![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/00100lrPORTRAIT_00100_BURST20200421185218778_COVER-scaled.jpg?fit=75%2C100&quality=89&ssl=1)
Asian Pear and Arugula Salad crisp Asian pears, peppery arugula and crunchy pecans tossed with a honey and shallot vinaigrette.
Thanksgiving is only 2 1/2 weeks away! What will you be doing for the holiday? Are you serving the typical Thanksgiving fare?
I just love Thanksgiving foods! Especially the stuffing! (recipe coming in a future post) But it does tend to be quiet heavy with all that gravy, mashed potatoes, bread stuffing and more bread.
It’s nice to have a lighter side dish to go with the meal. This Asian Pear and Arugula Salad is the perfect accompaniment to pair with your holiday meal.
![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/IMG_20200421_185127-2.jpg?resize=1024%2C768&quality=89&ssl=1)
It’s light and crisp, with just the right amount of sweetness to compliment the traditional Thanksgiving meal.
The crisp Asian pears, peppery arugula and crunchy pecans tossed with a honey and shallot vinaigrette will also pair nicely with roast pork loin, chicken or salmon. Toss in a few dried cranberries or cherries for added color if you like.
![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/00100lrPORTRAIT_00100_BURST20200421185232440_COVER.jpg?resize=768%2C1024&quality=89&ssl=1)
How to make this pear and arugula salad:
- In a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning.
- Add arugula and pecans to the bowl.
- In a small bowl combine all dressing ingredients and whisk together to incorporate.
- Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.
![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/IMG_20200421_185208-1.jpg?resize=827%2C1024&quality=89&ssl=1)
![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/00100lrPORTRAIT_00100_BURST20200421185218778_COVER-scaled.jpg?fit=600%2C800&quality=89&ssl=1)
Ingredients
- 2 cups sliced Asian pears
- 4 cups organic baby arugula
- 1/4 cup toasted pecan pieces
- dried cranberries or cherries for garnish
For the dressing:
- 1 tablespoon fresh shallot minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
n a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning. Add arugula and pecans to the bowl.
In a small bowl combine all dressing ingredients and whisk together to incorporate.
Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.
Yum!
More Thanksgiving side dishes:
French Green Bean and Mushroom Casserole
Mom’s Southern Cornbread Dressing
Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
![pear and arugula salad](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/IMG_20200421_185110.jpg?resize=1024%2C768&quality=89&ssl=1)
5 Comments
cookwithreena
November 6, 2017 at 1:01 amFull of goodness.
Angela@mealstreetkitchen
November 6, 2017 at 2:29 amThank you! Reena
overthehillontheyellowbrickroad
November 5, 2017 at 5:36 pmI’m definitely trying this for Thanksgiving! Thank you!
Angela@mealstreetkitchen
November 5, 2017 at 9:39 pmYou’re welcome. I hope you enjoy it! Happy Thanksgiving
overthehillontheyellowbrickroad
November 6, 2017 at 5:06 amSame to you! 🙂