Pear Arugula Salad

For a delicious salad for anytime of the year. Add as a side or make it the entree of the night.

Filled with bright flavors and super refreshing bites.

Originally Based from:

Half Baked Harvest

Serves 4-6

Ingredients:

  • The Salad:

    • Spring Mix

    • 1 Peaches

    • 1/2 Cup Cherry Tomatoes

    • 1/2 Cup Cherries

    • 1 Ball Burrata

    • 1/4 Cup Pumpkin Seeds

  • The Dressing:

    • Olive Oil

    • Fig Balsamic Vinegar

    • Honey

    • Salt & Pepper

Directions:

  • For the Salad:

    • Rinse and dry all fruit and veggies.

      • Peaches: Cut in half and remove the pit. Cut into ~1/8” slices

      • Cherry Tomatoes: Cut in half horizontally (through the belly, not the stem)

      • Cherries: Cut all in half vertically; then remove the pit

    • Drain the juice from the burrata. When ready to plate you’ll break it in half and place on top

  • For the Dressing:

    • Add all ingredients to a sealable container and shake vigorously. Taste and adjust if needed. Then drizzle over salad.

      • *can be kept up to 3 months in a sealed container and stored in a cool dry place or refrigerator.

  • Plating:

    • Toss the salad with ~1/3-1/2 of the dressing. Move to desired plate. Add the peaches, cherry tomatoes, cherries, burrata, & pumpkin seeds on top of salad as desired. Finish by drizzling a lil more dressing across the top of the salad.

    • Serve & Enjoy!