Pear Pomegranate Arugula Salad
A fresh arugula salad with sweet pears, tart pomegranate seeds, creamy goat cheese, and a homemade apple cider poppy seed dressing.
Ingredients
For the Cider Poppy Seed Dressing
- 1 cup apple cider 240 ml
- ⅓ cup extra virgin olive oil 80 ml
- 2 tablespoons apple cider vinegar 30 ml
- 2 teaspoons poppy seeds 10 g
- 1 teaspoon Dijon mustard 5 g
- 1 small clove garlic minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
For the Salad
- 5 ounces arugula 140g
- 1 large ripe pear cored and thinly sliced
- ½ cup pomegranate arils 85g
- 4 ounces goat cheese crumbled, 115g
- ½ cup candied pecans roughly chopped, 60g
- ¼ cup pickled red onions 40g
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to maintain a steady simmer.
- Let the cider simmer for 15-20 minutes, or until it has reduced to about ¼ cup (60 ml).
- Remove the saucepan from the heat and let the cider reduction cool to room temperature.
- Once cooled, transfer the reduction to a jar or small bowl. Add the olive oil, apple cider vinegar, poppy seeds, Dijon mustard, minced garlic, salt, and pepper.
- Seal the jar and shake vigorously until the dressing is well combined, or whisk everything together in the bowl.
- In a large salad bowl, combine the arugula, sliced pear, pomegranate arils, and pickled red onions.
- Drizzle about half of the dressing over the salad and toss gently to coat.
- Add the crumbled goat cheese and chopped candied pecans to the bowl.
- Toss once more, add more dressing if desired, and serve immediately.
Notes
The dressing can be made up to a week in advance and stored in an airtight container in the refrigerator. Shake it well before using.
For the best texture, dress the salad just before you plan to serve it. Arugula can wilt quickly once dressed.
Use pears that are ripe but still firm to the touch. They will hold their shape better when sliced and tossed.