Arugula salad with pear, pomegranate, and goat cheese

This arugula and pear salad, with pomegranate and goat cheese, is a great way to use the beautiful seasonal fruits and vegetables that are available this time of year. The contrast in this salad between the sweetness of the pear and pomegranate, and the tartness of the goat cheese, is lovely. Try it for the holidays or just for a delicious lunch salad you can take to work.

Arugula salad with pear, pomegranate and pistachios

Arugula salad with goat cheese, pear, pomegranate, and pistachios

Servings: 6
Author: adapted from Food 52
Print

Ingredients

  • 8 cups arugula, lightly packed
  • 2 ripe pears, sliced thinly
  • 1/3 cup pomegranate seeds
  • 3 ounces fresh goat cheese or feta, cubed
  • 1/4 cup pistachios, toasted
  • Dressing:
  • 1 large shallot, halved and thinly sliced
  • 2 tablespoons sherry or apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Instructions

  1. In a small bowl, combine the vinegar with salt, and pepper. Slowly whisk in the olive oil unit well incorporated.
  2. Combine the arugula with the pomegranate seeds, pear slices, pistachios, and cheese. Toss with the salad dressing.

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • This delicious marinated tomato recipe was adapted from Ludovic Lefebvre of Petit Trois restaurants in LA. It really takes tomatoes to a whole new level and is my new go to. It has unexpected ingredients that seem to work magic on the flavors. Try this marinade, you will not regret it, with burrata or goat cheese, hard boiled eggs, or even on avocado toast. Enjoy! 6 ripe tomatoes or approx 5-6 cups sliced cherry tomatoes 1/2 cup torn basil leaves 1 cup olive oil 2 tablespoons red wine vinegar (or balsamic vinegar) 1/3 cup honey 2 cloves garlic, thinly sliced 2 teaspoons coriander seeds 1/4 scraped vanilla bean pod salt, pepper to taste Instructions Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes. Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil. Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight. Season with salt and pepper before serving. #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
  • This dish is the perfect weeknight dinner the whole family will love. The secret to this wonderful salmon teriyaki recipe is tossing the salmon filets in cornstarch before cooking. It helps build a crust that the deliciously spicy sauce can really stick to. Ingredients 5 tablespoons rice vinegar 3 tablespoons soy sauce or tamari 1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level. 2 tablespoons honey 1 lb. skinless salmon cut into filets 1 1/2 teaspoon kosher salt divided, plus more 3 tablespoons cornstarch 2 tablespoons vegetable oil 3 scallions very thinly sliced on a diagonal 1 tsp. toasted sesame seeds Instructions In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey. Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.) Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds. #salmondinner, #salmonteriyaki, #kosherrecipes, #kosherfoodie, #easyrecipes, #30minutemeals
  • With a fridge full of leftovers, including white rice, some smoked meat and various veggies, I thought that a stir fry is a delicious way to combine all these separate elements, and use up some of those leftovers. I followed Sam Sifton’s technique from the New York Times and it always works like a charm. The ingredients and quantities below are only meant to be a guide, and don’t need to be followed exactly. It’s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice. Ingredients: 1-2 tbsp vegetable oil 2 cup Smoked meat, shredded or cubed (or other cooked protein) 2 cloves garlic, minced 1 tbsp ginger, minced 1 small onion, finely diced 1 carrot, finely diced 1/2 red pepper, minced 1 cup broccoli florets, cooked 1 cup kale, finely chopped 2 eggs, lightly beaten with a fork 3 cups white rice 1 tbsp toasted sesame oil 3 tbsp low sodium soy sauce (or regular) 2 tbsp hoisin sauce (can also use teriyaki) 2 tbsp scallions, minced (for garnish) Instructions Start by heating a wok pan. Don’t worry if you don’t have one, I used a regular non-stick pan and it was perfect. Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sauté until crisped. Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan. Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • 𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲, 𝐛𝐞𝐭𝐭𝐞𝐫 𝐭𝐡𝐚𝐧 𝐭𝐚𝐤𝐞𝐨𝐮𝐭! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics📸 𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 2-3 tablespoons 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥 2 lbs 𝐦𝐨𝐜𝐤-𝐜𝐫𝐚𝐛 1 small yellow 𝗼𝗻𝗶𝗼𝗻, minced 1 clove 𝗴𝗮𝗿𝗹𝗶𝗰, minced 𝘀𝗮𝗹𝘁 and 𝗽𝗲𝗽𝗽𝗲𝗿 to taste 2 tablespoons 𝗿𝗲𝗱 𝗰𝘂𝗿𝗿𝘆 𝗽𝗮𝘀𝘁𝗲, 𝘀𝘁𝗼𝗿𝗲𝗯𝗼𝘂𝗴𝗵𝘁 𝗼𝗿 𝗵𝗼𝗺𝗲𝗺𝗮𝗱𝗲* 2 teaspoons 𝗰𝘂𝗿𝗿𝘆 𝗽𝗼𝘄𝗱𝗲𝗿 1/2 teaspoon 𝗰𝘂𝗺𝗶𝗻 1 can 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸 1 𝗹𝗶𝗺𝗲, cut into wedges 1/2 cup fresh 𝗰𝗶𝗹𝗮𝗻𝘁𝗿𝗼, chopped 1 tablespoon 𝘀𝗰𝗮𝗹𝗹𝗶𝗼𝗻𝘀, optional Cooked 𝗿𝗶𝗰𝗲, for serving Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. Add the curry paste, curry powder, and cumin to the pan. Cook until spices start to be fragrant, 30 seconds or so. Add the coconut milk and allow the sauce to simmer over medium heat. Return the mock-crab to the pan, and cook for 2 more minutes to allow flavors to combine. Serve the curry with rice and top with cilantro or minced scallions, and a good squeeze of lime. *Curry paste: use this easy recipe if you don't have this paste at home: - 3 red chilies or 2-3 teaspoons Thai chilli sauce -1/2 cup onion, chopped - 1/4 cup garlic, chopped - 1 tablespoon fresh ginger, chopped - 1 tablespoon ground coriander - 1 teaspoon cumin -1/2 teaspoon salt -1/2 teaspoon pepper Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer. #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!
Follow on Instagram