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Tuesday, December 14, 2021

Pear and Pomegranate Salad

 One of the best things about fall and winter is having pomegranates, the jewel of my garden. 


Pear and Pomegranate Salad

Adapted from:  Autumn Gatherings by Rick Rodgers
Serves 4-6

Pomegranate Vinaigrette:

1 1/2 T sherry vinegar (or white wine vinegar if that is what you have)
2T bottled pomegranate juice (or 1 T pomegranate molasses)
1/4 teas salt
1/8 teas freshly ground pepper
1/3 c vegetable oil
2 T walnut oil


2 ripe pears, cored and cut lengthwise into thin wedges (red pears are particularly pretty)
1/3 c pomegranate seeds
1/3 c walnuts, toasted and coarsely chopped
5 ounces mixed greens, including some lettuce
salt and freshly ground black pepper

Place all the vinaigrette ingredients into a pint jar and briskly shake until emulsified. If you use pomegranate molasses you will need to shake it again just before dressing the salad.

In a bowl, place the pear slices with the walnuts and mix with about 2 tablespoons of the vinaigrette.

Mix the salad greens with the remaining vinaigrette and toss well until all pieces are covered. Gently stir in the pear/walnut mixture and toss. Taste for seasonings and if needed add salt or pepper. Sprinkle with the pomegranate seeds.  This salad is best served as soon after mixing as possible. 


I like to compose this salad on plates since there are just two of us at most meals. If you mix the salad in a bowl, it might be better to cut the pears into chunks.

If you have a hard time finding the ingredients for the salad try to substitute with similar items. I have used raspberry juice or grape juice instead of the pomegranate. In a pinch you could use olive oil rather than walnut oil. It would be a shame if you didn't make this beautiful salad because of supply train issues.  

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