We thoroughly enjoyed this salad which we served with a baked chicken dish. And it will be great with left over turkey later this week - the tartness of the pomegranates and the sweetness of the pears will be a nice change to the usual cranberry sauce. Instead of buying pomegranate juice, we created the juice ourselves from 1.5 pomegranates.
Spinach Pomegranate Salad With Pears and Hazelnuts
Photo: Annabelle Breakey; Styling: Randy Mon
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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
- 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
- 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.
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