Spinach Arugula Salad with Pear
This Spinach Arugula Salad is a delicious and refreshing salad option that is far from boring! Peppery arugula, tender baby spinach, and crisp pear slices are tossed with a tangy apple cider vinaigrette, dried cranberries, and crunchy walnuts to create the perfect side dish or light lunch or dinner.
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Servings: 4
Ingredients
Vinaigrette
- 2 tablespoons Minced Shallots
- 1-2 Garlic Cloves minced
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 ½ tablespoons Maple Syrup
- Juice of ½ Lemon
- 2 teaspoons Dijon Mustard
- Pinch of Kosher Salt
- Pinch of Black Pepper
Spinach Arugula and Pear Salad
- 5 ounces Arugula and Spinach see note
- 1 medium Pear cored & thinly sliced, any variety works
- ½ cup Chopped Walnuts
- ½ cup Dried Cranberries
- ⅓ cup Thinly Sliced Red Onion
- ⅓ cup Crumbled Vegan Brie or Feta see note
Instructions
- Finely mince the shallot and garlic then add to a small jar or bowl along with the olive oil, apple cider vinegar, maple syrup, lemon juice, dijon mustard, salt, and pepper. Shake or whisk vigorously to combine.
- Taste and adjust dressing to your preferences. Set aside.
- Add the arugula and spinach to a large bowl or on a platter. Toss with the remaining ingredients. Reserve some pear slices, cranberries, and walnuts for topping.
- Drizzle 2 or 3 tablespoons of the dressing over the salad and toss to coat. Serve with additional dressing to taste on the side.
- Top with reserved cranberries, pear slices, and walnuts. Serve and enjoy!
Notes
I bought a pre-mixed bag of arugula and spinach but you could use just arugula, just spinach, or a spring mix.
I used a vegan brie from the brand Nuts for Cheese. But vegan feta would be delicious as well.
Be careful not to over-dress the salad. You can always add more dressing before serving.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!