Pear Salad with Pomegranates
Bring the wow factor to your next dinner with this lovely, crisp pear salad. From the fresh made dressing to the fall ingredients, this salad is sure to delight a variety of palates.
Servings: 4
Calories: 511kcal
Equipment
- oven
Ingredients
Roasted Pear Vinaigrette
- 1 pear peeled, cored, and cut in half
- 1 teaspoon coconut oil
- ⅓ cup olive oil
- 1 tablespoon orange juice
- 2 tablespoon white wine vinegar
- 2 cloves clove garlic minced
- 1 tablespoon shallot finely chopped
- 2 teaspoon honey
- Sea salt to taste
- black pepper to taste
Toasted Walnuts
- 1 cup walnuts
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
Pear Salad
- 2 pears cored and thinly sliced
- 6 cups mixed greens
- ⅓ cup crumbled vegan cheese Miyoko’s is a great brand
- ¼ red onion thinly sliced
- ⅓ cup pomegranate arils
Instructions
- Preheat the oven to 425 degrees F.
- Place the pear halves on a baking sheet and drizzle with 1 teaspoon of coconut oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.
- Place the walnuts on a baking sheet and drizzle with 1 teaspoon coconut oil and maple syrup. Cook at 350° for 3-5 minutes, until lightly toasted. Remove from the oven and let cool to room temperature.
Roasted pear vinaigrette
- To make the vinaigrette, blend the roasted pear, olive oil, orange juice, vinegar, garlic, shallot, maple syrup, salt, and pepper in a blender until smooth.
Salad
- Place the mixed greens in a large bowl. Top with the sliced pears, candied walnuts, vegan cheese, red onion, and pomegranate arils.
- Drizzle with roasted pear vinaigrette and toss. Serve immediately.
Nutrition
Calories: 511kcal | Carbohydrates: 35g | Protein: 5g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Sodium: 5mg | Potassium: 366mg | Fiber: 7g | Sugar: 22g | Vitamin A: 67IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg