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

This post contains affiliate links. Please see our disclosure policy.

Ingredients

  • 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

Directions

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.

Servings

Serves 6

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

Leave a comment

Your email address will not be published. Required fields are marked *