Pear and Arugula Salad Recipe
A gorgeous fall salad of greens with pears, pomegranate arils, feta, and candied walnuts tossed with a chamoy vinaigrette!
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Ingredients
- 3 cups arugula
- 1 pear - diced
- 2 tablespoons sugar - raw or white
- ¼ cup walnut pieces - coarsely chopped
- 1 ounce feta cheese - crumbled
- chamoy vinaigrette - recipe follows
- ⅓ cup pomegranate arils
Chamoy Vinaigrette
- 2 tablespoons all natural chamoy
- juice of 1 lime
- 2 tablespoons white wine or champagne vinegar
- 3 tablespoons olive oil
- ¼ teaspoon sea salt and fresh ground pepper
Instructions
- Make the chamoy vinaigrette - Add dressing ingredients to a blender or small food processor. Process until smooth. Check for seasoning, and set aside.
- Candy the walnuts - Heat the sugar over medium-high heat in a small sauté pan. Melt the sugar completely, stirring often. Reduce heat slightly, add walnuts. Stir until completely coated. Scrape onto waxed paper or foil. Season generously with fine sea salt (I like my grinder). Chop if pieces are too big.
- Prepare the salad - Add the greens, diced pear, crumbled feta, and candied walnuts to an appropriate salad bowl. Toss with the prepared dressing. Garnish with pomegranate arils.
Notes
I used 1/2 of the vinaigrette in calculating the calories, as we dress salads lightly.
Macronutrients are an approximation only from MyFitnessPal.com, and for reference purposes only!
Nutrition
Calories: 293kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com