Pear And Pomegranate Salad Recipes

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PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

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

6-8 cups (about 5 oz.) spring mix (or your favorite greens)*
1 ripe pear, sliced or diced
1 apple, sliced or diced
1 avocado, sliced or diced
1 cup pomegranate arils
1/2 cup candied or toasted nuts (pecans, almonds, pistachios or walnuts)
Optional: 1/4 cup thinly sliced red onion
1/4 cup avocado oil or light-tasting olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pure maple syrup
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

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 WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

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

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

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

PEAR & POMEGRANATE SALAD



Pear & Pomegranate Salad image

Pomegranate seeds and Boursin cheese add zip to this cool salad of Bosc pears over lettuce. Look for the 5.2-ounce Boursin, which has a firmer texture than the spreadable version. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup apple juice
2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon white balsamic vinegar or white wine vinegar
1/8 teaspoon onion powder
1/8 teaspoon coarsely ground pepper
Dash salt
3 medium Bosc pears
1 head Boston or Bibb lettuce (about 6 ounces), torn
1 cup pomegranate seeds
1 cup coarsely chopped pecans, toasted
3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese

Steps:

  • In a blender, combine the first 7 ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop 1 pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices., Arrange lettuce on 4 plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 388 calories, Fat 29g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 74mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 7g fiber), Protein 4g protein.

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

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

1/3 cup canola oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 Tbsp honey
1/4 tsp salt
1/8 tsp black pepper
6-8 cups dark leafy greens (spinach, kale, romaine, arugula, etc.)
1/2 cup sliced red cabbage
1/2 cup shredded carrots
1 firm pear, cut into matchsticks or slices
3/4 cup pomegranate arils
1/2 cup walnuts or pecans
1/4 cup chopped dried apricots (or cranberries)
1/4 cup crumbled feta cheese

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

WATERCRESS, PEAR AND POMEGRANATE SALAD



Watercress, Pear and Pomegranate Salad image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Feta     Pear     Winter     Healthy     Pomegranate     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese or feta cheese
1/2 cup fresh pomegranate kernels

Steps:

  • Whisk first 5 ingredients in small bowl. Season with salt and pepper.
  • Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS



Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans image

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!

Provided by BecR2400

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
2 cups large dark seedless grapes, halved
1/2 cup chopped red onion
1/4 cup crumbled blue cheese
4 ripe red pears
1/2 cup aged balsamic vinegar
1/4 cup olive oil
4 tablespoons brown sugar
salt and pepper, to taste
2 tablespoons finely minced fresh orange zest

Steps:

  • Make candied pecans.
  • In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
  • Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
  • Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
  • Arrange candied pecans around the pears.
  • Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
  • Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 76.9, Carbohydrate 38.4, Fiber 5, Sugar 28.3, Protein 2.5

POMEGRANATE PEAR AND ARUGULA SALAD



Pomegranate Pear and Arugula Salad image

A wonderful salad. The dressing is one of our favorites and we frequently serve it atop lettuce with raspberries, pear, and walnuts. Recipe adapted from a Trader Joe's recipe.

Provided by januarybride

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon red wine (I always use Port)
1 tablespoon balsamic vinegar (I tend to use cherry balsamic)
1 tablespoon red wine vinegar (I tend to use raspberry vinegar)
1/2 teaspoon sugar (may sub Splenda)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons olive oil
1/2 tablespoon honey
1/4 teaspoon dried basil (crushed between your fingers)
7 ounces arugula (may use half romaine and half arugula)
1/2 cup pomegranate seeds
1 cup thinly sliced pear
1/2 cup walnut pieces
4 tablespoons blue cheese, crumbles

Steps:

  • Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
  • Divide salad among plates, top each salad with pears and blue cheese.

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