Pomegranate & Pear Green Salad with Ginger Dressing
Total Time
30 minutes
Prep Time
25 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(109)
Ingredients
4-6 salads
- ½ cup raw pecans (halves or pieces)
- 5 ounces baby arugula
- 2 ounces (about ½ cup) goat cheese or feta, crumbled
- 1 large ripe Bartlett pear, thinly sliced
- 1 Honeycrisp or Gala apple, thinly sliced
- Arils from 1 pomegranate
- Ginger dressing
- ¼ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar, to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 teaspoon finely grated fresh ginger
- ¼ teaspoon fine sea salt
- About 10 twists of freshly ground black pepper
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Preparation
Chef’s notes
Dressing adapted from the liquid gold salad dressing in my cookbook, Love Real Food.
Make it dairy free/vegan:
Simply omit the goat cheese. Vegans, be sure to use maple syrup instead of honey.
Make it nut free:
Substitute pepitas (green pumpkin seeds) for the pecans.
Prepare in advance:
You could prepare the salad dressing, and arrange the arugula, pecans, goat cheese and pomegranate up to 1 day in advance. Cover and chill in the refrigerator. Slice and arrange the apple and pear just before serving, since they turn brown over time.
Storage suggestions:
This salad is best served promptly. If you know you’ll have leftovers, dress individual servings as needed and store the salad and dressing separately. Leftover dressing will keep well in the refrigerator for 1 week.