Spinach pomegranate salad with pears and hazelnuts

By devogirl

Both pomegranate juice and seeds go into this salad.

*Splatter-free seeding: Cut a pomegranate into chunk. Put chunks into a bowl of water, and, working under water, use your hands to break seeds free from pit.

Nutritional Information
Calories 124
Caloriesfromfat 56 %
Protein 2.2 g
Fat 7.7 g
Satfat 0.6 g
Carbohydrate 13 g
Fiber 2.3 g
Sodium 118 mg
Cholesterol 0.0 mg

Ingredients

• 3/4 cup unsweetened pomegranate juice
• 1 tbsp. fresh lemon juice
• 2 tsp. roasted hazelnut oil or extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. minced fresh thyme leaves
• 1/8 tsp. freshly ground black pepper
• 5 oz. spinach leaves (About 2 lightly packed qts.)
• 3/4 cup finely shredded radicchio (from 1 head)
• 1/2 cup pomegranate seeds*
• 1 large firm-ripe Bartlett pear

Preparation

Step 1

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.

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

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