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Sandra's Pomegranate Salad

GooseberryPatch's picture
This is a simple salad that celebrates the hearty flavors of fall!
Ingredients
  Arugula 2 Bunch (200 gm), torn
  Pears 2 Large, halved, cored and cut into wedges (ripe)
  Pomegranate 1 Large, seeded
  Feta cheese 1⁄2 Cup (8 tbs), crumbled (Optional)
  Pecans 1⁄3 Cup (5.33 tbs), toasted, chopped
For dressing
  Lime juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Salt and pepper 1 Teaspoon (or to taste)
For garnish
  Bibb lettuce/Boston lettuce 1 Bunch (100 gm)
Directions

MAKING
1. In a large salad bowl, place arugula and pears, and set aside.
2. In a small bowl, whisk together lime juice, olive oil and mustard, until well combined.
3. Drizzle just enough dressing over arugula and pears mixture to coat, season with salt and pepper and toss well.
4. Sprinkle pomegranate seeds on top, add cheese and pecans, if using and toss to mix.

SERVING
5. Serve immediately in a plate or salad bowl lined with Boston or bibb lettuce leaves.

TIPS
You can sprinkle shaved Parmesan over the salad if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Occasion: 
Easter
Ingredient: 
Pear
Interest: 
Fall
Preparation Time: 
15 Minutes
Servings: 
6

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