Sandra's Pomegranate Salad Recipe Video

This is a simple salad that celebrates the hearty flavors of fall!

Summary

Preparation Time15 MinDifficulty LevelEasy
Servings6Cuisine
CourseTaste
MethodDish
SpecialityMain Ingredient

Ingredients

 Arugula2 Bunch (200 gm), torn
 Pears2 Large, halved, cored and cut into wedges (ripe)
 Pomegranate1 Large, seeded
 Feta cheese1⁄2 Cup (8 tbs), crumbled (Optional)
 Pecans1⁄3 Cup (5.33 tbs), toasted, chopped
For dressing
 Lime juice2 Tablespoon
 Olive oil2 Tablespoon
 Dijon mustard1⁄2 Teaspoon
 Salt and pepper1 Teaspoon (or to taste)
For garnish
 Bibb lettuce/Boston lettuce1 Bunch (100 gm)

Nutrition Facts

Serving size

Calories 223 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 11.1 mg

Sodium 418.2 mg17.4%

Total Carbohydrates 24 g8.1%

Dietary Fiber 5.7 g22.8%

Sugars 15.7 g

Protein 5 g9.3%

Vitamin A 28.4% Vitamin C 25.4%

Calcium 13.8% Iron 7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large salad bowl, place arugula and pears, and set aside.
2. In a small bowl, whisk together lime juice, olive oil and mustard, until well combined.
3. Drizzle just enough dressing over arugula and pears mixture to coat, season with salt and pepper and toss well.
4. Sprinkle pomegranate seeds on top, add cheese and pecans, if using and toss to mix.

SERVING
5. Serve immediately in a plate or salad bowl lined with Boston or bibb lettuce leaves.

TIPS
You can sprinkle shaved Parmesan over the salad if desired.
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