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Spinach Pomegranate Salad With Pears and Hazelnuts

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 6
Time: 30 minutes. Both pomegranate juice and seeds go into this salad.

Ingredients

  • 3/4 cup unsweetened pomegranate juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons roasted hazelnut oil or extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • 5 ounces spinach leaves (about 2 lightly packed qts.)
  • 3/4 cup finely shredded radicchio (from 1 head)
  • 1/2 cup pomegranate seeds*
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1 large firm-ripe Bartlett pear

Nutrition Information

  • calories 124
  • caloriesfromfat 56 %
  • protein 2.2 g
  • fat 7.7 g
  • satfat 0.6 g
  • carbohydrate 13 g
  • fiber 2.3 g
  • sodium 118 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.

  2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.

  3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

  4. *Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.

  5. Note: Nutritional analysis is per serving.