Spinach, Pear and Pomegranate Salad

By á-32

Ingredients

• 1/3 cup walnut pieces
• 3 Tbs. cider vinegar
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. honey
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 8 oz. baby spinach
• 2 ripe pears, such as Bartlett, cored and sliced
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled blue cheese

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.


In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.


Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).