Arugula, Beet, and Pear Salad
Arugula, beet, and pear salad is a refreshing winter salad. It contains the perfect combination of slightly bitter and peppery greens, hearty beets, and crisp, sweet, pear chunks. Try this easy salad to add a bit of color and a punch of flavor to any meal this season.
Ingredients
For the salad:
- 2 cups rinsed arugula leaves or other baby greens if arugula is not available
- ½ cup grated raw beets
- ⅓-½ cup slightly firm pear chunks
For the Vinaigrette:
- 1 TBSP olive oil
- 1 TBSP agave syrup or maple syrup
- juice of ¼ lemon
- 2 teaspoons white wine vinegar
- ⅙ teaspoon salt, more or less to taste
- 2-3 pinches black pepper
Instructions
- Chop the pears and place in a medium-sized mixing bowl
- Rinse arugula and add to the pears
- Grate the beet and add to the salad
- Stir gently with two forks to distribute the ingredients
- Add the vinaigrette ingredients right into the salad bowl and mix with 2 forks to thoroughly coat the salad ingredients with the dressing; if necessary, add a couple teaspoons of water
- Serve immediately; salad can be refrigerated for up to 15 minutes before serving, but longer than that could wilt the arugula
Notes
Optional add-ins to the salad:
-
- toasted pecans or walnuts
-
- feta cheese (remember whatever you add is going to turn pink!)
-
- a little bit of minced onion
-
- shaved Parmesan cheese
-
- dried fruits, like cranberries or goji berries