Pear & Pomegranate Salad

Anjou is the most abundant (and least expensive) winter pear. Bartlett is the most popular summer pear.  Pomegranates are known for their high antioxidant levels.  Although they have a high sugar content they are also high in fiber.  Pomegranates are  in season here in November and December  usually.  The seeds will stain so use care when handling!



3 cups green leaf lettuce, rinsed and torn

1 Bartlett or Anjou pear

? cup pomegranate seeds

1 tablespoon vegetable oil

2 tablespoons pomegranate juice

1 tablespoon lemon juice

1 teaspoon Dijon-style mustard

½ tablespoon honey

Ground black paper to taste



Divide  lettuce into two bowls. Halve and core pear, then cut into slices. Divide the pear slices and pomegranate seeds among the bowls evenly and mix.  Combine the oil, juices, mustard, honey, and pepper in a saucepan and bring to a boil over high heat. Reduce heat and  simmer until dressing thickens, approximately 2 minutes,     stirring often.  Pour the warm dressing over the salads and enjoy. Serves 2


Recipe adapted from:




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