Add this pear green salad to your recipe list for a healthy and filling meal made with fresh pomegranate and bartlett pear tossed with ginger dressing.
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often until they’re fragrant and starting to turn golden on the edges for about 4 to 5 minutes.
Remove the pecans from the heat and roughly chop them. Set aside.
Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula.
Fan out your slices of pear and apple and arrange them across the salad in the sections. Sprinkle all over with fresh pomegranate arils.
Combine all of the ingredients and whisk until blended. Taste, and add another teaspoon of vinegar if desired.
Wait to dress the salad until ready to serve.
When ready, drizzle the ginger dressing lightly all over the salad. Serve promptly.
- Calories: 215.10kcal
- Fat: 17.29g
- Saturated Fat: 3.17g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.46g
- Polyunsaturated Fat: 2.89g
- Carbohydrates: 13.66g
- Fiber: 3.10g
- Sugar: 9.04g
- Protein: 3.47g
- Cholesterol: 4.35mg
- Sodium: 176.75mg
- Calcium: 69.06mg
- Potassium: 208.37mg
- Iron: 0.98mg
- Vitamin A: 57.06µg
- Vitamin C: 6.43mg
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