Vegan Arugula Salad with Pear and Walnuts

Total time15 min

Prep time15 min

Cook time0 min

Vegan Arugula Salad with Pear and Walnuts

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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
Violife 100% Dairy Free Just Like Parmesan Cheese Alternative Sister River Foods Parma Vegan Parmesan Original 7 oz Good Planet Foods Plant-Based Cheese Parmesan Shreds, Gluten Free Violife 100% Vegan Just Like Shaved Parmesan Cheese Alternative Daiya Dairy-Free & Plant-Based Parmesan Shreds
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Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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