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Pear and Pomegranate Salad

Pear and Pomegranate Salad

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JPMJ

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
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Reviews

wolveramster
58
9/30/2011

When making fresh pomegranate juice, put the seeds in a clean garlic press and press down hard. It works so quickly!

CAMBLOW1
25
12/15/2010

Loved the dressing. Light and flavorful. I made this for Thanksgiving and added candied pecans. Everyone loved it.

Nichole
25
11/23/2010

Very tasty!!! The dressing is very balanced, sweet from the pomegrante and pears, sour from the lemon, and a little spice from the pepper. I bought a small bag of spring lettuce, and only had red pears on hand, but followed the directions exactly otherwise. I'm sure the dressing would taste just as good cold, so I'm thinking about increasing the amounts to make a larger batch and store it in the refrigerator.