This beautiful Pear and Pomegranate Winter Salad is a snap to pull together and makes a gorgeous addition to your holiday table. The ingredients are simple and the dressing takes two minutes to whisk together. Trust me, it’s fabulous.
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Pear and Pomegranate Winter Salad:
I make this beauty with fresh greens I pick up from the farmers market, ripe juicy red pears, homemade maple pecans, and fresh pomegranate seeds. Then I drizzle it is a subtle honey vinaigrette. So simple, so delicious, so darn pretty!
The Dressing:
This dressing is a cinch to whisk together. It’s made with heart healthy extra virgin olive oil, fresh and fragrant lemon juice, local honey and a pinch of sea salt and ground black pepper.
How to Seed a Pomegranate in Two Minutes!
Of course you can buy packaged pomegranate seeds if you prefer, or you can seed a pomegranate yourself in tow minutes! It’s easy, fast and no mess!
Let’s Talk Maple Pecans:
I make these pecans in a small pan. First I crisp them up on medium heat, then I add a little butter and a little maple syrup. It’s easy and can be done days ahead!
What to Serve it With:
If you’re making this salad for the holidays, may I suggest serving alongside these Easy Turkey Tenderloins (made in 45 minutes).
The Recipe: Pear and Pomegranate Winter Salad
What you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.
Pear and Pomegranate Winter Salad
Ingredients
To make your holiday cooking less stressful, you can make the dressing and pecans, and seed the pomegranate a day or two ahead.
For nuts: You can always use store bought if preferred
- 2 tablespoons butter
- 1 cup raw pecans
- 1 tablespoon maple syrup
- pinch of sea salt
For Dressing:
- ⅓ cup good quality extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon local honey
- pinch of sea salt and a few turns of freshly ground black pepper
For salad
- 5 ounces tender baby spring mix or butter leaf lettuce
- 1 ripe pear (I used red) thinly sliced
- ⅓ cup pomegranate seeds
- ⅓ cup maple candied pecans
- ⅓ cup soft goat cheese crumbled (optional)
Instructions
For pecans:
- Place small pan on cooktop on medium heat. Add pecans and cook for 3-4 minutes, using a spatula to move pecans around so they don't burn. Add butter and toss peacns until they are covered. Add maple syrup, stir. Remove from heat and allow to cool on a plate while you make salad and dressing.
For Dressing:
- Whisk all ingredients together until emulsified. Save extra dressing in the firdge for up to a week.
For salad:
- Place all ingredients on a platter or in a bowl. Dress to you liking and toss. Sprinkle with sea salt and pepper if needed.
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