Arugula Salad with Pear Nectar Vinaigrette

Arugula Salad with Pear Nectar Vinaigrette
Arugula Salad with Pear Nectar Vinaigrette

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For the Pear Nectar Vinaigrette:

1 can (9.6 oz.)

GOYA® Pear Nectar

1 tbsp.

Dijon mustard

¼ tsp.

freshly ground black pepper

½ cup

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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For the Salad:

6 cups

baby arugula, rinsed and dried


pears, cored and thinly sliced

3 oz.

fat-free feta cheese, crumbled

¼ cup

toasted walnuts

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.

Step 2

Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).

Step 3

In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.

Recipe Tags

Salads Under 40

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