Asian Pear and Pomegranate Salad
Have you tried Asian pears? They’re amazing. Sometimes called “apple pears,” they’re small apple shaped pears. A good one has the crunch of an apple, but the juiciness and flavor of a pear. They’re so incredible. We’ve seen them more available in our markets lately, so we’ve been scooping them up every week we can get our hands on them. I love them sliced for a snack or side, but I’ve also been tossing them into salads.
This combination is my favorite. The creaminess of the avocado, a bit of protein from chicken (if you like), the sweetness of the dried cherries, depth from the hazelnuts, and a bit of brightness from the pomegranate. The dressing is as simple as it gets–just a bit of balsamic and olive oil, with a bit of honey (if you like).
As is always the case with salad, these ingredients are flexible. Skip the avocado if you don’t like it. Using this as a main dish? Bump up the chicken. Vegan or doing a Whole30? Skip the drizzle of honey. If you can’t find Asian pears, ripe apples or pears would work perfectly well in this recipe.
It would also make a stunning Thanksgiving salad. Pomegranate seeds tend to have that beautiful effect. But it would also be a great meal for the day AFTER Thanksgiving, when you’re ready for something that doesn’t involve stuffing or sugar or marshmallows.
Delicious, beautiful, and simple. Everything a salad should be. I hope you love it like I do!
P.S. Need help with your pomegranate? Check out this step-by-step tutorial for how to seed a pomegranate.Â
Asian Pear and Pomegranate Salad
- Yield: 2-4 1x
Ingredients
For the salad:
- 3–4 cups salad greens or spinach
- 1/2–1 avocado, (peel and pit removed) diced or sliced
- 1 Asian pear, (cored) sliced or diced
- 1/2–3/4 cup pomegranate seeds
- 1/4–1/3 cup dried tart cherries (or dried cranberries, blueberries, or raisins)
- 1/2 cup toasted hazelnuts (almonds, or pecans)
- Optional: cooked and shredded chicken
For the dressing:
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- salt and pepper, to taste
- a drizzle of honey, as desired (omit for vegan or Whole30)
Instructions
- Toss together the salad ingredients. In a small bowl, whisk together vinegar, oil, salt, pepper, and honey, if using. Toss salad in dressing and serve immediately.
This looks SO delicious! I’ll have to keep this healthy recipe in mind after I go crazy on Thursday!
Paige
http://thehappyflammily.com
I love pomegranate season too! Wish it was longer….and cheaper. Asian pears are one of my favorites as well. This salad looks so good. Definitely a good Fall salad.
P.S. I’ve enjoyed watching You’ve got mail the last two Fall seasons. I like your idea of that being a tradition. I also love watching While You Were Sleeping in Winter/Christmas time.
Hope you’re having a great Monday! Thanks for your wonderful posts!
I used your tips to cut up my first pomegranate ever yesterday, I’m hooked! Can’t wait to try this salad.
Oh yay! I’m so glad! Hooray!
We are so ready for light and healthy food after the feasting last week. This recipe looks beautiful and yummy. I’ve printed out the recipe and will be making it with leftover turkey breast tossed in.
And thank you for the instructions on how to seed a pomegranate – I wouldn’t have known where to start.
Happy Holidays!