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
WILD GREEN SALAD WITH POMEGRANATE VINAIGRETTE
This is a great holiday salad. It is delicious and looks beautiful served on a platter or big bowl. Pomegranate seeds are so good. I got this recipe years ago from Sunset magazine.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
- Gently mix salad greens with vinaigrette.
- Divide greens on 6 to 8 salad plates or large platter.
- Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
- Enjoy!
Nutrition Facts : Calories 244.3, Fat 22, SaturatedFat 4.3, Cholesterol 8.4, Sodium 160.7, Carbohydrate 8.8, Fiber 1.6, Sugar 5.8, Protein 5
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