Arugula Salad With Pears, Gorgonzola, and Toasted Walnuts
If you're looking for a new and exciting salad to add to your repertoire, look no further than this arugula salad recipe. This peppery green is perfect for adding flavor and plenty of nutrients to your meal.
Servings: 4 people
Calories: 386kcal
Equipment
- Spoon For mixing salad
Ingredients
Salad
- 7 ounce Arugula Salad Mix
- 2 Pears diced
- 5 ounce Gorgonzola crumbled
- ¼ cup Walnuts chopped
- ¼ cup Dried Cranberries
Arugula Salad Dressing
- ¼ cup Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Honey
- ½ teaspoon Dijon Mustard
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Begin by toasting the walnuts in a skillet over medium heat for a couple minutes. Make sure to stir the walnuts frequently so they don't burn.
- Prepare the salad dressing by whisking the olive oil, apple cider vinegar, honey, Dijon mustard, Kosher salt, and ground black pepper together in a small bowl.
- Add the arugula, pears, gorgonzola, walnuts, and cranberries to a large bowl.
- Top with the prepared salad dressing and toss gently to combine (Add as much or as little salad dressing as you prefer).
- Buon appetito.
Notes
- Be sure to wash and dry the arugula well before adding to your salad.
- I recommend using high quality ingredients for this salad, as it will give you the best flavor.
- The salad dressing can be made ahead of time and stored in the fridge for up to a week.
- If you don't have apple cider vinegar on hand you can use balsamic vinegar instead.
- Make this salad vegetarian friendly by leaving out the cheese.
- You can also add protein to this salad such as cooked chicken or steak.
Nutrition
Calories: 386kcal | Carbohydrates: 25g | Protein: 10g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 721mg | Potassium: 423mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1477IU | Vitamin C: 11mg | Calcium: 288mg | Iron: 1mg