Arugula Pear Salad with Pistachios and Pomegranate Seeds

Arugula pear salad with pomegranates and pistachios on a blue plate with a silver fork a small pitcher of champagne mustard vinaigrette.

5 from 2 votes

Arugula Pear Salad with Pistachios and Pomegranate Seeds

This ridiculously easy arugula pear salad with pistachios and pomegranate is full of colorful, seasonal produce with a subtle sweetness and a delightful snap n' crunch. A healthy punch of nuts and olive oil make it rich and satisfying. It takes only minutes to throw together, and pairs perfectly with a simple soup.

Course Salad, Side Dish

Cuisine American, Vegan, Whole30

Prep Time 10

Total Time 10

Servings

Calories 241kcal

Author Danielle Esposti

Equipment

whisk

Ingredients

Arugula Pear Salad

5 oz baby arugula
½ c pomegranate seeds
½ c roasted salted pistachios
2 whole pears thinly sliced

Champagne Whole Grain Mustard Vinaigrette

1 tablespoon whole grain mustard
2 tablespoon champagne vinegar
½ teaspoon sea salt
¼ teaspoon cracked black pepper
½ c unfiltered extra virgin olive oil

Instructions

In a small bowl, whisk together the whole grain mustard, champagne vinegar, salt, and pepper. Slowly pour in the olive oil while whisking. Continue to whisk vigorously until the vinaigrette is emulsified.
In a large salad bowl, combine the baby arugula, pomegranate seeds, and pistachios. Pour in half the vinaigrette and toss to combine.
Divide the base salad between four plates, and place half a sliced pear on each salad bed. Top with additional cracked black pepper to taste, and serve with the remaining vinaigrette on the side. Serve immediately.

Notes

Be sure to select a whole grain mustard that is sugar and additive free so that your dressing remains Whole30 compliant.

This salad is delicious with grilled chicken or shredded pork for a punch of protein.

Nutrition