Poached Pear & Arugula Salad - Mindful by Sodexo Recipes

Ingredients

• 11 ounces baby arugula
• 1 1/2 cups cooked red quinoa
• 1/4 cup dried sweetened cranberries
• 1/4 cup thinly sliced red onions
• 1/4 cup toasted pecan pieces
• 4 sliced Ginger Poached Pear Halves
• 1/4 cup shaved Parmesan cheese
• 3/4 cup Honey Balsamic Dressing
• 1. Combine the arugula and quinoa in a large bowl and divide it evenly between four large salad bowls.
• 3. Enjoy immediately with 3 tablespoons of honey balsamic dressing or cover and keep in the refrigerator for the next day!
• 1 2/3 cups water
• 1/2 cup sugar
• 2 tablespoons honey
• 4 teaspoons shaved fresh ginger
• 1 small cinnamon stick
• 1/2 teaspoon vanilla extract
• 2 whole cloves or 1/8 teaspoon ground cloves
• 2 medium pears, peeled, cored and cut in half
• 1. Combine all ingredients together except the pears in a medium pot and bring to a simmer over low heat until the sugar has dissolved.
• 1/2 cup light balsamic dressing
• 1 tablespoon whole grain mustard or Dijon mustard
• 1. Whisk all ingredients together in a small bowl until well combined. Cover and keep in the refrigerator until ready to use.
• Use the pear poaching liquid in braised dishes or as the base of a bubbly mocktail. You can keep the poaching liquid covered in the refrigerator for up to 5 days.