Arugula is one of my favorite salad greens.

Why?

Because it’s hearty, texture and peppery flavor elevates any salad I make with it.

This salad is another example of simple ingredients yielding outstanding results.

When you combine the peppery taste of fresh arugula with the distinctive, but smooth taste of a vegan feta cheese, and the inherent sweetness of roasted pears, you don’t need much else.

Add a drizzle of rich balsamic glaze right before serving for truly outstanding results.

Reasons to Love Arugula!

Arugula is a distinctive-tasting green that originated in the Mediterranean region. It’s also known as rucola, salad rocket, and Italian cress.

This delicious vegetable is a nutrient-dense food that is high in fiber, phytochemicals and cancer-fighting agents.

Arugula is high in several vital nutrients including:

Calcium
Potassium
Folate, a B vitamin
Vitamin C
Vitamin K
Vitamin A

Another reason to love arugula is that is it low in sugar, calories, carbohydrates, and fat.

Arugula Salad with Roasted Pears and Creamy Vegan Feta Cheese 

Serves 4

Ingredients:

4 cups arugula, washed and dried

4 oz. creamy vegan feta cheese

2 ripe organic pears, cored and cut into equal-size wedges

2 T. olive oil

salt and pepper, to taste

1 cup organic balsamic vinegar

3 T. really good extra virgin olive oil

To serve: sea salt and fresh-cracked black pepper, if desired

Directions:

Preheat oven to 375.

Line a baking sheet with parchment paper or aluminum foil (or spray with non-stick cooking spray).

Arrange pear slices on sheet, leaving space in between to prevent overcrowding.

Lightly brush each pear slice with olive oil and sprinkle with salt and pepper.

Place in the oven and roast for approximately 20 minutes.

Remove from oven and flip each pear slice. Return to oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes.

(Keep an eye on them the first time you make them as oven roasting times will vary).

Remove from oven and allow to cool slightly.

Meanwhile, add 1 cup of balsamic vinegar to a small sauce pan over medium-high heat.

Stir frequently until the liquid begins to boil.

Reduce heat to simmer and continue stirring until liquid is reduced to 1/3 of its original volume.

Liquid will become thick and syrupy when it is ready.

To serve, divide arugula, roasted pear slices and vegan feta between 4 plates.

Drizzle with balsamic glaze and extra virgin olive oil and serve immediately with fresh-cracked black pepper and sea salt, if desired.

Have you tried arugula salad?

Share your thoughts and comments with us.

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