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Pan-Glazed Pear and Arugula Salad with Cashew Goat Cheese and Walnuts


  • 2 tablespoons coconut sugar (also called palm sugar)
  • 2 teaspoons apple cider vinegar
  • 2 medium pears, cored and cut into eighths Juice of one medium lemon (about ¼ cup)
  • 6 tablespoons extra-virgin olive oil
  • Plain liquid stevia, to taste (about 15 drops)
  • Pinch fine sea salt, or to taste
  • About 8 cups baby arugula
  • 1 recipe Cashew Goat Cheese (recipe found here)
  • ½ cup lightly toasted walnut halves


Prepare the pears: Heat the coconut sugar and vinegar over medium heat in a non-stick pan until bubbling and sugar has melted. Place the pears on top of the sugar mixture and quickly flip them over so both sides are coated. Cook for about a minute, then turn and cook the other side, just until the outside begins to brown but the slices are still firm enough to hold together. Turn off heat.

Prepare the dressing: Whisk together the lemon juice, olive oil, stevia, and salt. Assemble the salad: Toss the arugula with the dressing. To serve, place about 1 ½ cups arugula on a plate and top with a few dollops of goat cheese, a few pear slices, and a sprinkling of walnuts. Serve immediately.


Serves 6

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cashews Dairy Free Goat Cheese Magazine Pear

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