Pomegranate Salad (with pear and cider dressing)
With a handful of ingredients and a quick homemade dressing, you can make this festive green salad with fresh pomegranate seeds, fruit and nuts to spruce up the holiday table. It's ready in 20 minutes and is a great option for a light lunch, holiday potluck, or dinner.
Servings 4 servings
Ingredients
For the Apple cider vinaigrette:
- 4 tablespoons apple cider vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- 2 teaspoons runny honey
- ½ cup olive or sunflower oil
For the salad:
- 4 cups arugula and baby spinach
- ½ cup pecans or walnuts lightly toasted
- 1 pear with skin thinly sliced
- ¼ cup crumbled feta or soft goat cheese
- ⅓ cup thinly sliced shallots
- ½ cup pomegranate seeds
Instructions
- Toast ½ cup pecans or walnuts or walnuts in a 300°F (160°C) oven for about 10 minutes or until slightly fragrant and golden. Be careful not to burn them. Reserve.
For the vinaigrette:
- Mix 4 tablespoons apple cider vinegar, ½ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 2 teaspoons runny honey and ½ cup olive or sunflower oil in a measuring jar or bowl until smooth and creamy. I use an immersion blender to emulsify them better.
To assemble the salad:
- Place 4 cups arugula and baby spinach in a large bowl. Add a few tablespoons of the vinaigrette and lightly toss. Transfer to the serving platter. Make one layer if using a shallow serving platter or two layers if using a deep bowl(see Notes below).
- Arrange 1 pear with skin, sliced thin, over them. I like to make groups of several pieces, but any way you like it is fine.
- Sprinkle and scatter ⅓ cup thinly sliced shallots, ¼ cup crumbled feta or soft goat cheese and ½ cup pomegranate seeds on top.
- Drizzle with the rest of the vinaigrette and serve.
Notes
Two layers: if using a deeper bowl, make two layers so you don't have to toss it too much to serve. Mix greens with some dressing. Add half to the bowl and top with half of the rest of the ingredients. Cover with the second layer of greens and arrange the rest of the add-ins on top.
Can you use pre-packaged pomegranate seeds? Absolutely! They can save time and effort. Check for freshness and quality, as they can sometimes vary in taste and texture.
Can you make the salad ahead of time? While it's best to assemble the salad shortly before serving to maintain freshness, you can prepare the dressing, remove the seeds if needed, and wash and dry the greens in advance.
Greens: ensure they are thoroughly dried after washing them to prevent sogginess. Also, consider serving the dressing on the side and adding it just before eating to keep the salad crisp.
Storage: refrigerate leftovers for a short time, in an airtight container or covered in plastic wrap. This is a salad to eat on the same day.
