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Arugula Salad with Pear and Beet

30 Minutes

2 Servings



In a small bowl, whisk together dressing ingredients.

In a medium bowl, combine alpiste, cranberries, hazelnuts and 1 Tbsp (15 mL) dressing. Stir.

Add arugula and sliced pear. Toss.

Divide salad between two plates.

Drizzle remaining dressing over salads.

Top each with beet and goat cheese.



1 cup (250 mL) cooked alpiste

1 Tbsp (15 mL) dried cranberries

20 hazelnuts, toasted and chopped

1 cup (250 mL) tightly packed baby arugula

1 Bosc pear, quartered lengthwise, cored, sliced crosswise into 1/4 inch (6 mm) thick slices

1 small beet, peeled, diced, cooked and cooled

2 Tbsp (25 mL) goat cheese, crumbled


2 Tbsp (25mL) apple cider vinegar

1 Tbsp (15mL) canola oil

2 tsp (10 mL) liquid honey

1 tsp (5 mL) Dijon mustard (avoid ones with wheat flour and malt vinegar)

1 tsp (5 mL) fresh OR 1/2 tsp dry thyme

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