Pomegranate Pear and Arugula Salad
photo by januarybride
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Dressing ingredients
- 14.79 ml red wine (I always use Port)
- 14.79 ml balsamic vinegar (I tend to use cherry balsamic)
- 14.79 ml red wine vinegar (I tend to use raspberry vinegar)
- 2.46 ml sugar (may sub Splenda)
- 1.23 ml cinnamon
- 0.61 ml nutmeg
- 59.16 ml olive oil
- 7.39 ml honey
- 1.23 ml dried basil (crushed between your fingers)
-
Salad
- 198.44 g arugula (may use half romaine and half arugula)
- 118.29 ml pomegranate seeds
- 236.59 ml thinly sliced pear
- 118.29 ml walnut pieces
- 59.16 ml blue cheese, crumbles
directions
- Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
- Divide salad among plates, top each salad with pears and blue cheese.
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Reviews
-
No fault of the recipe, but it dawned on me the other day that I don't care for the texture of pomegranate seeds although I love the flavor of pomegranate. Next time I would make sure to use a better quality bleu cheese instead of the sub-standard grocery store brand I used (what was I thinking?!) Good combination of flavors though. I didn't do the salad justice this time as I usually do using my normal salad making procedure of fresh *local* quality ingredients. Reviewed for Veg Tag October.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri