Pomegranate, Pear and Arugula Salad Recipe

Pomegranate, Pear and Arugula Salad Recipe

The tart, acidic pomegranate balances the sweetness of the pear and is complemented by salty, sharp feta (or tofu feta!). The toasted walnuts add a bit of crunch, and the whole thing is served on a bed of fresh, flavorful arugula.

Combine the arugula, walnuts, pomegranate seeds, and cranberries in a bowl. Place on serving plates. Cut the pear into thin slices and put on top. Pour on the dressing and you’re ready to eat. Ingredients: Arugula, pear, pomegranate seeds, cranberry, walnut. Recipe Type: Salad

How do you make pear and goat cheese salad?

DIRECTIONS Arrange the lettuce on 4 plates and top with the goat's cheese. Mix together the pears, walnuts and watercress. Blend the lemon juice and oil together, then toss into the salad ingredients. Serve on top of the cheese.

What is pomegranate salad?

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.

What is a pear salad?

Pear Salad made with grated cheese and mayonnaise is an old-fashioned Southern favorite. Serve it as an appetizer or side dish to go with almost any meal.

Pomegranate Pear and Arugula Salad Recipe

To prepare the salad: In a large bowl, combine the arugula, spinach and pears. Add enough vinaigrette to just cover the salad leaves and toss until well combined. To serve: Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.

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.

Cup the pomegranate half in your hand, hold over a large bowl and beat it with the back of a spoon to expel the seeds. The bowl should catch the seeds and any juice. Add the lemon zest and juice, 1 teaspoon kosher salt and sugar to the bowl and whisk in the olive oil.

Pomegranate seeds and Boursin cheese add zip to this cool salad of Bosc pears over lettuce. Look for the 5.2-ounce Boursin, which has a firmer texture than the spreadable version. -Erika Monroe-Williams, Scottsdale, Arizona. Provided by Taste of Home. Categories Lunch. Time 25m. Yield 4 servings. Number Of Ingredients 12

Toss the fennel and pomegranate arils together wild rocket. Just before serving (so that it doesn't go brown), peel quarter and thinly slice the pear and add that to the salad. If you plate the salad, scatter a few pomegranate arils over each plate before serving. For the dressing, shake all of the ingredients together in a tightly sealed bottle.

Arugula, Pomegranate and Pear Salad

Salad: 1. Put red onions with arugula in a bowl and pour in about ¾ of dressing. Toss with tongs. Reserve the rest of dressing for drizzling. 2. Put a pile of arugula on 4 plates. 3. Top each with apple slices. 4. Sprinkle on dates, Gorgonzola cheese, pomegranate seeds and walnuts. 5. Drizzle with more dressing, and serve!

4 cups salad greens 2 cups arugula leaves 1 large ripe pear, peeled, cored and thinly sliced 1/3 cup crumbled blue cheese 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper; 1/2 cup toasted pecans

1/3 to 1/2 cup Caramelized Shallot Vinaigrette (see recipe below) 8 ounces chèvre, crumbled Place arugula and lettuce, pears, pomegranate seeds and walnuts in a large mixing bowl.

Oct 18, 2014 - This Arugula, Pomegranate and Pear Salad is a fabulous salad with fresh pears, pomegranate arils and juicy red grapes and a poppy seed apple cider dressing.

Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat or feta cheese over the arugula. Fan out the apple and pear slices, arranging them across the salad in sections. Sprinkle with pomegranate arils evenly across the salad.

Arugula Pear Pomegranate Salad

In a large bowl combine the arugula, romaine, pear and lightly toss. Serve the salad on individual plates and lightly dress each serving with the vinaigrette. Top with and top with desired amount of goat cheese, pomegranate seeds and pistachios.

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.

Salad: 2 ounces thinly sliced prosciutto 2 ripe bosc pears, sliced in wedges lengthwise 1/2 pomegranate, seeded (optional) 3/4 pound arugula (can substitute watercress or spinach) Methods/Steps. Preheat oven to 350ºF. Spice Walnuts: Mix the powdered sugar, cayenne, allspice, nutmeg and salt together. Set aside.

4 oz baby arugula. 1 ripe pear - diced. 2 oz pecorino toscana - shredded. ¼ cup pomegranate seeds. ½ lemon - juice & zest. 3 tbsp olive oil.

May 6, 2015 - This Arugula, Pomegranate and Pear Salad is a fabulous salad with fresh pears, pomegranate arils and juicy red grapes and a poppy seed apple cider dressing.

Pomegranate, Pear, and Arugula Salad

Preheat the oven to 350 degrees. Shave a little off the fat end of the pear so it stands up tall. Core it from the base up if you wish using an apple corer or a thin spoon. Leave the stems on. Place the pears on a baking sheet and brush with agave nectar.

This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.

Instructions. To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth. Taste and adjust the flavor, as needed. To assemble the salad, arrange the arugula in a large serving bowl, and top it with the sliced pear, goat cheese, pecans, and raspberries or pomegranate arils.

Pomegranate Salad Winter salads can seem a bit humdrum, with many vibrant and colorful produce being out of season, but that’s where the ruby-red pomegranate comes in. These jewel-like seeds — called arils — are bursting with tart, tannic juice and add a bit of pomp to an otherwise simple salad.

This gorgeous salad is bursting with flavor and fresh fruit! Featuring pomegranate, Bartlett pear, Honeycrisp apple, goat cheese, pecans and arugula, this salad will brighten up your holiday table. #healthysalad #saladrecipe #pomegranatesalad #pearsalad #holidaysalad #cookieandkate

Pear Pomegranate Arugula Salad

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette. Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears.

Place arugula in a large bowl and lightly dress with vinaigrette, to taste. Portion greens out onto plates. Arrange 4 to 6 slices of pear atop each plate of greens. Nestle 2 to 3 slices of persimmon on each plate, then sprinkle with a tablespoon or two of fresh pomegranate seeds and and 5 walnut halves. Serve immediately.

Instructions. Toast walnuts in a non-stick pan for about 3–4 minutes. Set aside. Wash and dry greens. Remove seeds from pomegranate. Cut pears into very thin slices. Place greens, walnuts, pomegranate seeds and pears in a large serving bowl and toss together. Make vinaigrette by combining all ingredients in a jar with a covered lid and shake well.

Arugula Pear Pomegranate Salad eat more art black pepper, pomegranate, sunflower seeds, arugula, walnuts and 4 more Tomato and Pomegranate Salad View from Great Island

This arugula, grapefruit, & avocado salad from Bob Greene's Best Life cookbook. So yummy. We will sometimes serve it w/ whole wheat pitas, fresh whole milk mozzarella, and then stuff the salad in the pitas.

Pomegranate, Arugula Salad Recipe

Instructions Checklist. Step 1. In a large bowl, whisk together vinegar, oil, honey, and coriander; season with salt and pepper. Add arugula and cucumber; toss to combine. Advertisement.

Instructions. Place the arugula in a salad bowl. Sprinkle the figs all over. Add the pomegranate molasses dressing and toss. Start with about 2 – 3 tablespoons of dressing and add more after your first toss if needed. Better to under dress a salad than over dress it. Add your salt and pepper when you adjust the dressing.

Toss Bowery Arugula with cooked quinoa, red onion, pine nuts, pomegranate seeds and feta in a large bowl. In a small separate bowl, whisk the balsamic vinegar, honey and dijon together. Gradually whisk in the olive oil, pouring it in a steady stream and stirring continuously until fully combined. Pour dressing over salad and enjoy!