Pear and Arugula Salad with Pomegranate Vinaigrette

Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal


Makes 4 servings

  • 1 medium shallot, minced

  • 1 tablespoon pomegranate juice

  • 1 tablespoon apple cider vinegar

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 4 cups arugula, washed and dried

  • 2 cups baby spinach leaves, washed and dried

  • 2 ripe pears, such as Bartlett, peeled, cored and cut into ¼-inch slices

  • 2 tablespoons pomegranate seeds


To prepare the vinaigrette:

In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar.

Slowly drizzle in the oil, while whisking vigorously until emulsified.

Taste and season with salt and pepper.

To prepare the salad:

  1. In a large bowl, combine the arugula, spinach and pears.

  2. Add enough vinaigrette to just cover the salad leaves and toss until well combined.

To serve:

  1. Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.

By Tested and perfected in the Sur la Table kitchen

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