pumpkin seed-topped pear and arugula salad with tangy raspberry dressing
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!
prep time
10 Min
cook time
method
---
yield
4 serving(s)
Ingredients
- 1/2 cup olive oil, extra virgin
- 1/4 cup lemon juice, fresh
- 1/2 cup smashed red raspberries
- 1/4 cup honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon ground black pepper
- 4 cups baby arugula salad mix
- 2 ounces broccoli sprouts
- 1 large red pear, cored, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup dried pumpkin seeds
How To Make pumpkin seed-topped pear and arugula salad with tangy raspberry dressing
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Step 1Shake olive oil, lemon juice, smashed raspberries, honey, dijon mustard and pepper in a cruet or sealable container. Refrigerate until ready to serve.
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Step 2Place 1 cup baby argula mix onto each of 4 salad plates. Top with broccoli sprouts, sliced pears, cranberries and pumpkin seeds.
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Step 3Shake dressing and drizzle over salads. Serve immediately.
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Step 44 servings
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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