Asian Pear and Arugula Salad

This Asian Pear and Arugula Salad with Yuzu Vinaigrette is the perfect fall salad, since pears and pomegranates are in season. It’s also the perfect mix of ease (for a weekday lunch) and elegance (for a dinner party).

It’s made with peppery arugula, crisp Asian pear, pomegranate arils, and a quick yuzu vinaigrette. But the best part of this salad is my recipe for this dangerously addictive Spiced Seed Brittle.

You can make the salad without the brittle, but it really is stellar on top and it takes all of five minutes to make. Not to mention, it’s great to have on hand for snacking.

Spiced Seed Brittle

Let’s get down to the actual salad though. I love the contrast of the peppery arugula with the sweetness of the Asian pear, pomegranate and brittle. Feel free to swap in baby kale or spinach if arugula isn’y your jam.

And you can buy pomegranate arils (aka seeds) already removed from the fruit, which makes your life so much easier. Hashtag shortcut!

Asian pear is one of my favorite fall fruits

What is Asian pear?

Asian pear tastes like a cross between a pear and an apple. And they look like a light brown apple, shape and all. Asian pears are picked when ripe, so when you see them at the market they are ready to enjoy.

Can’t find Asian pear? Sub sliced apple or another pear ~ anjou, bartlett, comice, etc.

As with all of my recipes, I like to experiment and encourage you to do the same. Feel free to try any of these other ingredients below that you like.

Other variations that would go well in this salad include:

However you make it, be sure to comment below and tag me on Instagram. I enjoy seeing your kitchen creations!

Lastly, for the vinaigrette it’s a quick three ingredient recipe (plus s&p): yuzu rice vinegar, extra-virgin olive oil, and a little dijon for tang and binding.

If you can’t find this yuzu rice vinegar, sub fresh lemon, lime or orange juice, or red wine vinegar.

Like this recipe? Peep these…

Persian Shirazi Salad (vegan, GF)

Antioxidant Blueberry Salad (vegan, GF)

Print Recipe

Asian Pear and Arugula Salad

Peppery arugula, crisp Asian pear, pomegranate arils, and sweet & spiced sesame seed brittle

Course

Appetizer, Brunch, Lunch, Meze, Salad, Sides

Cuisine

Mediterranean, Middle Eastern

Keyword

anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, kosher, low sugar, paleo, salads, spring, summer, vegetables, vegetarian, Whole 30, winter

Prep Time

10 minutes

Servings

servings

Ingredients

Vinaigrette ingredients

• 1 tsp dijon mustard
• 2 tbsp yuzu rice vinegar or sub red wine vinegar or fresh citrus juice
• 2 tbsp extra-virgin olive oil

Salad ingredients

• 4 - 6 cups arugula
• 1 Asian pear sliced
• 1/2 cup pomegranate arils
• 1/4 cup sliced toasted almonds optional
• 1 recipe Spiced Seed Brittle see blog post above for the link to my recipe

Course Appetizer, Brunch, Lunch, Meze, Salad, Sides Cuisine Mediterranean, Middle Eastern Keyword anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, kosher, low sugar, paleo, salads, spring, summer, vegetables, vegetarian, Whole 30, winter Prep Time 10 minutes Servings servings Ingredients Vinaigrette ingredients 1 tsp dijon mustard 2 tbsp yuzu rice vinegar or sub red wine vinegar or fresh citrus juice 2 tbsp extra-virgin olive oil Salad ingredients 4 - 6 cups arugula 1 Asian pear sliced 1/2 cup pomegranate arils 1/4 cup sliced toasted almonds optional 1 recipe Spiced Seed Brittle see blog post above for the link to my recipe

Instructions

1. in a small bowl make vinaigrette by whisking ingredients together, then season to taste with salt & pepper
2. in a large bowl combine salad ingredients, toss well with desired amount of yuzu vinaigrette and serve right away

Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com