Asian Pear and Arugula Salad
Thanksgiving is only 2 1/2 weeks away! What will you be doing for the holiday? Are you serving the typical Thanksgiving fare?
I just love Thanksgiving foods! Especially the stuffing! (recipe coming in a future post) But it does tend to be quiet heavy with all that gravy, mashed potatoes bread stuffing and more bread.
It’s nice to have a lighter side dish to go with the meal. This salad is the perfect accompaniment to pair with your holiday meal.
It’s light and crisp, with just the right amount of sweetness to compliment the traditional Thanksgiving meal.
The crisp Asian pears, peppery arugula and crunchy pecans tossed with a honey and shallot vinaigrette will also pair nicely with roast pork loin, chicken or salmon. Toss in a few dried cranberries or cherries for added color if you like.
Asian Pear and Arugula Salad:
- 2 cups sliced Asian pears
- 4 cups organic baby arugula
- 1/4 cup toasted pecan pieces
- dried cranberries or cherries for garnish
For the dressing:
- 1 tablespoon fresh shallot, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
In a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning. Add arugula and pecans to the bowl.
In a small bowl combine all dressing ingredients and whisk together to incorporate.
Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.