Pear and Pomegranate Salad

Pear and Pomegranate Salad

41
JPMJ 28

"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."

Ingredients

12 m {{adjustedServings}} servings 153 cals
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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

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Directions

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  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

41
  1. 56 Ratings

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

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 re...

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