Arugula-Pear Salad with Chocolate Vinaigrette
Author: Danielle Joy
Prep time: 15 mins
Total time: 15 mins
  • 2.6 oz. salad blend (aprox. 30% arugula, 30% lollo rosso, and 30% Swiss chard)
  • 1 - 2 Conference pears (aprox. 1 - 1½ cup), chopped into bit-sized pieces
  • ½ tablespoon raw cacao powder
  • ½ tablespoon ACV
  • 1 tablespoon maple syrup
  • 3 tablespoons coconut oil, melted
  • Walnuts, for topping
  • Dark chocolate square for garnish, optional
  1. Melt the coconut oil. (I use the bain-marie method)
  2. While the coconut oil is melting, wash the salad blend, if necessary (I used a pre-washed salad blend).
  3. Tear salad leaves into smaller pieces.
  4. In a small bowl, mix together the melted coconut oil, ACV, maple syrup, and raw cacao powder.
  5. Gently massage ¾ of the vinaigrette into the salad.
  6. Assemble the salad onto a pretty plate.
  7. Chop up the pears and add them to the salad.
  8. Garnish with the remainder of the vinaigrette, chopped walnuts, and dark chocolate square.
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