Arugula Salad with Pumpkin Flax Clusters

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Dinner, Lunch

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Nature’s Path Foods. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook or follow us on Twitter and tag your post #ThinkCanadaOrganic

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 10 to 12 servings


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Granola Clusters: Preheat oven to 350°F. Line small baking sheet with parchment paper; set aside.

Toss together granola, pecans, brown sugar, butter, cinnamon, cayenne and salt. Transfer to baking sheet; bake for 10 to 12 minutes or until granola and pecans are golden and caramelized. Let cool completely.

Shallot Vinaigrette: Meanwhile, whisk together olive oil, vinegar, shallot, mustard, honey, salt and pepper.

In large bowl, place arugula, pear and cranberries; toss with vinaigrette. Sprinkle with Granola Clusters and goat cheese. Serve immediately.

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  • 10 cups arugula
  • 1 ripe pear, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup finely crumbled goat cheese

Granola Clusters:

Shallot Vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 shallot, minced
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

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