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Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette Recipe

Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette Recipe

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Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette

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Ingredients:

Serving

Directions:

Preheat oven to 375 degrees.
Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.89 Kcal (1076 kJ)
Calories from fat	188.2 Kcal
		% Daily Value*
Total Fat	20.91g	32%
Sodium	2.38mg	0%
Potassium	130.18mg	3%
Total Carbs	16.78g	6%
Sugars	13.37g	53%
Dietary Fiber	2.21g	9%
Protein	2.88g	6%
Vitamin C	2.5mg	4%
Iron	0.4mg	2%
Calcium	14.3mg	1%

Amount Per 100 g
Calories	272.99 Kcal (1143 kJ)
Calories from fat	200 Kcal
		% Daily Value*
Total Fat	22.22g	32%
Sodium	2.53mg	0%
Potassium	138.34mg	3%
Total Carbs	17.83g	6%
Sugars	14.21g	53%
Dietary Fiber	2.35g	9%
Protein	3.06g	6%
Vitamin C	2.6mg	4%
Iron	0.4mg	2%
Calcium	15.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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