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.Print