Prep Time: 15 mins Total Time: 30 mins Serves: 6 servings
Ingredients: Resource from cookieandkate.com
5 ounces baby arugula and other mixed greens
1 cup roasted sunflower seeds or pecans
2 ounces (about ½ cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
Arils from 1 pomegranate
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
¼ teaspoon fine sea salt
freshly ground black pepper to taste
Roast the sunflower seeds or pecans in a skillet. Set aside.
Arrange the arugula and greens across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle seeds or nuts and crumbled goat or feta cheese over the greens. Fan out your slices of pear and arrange them across the salad in sections. Sprinkle all over with fresh pomegranate arils.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.