Spinach Pomegranate Salad With Pears and Hazelnuts
Photo by Annabelle Breakey
Time: 30 minutes. Both pomegranate juice and seeds go into this salad.
This recipe, and others like it, can be found in the article “From Quick Weeknight Dinners to Festive Dishes, These Are the Best Recipes to Make in December.”
How to Make It
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.
Step 2
2
In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
Step 3
3
Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.
Step 4
4
*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.
Step 5
5
Note: Nutritional analysis is per serving.
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
