- 5 cups arugula
- 1 pear, chopped (I used a Bartlett)
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup water
- fresh juice from 1 1/2 lemons
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- pinch of sea salt (optional)
- Assemble all ingredients for the salad in a large bowl.
- In a small bowl, whisk all ingredients for the dressing until smooth. Pour over salad and toss until well combined.
- Serving Size: 2