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Pear, Pomegranate, and Almond Arugula Salad

Pear, Pomegranate, and Almond Arugula Salad

Are you ready to elevate your salad game to new heights? Discover the vibrant and refreshing flavors of our Pear, Pomegranate, and Almond Arugula Salad! This delightful dish not only tantalizes your taste buds but also boasts a stunning presentation that will impress your guests. Perfect for any occasion, this quick and easy salad comes together in just 15 minutes, making it the ideal choice for busy weeknights or elegant dinner parties. Packed with nutrient-rich ingredients and a zesty balsamic vinaigrette, this salad is a feast for the eyes and the palate. Dive into our recipe and learn how to create this colorful masterpiece that’s both Paleo and gluten-free!

Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Paleo, Gluten-Free
Serves: 4 servings

Ingredients

  1. 4 cups arugula
  2. 1 pear, sliced
  3. 1/2 cup pomegranate seeds
  4. 1/4 cup sliced almonds
  5. 1/4 cup olive oil
  6. 2 tablespoons balsamic vinegar
  7. Salt and pepper to taste

Instructions

  1. Wash the arugula thoroughly under cool running water and pat dry using a clean kitchen towel or salad spinner to remove excess moisture.
  2. Core the pear and slice it thinly into elegant, uniform pieces. For best presentation, slice the pear just before serving to prevent browning.
  3. If using a fresh pomegranate, carefully deseed by cutting the fruit in half and tapping the back with a wooden spoon to release the seeds into a bowl. Alternatively, use pre-packaged pomegranate seeds.
  4. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat when they become fragrant and golden brown.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette. Taste and adjust seasoning as needed.
  6. In a large salad bowl, gently place the arugula as the base layer.
  7. Artfully arrange the sliced pears on top of the arugula.
  8. Sprinkle pomegranate seeds and toasted almonds over the salad.
  9. Drizzle the prepared balsamic vinaigrette just before serving to maintain the salad's crisp texture.
  10. Serve immediately to enjoy the freshest flavors and optimal texture.

Tips

  1. Fresh Ingredients: For the best flavor, use fresh arugula and ripe pears. Choose a pear variety like Bosc or Anjou for their sweetness and texture.
  2. Pomegranate Prep: If you're using a fresh pomegranate, deseed it in a bowl of water to make the process easier and less messy. The seeds will sink, while the pith will float!
  3. Toasting Almonds: Keep a close eye on the almonds while toasting; they can go from golden to burnt in seconds! Stir constantly for even toasting.
  4. Vinaigrette Variations: Feel free to experiment with the vinaigrette by adding a touch of honey for sweetness or a pinch of mustard for an extra kick.
  5. Layering Technique: To create a beautiful presentation, layer the ingredients rather than tossing them together. This way, each component shines through.
  6. Serving Fresh: Dress the salad just before serving to maintain the crispness of the arugula and the freshness of the pears.
  7. Make Ahead: You can prepare the vinaigrette and toast the almonds in advance to save time when you're ready to serve.

Nutrition Facts

Calories: 227kcal

Carbohydrates: 15g

Protein: 3g

Fat: 18g

Saturated Fat: 2g

Cholesterol: 0mg

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