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Arugula, Pear & Quinoa Salad Serves 4


4 oz baby arugula

2 medium pears, diced

1 ½ cup cooked quinoa

½ cup dried cranberries

½ cup chopped pecans

1/3 cup crumbled goat cheese

2 scallions, thinly sliced


1 tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp honey

3 tbsp apple cider vinegar

Salt & fresh ground pepper, to taste

Cook the quinoa according to the package directions. To cool, place the quinoa in a fine sieve and run under cold water.

In a large bowl, combine the arugula, pears, cranberries, pecans, goat cheese and scallions.

In a small bowl, combine all the dressing ingredients and whisk until well combined.

Add the dressing to the salad and toss.

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