Pomegranate & Pear Green Salad with Ginger Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad
1/2 cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about 1/2 cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate
Ginger dressing
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
About 10 twists of freshly ground black pepper
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Prepare in advance: You could prepare the salad dressing, and arrange the arugula, pecans, goat cheese and pomegranate up to 1 day in advance. Cover and chill in the refrigerator. Slice and arrange the apple and pear just before serving, since they turn brown over time.
Storage suggestions: This salad is best served promptly. If you know you’ll have leftovers, dress individual servings as needed and store the salad and dressing separately. Leftover dressing will keep well in the refrigerator for 1 week.
This salad might look fancy, but it’s simple to put together. You’ll want to pay extra attention to how you prepare the ingredients, so I’ve typed up some tips below. If you’re craving some greens to get you through the holidays, or already working on your holiday menu, this salad is for you!
Salad Preparation Tips:
Apple and pear: Slice straight down about 1/2″ from the core. Repeat on the remaining three sides, and discard the core. With the flat sides lying flat against the cutting board, cut them into very thin slices, keeping the pieces together as best you can. Then, fan out the slices into sections and place them around the salad as shown.
Pomegranate: There are a bunch of different ways to remove the arils from a pomegranate, see videos online if don't know how.
Goat cheese: You can easily crumble cold goat cheese with a fork into a bowl. You’ll need half of a standard log of goat cheese for this recipe.
Pecans: Freshly toasted nuts offer tons of flavor, so that’s why I recommend buying raw nuts and toasting them as needed. It’s a simple step that makes a big difference, and your nuts will stay fresher longer this way.
Dressing: Simply whisk it all together! You can make the dressing a day or two in advance, if you’d like.
To serve: This salad really makes a statement when it’s spread across a big serving platter. I usually recommend tossing your salad before serving, but this one is prettier if you simply drizzle dressing lightly all over it and let guests take their portions from there. Can also make individual plates of salad for each person.
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