Arugula, Beet, and Pear Salad

Arugula, beet and pear salad is a refreshing winter salad. It contains the perfect combination of slightly bitter and peppery greens, hearty beets and crisp, sweet, pear chunks. Try this easy salad to add a bit of color and a punch of flavor to any meal this season.

Winter months can be long and sometimes a little zip is nice. This arugula, beet and pear salad complements those cozy comfort food flavors that we’re used to in winter. Using fresh, seasonal ingredients, it’s so, easy to make; not to mention, it’s very good for health.

The ingredients:

• Arugula is high in antioxidants and contains the same phytonutrients as kale, Brussels spouts and broccoli, so you get a boost to the immune system, which is great during winter.
• Beets are high in fiber and reduce inflammation, among other health benefits.
• Pears are also high in fiber and are a great source of vitamins C and K… also great for winter months!

Now, onto the best part… this salad tastes fantastic! Added to these three simple ingredients is a homemade vinaigrette that you can make ahead or at the last minute. It’s best drizzled right into the salad before serving.

This salad is perfect as is, but you can also add in other ingredients if you want, such as:

• toasted pecans or walnuts
• feta cheese (remember: any light colored ingredients you add are going to turn pink because of the beets!)
• a little bit of minced onion
• shaved Parmesan cheese
• dried fruits, like cranberries or goji berries

Some Tips For Making Arugula, Beet and Pear Salad

It looks fancy enough to serve as an addition to a holiday meal, or you can serve it on a week night, along with a warming soup and some fresh bread… either way, it’s sure to be a winner whenever it shows up at meal time!

Don’t make ahead of time and let sit for too long… the arugula will wilt and no one likes a soggy salad!

Don’t worry about the color of your pears… pears will start to get discolored if they sit out after cutting, so normally I’d suggest sprinkling a bit of lemon juice over them before you assemble your salad.

But for this salad, you’re going to cut the pears and add them right at the last minute. The pear chunks will turn a lovely shade of light pink from the grated beets – so pretty! Pears that are still firm and slightly under-ripe are best for this recipe; not quite as firm as an apple, but not so soft that they don’t keep their shape. Plus, they have a nice little crunch that adds something to the salad.

Regarding the beets, you can choose to finely grate them, or just use the regular grating holes on your grater – your choice – I’ve tried this salad both ways and I prefer the larger shreds of beets. Either way, they will taste great!

Let’s Make Some Arugula, Beet, and Pear Salad

The measurements for this salad are somewhat loose, as you can make as much or as little as you like. This recipe is just enough for 2 people but you can easily adjust up for more servings.

1. First you’ll chop the pears… I like to make small chunks, no more than ½ inch wide.
2. Next, add the arugula… if it is large leafed, you can gently tear the leaves to a more manageable size.
3. Then grate your beets and gently toss together.
4. For the vinaigrette: I like to just drizzle all the ingredients on top of the salad fixings and lightly toss. So, you’ll add in your olive oil, lemon juice, wine vinegar, maple or agave syrup, salt, and pepper. If you like garlic and/or onion in your salad dressing you can add a pinch of onion or garlic powder.
5. Toss again and you’ll see the pears turn their lovely pink color. Mix well enough to disperse the dressing ingredients throughout the salad.
6. Serve immediately.

This arugula, beet, and pear salad is so refreshingly tasty; I hope it becomes a favorite winter salad for you to enjoy!