Arugula, Spinach, Pear & Candied Nuts Salad with a Pomegranate-Quince & Tuscan Herb Vinaigrette
Peppery, herbaceous, zippy and bright, this salad combines many flavors and textures for a fantastic forkful. It’s a nice pick for a fall or spring salad.
Arugula, Spinach, Pear & Candied Nuts Salad with a Pomegranate-Quince & Tuscan Herb Vinaigrette
Peppery, herbaceous, zippy and bright, this salad combines many flavors and textures for a fantastic forkful. Inspired by Simply Homecooked. Serves about 10.
Ingredients
For the dressing:
- 1/4 cup Sigona’s Tuscan Herb olive oil
- 1/4 cup Sigona’s pomegranate-quince white balsamic
- 2 tsp honey
- Salt & pepper to taste
For the salad:
- 5 oz arugula
- 8 to 10 oz baby spinach
- 1/2 red onion
Toppings:
- 1 large pear such as a D’Anjou or a Concorde
- 1 cup pomegranate arils
- 4 to 6 oz crumbled blue cheese or Gorgonzola
- 1/2 cup candied nuts such as walnuts or pecans, look for them in our dried fruit & nuts department
Instructions
- Combine the arugula, spinach and onion together in a large bowl. Toss with at least 2 tablespoons of the vinaigrette until the leaves are well coated (add another tablespoon if needed, but be careful not to drown the greens). Transfer to a serving platter or individual serving plates.
- Top the salad(s) with the pear, pomegranate arils, cheese and pecans. Serve the remaining vinaigrette on the side or drizzle a couple teaspoons over each individual serving.
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