Spinach, Pear And Pomegranate Salad
This delightful salad combines fresh baby spinach with sweet pears, crunchy walnuts, juicy pomegranate seeds, and tangy blue cheese. Tossed in a flavorful vinaigrette dressing, each bite offers a perfect balance of textures and flavors. Simple to prepare and visually appealing, this salad is a lovely addition to any meal. Enjoy a satisfying and nutritious dish with this recipe!
— Constant Cookbook
Ingredients
- 1/3 cup walnut pieces
- 3 Tbs. cider vinegar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 8 oz. baby spinach
- 2 ripe pears, such as Bartlett, cored and sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled blue cheese
Instructions
- Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.
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In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.
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Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 4.
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