Spinach, Pear and Pomegranate Salad

All Recipes

Salads

Prep Time

15 minutes

Cooking Time

10 minutes

Yields

4 servings

Ingredients

1/3 cup walnut pieces
3 Tbs. cider vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
8 oz. baby spinach
2 ripe pears, such as Bartlett, cored and sliced
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese

Directions

Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.

 In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.

 Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately.

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