Pear Arugula Salad
We have been making this pear arugula salad on repeat lately, and it's perfect for fall. Fresh, peppery arugula mixed with sweet pears, maple candied pecans, tart pomegranate arils, and crisp red onion, tossed with super simple balsamic dressing - a fall salad doesn't really get much better.
Servings: 4
Calories: 317kcal
Ingredients
- 4 - 5 ounces arugula each bag was 4 ounces
- 1 pear thinly sliced or chopped
- 1/4 cup red onion thinly sliced and rinsed
- 1/4 cup pomegranate arils
- 1/4 cup chopped maple pecans
- 2 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- Salt & pepper to taste
- Optional: dairy free blue cheese crumbles such as Follow Your Heart
For the maple pecans:
- 1/2 cup maple syrup
- 2 1/2 - 3 cups pecan halves
- Pinch of cinnamon optional
- Pinch salt
Instructions
To make the pecans:
- Heat a skillet over medium heat. Add pecans and begin to toast them. Once warmed through, add maple syrup, cinnamon and salt. Stir to coat.
- Continue to cook, stirring occasionally, until syrup has thickened and there is no excess liquid in the pan. Remove from heat and transfer to a parchment lined baking sheet (or cooling rack) to cool.
- In a large salad bowl, stir the balsamic vinegar, oil and maple syrup together. Add arugula, pears, pomegranate, red onion and pecans. Toss to combine and season with salt & pepper, to taste. Serve immediately.
- Optional: If desired, top with dairy free blue cheese crumbles.
Nutrition
Calories: 317kcal | Carbohydrates: 42g | Protein: 2g | Fat: 17g | Sodium: 305mg | Fiber: 4g | Sugar: 34g | Vitamin C: 8mg