Moroccan-spiced Arugula Salad with Cranberries, Pistachio, and Pear


Inspiration for this salad came from a lovely Moroccan stew a friend served us for dinner. I like pairing the peppery intense flavors of arugula with something sweet like fruit and something creamy like goat cheese or avocado.


This salad turned out beautifully – a lovely blend of seasonal flavors.



Serves 2-3

  • 4 cups fresh arugula
  • 1 ripe Bosc pear, cored and sliced as you prefer
  • 1/4 cup dried cranberries
  • 1/4 cup roasted, salted pistachio nutmeats
  • 3 tbs crumbled goat cheese OR avocado chunks (for dairy-free option)
  • 1 tbs diced shallot (could substitute red onion)
  • 1 tbs extra virgin olive oil
  • 1 tbs apple cider vinegar
  • 1/8 tsp cumin, or to taste
  • 1/8 tsp cinnamon, or to taste
  • sea salt and freshly ground black pepper to taste




Combine the arugula with cranberries, pear, shallot, and pistachio. In a separate bowl, whisk the oil, vinegar, and spices until smooth. Adjust seasonings to taste. Drizzle over the salad and enjoy!



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