This salad is a go-to, for us. Not just because it’s delicious, but because it pairs with almost anything. The dressing is a classic vinaigrette that I use on virtually all my salads, with slight variations. I typically use white wine or apple cider vinegar when pairing with fruit, or if it’s a more savoury salad I’ll use a red wine vinaigrette. The sugar component can be anything you like. I often use coconut sugar, but sometimes honey or even stevia, if I’m wanting a sugar substitute (make sure to lower the amount of sugar considerably when using stevia). You could sub pecans or slivered almonds for walnuts, or greens onions for red. Whatever you like! As for cheese, we opt for goat or sheep’s milk feta. I love regular goat cheese, but with feta it’s quite a bit milder in flavour, and much less salty than cow’s milk feta. But to each their own!
Arugula Salad with Toasted Walnuts and Pear
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.
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