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Recipes Salads

Pear Gorgonzola Salad

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Author:

Erin

Published:

February 5, 2018

Updated:

February 5, 2018

This post may contain affiliate links. Please read my disclosure policy for details.

Post number 2 of 3 today! I hope you guys are as excited about this as I am 😉 If you’ve been hanging out on PBF with me for a while, you know that I usually like to meal prep a salad each week.  Especially the last 7 months or so while I’ve been in grad school…because I don’t need a ton of complex carbs to sit around like a potato in a classroom all day and at my desk most of the night.  If I know that I’m going to be particularly active one week or will be lifting a lot, I’ll add some quinoa or something more substantial. Now that I’ve gotten my rambling out of the way, let’s talk about this salad…

This is a super easy one to whip up.  By the way, pears + gorgonzola = amazing combo.  In terms of meal prepped salads, arugula is great because it’s a bit hardier than, let’s say, baby spinach.  Kale and romaine hearts are also a good choice because they can last all week, but for this salad, arugula is the right flavor and texture.  It’s a little spicy/bitter to offset the sweetness of the pears and dried cranberries.

Post 3 of 3 for today will be the meal prep that includes this salad 🙂 Enjoy!

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Pear Gorgonzola Salad

Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 4 servings
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Servings: 4 servings

Ingredients

  • 1 lb thin sliced raw chicken breast
  • 8 cups arugula
  • 1 large green pear, sliced (about 200 grams)
  • 1/2 cup Gorgonzola cheese
  • 1/3 cup lower sugar dried cranberries, (or pomegranate arils)
  • 1/4 cup pecan halves or pieces
  • 1/4 cup balsamic vinaigrette, for marinating chicken

Pomegranate Vinaigrette

  • 1/3 cup pomegranate juice
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • Squeeze of lemon juice

Instructions

  • Marinate chicken in balsamic vinaigrette for at least one hour.
  • Whisk together vinaigrette ingredients and set aside.
  • Heat a large non-stick pan over medium-high heat.  Add about 1/2 tbsp olive oil for pan frying if desired.  Add chicken and cook on one side for 3-5 minutes.  Flip and cook through.  Remove chicken from pan and rest on a cutting board.
  • Assemble arugula, pear, pecans, and cranberries in a serving bowl.  Top with chicken, gorgonzola cheese, and vinaigrette before serving.

Tips & Tricks

I used pomegranate juice in my vinaigrette but you could use fresh squeezed orange juice.

Nutrition Information

Calories: 381kcal (19%), Carbohydrates: 26g (9%), Protein: 32g (64%), Fat: 18g (28%), Cholesterol: 78mg (26%), Sodium: 303mg (13%), Potassium: 574mg (16%), Fiber: 6g (25%), Sugar: 15g (17%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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