- 1 cup mix of pumpkin seeds, sunflower seeds and pecans (feel free to just use 1 or 2 kinds, but a mix is nice)
- 2–3 tablespoons real maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
Vanilla Fig Dressing
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons fig jam
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red onion, thinly sliced
- 2 ripe pears- not overly ripe, sliced
- 5 ounces baby arugula
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled gorgonzola cheese
- 1/4 cup dried currants (or sub craisins or dried cherries)
Preheat oven to 350F ( A toaster oven works here too)
Make the spiced Nuts: In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices. Spread out on a parchment-lined sheet pan and bake 10-15 minutes, stirring halfway through. You want to get them toasted and golden. Remove from heat, and immediately “fluff” with a fork. Let them cool completely. You can do this ahead- taking care not to eat them all before making the salad. You’ll need at least 1/2 cup for the salad.
Make the dressing: Whisk all ingredients together in a small bowl
Make the salad: In a large bowl (not your serving bowl) toss arugula, red onion, 1/2 cup spiced nuts, pomegranate seeds, currants and gorgonzola cheese lightly with the dressing until perfectly coated. Taste, season with salt and pepper if you like.
Then add the pears, carefully tossing so they don’t break.
Place the salad in the serving bowl and garnish with more spiced nuts, gorgonzola and pomegranate if you like.
If making ahead, get all the components ready beforehand, and toss right before serving.
You may only need 1/2 the nuts for the salad.
- Serving Size: 1 cup
- Calories: 273
- Sugar: 23.7 g
- Sodium: 326.2 mg
- Fat: 14.5 g
- Saturated Fat: 3.3 g
- Carbohydrates: 34.8 g
- Fiber: 5.6 g
- Protein: 5.7 g
- Cholesterol: 5.5 mg
Keywords: pear salad recipe, pear arugula salad, pear gorgonzola salad, fall pear salad, fig dressing