Friday, March 15, 2019

Pomegranate & Pear Green Salad with Ginger Dressing



I can’t take my eyes off this salad! The concept came to me as I was improvising a big green salad for Friendsgiving this year. Salads are often overlooked at the holidays, so I set out to make a festive red-and-green showstopper.


INGREDIENTS

Salad
  • ½ cup raw pecans (halves or pieces)
  • 5 ounces baby arugula
  • 2 ounces (about ½ cup) goat cheese or feta, crumbled
  • 1 large ripe Bartlett pear, thinly sliced
  • 1 Honeycrisp or Gala apple, thinly sliced
  • Arils from 1 pomegranate

Ginger dressing
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar, to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon finely grated fresh ginger
  • ¼ teaspoon fine sea salt
  • About 10 twists of freshly ground black pepper


INSTRUCTIONS

  1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
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full recipe here: cookieandkate.com