Spinach, Pear & Pomegranate Salad

Name: Spinach, Pear & Pomegranate Salad
Yield: Makes 4 Servings
Ingredients: walnut pieces, ⅓ cup (1½ oz/45 g); baby spinach, 8 oz (250 g); pomegranate seeds, ½ cup (2½ oz/75 g); ripe pears such as Bartlett, 2, cored and sliced; extra-virgin olive oil, 2 tbsp; Dijon mustard, 1 tsp; salt, ¼ tsp; cider vinegar, 3 tbsp; freshly ground pepper, ⅛ tsp; honey, 1 tbsp; blue cheese, ¼ cup (1¼ oz/37 g) crumbled

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

For an elegant fall lunch, serve this colorful salad with butternut squash soup. Slice and add the pears just before serving, as the flesh will brown very quickly. Avoid painstaking prep by purchasing fresh pomegranate seeds at the market.

Ingredients

walnut pieces, ⅓ cup (1½ oz/45 g)
cider vinegar, <

Lunch
Side dish
Vegetarian
Gluten-free

Method

Preheat oven to 350°F (180°C). Spread walnuts on a baking sheet and toast in oven until lightly browned and fragrant, about 10 minutes