Spinach Pomegranate Salad With Pears and Hazelnuts

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

Yield:

Serves 6

Recipe from

Nutritional 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

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

Preparation

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.

*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.

Note: Nutritional analysis is per serving.

Note:

October 2009