Arugula, Pear & Pomegranate Salad With Citrus Dressing
Posted on November 11, 2014 by Amy Krasner
There is nothing like a light salad to compliment a hearty holiday meal. During Thanksgiving we eat lots of heavy/rich flavors. Between the savory turkey flavor, the sweet potato dishes, stuffing, pumpkin pie, we definitely get our fair share of dense recipes.
This arugula, pear, and pomegranate salad is finished with a delicious and fresh citrus dressing. It’s a great way to add in some more green vegetables to your holiday meal— plus, it doesn’t hurt to have a beautiful color contract on your table.
- 6 cups of arugula
- 1 cucumber, sliced
- 1 cup pomegranate seeds
- 1 pear, julienned
- 1/2 cup walnuts, chopped
- 1/2 cup olive oil
- 1 orange, juiced (or squeezed)
- 2 teaspoons red wine vinegar
- 1/2 Tbsp dijon mustard*
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- * I like grainy dijon mustard
- Add arugula to a large salad bowl. Top with cucumbers and pomegranate seeds.
- Combine dressing ingredients in a mason jar- put lid on and shake until well combined. You can also just add the ingredients to a bowl and whisk together.
- Just before you serve the salad, add walnuts and pear slices then pour dressing over the salad and toss until evenly coated.
- You can use champagne vinegar instead of red wine vinegar if you would prefer. Make extra dressing so that you have some leftover in the fridge for salad during the week. It will last for about 3 days in the fridge.