This simple Arugula Salad with Pears and homemade Balsamic Vinaigrette takes only 30 minutes to make. It's a perfect salad to have with your weeknight dinner or to make for lunch or a mid-afternoon snack. Bring it with you to picnics, potlucks, and BBQ parties!
To a large bowl, add arugula, cored and diced pear, cored and diced apple, dried cranberries, and half of the toasted cashews (¼ cup).
Chop up the remaining half (¼ cup) of toasted cashews into small pieces. Set aside.
In a small bowl, make the balsamic vinaigrette by whisking together Balsamic vinegar with olive oil until emulsified.
Drizzle the balsamic vinaigrette over the salad. Sprinkle the salad with chopped toasted cashews. Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.
Notes
Toast cashews in the preheated oven at 350 F for about 10 or 15 minutes until the nuts acquire a beautiful golden color. Watch the oven carefully - the nuts can burn quickly.
Soak dried cranberries in boiling water for 5 minutes to plump them up and make them juicer. Drain water well before adding the cranberries to the salad.
Use high-quality olive oil. I prefer to use extra virgin olive oil, labeled as "first cold-pressed", packaged in a dark bottle. Such olive oil usually has a distinctive peppery or fruity taste and is flavorful enough to use as a salad dressing ingredient.
Use high-quality balsamic vinegar. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. High-quality balsamic vinegar is not as acidic as a regular one and has a thicker texture. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.