Pomegranate & Pear Green Salad with Ginger Dressing
Ingredients
The salad
-
½
cup
raw pecans
-
5
ounces
baby arugula
-
2
ounces
goat cheese or feta, crumbled
-
1
large
ripe Bartlett pear, thinly sliced
-
1
large
Honeycrisp or Gala apple, thinly sliced
-
1
each
arils from pomegranate
The ginger dressing
-
¼
cup
extra-virgin olive oil
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
Dijon mustard
-
1
tablespoon
maple syrup or honey
-
1
teaspoon
finely grated fresh ginger
-
¼
teaspoon
fine sea salt
-
10
twists
freshly ground black pepper
Instructions
- Toast the pecans in a skillet over medium heat until fragrant and golden, about 4 to 5 minutes, then chop and set aside.
- Arrange the arugula on a large serving platter, then sprinkle with chopped pecans and crumbled cheese.
- Fan out the slices of pear and apple across the salad.
- Sprinkle the salad with fresh pomegranate arils.
- Combine all dressing ingredients and whisk until blended. Adjust vinegar to taste.
- Drizzle the dressing over the salad just before serving.
Nutrition Facts (estimated)
Servings
6 side salads
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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