Arugula Pear Salad with Goat Cheese and Apricot Vinaigrette

Overhead photo of pear and arugula salad (thumbnail hero shot).

Arugula Pear Salad with Goat Cheese and Apricot Vinaigrette

This Pear and Arugula Salad with Apricot Vinaigrette is mild and sweet. It's delicious and the perfect side for any weeknight dinner or holiday spread!

Course Appetizer, Side Dish

Cuisine American

Keyword Apricot Vinaigrette, Arugula Pear Salad, Arugula Salad with Apricot Vinaigrette

Prep Time 15

Total Time 15

Servings people

Calories 1632kcal

Ingredients

FOR THE SALAD

6 cups baby arugula
2 red pears
¼ cup crumbled feta
3 tbsp dried cranberries
3 tbsp pumpkin seeds pepitas
3 tbsp chopped pecans

FOR THE APRICOT VINAIGRETTE

½ cup olive oil
¼ cup white wine vinegar
2 tbsp apricot jam
1 tsp dijon mustard
1 tsp honey
½ tsp thyme
Pinch of kosher salt

Instructions

In a large salad bowl, add the arugula, red pears, crumbled feta, dried cranberries, pumpkin seeds, and chopped pecans.
In a mason jar, combine: olive oil, white wine vinegar, apricot jam, dijon mustard, honey, thyme, and kosher salt. Shake it until it’s combined.
Gently toss the salad with some of the dressing or serve it on the side.

Notes

Storage + leftovers:

You can certainly make this salad up to a day ahead and save it in a covered bowl. Toss all of the ingredients together, except for the pear and keep the dressing separate. Then when you’re ready to serve the salad, slice the pear and toss the salad with the dressing or serve it on the side.

Nutrition