Description
A refreshing and vibrant Pear, Pomegranate, and Blue Cheese Salad featuring mixed greens, toasted walnuts, and a zesty homemade vinaigrette dressing. Perfect for a light lunch or a flavorful starter.
Ingredients
Scale
Salad
- 6 cups mixed salad greens (romaine, butter lettuce, or spring mix)
- 1 large ripe pear, thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup toasted walnuts
- 1/2 cup crumbled blue cheese
Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the greens: Firstly, wash and dry your mixed salad greens thoroughly. Using a salad spinner works best to remove any excess water, ensuring your greens remain crisp.
- Slice the pear: With the greens prepared, take your large ripe pear and slice it thinly.
- Toast the walnuts: In a medium-sized skillet, heat it over medium heat; add your walnuts and toast them for about 3โ5 minutes until fragrant and slightly browned, stirring occasionally to prevent burning.
- Assemble the salad: In a large serving bowl or platter, layer the salad greens first. Evenly distribute the thin slices of pear and sprinkle the pomegranate arils and toasted walnuts on top.
- Make the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice or apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and black pepper until well combined.
- Dress and serve: Drizzle the vinaigrette over the salad just before serving, then sprinkle the crumbled blue cheese evenly across the top for a creamy, tangy finish.
Notes
- Use a ripe but firm pear to avoid mushiness in the salad.
- Toasted walnuts add flavor but can be replaced with pecans or almonds for variation.
- The vinaigrette can be adjusted in sweetness or acidity according to taste.
- Serve immediately after dressing to keep the greens crisp.
