Arugula and Pear Salad

Apparently the theme this week is all things poppy seed! I decided to make a little quarantine version of an arugula and pear salad with a homemade poppy seed dressing. This is going to use canned pears instead of fresh, since they are out of season currently and many of us are also stuck at home with more canned/frozen food than usual. I also threw in some easy homemade candied walnuts, which I will share the recipe for later this week!

Ingredients

Salad
  • 1/2 can of sliced pears (can be any kind you prefer, I like the “in juice” or “no sugar added” varieties)
  • 2 cups Arugula OR spinach arugula mix
  • 2 tbsp crumbled goat cheese
  • 2 tbsp candied walnuts
Poppy Seed Dressing
  • 1/3 cup white sugar
  • 1/2 cup white vinegar
  • 1 tsp salt
  • 1 tsp ground mustard
  • 1 tsp grated or finely chopped onion (if you don’t have an onion you can use onion powder)
  • 1 cup avocado oil (or dressing oil of choice)
  • 1 tbsp poppy seeds

 

Instructions

Poppy Seed Dressing
  1. In a blender (can use food processor as well) combine the sugar, vinegar, salt, ground mustard and onion and blend for about 15-20 seconds. Add in the oil and blend until thoroughly mixed. Stir in the poppy seeds, do not blend them in as you don’t want them getting chopped up.
Salad
  1. Strain and rinse your canned pears, then chop them into bite size pieces.
  2. Add arugula, chopped pears, goat cheese and candied walnuts to salad bowl and toss with 2 tbsp of the poppy seed dressing and enjoy!

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