Spinach Pomegranate Salad With Pears and Hazelnuts Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Time: 30 minutes. Both pomegranate juice and seeds go into this salad.
Ingredients
3/4 cup unsweetened pomegranate juice
1 tablespoon fresh lemon juice
2 teaspoons roasted hazelnut oil or extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper
5 ounces spinach leaves (about 2 lightly packed qts.)
3/4 cup finely shredded radicchio (from 1 head)
1/2 cup pomegranate seeds*
1/2 cup coarsely chopped toasted hazelnuts
1 large firm-ripe Bartlett pear
Instructions
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.
In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.
*Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.
Note: Nutritional analysis is per serving.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment