Arugula Salad with Grilled Pears, Dried Cranberries & Goat Cheese by Millie Peartree
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Swap in vegetable broth to make this vegetarian, if desired.
Ingredients
Reduced sodium chicken broth
½ cup(s), or vegetable broth
Shallot
2 Tbsp, chopped, finely chopped
Fresh lemon juice
2 Tbsp
Dijon mustard
1 Tbsp, coarse grain variety
Kosher salt
¼ tsp
Black pepper
¼ tsp
Pear
2 item(s), sliced into 6 wedges each
Reduced sugar dried cranberries
¼ cup(s)
Arugula
8 cup(s), baby-variety
Semisoft goat cheese
¼ cup(s)
Instructions
1
In a medium bowl, whisk together broth, shallots, lemon juice, mustard, salt, and pepper. Keep refrigerated up to 1 week.
2
Grill pear wedges with cooking spray. Rehydrate dried cranberries for a few minutes in hot water.
3
Place arugula in a large bowl; top with pears, cheese, and cranberries. Drizzle with dressing; serve.
4
Serving size: about 2 loosely packed cups arugula with 3 pear wedges and 1 tbsp each cranberries and cheese
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