Best 7 Spinach And Pear Salad With Pomegranate Dressing Recipes
With its vibrant colors and refreshing flavors, spinach and pear salad with pomegranate dressing is an easy yet elegant dish that is perfect for any occasion. The combination of sweet pears, peppery arugula, and crunchy walnuts tossed in a tangy, sweet, and earthy pomegranate dressing creates a delightful balance of flavors and textures. This salad is not only visually appealing but also packed with nutrients, making it a healthy and delicious choice for any meal.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING
If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.
Provided by Peachie Keene
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
- Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
- Drizzle the dressing over the salad and toss again.
- Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
SPINACH-PEAR SALAD
I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.
Provided by breezermom
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
- Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.
SPINACH SALAD WITH PEARS & CANDIED PECANS
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH SALAD WITH POMEGRANATE AND PEAR
Celebrate with a seasonal favorite, Spinach Salad with Pomegranate and Pear. Our spinach salad with pomegranate balances sweet and savory in perfect proportion.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place spinach on large plate; top with pears, cheese and pomegranate seeds.
- Whisk vinegar, honey and mustard until blended. Gradually add oil, whisking constantly until blended.
- Drizzle prepared dressing over salad just before serving.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
POMEGRANATE SPINACH SALAD
Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.-Sheila Saunders, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING
Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
- Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g
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