Spinach Pomegranate Salad With Pears and Hazelnuts
Time: 30 minutes. Both pomegranate juice and seeds go into this salad.
Photo: Annabelle Breakey; Styling: Randy Mon
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
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.
- 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.