Photo: Annabelle Breakey; Styling: Randy Mon
Yield
Serves 6

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

Note: Nutritional analysis is per serving.

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Ratings & Reviews

RebeccaA48's Review

RebeccaA48
November 19, 2012
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.

Gloutonne's Review

Gloutonne
January 15, 2012
Easy, fresh. Flavor mix of pomegranate ,pears and nuts is awesome. will serve when I have guests over for sure