Name: Pear Gorgonzola Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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); 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

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 Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Calories per serving 381 kcal

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.