Barley Free Vegan Arugula Pear Salad
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 2 ripe pears, cored and thinly sliced
- ⅓ cup dried cranberries
For the candied walnuts
- 1 cup walnut halves
- 2 tbsp maple syrup
- ¼ tsp fine salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp fine salt
- ¼ tsp black pepper
Instructions
- 1
Heat a small skillet over medium heat. Add the walnut halves and maple syrup, stirring to coat. Cook, stirring frequently, for 3–4 minutes until the syrup thickens and the walnuts are glossy and lightly caramelized — watch closely, as the syrup can burn quickly. Sprinkle with 1/4 tsp salt, then spread the walnuts in a single layer on a plate or piece of parchment to cool completely, about 5 minutes.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 tsp salt, and black pepper until smooth and emulsified.
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