Healthy Recipe

November 9, 2010

Weekly Recipe – Toasted Walnut Pear and Arugula Salad

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Health, Pear, Salad, Recipe, Diet, Food
Pears are still in season and available! Get ‘em while they last and use a Starkrimson, red pear. Pears are high in fiber when eaten with the skin. In fact, one pear provides approximately 5.5 grams of soluble fiber. Soluble fiber has been found to help lower blood cholesterol, keeps us regular, and slows the rate at which glucose is absorbed.

Plus this simple salad only has 21 grams of carbohydrates and is high in calcium, making this a nutrient dense meal!

Prep time: 23 minutes
Cook time: 2 to 4 minutes

Ingredients

1 fresh medium red pear
1/4 lemon to prevent browning
3 cups mixed salads (Arugula, spinach, mustard)
*I used Fresh Express Artisanal Wild Rocket Zest Salad Blend
1/2 cup of shelled walnuts, coarsely chopped
1 oz Pecorino Romano Cheese, grated
2 tbs of your favorite balsamic vinaigrette*
*I use a Fig Balsamic Vinegar purchased from my local farmer’s market.

Slice pear lengthwise and rub with lemon to prevent browning, set aside.

Heat oven to broil. Line a flat baking sheet with foil and spread chopped walnuts in an even layer. Place baking sheet on middle rack and broil 2 to 4 minutes or until nicely browned – not blackened.

Meanwhile, in a large bowl toss in salad blend. Grate cheese, set aside.

Remove walnuts from oven.

Toss pear and walnuts with salad. Sprinkle cheese atop. Optional: drizzle balsamic vinaigrette over or only on individual plates.

Enjoy!

Nutrition facts

2 Servings
Amount Per Serving

Health, Pear, Salad, Recipe, Diet, Food

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8 thoughts on “Weekly Recipe – Toasted Walnut Pear and Arugula Salad

  1. I had to smile when you mentioned pears being in season…I don’t even think they have a season here in Minnesota! However, it looks like a great recipe, so I’m going to try it and substitute with apples. I have some Golden Halarson on hand, should be fairly close to a pear. After trying your the squash stuffed with apples I have become a fan of your recipes, as that squash was awesome!

  2. Hi Gail,

    Substituting apples sound delicious! Let us know how it turns out. I’m glad you like the squash. I’ve always wanted to cook acorn squash because it looks unique when plated.

  3. This is a good fall season salad and it is hard to beat. With Thanksgiving coming up I am thinking of making sweet potatoes instead of white. Any suggestions?

    1. Why not try something totally different and do the recipe posted earlier for baked squash with an apple filling. I love squash, and this is REALLY GOOD. I have made it twice now and my hubby and I both really like it. I did play around with the ingredients a bit the second time I made it. Based it according to what I had on hand. I will be making it again and again as I grew squash this summer, 4 different kinds, and I have quite a few in cold storage. (Root cellar in the olds days.) It will keep me happy for a while!

  4. Patti, turnips and sweet potatoes are good alternatives. In fact, we’ll be posting a mashed sweet potatoes recipe this week.

    Gail, I’m glad to hear that you are enjoying the recipes! What other ingredients have you used for the baked acorn squash?

  5. Tabitha,
    I really liked the recipe the way it was, but Dan is a real meat and potatoes guy and thought it was missing meat. So, the next time I added some ground pork and then omitted the brown sugar, cinnamon and nutmeg as I didn’t want them to overwhelm the pork taste. I also didn’t have any raisins on hand, so I used dried cranberries. They proved to be a good substitute. It was good!

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