There are just about a million ways you can make a salad, and at VFit Squad, we love giving you some of our favorite ways to prepare a salad. The key to enjoying food, is to never get bored and to keep fresh/seasonal produce part of your rotation. This is a fabulous fall salad sure to fuel your palate and belly. To make this a full meal, add any protein source of your choice on top.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
Dressing
- 1/2 Cup pomegranate juice unsweetened
- 1 Tbsp lemon juice fresh
- 2 Tbsp extra virgin olive oil or roasted hazelnut oil
- 1/2 tsp kosher salt
- 1/4 tsp thyme minced
- 1/8 tsp black pepper
Salad
- 7 Cup spinach fresh leaves
- 1 Cup radicchio shredded
- 1/2 Cup pomegranate seeds
- 1/2 Cup hazelnuts coarsely chopped and toasted. Walnuts work great too.
- 1 Large Bartlett pear sliced
Ingredients
Dressing
Salad
|
Instructions
Dressing
- In a small saucepan, boil pomegranate juice, about 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
Salad
- 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.
Recipe Notes
Splatter-free seeding tip!
Cut pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.
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