Description
A fresh arugula and pear salad with crisp cucumbers, goat cheese, walnuts, sunflower seeds, and pomegranate seeds, finished with a honey-Dijon vinaigrette made with Rosé Balsamic vinegar. Quick to assemble and best served right away while the greens stay crisp.
Ingredients
Honey-Dijon Vinaigrette
- 1/4 cup avocado oil
- 1/4 cup Rosé Balsamic vinegar (or white wine vinegar)
- 2 garlic cloves, minced
- 2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
Salad
- 5 ounces arugula (5–6 cups)
- 1 pear, cored and sliced
- 2 cups sliced and halved English cucumber
- 1/4 cup goat cheese
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1/4 cup pomegranate seeds
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a jar or salad dressing shaker, combine the avocado oil, Rosé Balsamic vinegar, minced garlic, honey, Dijon mustard, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Shake or whisk until combined. Taste and add more honey if desired. Set aside.
- Add the arugula to a large salad bowl.
- Pour half of the vinaigrette over the arugula and toss until the greens are lightly coated.
- Top with the sliced pear, cucumber, goat cheese, walnuts, sunflower seeds, and pomegranate seeds.
- Sprinkle with the remaining 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.
- Drizzle the remaining vinaigrette over the salad and serve right away.
Notes
- Vinegar substitute: White wine vinegar can be used in place of Rosé Balsamic vinegar.
- Dressing: Taste the vinaigrette before serving and add a little more honey if you prefer a sweeter dressing.
- Serving: This salad is best served immediately after dressing so the arugula stays crisp.
- Equipment: A large salad bowl, salad tongs, and a jar or salad dressing shaker are useful for preparing and serving the salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American