Spinach Pomegranate Salad With Pears and Hazelnuts

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

Step 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

In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.

Step 3

Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

Step 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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 124Calories from Fat 56

% Daily Value *
Total Fat 7.7g12%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 118mg5%
Total Carbohydrate 13g5%

Dietary Fiber 2.3g10%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach Pomegranate Salad With Pears and Hazelnuts