Erin Lives Whole · by Erin Antoniak★ 5.0 (2)
Pear Salad with Dijon Vinaigrette
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 11%
CARBS 25G43% OF CAL
4G FIBER6G OTHER16G TOTAL SUGAR
FAT 14G53% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain salad with sautéed pears, goat cheese, prosciutto, and farro tossed in a tangy Dijon vinaigrette. Light yet filling, it works as a main course or elegant side dish.
mainamericansaladpork🍳 skillet
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3-4 ripe USA Pears (I used Anjou but any word work here)
- 1 tsp cinnamon
- 1 tsp butter
- 1 5 oz bag of arugula
- 1 cup cooked farro
- 6 slices of prosciutto
- ½ cup crumbled goat cheese
- ½ cup dried cranberries
- 2 tbsp dijon mustard
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ¼ tsp salt
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 11%
CARBS 25G43% OF CAL
4G FIBER6G OTHER16G TOTAL SUGAR
FAT 14G53% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 346mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 45mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.