepper
2 small pears, sliced thin
5 oz fresh arugula
1/3 cup pecans or walnuts, toasted
1/3 cup dairy-free feta-style cheese crumbles
1/3 cup dried cranberries or pomegranate arils
Instructions
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
In a large salad bowl, add the fresh arugula.
Arrange the thin pear slices over the arugula.
Sprinkle the toasted nuts, dairy-free feta, and dried fruit over the salad.
Drizzle the prepared vinaigrette over the salad just before serving.
Toss gently to coat and serve immediately.
Notes
For the best texture, toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding to the salad. If using fresh pomegranate arils, they add a wonderful juicy pop that contrasts well with the soft pears. Store the dressing in a sealed container in the refrigerator for up to one week, but assemble the salad components fresh to keep the arugula crisp.