The sweetness of the dates, pears, and pecans, pairs nicely with the saltiness of the feta and the miso dressing. Miso is a fantastic fermented food that is good for intestinal health, the saltiness is great in soups, dressings, stir-drys (pretty much replacement for salt in savoury recipes!).
Pear, Pecan & Date Salad with Maple Miso Dressing
Serves 2 // Vegetarian, Gluten Free, Refined Sugar-Free
For the salad
2 Bartlett Pears
1 Tbs coconut oil
1/4 tsp cinnamon
1/4 cup pecans
3 cups of arugula
2 Tbs crumbled feta
For the dressing:
2 Tbs extra-virgin olive oil
2 Tbs maple syrup
1 apple cider vinegar
1-2 teaspoons light miso
Cut peats in fairly thin slices. Heat coconut oil in a pan and place pear slices down. Might have to do in batches depending on how big the pan is. Sprinkle with cinnamon and cook on medium for 3 minutes or until slightly softened. Remove from heat.
Toast pecans in the same pan for about 5 minutes or until fragrant and then remove from heat.
Mix the arugula, sliced pear, crumbled feta, and pecans in a bowl.
Whisk together the dressing ingredients. Add 1 tsp of miso and more if you like the taste and then pour over the salad. Serve into 2 bowls and enjoy!
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