Monday, November 4, 2013

Arugula Salad with Curried Pear & Apple


It's getting chilly out there, but I still love a good salad for lunch. I tried to spice this one up with some fall flavors by including pear and apple gussied up with a little curry.

You could definitely use spinach here if you're not into arugula, and whatever nut you prefer.

Arugula Salad with Curried Pear & Apple

1 medium Granny Smith apple, sliced thin
1 firm pear, sliced thin
1/2 red onion, thinly sliced
1 tbs. curry powder
1/4 cup apple cider vinegar
2 tbs. olive oil (plus enough to coat pan)
2 tbs. raw honey or maple syrup
one bag arugula (mine was 10 oz.)
3 tbs. chopped raw pecans, lightly toasted
3 nitrite-free bacon slices, cooked until crisp and crumbled
salt & pepper, to taste

Heat a large skillet over medium heat with a splash of olive oil. Add fruit and onion, cooking for about 3 minutes. Add curry powder, tossing to coat. Cook for one minute more.

Stir in vinegar, olive oil and sweetener. Remove from heat.

Place arugula in a large bowl. Top with apple and onion mixture, tossing to coat greens with dressing. Top with chopped nuts and crumbled bacon. Season to taste with salt and pepper.


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