Pear and Arugula Salad
with Goat Cheese and Walnuts
Allergens:
Sulphites
•Milk
•Walnuts
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time
Cooking Time
DifficultyEasy
Ingredients
serving amount
113 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Pear
¼ cup
Goat Cheese
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Honey
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories220 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate16 g
Sugar14 g
Dietary Fiber4 g
Protein6 g
Cholesterol10 mg
Sodium90 mg
Trans Fat0.1 g
Potassium400 mg
Calcium100 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, wash and dry all produce.
- Core, then cut pear into 1/4-inch slices.
- Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
2
- Add white wine vinegar, 1 tsp honey and 2 tbsp oil to a large bowl. Season with 1/8 tsp salt and pepper, then whisk to combine.
- Add pears to the bowl with the dressing and toss to coat.
3
- Add spinach and arugula mix and half the walnuts to the bowl with the dressing, then toss to coat.
- Divide pear and arugula salad between plates, then top with goat cheese.
- Sprinkle remaining walnuts over top.
4
