How To Make Pomegranate & Pear Green Salad
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.
Serves:
Ingredients
For the Salad:
- ½cuppecans,raw, halves or pieces
- 5ozbaby arugula
- 2ozgoat cheese,about ½ cup, or feta, crumbled
- 1bartlett pear,large, ripe, thinly sliced
- 1honeycrisp apple,or Gala, thinly sliced
- arils,(from 1 pomegranate)
For the Ginger Dressing:
- ¼cupextra-virgin olive oil
- 1tbspapple cider vinegar,to taste
- 1tbspdijon mustard
- 1tbspmaple syrup,or honey
- 1tspfresh ginger,finely grated
- ¼tspfine sea salt
- 10twistsfreshly ground black pepper
Instructions
Salad:
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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.
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Remove the pecans from the heat and roughly chop them. Set aside.
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Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula.
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Fan out your slices of pear and apple and arrange them across the salad in the sections. Sprinkle all over with fresh pomegranate arils.
Ginger Dressing:
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Combine all of the ingredients and whisk until blended. Taste, and add another teaspoon of vinegar if desired.
To Assemble:
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Wait to dress the salad until ready to serve.
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When ready, drizzle the ginger dressing lightly all over the salad. Serve promptly.
Nutrition
- 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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