Mindful Sodexo 
Baby arugula tossed with red quinoa and topped with dried sweetened cranberries, toasted pecans, honey balsamic vinaigrette, ginger poached pear and shaved Parmesan
Nutrition Facts:
Calories: 390, Carbs: 60g, Protein: 10g, Fat: 15g, Sat. Fat: 2.5g, Sodium: 440mg, Fiber: 9g
Prep Time: 10 to 15 minutes plus 20 minutes for cooling poached pears Cook time: 20 to 30 minutes Yield: 4 servings; 1 salad per serving Difficulty level: Easy
Poached Pear & Arugula Salad
Ingredients
Prepare
Poached Pear and Arugula Salad
- 11 ounces baby arugula
- 1 1/2 cups cooked red quinoa
- 1/4 cup dried sweetened cranberries
- 1/4 cup thinly sliced red onions
- 1/4 cup toasted pecan pieces
- 4 sliced Ginger Poached Pear Halves
- 1/4 cup shaved Parmesan cheese
- 3/4 cup Honey Balsamic Dressing
- 1. Combine the arugula and quinoa in a large bowl and divide it evenly between four large salad bowls.
- 2. Evenly distribute the following over the arugula blend in each bowl:
- 1 tablespoon sweetened cranberries
- 1 tablespoon sliced red onion
- 1 tablespoon toasted pecans
- 1 sliced ginger poached pear half
- 1 tablespoon shaved Parmesan - 3. Enjoy immediately with 3 tablespoons of honey balsamic dressing or cover and keep in the refrigerator for the next day!
Ginger Poached Pear Halves
- 1 2/3 cups water
- 1/2 cup sugar
- 2 tablespoons honey
- 4 teaspoons shaved fresh ginger
- 1 small cinnamon stick
- 1/2 teaspoon vanilla extract
- 2 whole cloves or 1/8 teaspoon ground cloves
- 2 medium pears, peeled, cored and cut in half
- 1. Combine all ingredients together except the pears in a medium pot and bring to a simmer over low heat until the sugar has dissolved.
- 2. Add the pears and simmer them for 20 minutes or until fork tender. Remove the pears from the heat and allow them to cool in the poaching liquid. Strain the pear from the liquid and reserve the liquid (see Chef Tips). Cool the pear halves and slice them thinly.
Honey Balsamic Dressing
- 1/2 cup light balsamic dressing
- 2 tablespoons honey
- 1 tablespoon whole grain mustard or Dijon mustard
- 1. Whisk all ingredients together in a small bowl until well combined. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- Use the pear poaching liquid in braised dishes or as the base of a bubbly mocktail. You can keep the poaching liquid covered in the refrigerator for up to 5 days.
