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
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
PEAR AND POMEGRANATE SALAD
A beautiful, tasty salad featuring two stunning winter fruits - pears and pomegranates. They're combined with dark leafy greens, salty feta, sweet dried apricots and crunchy nuts for a perfect salad.
Provided by Getty Stewart
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Prepare vinaigrette by combining all ingredients in a jar and shaking. Taste and adjust as desired.
- Wash and dry leafy greens.
- Place on large shallow bowl or platter. Toss with cabbage and carrots. Layer on pears. Before pears start to brown, pour dressing over salad mix.
- Finish by garnishing with pomegranates, nuts, apricots and feta cheese.
- Once this salad is dressed, it will not store very well - Eat up!
Nutrition Facts : Calories 390 kcal, Carbohydrate 23 g, Protein 6 g, Fat 33 g, Sodium 328 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
CANDIED PECAN PEAR SALAD
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
MIXED GREENS
Provided by Jessica B. Harris
Categories Leafy Green Pork Side Kwanzaa Bacon Healthy Collard Greens Simmer Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pot is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.
- Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.
GREEN SALAD WITH POMEGRANATE
Nutritious pomegranate seeds give this healthy green salad a burst of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
- Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.
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