Saladscookieandkate5.0
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.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
2
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.
3
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.
4
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
calories
254 calories
fat Content
18.1 g
serving Size
1 side salad
fiber Content
4.7 g
sugar Content
15.3 g
sodium Content
205.8 mg
protein Content
4.1 g
trans Fat Content
0 g
cholesterol Content
4.4 mg
carbohydrate Content
21.8 g
saturated Fat Content
3.3 g
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