• Jenny

Pear, Pomegranate & Arugula Salad with Walnut-Dijon Vinaigrette

October is such a fun and transitional time of year, where you really start feeling Fall in the air. I get so excited to begin testing new recipes with my favorite Fall flavors and thinking about which dishes I want to make for gatherings that would typically happen this time of year. This is a beautiful salad to enjoy on it's own, with a generous scoop of quinoa, or some shredded rotisserie chicken, It's perfect as a festive side for Thanksgiving, Christmas or dinners with family or friends. Enjoy!

Pear, Pomegranate & Arugula Salad with Walnut-Dijon Vinaigrette (Serves 4)


Ingredients:


Salad:

· 4 cups arugula

· 2-3 ripe but firm pears, sliced

· ¼ cup walnuts

· ¼ cup pomegranate tendrils

· ¼ gorgonzola cheese, crumbled


Dressing:


· ½ cup walnut oil

· ¼ cup champagne vinegar

· Juice of 1 lemon

· 1 tbsp Dijon

· 1 tsp honey

· Pink Himalayan salt and fresh cracked pepper, to taste


Directions:


1) Whisk your dressing ingredients together in a large salad bowl.

2) Add your salad ingredients to the bowl with dressing and toss to combine.

3) Serve and enjoy!

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