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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 56%
  • Protein: 2.2g
  • Fat: 7.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 13g
  • Fiber: 2.3g
  • Sodium: 118mg
  • Cholesterol: 0.0mg

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. 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. 2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
  3. 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.
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