This Arugula, Pear, and Roasted Chickpea Salad is as equally suited for the weeknight dinner table as it is for the holiday buffet. 

Over the past few years, I’ve been making a conscious effort to serve a bowl of greens with every dinner. I always call it a salad, but the reality is that on some super-busy nights, it’s just plain arugula!

Other nights it’s a meal-worthy salad, packed with a variety of veggies and fruit, all chopped into bite-sized pieces. But on most nights, it’s somewhere between plain lettuce and fancy.

Why all the fuss about adding a salad?

Well, I have found it’s 1) a simple way to add more veggies to the dinner, and 2) a great way to provide my kids with regular, repeated exposure to salads.

Has it worked?

Yes, having a salad on the evening table means we get more than one serving of veggies with dinner and can always make half our plate veggies! Also, my kids have gradually started eating more and more of the salad.

Research shows that it can take 12 or more times offering a new food before a child decides to even try it. To increase the likelihood that they will try new foods, resist the urge to pressure them. Instead, practice the division of responsibility. Serve meals family style and let your child decide whether to try it and how much to eat.

My tips on getting your family to eat more salad

• Serve it often. Aim to include it at most dinners.
• Get your kids involved in making the salad. (If they chop it, they are more likely to eat it!)
• Vary the greens, from buttery Bibb to classic romaine to nutrient-packed baby spinach to spicy arugula; keep it interesting!
• Top it with at least some veggies and fruits that you know your family is likely to eat. (But don’t be afraid to include some less-liked ones; they can always leave them on the side.)
• Leave dressing and cheese on the side.
• Try adding a fun, crunchy topping, such as croutons or roasted chickpeas.

And remember that even if they just pick out and eat the cucumber, it’s ok. Baby steps. Repeated exposure. Positive role modeling. They will get there!

Need a fun salad idea? How about this: Arugula, Pear, and Roasted Chickpea Salad with a Maple Cider vinaigrette? I love to roast my own chickpeas, but I don’t always have time, so I keep store-bought roasted chickpeas on hand.

And remember, you can serve it however you like…

It’s pictured here with goat cheese, but you could use feta instead. Or skip the cheese completely (which is what the rest of my family prefers!) You could also use apples or cranberries instead of pears, and spinach or mixed greens instead of arugula. And yes, you could even add good-old white-bread croutons if they will entice your kids more than roasted chickpeas.

Other recipes you might like:

• Colorful Strawberry Cabbage Salad
• Farro Lunch Salad – Three Ways
• Kale, Avocado & Raspberry Salad

Arugula, Pear, and Roasted Chickpea Salad

This Arugula, Pear, and Roasted Chickpea Salad makes a delicious addition to everything from the everyday dinner table to the holiday buffet. Roast the chickpeas yourself or buy roasted, seasoned chickpeas at the store.

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Prep Time 10 minutes mins

Servings: 4 people

Course: Salad, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 5 ounces arugula (1 package or about 10 handfuls)
• 2 medium ripe pears, sliced into wedges
• ½ cup roasted salt & pepper chickpeas
• 4 ounces goat cheese
• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup (or honey)
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground pepper to taste

Method

 

1. Place arugula in a large salad bowl and top with the sliced pears and roasted chickpeas. Add the goat cheese or leave it on the side.
2. Make the dressing by combining olive oil, vinegar, maple syrup, mustard, sea salt, and pepper in a mason jar with a lid. Secure lid and shake until well mixed.
3. Serve with the dressing on the salad or on the side based on your family's preference.