This Arugula Pear Salad is a simple but impressive entree or side dish! It features peppery arugula leaves layered with juicy sliced pear, pomegranate seeds, gorgonzola cheese, and a homemade red wine vinaigrette. This salad is perfect for the holidays or for any at-home meal!
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Servings: 6side salads
Calories: 228kcal
Ingredients
For the salad
5ouncesarugula
2bosc pearssliced
1/4cuppomegranate seeds
1/4cupcrumbled gorgonzola cheese
For Red Wine Vinaigrette
1/4cupred wine vinegar
1/2cupolive oil extra virgin
1teaspoonsugaror honey
2clovesfresh garlicpressed
1teaspoondried oregano
1/2teaspoondried basil
1/4teaspoononion powder
1/4teaspoonsalt
Instructions
Make the dressing by whisking all red wine vinaigrette ingredients together. Alternatively, you can place all of the dressing ingredients in a mason jar and vigorously shake.
To assemble the Arugula Pear Salad, arrange the arugula in a large shallow bowl. Top with pomegranate seeds and crumbled gorgonzola cheese.
Remove the core from the pear and slice the pear into thin slices. Arrange the slices over the top of the salad.
Dress the salad by tossing it with the red wine vinaigrette all at once, or leave the dressing on the side and let each person dress it to their liking. The dressing makes a generous amount, so you may not want to use all of it on the salad depending on how heavily you like it dressed.
Notes
Makes 2 entree sized salads or 6 side salads.Substitutions:
Arugula: Swap the arugula out for baby spinach or mixed greens.
Gorgonzola Cheese: Use feta or parmesan in place of the gorgonzola cheese.
Dressing: Try swapping the red wine vinaigrette out for a balsamic vinaigrette.
How to Store: To save leftovers, place in an airtight container and store:
in the refrigerator for 1-2 days
How to Scale: This recipe can easily be halved, doubled, tripled, etc. depending on how many people you're serving.