POMEGRANATE PEAR SALAD WITH WALNUTS
Pomegranate Pear Salad with Walnuts is loaded with flavors and would be a delicious addition to your Holiday dinner table! A vibrant salad full of different textures that is easy to whip up and makes every dinner special.
Provided by Julia Foerster
Categories Salad
Time 18m
Number Of Ingredients 11
Steps:
- In a large bowl combine baby greens, caramelized walnuts, thinly sliced pears, parmesan cheese (or blue cheese), and pomegranate seeds.
- In a small bowl, mason jar, or dressing shaker, combine the vinegar, honey, mustard, olive oil, salt, and pepper. Whisk/shake until the dressing is smooth.
- Just before serving, add the dressing to the salad and toss until everything is evenly coated. Serve immediately!
Nutrition Facts : Calories 257 kcal, ServingSize 1 serving
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
BAKED PEARS IN SPICED POMEGRANATE SYRUP
These baked pears are a wonderful light autumn or winter dessert, perfect for the holidays!
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350°F.
- In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
- Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
- Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
- Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller.
Nutrition Facts : ServingSize 1 pear half, Calories 161, Fat 0g, Carbohydrate 42g, Protein 1g, SaturatedFat og, Sugar 35g, Fiber 4g, Sodium 22mg, Cholesterol 6mg
POMEGRANATE PEAR SALAD
AWESOME. . .love this stuff. I buy the pomegranate seeds ready to go at Trader Joe's, but if you don't have the luxury of a TJ's nearby, here is a great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water, peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Note that cooking time is marinating time. Found on Let's Eat.
Provided by januarybride
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
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.
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
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
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
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