Paleo Arugula Salad with Pear and Walnuts
Total time15 min
Prep time15 min
Cook time0 min
4.6(18)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 1 ripe pear, cored and thinly sliced
- ½ cup dry-roasted walnuts, roughly chopped
- 1 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp dijon mustard
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the arugula to a large salad bowl. Drizzle about two-thirds of the dressing over the greens and toss gently until the leaves are lightly coated.
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