POMEGRANATE PEAR SALAD
Our Pomegranate Pear Salad is a showstopper! Sweet pear slices, crisp greens, blue cheese chunks, sugary pecans and bright red, jewel-like pomegranate arils. A lemon Dijon vinaigrette brings it all together.
Provided by Pat Nyswonger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Toss the salad greens and onion slices together in a bowl.
- Cut each pear in half and remove the core. Lay one pear half, flesh side down on a cutting board and make cuts from about 1/2-inch from top to the bottom of the pear. Press lightly on the pear to fan it out then slide your knife beneath it and transfer it to the salad greens. Continue with the remaining pear halves.
- Spoon the pomegranate arils, blue cheese crumbles and the candied pecans on the salad greens.
- Combine all the ingredients in a small jelly jar and shake vigorously to combine.
- Drizzle the vinaigrette over the top the salad or on individual servings.
Nutrition Facts : Calories 283 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 14 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 423 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING
This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- 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, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
- Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a 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 sections (see photos). Sprinkle all over with fresh pomegranate arils.
- To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
- Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.
Nutrition Facts : ServingSize 1 side salad, Calories 254 calories, Sugar 15.3 g, Sodium 205.8 mg, Fat 18.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 4.7 g, Protein 4.1 g, Cholesterol 4.4 mg
SPICED PEARS AND POMEGRANATE
An easy fruit dessert made with fall fruit that can be served with a cheese selection.
Provided by misslisa
Categories Desserts
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g
SPICED POMEGRANATE-PEAR CAKE
This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.
PEAR-POMEGRANATE PIE
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
- Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
- Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
- Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
- Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 3 grams, Carbohydrate 89 grams, Fat 7 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 45 grams, TransFat 0 grams
PEAR AND POMEGRANATE SALAD
Pear Pomegranate Salad - This pear and pomegranate salad has a beautiful mix of color and flavor. You'll love the simple dressing that ties it all together! (Gluten-Free + Vegan)
Provided by One Lovely Life
Categories Side Dish
Number Of Ingredients 13
Steps:
- In a bowl or jar, combine oil, vinegar, syrup, salt, pepper, and garlic powder.
- Whisk until the mixture is combined (it may separate since you're not using an emulsifier like mustard. Just stir it again!**)
- Set the dressing aside.
- Place salad greens in a large bowl. Top with pear slices, apple slices, avocado slices, pomegranate arils, and your desired nuts. (And onion, if using.)
- Stir the dressing again, if needed. Drizzle salad with half of the dressing.
- Gently toss with two forks or salad tongs to combine, adding more dressing, as desired. (It will seem like a LOT of greens, but they will start to wilt once dressed.)
Nutrition Facts : ServingSize About 1 cup salad, Calories 191 calories, Sugar 9.7 g, Sodium 159 mg, Fat 14.7 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 4 g, Protein 1.9 g, Cholesterol 0 mg
POMEGRANATE-PEAR MUESLI
I love this muesli variation... perfect for these winter fruits. Pears aren't so hard, but I'm always seeking another way to use pomegranates! ("Cook" time is really soak time.)
Provided by White Rose Child
Categories Breakfast
Time 8h8m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first four ingredients in a bowl, and stir together. Add the soymilk. Make sure all the oats are covered by milk.
- Let this refrigerate overnight. In the morning, remove the arils from the pomegranate (I leave the method to your choice- how do YOU get the inside out?!) and dice the pear. Gently fold them into the muesli.
- Enjoy!
Nutrition Facts : Calories 229.9, Fat 2.1, SaturatedFat 0.3, Sodium 4.6, Carbohydrate 51.1, Fiber 6.8, Sugar 26.6, Protein 5.6
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
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