Pomegranate Pear Salad Food

PEAR AND POMEGRANATE SALAD

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.

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.

PEAR SALAD

Steps:

• Place the mixed greens, pears, pomegranate seeds, blue cheese and pecans in a large bowl.
• In a small bowl, whisk together the dressing ingredients until smooth.
• Drizzle the dressing over the pear mixture, gently toss to coat. Serve immediately.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE

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.

SPICED PEARS AND POMEGRANATE

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

PEAR & POMEGRANATE SALAD

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.

POMEGRANATE PEAR SALAD WITH WALNUTS

Steps:

• In a large bowl combine baby greens, caramelized walnuts, thinly sliced pears, parmesan cheese (or blue cheese), and pomegranate seeds.
• In a small bowl, mason jar, or dressing shaker, combine the vinegar, honey, mustard, olive oil, salt, and pepper. Whisk/shake until the dressing is smooth.
• Just before serving, add the dressing to the salad and toss until everything is evenly coated. Serve immediately!

PEAR AND POMEGRANATE SALAD

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.)

POMEGRANATE, PEAR AND AVOCADO SALAD RECIPE

Steps:

• Salad:
• Add all ingredients together in a large bowl and drizzle on the dressing. Toss until combined. Serve immediately.
• Vinaigrette:
• Whisk all ingredients together for 30 seconds until combined.

PEAR AND POMEGRANATE SALAD

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!

POMEGRANATE PEAR SALAD

Steps:

• Toss the salad greens and onion slices together in a bowl.
• Cut each pear in half and remove the core. Lay one pear half, flesh side down on a cutting board and make cuts from about 1/2-inch from top to the bottom of the pear. Press lightly on the pear to fan it out then slide your knife beneath it and transfer it to the salad greens. Continue with the remaining pear halves.
• Spoon the pomegranate arils, blue cheese crumbles and the candied pecans on the salad greens.
• Combine all the ingredients in a small jelly jar and shake vigorously to combine.
• Drizzle the vinaigrette over the top the salad or on individual servings.

POMEGRANATE PEAR AND ARUGULA SALAD

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.

POMEGRANATE PEAR SALAD

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.
• Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
• Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING

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.