Arugula Pear Salad with Pistachios, Parmesan & Cranberries
Servings: 4 -6 people as a side salad
A fresh and vibrant arugula pear salad tossed with crunchy pistachios, Parmesan & dried cranberries. Perfect for a light side dish, even for the holidays.
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Ingredients
For the salad
- 8 cups arugula
- 2 pears, sliced
- 1/3 cup chopped pistachios
- ½ cup shaved parmesan cheese (or substitute with manchego cheese)
- ¼ cup dried cranberries (or substitute with dried cherries)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp dijon
- ¼ tsp chili flakes
- ¼ tsp kosher salt
- 1 tsp orange zest
Instructions
- Add the arugula to a large salad bowl or platter.
- Arrange the pear slices on top of the arugula followed by the chopped pistachios, shaved parmesan cheese and dried cranberries.
- Make the dressing by combining all of the dressing ingredients together in a bowl and whisk together or shake in a jar with a lid.
- When ready to serve, drizzle the dressing over the salad and serve.
Notes
- Make the dressing up to 2 days ahead of time and store in an airtight container in the fridge.
- Instead of parmesan cheese, try manchego or even an old white cheddar.
- If you don't have pistachios, chopped pecans or walnuts would be a nice substitute. For a nut-free option, try sunflower or pumpkin seeds.
- Dried cherries or chopped dried apricots are a nice substitute for the dried cranberries.
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