Arugula Salad with Pear

How can describe the cold? The snow beneath is crushing, a layer of fog veils my vision; mist gets formed as I take a deep breathe and the season making me act like a young kid again. Given the freezing cold, I am unable to hold on to my childish feeling for long. It’s -20 degree C or -4 degree F. To describe it in apt words, I can’t feel my cheeks or ears. I am grateful to the Almighty as am wearing half gloves but still feel the desperate need of wearing a woolen hat. I am covered with my favorite warm ankle boots and thick tights and the entire attire makes up for a warm winter clothing. What say women?


Let’s make some salad as today’s recipe.


This salad is ideal for a party of friends and I have picked it up from my friend lily The authentic Arugula salad with pear recipe has blue cheese and walnuts but I have used feta and pecans and trust me it tastes equally delicious. In case you are looking for a better filling, put in some red quinoa and can sprinkle some red pomegranates over the dish.



  • Aragula salad with Feta, pears and pecans
  • For a serving of 2
  • 2 handfuls of Aragula cleaned and rubbed dried
  • 2 thicly sliced pears
  • 100 gm (3.5 oz) fragmented feta
  • Quite a handful of pecans






  • 3 tbsp yogurt that retains full fat
  • ½ tbsp whole grain mustard
  • ½ tbsp white balsamic vinegar
  • Few droplets of honey
  • Salt to taste
  • Crushed pepper to season

Toss up yogurt, mustard, vinegar and honey. Put in salt and pepper. Keep the bowl aside. In a big bowl toss all the aragula, pears and feta. Pour it while you re still serving or even it can be served separately. Next, you must be spraying for pecans that’s going to change the way you look at it!


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