Arugula Salad with Pistachios

Arugula salad with pistachios combines the flavor of arugula and freshly ground black pepper with the sweetness of sliced fresh pear and raspberry-infused dried cranberries, along with the crunch of pistachios, all topped with a light, sweet, and tangy raspberry Dijon vinaigrette.

I love the flavor of pistachios. They're a great snack I enjoy by the handful, and they're a great addition to sweet and savory dishes. Their salty, rich flavor pairs perfectly with sweet ingredients in desserts, such as my pistachio cannoli cake, as well as with the savory flavors of salads.

I'm also a big fan of the ways side dishes can transform a meal, and salads are a big part of that. That's especially true when you're focused on gluten-free side dishes! To that end, I've created a delicious and healthy arugula pistachio salad that combines flavors and textures you'll love.

This salad pairs well with a variety of meats, from steaks to grilled chicken burgers or baked lemon pepper chicken drumsticks, making it an incredibly versatile addition to your rotation.

Why You'll Love This Recipe

• Easy to Make: Both the salad and dressing boil down to simply mixing and enjoying. It doesn't get easier!
• A Great Mix of Flavors: Every bite of this salad combines peppery, sweet, and tangy flavors for a wonderfully complex flavor profile.
• Tons of Texture: The arugula leaves, dried cranberries, sliced pears, and pistachios create a delightful blend of textures for added interest.
• Versatile: This salad makes a great side dish for dinner, like these hot honey chicken sandwiches, or as one of your special holiday recipes.

Ingredients

I used OliveNation raspberry-infused dried cranberries and OliveNation Raspberry Cocktail Shrub vinegar for this recipe for an extra fruity flavor.

You'll find links to the cranberries and vinegar, along with the complete list of ingredients and their exact amounts in the recipe card at the end of the post.

Variations

• Arugula: Your favorite greens, such as spinach, kale, dandelion greens, Romaine, endive, escarole, or a spring mix, will work well in this recipe.
• Citrus: Add sliced oranges for a citrus arugula salad.
• Red Onion: Add thinly sliced red onion for a bit more bite.
• Dried Cranberries: You can use plain dried cranberries or Craisins if you prefer. Raisins or other deeply flavored dried fruits will also work.
• Pistachios: Chopped walnuts or pecans are a great option.
• Raspberry Shrub: I love the extra sweetness the OliveNation Raspberry Shrub adds to the salad, but you could use any raspberry or fruity vinegar you prefer.
• Dijon Mustard: If you don't have Dijon mustard, brown mustard will work. Even yellow mustard can be used in a pinch.
• Feta Cheese: The earthy, tangy flavor of feta cheese works very well with the ingredients in this salad.

How to Make Arugula Salad with Pistachios

Step 1: Mix the olive oil and other vinaigrette ingredients in a measuring cup. Then, combine the salad ingredients.

Step 2: Toss the salad with the dressing in a large bowl, garnish with optional fresh Parmesan, and enjoy!

Expert Tips

• Select a pear that is firm yet yields slightly to gentle pressure. It should also have no marks and have a fresh scent.
• Mix your dressing vigorously to ensure it properly emulsifies.
• A salad spinner is your best friend for avoiding a watery salad.
• Toss the salad and dressing just before serving for the best color, flavor, and texture.

Arugula Salad with Pistachios FAQ

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