ARUGULA PEAR SALAD

A delicious and beautiful seasonal salad, this arugula pear salad is easy to make. The maple peppercorn salad dressing is a winner you'll want to enjoy on more than just this salad.

Course Salad, Salad Dressing, Salad/ Side Dish

Cuisine American

Keyword appetizers, gluten free, vegetarian

Prep Time 15

Total Time 15

Servings

Calories 250kcal

Author Luci Petlack

Ingredients

Maple Black Peppercorn Vinaigrette

1 tablespoon extra-virgin olive oil
1 teaspoon maple syrup
1 teaspoon white wine vinegar
¼ teaspoon cracked black pepper
Pinch salt

Salad

2 cups loosely packed arugula
¼ cup toasted pecan halves
¼ cup pomegranate arils
2 tablespoons crumbled aged Parmesan or aged gouda
1 small pear cored and sliced

Instructions

Whisk together the dressing ingredients in a small bowl, until smooth and set aside
Add the arugula and pecans to a bowl or a serving plate. Pour the dressing over the greens and toss gently to coat them. Top with pomegranate arils and cheese. Arrange the pear slices around the salad and serve.

Notes

The cracked black pepper is important for the dressing - either cracked from a peppercorn grinder or crushed peppercorns by hand. Ground black pepper may be too intense.

Any variety of pear works, but I used red d’anjou for the fun color.

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