Arugula Salad with Pumpkin Seed Flax Clusters

Posted by on published by Nature's Path
  • 10-12 servings
  • 15 mins prep, 10 mins cook 25 mins total

Ingredients:

  • 10 cups arugula
  • 1 ripe pear, thinly sliced
  • ⅓ cup dried cranberries
  • ½ cup finely crumbled goat cheese

Granola Clusters:

Shallot Vinaigrette:

  • ¼ cup olive oil
  • ¼ cup rice wine vinegar
  • 1 shallot, minced
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp freshly ground pepper

Directions:

  1. Granola Clusters: Preheat oven to 350°F. Line small baking sheet with parchment paper; set aside.
  2. Toss together granola, pecans, brown sugar, butter, cinnamon, cayenne and salt. Transfer to baking sheet; bake for 10 to 12 minutes or until granola and pecans are golden and caramelized. Let cool completely.
  3. Shallot Vinaigrette: Meanwhile, whisk together olive oil, vinegar, shallot, mustard, honey, salt and pepper.
  4. In large bowl, place arugula, pear and cranberries; toss with vinaigrette. Sprinkle with Granola Clusters and goat cheese.
  5. Serve immediately.
Nature's Path

Nature's Path

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