Autumn Pear Salad With Pomegranate
Enjoy a delectable salad bursting with flavors! Roasted pears, candied walnuts, and vibrant pomegranate seeds come together in a tangy vinaigrette for a delightful and refreshing dish.
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Calories: 400kcal
Equipment
- Oven for roasting pears
- Pot for boiling walnuts
- Skillet or frying pan for frying walnuts
- Mixing Bowl
- Whisk for preparing the vinaigrette
- Serving bowl or plate for the salad
Ingredients
- 2 cut in half
- 1 tsp olive oil
- a pinch of kosher salt
- fresh cracked black pepper
- 1 cup walnuts
- 1 cup powdered sugar
- oil to fry in
- 1 cup pomegranate seeds
- 1/4 cup cane syrup or maple syrup
- 2 tbsp cane vinegar or apple cider vinegar
- 1 tbsp extra virgin olive oil
- one package of your favorite salad blend
Instructions
- Preheat oven to 400 degrees Fahrenheit and oil to 350 degrees Fahrenheit for frying.
- Drizzle olive oil over halved pears, season with salt and pepper, and roast for 10 minutes until tender.
- Boil walnuts in water for 5-6 minutes, drain, and toss with powdered sugar while hot.
- Fry sugared walnuts in oil until golden brown, then drain and set aside.
- Whisk together cane syrup (or maple syrup), vinegar, and olive oil to make the vinaigrette.
- Toss salad greens with some vinaigrette, season with salt and pepper.
- Add roasted pears, candied walnuts, and pomegranate seeds to the salad.
- Drizzle with remaining vinaigrette, toss gently, and serve.
Nutrition
Calories: 400kcal | Carbohydrates: 35g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Sodium: 200mg | Potassium: 500mg | Fiber: 6g | Sugar: 25g | Calcium: 80mg