Arugula Salad with Bartlett Pear Vinaigrette

Arugula Salad with Bartlett Pear Vinaigrette

Serves 4


1 7 oz bag arugula

½ C pomegranate seeds

1-2 Bartlett pears thinly sliced

2 oz Goat cheese or vegan cheese option


1 Bartlett pear

1 C water

2 shallots

1 ½ Tbsp olive oil

1 Tbsp white wine vinegar

2 tsp Dijon mustard

1 tsp lemon juice

1 tsp maple syrup

1 ¼ tsp salt

¼ tsp black pepper

Candied pecans

1 C pecans

2 Tbsp coconut or brown sugar

1 Tbsp maple syrup

1 tsp canola oil

¼ tsp cinnamon

¼ tsp salt


  • For the vinaigrette, remove seeds from pear, place in vitamix or high-speed blender, add remaining ingredients and blend until completely smooth, set aside.
  • For the candied pecans, mix pecans with ingredients, line a pan with parchment paper or foil, place in a toaster oven at 300 degrees for about 7-10 minutes. Then flip them around using a spatula and leave them in for another 7-10 minutes. Remove from the oven and set aside to cool.
  • Place arugula in a bowl and top with pomegranate seeds, slices of pear, vegan cheese or goat cheese bits, and the candied pecans. Drizzle Bartlett pear vinaigrette on top, enjoy!


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