Texture and flavor combine winter Bosc pears with peppery and sweet greens plus healthy fats for a nutrient-packed salad to enjoy during the winter months.
Walnuts and pumpkin seeds are rich in antioxidants and an excellent source of anti-inflammatory omega-3 essential fatty acids.
Why feta cheese? Made from sheep or goat milk, feta is a good source of protein and probiotics, easier to digest and less allergenic than cheese made from cow’s milk. Although a great source of calcium, feta is high in saturated fat so it’s important to remember to use sparingly.
Quick to prepare, try this tasty salad for lunch or as a side dish.
PEAR, ARUGULA, BABY ROMAINE SALAD with FETA, RADISHES, WALNUTS & PUMPKIN SEEDS
Serves 2 – 3
INGREDIENTS
5 oz. prewashed organic baby arugula
5 oz. prewashed organic baby romaine lettuce
2 ripe Bosc pears, seeded, thinly sliced lengthwise
2 radish, thinly sliced
1/4 cup raw pumpkin seeds
1/4 cup raw walnut pieces
Feta cheese crumbles, organic
Sea salt, freshly ground black pepper
Vinaigrette Dressing
1/4 cup balsamic vinegar
1/4 cup walnut oil
1 tsp Dijon mustard
PREPARATION
Whisk together walnut oil, balsamic vinegar and mustard in a 1-cup glass measuring cup, set aside at room temperature.
Into a large serving bowl, add greens, sliced pear, pumpkin seeds and walnut pieces. Dress with vinaigrette, toss to combine.
Plate salad and garnish lightly with cheese crumbles; season with salt and pepper.
