Enjoy this arugula salad with beets and pear diced into fun shapes!

Ingredients

Salad

• 4 cups arugula
• 1 large beet, baked and cooled, or 1 jar or can of beets, sliced or cut into fun shapes1
• Asian pear, diced or cut into fun shapes
• 1/2 to 1 cup pecans
• 1/4 to 1/2 cup pomegranate seeds

Dressing

• 1/4 cup tahini
• 1/4 cup lemon juice (juice of approximately 2 lemons)
• 4 garlic cloves, crushed with a garlic press
• 2 Tablespoons white wine vinegar

Instructions

• Whisk all dressing ingredients together. Taste and add additional tahini, lemon or garlic, as needed. Tahini sometimes comes in a thicker consistency. If the tahini is too thick to stir, even after adding the lemon juice whisk in a tablespoon of hot water.
• Cover the bottom of your serving bowl with greens.
• Cut your beets and Asian pear. You can buy beets cut into matchsticks, disks or little baby balls. You can also use a fresh baked beet. I suggest cutting them into fun shapes using fruit and veggie cutters. You can make stars and hearts or fall shapes like apples and pumpkins.
• Top greens with the rest of the ingredients.
• Serve with Lemon Garlic Vinaigrette.