This festive Arugula Salad with Goat Cheese and Pears is topped with pomegranate seeds and toasted pistachios. It’s perfect to serve at any holiday dinner or at brunch.
What You’ll Need to Make This Salad
How To Make Arugula Salad with Goat Cheese and Pears
How To Choose a Pomegranate
What’s The Best Way To Seed A Pomegranate?
How To Toast Pistachios
How to Make the Balsamic Vinaigrette
Arugula Salad with Goat Cheese and Pears
For the Balsamic Vinaigrette
- 1 shallot minced
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
For the Arugula Salad
- 2 cups arugula
- 2 cups romaine lettuce torn
- 1 ripe pear cored and cut into cubes
- 2 ounces fresh goat cheese crumbled
- Fresh pomegranate seeds
- 1/4 cup pistachio toasted and chopped
In a small bowl or mason jar, combine the shallot, vinegar, Dijon mustard, salt and pepper. Mix or shake well.
Slowly stream in the olive oil and whisk well. If using a mason jar, pour in the olive oil and shake well. Set aside.
In a large bowl combine the arugula, romaine, pear and lightly toss. Serve the salad on individual plates and lightly dress each serving with the vinaigrette. Top with and top with desired amount of goat cheese, pomegranate seeds and pistachios.
Did you make this recipe?
I would love to know if you made any substitutions and switched it up to put your spin on this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!