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NYT Cooking: Arugula, Pear and Orange Salad
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NYT Cooking: Arugula, Pear and Orange Salad

It’s that time of year for squash. I’m a big squash fan and even bigger fan when it’s roasted with maple syrup and butter. The savory yet slightly sweet salad is easy, healthy, packed with big fall-inspired flavors, and there’s so much texture. The buttery maple syrup coats the tender squash which is a nice contrast to …

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This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.

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NYT Cooking: Arugula, Pear and Orange Salad

NYT Cooking

Arugula, Pear and Orange Salad


clock
15 minutes
Ingredients
Vegetarian, Gluten free
Produce
  • 4 cups Arugula
  • 1 Orange
  • 2 Pears
Condiments
  • 1 tsp Dijon mustard
  • 1/4 cup Green olives, pitted
  • 2 tbsp Mint and dressing, fresh
Baking & Spices
  • 1 Salt and freshly ground black pepper
Oils & Vinegars
  • 1 cup Olive oil
  • 1/3 cup Sherry vinegar or wine vinegar

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