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Preheat oven to 350F ( A toaster oven works here too)
In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices. Spread out on a parchment-lined sheet pan and bake 10-15 minutes, stirring halfway through. You want to get them toasted and golden. Remove from heat, and immediatly “fluff” with a fork. Let them cool completely. You can do this ahead- taking care not to eat them all before making the salad. You’ll need at least 1/2 cup for the salad.
Whisk all ingredients together in a small bowl
In a large bowl (not your serving bowl) toss arugula, red onion, 1/2 cup spiced nuts, pomegranate seeds, currants and gorgonzola cheese lightly with the dressing until perfectly coated. Taste, season with salt and pepper if you like.
Then add the pears, carefully tossing so they don’t break.
Place the salad in the serving bowl and garnish with more spiced nuts, gorgonzola and pomegranate if you like.