ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
ARUGULA, PEAR & POMEGRANATE SALAD
This right here is one of my very favorite salads. Its incredibly simple with just a handful of ingredients but the colors and flavors are beautiful! Peppery tender arugula, sweet pears & the sweet crunch of pomegranate seeds. I'll be serving this salad at Christmas dinner; after antipasto and before dinner. To dress this, I...
Provided by Angela LeMoine
Categories Lettuce Salads
Time 10m
Number Of Ingredients 9
Steps:
- 1. I definitely recommend making the vinaigrette a day or two before, it allows the flavors to really meld. I love making vinaigrettes in mason jars or the like, its just really easy. So go head and pour in the red wine vinegar, olive oil, chopped shallot, dried oregano, salt and a little pepper. Refrigerate.
- 2. To plate I used a shallow bowl, piled on a few big handfuls of the baby arugula, half a pears worth for each plate and a good sprinkling of the pomegranate seeds. Are the colors gorgeous together or what?!?!
- 3. Give the vinaigrette a good shaking to combine everything before serving and drizzle just a bit over top. Finish with fresh cracked pepper.
POMEGRANATE, ARUGULA SALAD
Steps:
- To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
- Toss salad ingredients together and dress with the vinaigrette.
ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS
A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.
Provided by Karen Tedesco
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Combine all ingredients in a blender or mini food processor until very smooth.
- Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
- Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.
Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
POMEGRANATE PEAR AND ARUGULA SALAD
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
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.
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Dressing:.
- In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
- Salad:.
- Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
- Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
- Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
- Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
- Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
ARUGULA, PEAR, MANDARIN, AND POMEGRANATE SALAD
The perfect salad with a healthy dose of great ingredients and under 30 minutes to prepare.
Provided by Gemma
Categories Lunch Side Dish Side Dishes
Number Of Ingredients 11
Steps:
- Wash all vegetables and fruits thoroughly.
- Place the arugula on a large platter. Make sure that the leaves are spread on the platter.
- Layer the remaining ingredients, the pear, mandarin, pomegranate seeds, red onion, and feta cheese.
- To prepare the dressing, combine all ingredients and whisk until blended. Add more oil and vinegar if necessary and check the seasoning.
- Serve the dressing with salad on the side. It is best as some people may want to eat the salad without the dressing.
Nutrition Facts : Calories 238 kcal, Carbohydrate 19 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 214 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 13 g, ServingSize 1 serving
ARUGULA AND PEAR SALAD
This salad works equally well with Granny Smith apples in place of the pears. Think of the apple option for Rosh Hashana as it also calls for pomegranate molasses, a great Rosh Hashana ingredient. (Image is illustrative only.) READ MORE
Provided by Recipe By Susie Fishbein
Categories Salads
Yield 6
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the soy sauce with the maple syrup. Add the pecans. Toss to coat and set aside to marinate for at least half an hour.
- Preheat oven to 350°F. Line a baking sheet with Gefen Parchment Paper.
- Remove pecans from the marinade, draining off and discarding the liquid. Place in a single layer on the prepared baking sheet.
- Bake for 15 minutes, tossing the pecans halfway through to prevent them from burning.
- Remove from oven and as soon as they are cool enough to touch, but still warm, remove the caramelized pecans to a piece of parchment or wax paper to cool in a single layer so they don't clump. Set aside.
- Cut the pears in half lengthwise and remove seeds and core. Keep the peel on one of the halves, and cut this half into 18 very thin slices. Place the slices in a shallow bowl with 1⁄3 cup orange juice to prevent discoloration.
- Peel remaining 1 and 1/2 pears and cut into small dice. Place in another bowl with 1⁄3 cup orange juice.
- In a small bowl, whisk the pomegranate molasses, vinegar, oil, mustard, salt, and pepper. Set aside.
- Separate the endive leaves. Stack them and then thinly slice them into julienned thin strips on the diagonal.
- Toss the endive and arugula greens with the dressing. Remove the diced pears from the orange juice and add the pears into the greens. Toss in some of the caramelized pecans, cranberries, and cheese, if using for a dairy meal.
- Lay three of the thinly sliced pear slices on each plate, add a handful of the dressed salad. Garnish with extra caramelized pecans.
ROASTED PEAR SALAD WITH ENDIVE, POMEGRANATE, BLUE CHEESE, AND HAZELNUT VINAIGRETTE RECIPE
Steps:
- Make the vinaigrette: Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
- For the pears: Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.
- To serve: Combine endives, frisée, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately. This Recipe Appears In The Food Lab: Roasted Pear Salad With Winter Greens, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Cholesterol 12 mg, Fiber 7 g, Protein 6 g, SaturatedFat 5 g, Sodium 254 mg, Sugar 11 g, Fat 17 g, ServingSize 8 to 12, UnsaturatedFat 0 g
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Provided by Kathryn Matthews
Categories Salad Nut Side No-Cook Thanksgiving Low Fat Quick & Easy Pecan Arugula Fall Healthy Pomegranate Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
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
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
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