Best 2 Lentil Pear And Arugula Salad Recipe By Tasty Recipes

Are you searching for an exciting new salad recipe that combines flavors in a surprising and delightful way? Look no further than the Lentil Pear and Arugula Salad recipe by Tasty. This unique salad features tender lentils, sweet and crisp pears, and peppery arugula, all tossed in a tangy vinaigrette dressing. With its vibrant colors and tantalizing flavors, this salad is sure to become a hit at your next gathering or as a refreshing and healthy lunch option.

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ARUGULA AND PEAR SALAD

Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

LENTIL, PEAR, AND ARUGULA SALAD RECIPE BY TASTY

Lentil, Pear, And Arugula Salad Recipe by Tasty image

Here's what you need: unsweetened coconut flakes, soy sauce, maple syrup, liquid smoke, coconut oil, fresh arugula, pears, lentils, olive oil, balsamic vinegar, salt, pepper

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup unsweetened coconut flakes
1 tablespoon soy sauce
½ tablespoon maple syrup
¼ teaspoon liquid smoke
coconut oil, for greasing
5 oz fresh arugula
1 ½ pears, sliced
1 ½ cups lentils, cooked
¼ cup olive oil
¼ cup balsamic vinegar
salt, to taste
pepper, to taste

Steps:

Preheat the oven to 325°F (160°C).
In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
Drizzle the dressing over the salad and toss well. Serve immediately.
Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 10 grams, Protein 13 grams, Sugar 22 grams

Tips:

For the best flavor, use fresh, ripe pears. Bosc or Bartlett pears are good choices.
If you don't have arugula, you can substitute baby spinach or watercress.
To make the salad ahead of time, prepare the lentils and dressing as directed. Then, store them separately in the refrigerator for up to 3 days. When ready to serve, assemble the salad and top with the dressing.
This salad is a great way to use up leftover lentils. If you have some cooked lentils on hand, simply follow the steps for the dressing and assembly.

Conclusion:

This lentil, pear, and arugula salad is a delicious and healthy way to enjoy lentils. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The sweet pears and tangy dressing complement the lentils and arugula perfectly. This salad is perfect for a light lunch or dinner, and it's also great for potlucks and picnics.

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