Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Time: 30 minutes. Both pomegranate juice and seeds go into this salad.

This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

124 calories; calories from fat 56%; protein 2.2g; fat 7.7g; saturated fat 0.6g; carbohydrates 13g; fiber 2.3g; sodium 118mg; cholesterol 0mg.
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