Ingredients
– 2/3 cup chopped walnuts or pecans, toasted
– 3/4 cup pomegranate arils
– 3 ounces feta cheese, crumbled
– 1/2 cup apple cider vinegar for dressing
– 2 Bartlett pears, firm but ripe, cored and sliced
– 9 ounces fresh spinach
– 1/4 cup apple cider vinegar
– 3 tablespoons olive oil
– 1 1/2 tablespoons honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions
1-Rinse and dry 9 ounces of fresh spinach thoroughly to remove any excess water.
2-Wash and slice 2 Bartlett pears, keeping them firm but ripe for the best texture.
3-Remove 3/4 cup of pomegranate arils by cutting the fruit and gently tapping to release the seeds.
4-Chop and toast 2/3 cup of walnuts or pecans to add a nutty crunch.
5-Crumble 3 ounces of feta cheese for a savory touch, or skip it for a vegan version.
6-Combine all ingredients in a bowl and add the dressing, tossing gently to avoid bruising the leaves.
7-Serve right away for the freshest taste, as noted in the directions provided.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Avoid adding bacon as it overpowers the fresh fruity flavors.
🌰 The tangy feta and toasted nuts nicely balance the sweetness of pears and pomegranate.
🍯 Honey in the dressing softens acidity and adds a gentle sweetness.
- Prep Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 21 g
- Sodium: 204 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 13 mg