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

1
Ronna Farley

By
@RonnaF

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min

Ingredients

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  • 1/2 c
    olive oil, extra virgin
  • 1/4 c
    lemon juice, fresh
  • 1/2 c
    smashed red raspberries
  • 1/4 c
    honey
  • 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

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

Step-by-Step

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

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

Other Tag: Quick & Easy




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