Watercress Pear And Pomegranate Salad Recipes

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WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD



Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

Provided by Jamie Oliver

Time 15m

Number Of Ingredients 0

Steps:

  • What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

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

WATERCRESS, PEAR AND GORGONZOLA SALAD



Watercress, Pear and Gorgonzola Salad image

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

1/3 cup coarsely chopped cippolini or other sweet onion
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 cup grapeseed oil
Sea salt
ground white pepper
2 tablespoons extra virgin olive oil
8 ounces watercress (about 1 bunch), thick stems removed
4 ounces Gorgonzola, sliced into 16 small slabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

Steps:

  • Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
  • Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams

WATERCRESS, PEAR, AND CASHEW SALAD



Watercress, Pear, and Cashew Salad image

Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1 tablespoon vegetable oil, such as safflower
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 bunches watercress (about 1 pound total), tough stems removed
1 Bosc pear, cored and thinly sliced
1/4 cup chopped unsalted cashews

Steps:

  • In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.

Nutrition Facts : Calories 164 g, Fat 12 g, Fiber 2 g, Protein 6 g

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.

WATERCRESS, PEAR, AND BLUE CHEESE SALAD



Watercress, Pear, and Blue Cheese Salad image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1 small head Boston lettuce, rinsed, dried, and torn into pieces
1 bunch watercress, rinsed, dried, and stalks removed
2 ripe pears, cored and sliced
1/2 cup crumbled blue cheese
1/2 cup walnut halves
Creamy tarragon dressing:
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar (optional)
1/2 teaspoon dry mustard
1/2 lemon, juiced
1 clove garlic, minced
5 tablespoons tarragon vinegar
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 egg, slightly beaten
1/4 cup light cream

Steps:

  • Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.

PEAR, ENDIVE AND WATERCRESS SALAD



Pear, Endive and Watercress Salad image

Categories     Salad     Vegetarian     Goat Cheese     Pear     Winter     Endive     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil
2 tablespoons vegetable oil
2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

Steps:

  • Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
  • Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
  • Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
  • Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

WATERCRESS, FRISEE, AND PEAR SALAD



Watercress, Frisee, and Pear Salad image

This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 7

3 tablespoons white-wine vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup walnuts, broken into pieces
3 to 4 bunches watercress, trimmed
1 head frisee, core removed, leaves torn into bite-size pieces (about 8 cups)
2 red or yellow Bartlett pears, cored and cut into 1/4-inch slices

Steps:

  • Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.)
  • Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes.
  • In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces.

Nutrition Facts : Calories 175 g, Fat 13 g, Fiber 5 g, Protein 4 g

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS



Pan-Roasted Pear Salad With Watercress, Parmesan and Pecans image

Salads can be as simple as throwing together lettuce with some dressing to fabulously delectible and worthy of a special occassion. Here's a fabulously delicious one from The Best of America's Test Kitchen 2009. Also a fit in the Paleo diet. It takes a little time due to the pears cooling in the balsamic glaze, but utilize the time well and prepare the remainder.

Provided by gailanng

Categories     Pears

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou)
2 teaspoons sugar
salt and pepper
2 teaspoons olive oil
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon shallot, minced
2 tablespoons sugar plus 1/2 teaspoon sugar
salt
fresh ground pepper
4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces
4 cups watercress, washed, dried, and stemmed (about 4 cups)
4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler
3/4 cup pecans, toasted and chopped

Steps:

  • The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
  • Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
  • Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

Nutrition Facts : Calories 702.1, Fat 32.6, SaturatedFat 7.5, Cholesterol 25, Sodium 477.7, Carbohydrate 96.9, Fiber 18.9, Sugar 62.5, Protein 16.6

WATERCRESS, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD



Watercress, Sweet Pear, Rocket, Walnut and Parmesan Salad image

Heavenly fresh and so easy to prepare. The What a beautiful combination of flavours, simple and classy. Don't try to make this when you feel like it, make it when you can find perfect pears and watercress, remember only the freshest in season is best. For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. Quantities can be adjusted easily. I love this salad with roasted meat

Provided by An_Net

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 sweet pear
1/4 cup walnuts
2 cups rocket
1/4 cup parmesan cheese
1 cup watercress
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 pinch black pepper

Steps:

  • If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
  • Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
  • Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper.
  • Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over.

Nutrition Facts : Calories 655.6, Fat 53.7, SaturatedFat 9.9, Cholesterol 22, Sodium 410.1, Carbohydrate 35.3, Fiber 8.1, Sugar 18.9, Protein 16.6

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Top Asked Questions

How to make a salad with pomegranate seeds?
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.
How to make a salad with watercress?
Combine the watercress, cucumbers, beef strips and pears in a bowl. In another small bowl, combine the olive oil, lime juice, garlic, ginger and green onions. Whisk everything together and season with salt and pepper. Dress the salad with the vinaigrette right before serving.
What is in a pomegranate and pear salad?
This Pomegranate and Pear Salad includes goat or feta cheese, pears, nuts, and pomegranates over a bed of fresh spinach, drizzled with a homemade dressing. It only takes 15 minutes and is sure to impress any guest! Looking for salad recipes? Try Chicken Caesar Pasta Salad, Burrata Salad, or Three Bean Salad!
How do you make a salad with Pears?
Steps to Make It. Divide the lettuce onto four chilled plates and top with sliced pears and currants or raisins. Crumble the cheese evenly over the salads and top with walnut halves. In a small bowl combine the lemon juice, rice vinegar, and olive oil. Whisk together and season with salt and fresh-ground black pepper to taste.

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