Pumpkin Seed-Topped Pear and Arugula Salad With Tangy Raspberry Dressing

Ronna Farley


This is my first entry on this website and I am so excited to be joining!
I created this recipe trying to use healthy ingredients that my family enjoys, along with fresh raspberries from my garden. We think it tastes like a winner!

★★★★★ 1 vote
10 Min


1/2 c
olive oil, extra virgin
1/4 c
lemon juice, fresh
1/2 c
smashed red raspberries
1/4 c
1 tsp
dijon mustard
1/4 tsp
ground black pepper
4 c
baby arugula salad mix
2 oz
broccoli sprouts
1 large
red pear, cored, thinly sliced
1/2 c
dried cranberries
1/2 c
dried pumpkin seeds


1Shake olive oil, lemon juice, smashed raspberries, honey, dijon mustard and pepper in a cruet or sealable container. Refrigerate until ready to serve.
2Place 1 cup baby argula mix onto each of 4 salad plates. Top with broccoli sprouts, sliced pears, cranberries and pumpkin seeds.
3Shake dressing and drizzle over salads. Serve immediately.
44 servings

About this Recipe

Other Tag: Quick & Easy