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A plate of apple pear cucumber salad served over arugula.

Apple Pear Cucumber Salad with Balsamic and Arugula

Print Recipe
Apple Pear Cucumber Spinach Salad is a light salad that packs a punch of flavor from sweet apples and pears. Tossed with a balsamic mustard dressing and served over arugula, this salad is simple yet flavorful.
Course Salad
Cuisine American
Prep Time 10 minutes
Refrigeration Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 95
Author Elizabeth

Ingredients

  • 1 English Cucumber sliced on the bias
  • 1 Red Apple thinly sliced (I used Gala)
  • 1 Pear thinly sliced (I used Bartlett)
  • 5 Ounces Baby Arugula

Dressing

  • 2 Tablespoons Stone Ground Mustard
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Rice Vinegar
  • ½ Teaspoon Salt

Instructions

  • In a medium bowl, mix the mustard, balsamic vinegar, maple syrup, rice vinegar, and salt.
  • Pour over the sliced cucumber and pear. Recommended: cover and refrigerate 20-30 minutes, to allow the flavors to blend.
  • Arrange the cucumber mixture on a bed of arugula. Serve and enjoy!

Nutrition

Calories: 95kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 388mg | Potassium: 373mg | Fiber: 4g | Sugar: 15g | Vitamin A: 961IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 1mg