ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Greens and Pear Salad with Pomegranate Gremolata

Photo: Jessica Sample
Total time 30 mins
Yield 10 to 12
Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.

Ingredients

  • 1 cup pomegranate seeds
  • 3 tablespoons flat-leaf parsley, finely chopped
  • 1 shallot, minced
  • 1/2 teaspoon orange zest, finely grated
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 15 ounces mixed spicy baby greens
  • 3 Bosc pears, thinly sliced lengthwise

How to Make It

  1. In a small bowl, combine the pomegranate seeds with the parsley, shallot and orange zest. Season with salt and black pepper.

  2. In another small bowl, whisk the oil with the pomegranate molasses, vinegar, honey and mustard; season with salt and pepper.

  3. In a large bowl, toss the greens with the dressing and season lightly with salt and black pepper. Transfer the salad to plates or a platter and top with the pear slices and pomegranate gremolata. Serve right away.