Pear and Arugula Salad
Serving Size:4|Prep Time:10minutes|Cook Time:10minutes

  1. Preheat oven to 350°F.
  2. Place walnuts onto sheet pan and into oven for 7-9 minutes until toasted, set aside. Measure maple syrup into a sauce pan over medium heat, cook until golden brown and 240°F. Stir in nuts and mix well. Pour and separate onto a sheet pan. Cool.
  3. Assemble the salad mix and arugula in a bowl. Top with the sliced pears, cheese and walnuts.
  4. Drizzle the salad with the olive oil, balsamic vinegar and squeezed lemon juice.
Chef’s Narrative
Combined with nutty arugula, the fresh, ripe sweetness of pear is contrasted with a toasty walnut crunch.
Recipe Substitutions
Vegan Option: Make this recipe dairy-free and vegan by changing out gorgonzola cheese with a dairy-free cheese alternative.
  • 1/2cupwalnutschopped
  • 1/2cupmaple syrup
  • 2cupssalad mix-lettuces, greens, spinachtightly packed
  • 2cupsarugulatightly packed
  • 4fresh pearsripe, quartered and sliced lengthwise into 6 slices
  • 1/4cupgorgonzola cheese
  • 1 1/2tablespoonsextra virgin olive oil
  • 1/2tablespoonbalsamic vinegar
  • 2lemonsjuiced
  • 1/2teaspoonsalt

AllergensMilk, Tree Nuts