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Pumpkin Seed-Topped Pear and Arugula Salad With Tangy Raspberry Dressing

Course Salads
Cuisine American
Author Karen

Ingredients

  • ½ c olive oil extra virgin
  • ¼ c lemon juice fresh
  • ½ c smashed red raspberries
  • ¼ cup honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • 4 cups baby arugula salad mix
  • 2 oz broccoli sprouts
  • 1 large red pear cored, thinly sliced
  • ½ cup dried cranberries
  • ½ cup dried pumpkin seeds

Instructions

  • Shake olive oil, lemon juice, smashed raspberries, honey, Dijon mustard and pepper in a cruet or sealable container and refrigerate until ready to serve.
  • Place 1 cup baby arugula mix onto each of 4 salad plates.
  • Top with broccoli sprouts, sliced pears, cranberries and pumpkin seeds.
  • Shake dressing and drizzle over salads and serve immediately.
  • Adapted from: Just A Pinch Recipes