Pomegranate + Pear Green Salad

By Barb Biagioli

Bursting with fresh fall fruit flavors and savory garlic–shallot dressing, this salad is the perfect way to brighten a winter meal and impress guests. It’s beautiful, simple, and festive!

Pomegranate + Pear Green Salad Recipe

Prep Time: 25 minutes | Cook Time: 5 minutes | Total Time:  30 minutes | Servings: 6

INGREDIENTS

Salad

• 2 cups arugula

• 1 cup spinach

• ½ cup pecans

• ½ cup walnuts

• 1 ripe Bartlett pear, thinly sliced

• 1 Honeycrisp apple, thinly sliced

• 1 pomegranate, seeded

• 2 tbsp hemp seeds

 Dressing

• ½ cup tahini

• ¼ cup olive oil

• 1 tbsp apple cider vinegar

• 2 tbsp Dijon

• 1 tbsp maple syrup

• 1 garlic clove

• 1 shallot

• ¼ sea salt

INSTRUCTIONS

 1.     Combine the pecans and walnuts in a skillet and toast them over medium heat. Watch them for about 5 minutes, as they can golden quickly! Remove them from heat and chop them. Set aside.

 2.     Put the arugula and spinach into a large serving bowl. Top with apple, pear, pecans, and walnuts. Drizzle the hemp seeds over top.

 3.     To make the dressing, combine the tahini, olive oil, garlic, apple cider vinegar, Dijon, garlic, shallot, maple syrup, and salt to a blender. Add water to thin. Blend until creamy.

 4.     Pour the dressing over your salad and combine. Serve and enjoy!

 Note: If you would like to add cheese, goat cheese or a shaved sheep milk cheese would be a nice addition. 

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