Pear Walnut Arugula Salad

pear arugula saladSo far, my first week at the hospital has been going great! I have had the opportunity to work on some really interesting cases, and I am learning a lot. I have been pretty tired every night when I get home (probably just not used to regular “grown up work hours” since I have not worked full-time in forever!), but I heard some of my classmates on other rotations are only getting a few hours of sleep – so I really can’t complain. The biggest challenge so far has been eating healthy now that I don’t have the chance to come home and have lunch everyday like I used to. I have tried and failed all week to make and bring a lunch with me, and ended up eating at the cafeteria. Don’t get me wrong, the cafeteria has healthy choices, but when I walk by and smell the pizza or fries or chicken fingers, I can’t resist! It’s horrible. I have not eaten so poorly like I have been this week in a long time. My goal for next week is to start packing easy salads, like this pear walnut arugula salad, and healthy sandwiches for my lunch. Note: If you don’t like blue cheese, you can switch it out for any crumbled cheese you want, or omit the cheese completely.

Do you bring your lunch to school/work, or do you usually eat out at your favorite place?

I am so excited to share my book with you tomorrow!! It has been a lot of work, but worth it in the end because I am thrilled with the end result. More details soon! XoXo

Pear Walnut Arugula Salad
 
Prep time
Total
 
Cuisine: Salad
Serves: 2
Ingredients
  • 2 cups organic arugula, trimmed & rinsed
  • 1 pear, sliced
  • ½ cup sliced beets
  • ¼ cup blue cheese
  • ½ cup walnuts
Apple Cider Vinaigrette Dressing
  • ⅔ cup olive oil
  • ⅓ cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • ¼ tsp black ground pepper
  • ¼ tsp salt
  • 1 tsp freshly chopped parsley
Instructions
  1. Add arugula, pears, beets, blue cheese and walnuts to a large salad bowl and toss.
  2. Add all salad dressing ingredients to a cruet and shake well (you can also add them to a small bowl and whisk together).
  3. Drizzle salad dressing over the salad and toss together just before serving.

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10 comments

  1. Hotly Spiced says:

    I used to work at a hospital and I don’t think I ever ate worse in my life than when I dined in the cafeteria. Good luck there! But the rocket salad looks very fresh, colourful and tasty xx

  2. Katie (A Fork in Hand) says:

    What a gorgeous salad! I’ve been on a mission lately to train myself to enjoy beets, but it just doesn’t seem to be working. They just seem to taste like dirt to me! But, I do have some perfectly ripe Harry and David pears sitting on my countertop right now so I think I’ll have to give the salad a try anyway, sans beets. Looks delicious!

  3. john@kitchenriffs says:

    I’ve worked at home for what seems like forever, but of course I did once spend my time in an office. I almost always brought my own lunch. Much cheaper and healthier! And this salad looks like it’d pack well. Nice recipe – thanks.

    • Kristianne says:

      Hi Rachel!

      I used canned beets for the sake of time, but if you have more time you can cook the beets and add them in after. Just peel and slice them up, toss in olive oil, and roast at 450 degrees for 30 minutes.

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