Caramelized Leek and Pear Salad

This earthy salad has a nice peppery flavor from the arugula and richness from the caramelized leeks. Balanced with a mild sweetness from crisp pear and a hearty crunch from walnuts, this savory salad features some of the season’s best. Enjoy as a side or a main dish, it’s a fresh and flavorful addition to any table.

Ingredients

• For the salad:

• 1 large leek, sliced thinly

• 1-2 T vegan butter

• 5 oz arugula, or 1 bag/clamshell

• 1 medium pear, sliced

• ½ cup walnuts 

• 2-3 T hemp seeds

• ¼ cup dried cranberries, optional

• For the dressing:

• ½ cup olive oil

• 3 T maple syrup

• 3 T champagne vinegar

• 1 T dijon mustard

• ½ t salt

• ¼ t pepper

Directions:

1. Heat butter in a pan over medium to high heat. Once melted, add sliced leeks and stir to coat in butter. Let caramelize for 20-35 minutes. Stir occasionally and keep a close eye to make sure they don’t burn.

2. In the meantime, prepare the dressing. Whisk all ingredients until emulsified or immersion blend for a creamier dressing.

3. Once leeks are caramelized, assemble the salad. 

4. To a large bowl, add arugula. Dress and toss with some of the maple mustard vinaigrette. Add hemp seeds and toss again. Top with caramelized leeks, sliced pears, walnuts, more hemp seeds and dressing. Not pictured but recommended: dried cranberries. They add a nice touch of sweetness and balance to the salad.