Pear & Pomegranate Salad Recipe

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Pear & Pomegranate Salad Recipe
Pear & Pomegranate Salad Recipe photo by Taste of Home
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Pear & Pomegranate Salad Recipe

Read Reviews
4 1 1
Publisher Photo
Pomegranate and Boursin add zip to this cool salad of Bosc pears over lettuce. Look for the 5-ounce Boursin with a firmer texture than the spreadable version. —Erika Monroe-Williams, Scottsdale, AZ
Recommended: 30 Fall Harvest Salads
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup apple juice
  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon white balsamic vinegar or white wine vinegar
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon coarsely ground pepper
  • Dash salt
  • 3 medium Bosc pears
  • 1 head Boston or Bibb lettuce (about 6 ounces), torn
  • 1 cup pomegranate seeds
  • 1 cup coarsely chopped pecans, toasted
  • 3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese

Directions

In a blender, combine the first seven ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop one pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices.
Arrange lettuce on four plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately. Yield: 4 servings.
Editor’s Note: Boursin garlic and fine herbs cheese, sold in a 5.2-ounce package, has a firmer texture than the spreadable cheese product. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pear & Pomegranate Salad in Taste of Home September/October 2015, p76

Nutritional Facts

1 serving: 388 calories, 29g fat (4g saturated fat), 6mg cholesterol, 74mg sodium, 34g carbohydrate (23g sugars, 7g fiber), 4g protein.

  • 1/4 cup apple juice
  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon white balsamic vinegar or white wine vinegar
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon coarsely ground pepper
  • Dash salt
  • 3 medium Bosc pears
  • 1 head Boston or Bibb lettuce (about 6 ounces), torn
  • 1 cup pomegranate seeds
  • 1 cup coarsely chopped pecans, toasted
  • 3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese
  1. In a blender, combine the first seven ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop one pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices.
  2. Arrange lettuce on four plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately. Yield: 4 servings.
Editor’s Note: Boursin garlic and fine herbs cheese, sold in a 5.2-ounce package, has a firmer texture than the spreadable cheese product. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pear & Pomegranate Salad in Taste of Home September/October 2015, p76

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toolbarsco User ID: 6725667 232635
Reviewed Sep. 10, 2015

"This is an elegant salad but it was enough work to prepare that I'd only serve it for a fancy dinner. I would also only make this again if the bagged pomegranate seeds were available. I had little red spots all over the kitchen from scooping out the seeds!. My grocer had neither the bagged seeds nor the boursin & garlic cheese and my family dislikes feta cheese so I did not add any cheese.. It is a very tasty and unusual salad however."

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