STYLE

A CLASSIC THANKSGIVING: Recipe for arugula pear salad with pomegranate vinaigrette

10/29/2012 12:02 EDT | Updated 12/29/2012 05:12 EST
To stand out in a Thanksgiving spread, a salad must be bold and flavourful. Yet it should not compete with the other flavours on the table. To strike this delicate balance, we created this easy arugula salad that is topped with spiced and sauteed pears and goat cheese, then drizzled with a pomegranate-Dijon vinaigrette.

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ARUGULA PEAR SALAD WITH POMEGRANATE VINAIGRETTE AND GOAT CHEESE

Start to finish: 15 minutes

Servings: 10

1 tablespoon butter

1/2 teaspoon ground cinnamon

3 large pears, cored and sliced

1/2 cup dried cranberries

1/2 cup sliced dried apricots

1/2 cup pomegranate juice

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pinch of ground allspice

1/4 cup olive oil

10-ounce container baby arugula

4 ounces soft goat cheese, crumbled

In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.

In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese. Serve the vinaigrette on the side.

Nutrition information per serving: 190 calories; 90 calories from fat (47 per cent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein; 180 mg sodium.

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