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Arugula Salad with Toasted Walnuts and Pear

Quick and easy arugula salad.
Course Dinner, Lunch, Salad
Keyword Arugula Salad, Pears, Salad, Toasted Walnuts
Servings 4
Author Alexandra Joy

Ingredients

  • 5 oz. Arugula
  • 1/2 Red Onion, sliced as thin as possible
  • 1 Pear, sliced thin
  • 1 Cup Walnuts, Chopped
  • 1-2 Avocados, cut as preferred
  • 1/2 Cup Goat's Milk Feta, crumbled
  • 2 Large Garlic Cloves, minced
  • 1/2 Tsp Dry Mustard
  • 1/2 Tsp Coconut Sugar
  • 1/3 Cup White Wine Vinegar
  • 1/4 Cup Olive Oil
  • Salt+Pepper, to taste

Instructions

  • Walnuts:
  • Spread chopped walnuts on a baking sheet, and place in oven at 350 degrees Fahrenheit for approximately 10 minutes, tossing once or twice along the way. Once done, the walnuts should be a shade or two darker, but not burnt. Set aside and let cool.
  • Dressing:
  • In a mason jar, combine the minced garlic with the dry mustard and a small amount of white wine vinegar (approximately 1 tbsp). Stir to make a paste, ensuring that there are no pockets of dry mustard unmixed. Add the rest of the white wine vinegar, olive oil, and coconut sugar, cover with lid, and shake well to emulsify the mixture. Add salt and pepper to taste, and set aside.
  • Combine all ingredients for the salad, except avocado and feta, if you will NOT be serving immediately. Once ready to serve, add the final ingredients and toss with dressing.