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Arugula Salad with Goat Cheese and Pears

Course: Salad
Cuisine: American
Keyword: arugula salad, goat cheese, pomegranate
Total Time: 15 minutes
Servings: 6 servings
Author: Lisa Marie Todd


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


  1. In a small bowl or mason jar, combine the shallot, vinegar, Dijon mustard, salt and pepper. Mix or shake well.

  2. Slowly stream in the olive oil and whisk well. If using a mason jar, pour in the olive oil and shake well. Set aside.

  3. 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.

Recipe Video