Simple, fresh and flavor-packed Arugula and Pear Salad with Pomegranate Dressing. This crowd-pleasing salad is gorgeous and full of good stuff! The perfect side dish to share with your friends and family.
Place the walnuts on a baking sheet (no oil) and roast in the oven for 10 minutes, until golden and fragrant. Remove and let cool. Then roughly chop the walnuts.
Pat dry the chickpeas with a paper towel. Place the chickpeas on a baking sheet, add olive oil and toss with a spoon until they are evenly coated. Bake for 15 minutes, shake the pan and bake for another 15 - 20 minutes, or until golden and crispy. Remove from the oven and let cool.
While the chickpeas are in the oven make the dressing. Place all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Strain the mixture through a fine sieve. Set aside.
To serve the salad, I like to layer all the salad ingredients (arugula, pear, basil, onion, pomegranate seeds, walnuts and baked chickpeas) in a pretty way, drizzle them with a few tablespoons of pomegranate dressing and season it with salt and pepper. Or you can place all the salad ingredients in a medium bowl, add a few tablespoons of pomegranate dressing, sea salt and pepper and gently toss to combine.
Serve immediately and enjoy!
This salad is best enjoyed right away. Dressing leftovers can be stored in a jar in the fridge for 7 – 10 days.
Video
Notes
* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.